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Small Batch Cinnamon Rolls (Makes 6 Gooey Rolls)

Four freshly baked small batch cinnamon rolls topped with white icing, sitting in a white square baking dish.
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Make six perfectly soft and gooey cinnamon rolls without making a large batch. This straightforward recipe delivers bakery-style flavor for a manageable weekend breakfast or sweet treat.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon instant dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup warm milk (about 105-115°F)
  • 2 tablespoons unsalted butter, melted, plus 2 tablespoons for filling
  • 1 large egg, lightly beaten
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup powdered sugar, for icing
  • 1 tablespoon milk, for icing

Instructions

  1. In a medium bowl, whisk together the flour, granulated sugar, yeast, and salt.
  2. In a separate small bowl, combine the warm milk, 2 tablespoons melted butter, and beaten egg. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
  4. While the dough rises, prepare the filling. In a small bowl, mix the brown sugar and cinnamon. Set aside.
  5. Gently punch down the risen dough. On a lightly floured surface, roll the dough into an 8×10 inch rectangle.
  6. Spread the remaining 2 tablespoons of softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
  7. Starting from the long edge, roll the dough tightly into a log. Slice the log into 6 equal pieces.
  8. Place the 6 rolls into a greased 8×8 inch baking pan, leaving a small space between each roll. Cover the pan loosely and let the rolls rest for 30 minutes.
  9. Preheat your oven to 375°F (190°C). Bake the rolls for 15 to 18 minutes, or until they are golden brown.
  10. While the rolls cool slightly, prepare the icing. Whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a half teaspoon at a time, to reach your desired drizzling consistency.
  11. Drizzle the vanilla icing over the warm cinnamon rolls before serving.

Notes

  • For make ahead cinnamon rolls, complete step 6, cover the pan tightly with plastic wrap, and refrigerate for up to 12 hours. Before baking, let the rolls sit at room temperature for 30 minutes, then proceed with baking at 375°F (190°C).
  • If you prefer a richer flavor, substitute the milk in the dough with heavy cream.
  • If you want bakery style cinnamon rolls at home, slightly underbake them by 1-2 minutes, then cover them with foil for the last 5 minutes of baking to keep them extra soft.

Nutrition

Find it online: https://cookingbyjade.com/small-batch-cinnamon-rolls-recipe/