Easy Small-batch Cinnamon Rolls

Easy Small-batch Cinnamon Rolls

from bakingmischief.com
148 min
4 servings

These small-batch cinnamon rolls for two make a rich and indulgent breakfast with outrageously amazing cream cheese frosting. Make the rolls the night before, throw them in the oven in the morning, and enjoy your breakfast in bed. No fuss, stress, or mixer needed!

Ingredients

  • 6 to 7-inch baking dish
  • ⅓ cup milk (any percentage)
  • 1 teaspoon active dry yeast
  • 1 tablespoon (13g) granulated sugar (plus a pinch for proofing yeast)
  • 2 tablespoons (28g) salted butter (melted and slightly cooled)
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 1 cup and 1 tablespoon (150g) all-purpose flour
  • ⅓ cup (66g) packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons (28g) salted butter (softened)
  • 3 ounces cream cheese (softened)
  • 3 tablespoons (42g) salted butter (softened)
  • 1 cup (120g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Directions

  1. 1

    Pour your milk into a mug and microwave it for about 20 seconds until it is lukewarm, NOT HOT (about 105-115 degrees F). Stir in yeast and a pinch of sugar and allow to sit for 10-15 minutes until the top of the mixture looks foamy.*

  2. 2

    Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour to 90 minutes, until doubled in size.

  3. 3

    Stir together brown sugar and cinnamon.

  4. 4

    Place the rolls in a 6 to 7-inch greased baking dish. Cover with a towel, place them in a warm spot, and allow to rise for 45 minutes to an hour, until puffed up and fluffy.

  5. 5

    After shaping the rolls, transfer them to a greased baking dish, cover tightly with plastic wrap, and place in the refrigerator overnight, up to 24 hours. 

  6. 6

    While your rolls are baking, in a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined.