Small Batch Cinnamon Rolls

Name: Small Batch Cinnamon Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 5 h 5 min
Yield: 4 servings
Ingredients: 1 cup plus 1 tablespoon (5 ⅓ oz / 150 g) all-purpose flour; 1 tablespoon granulated sugar; 0.75 teaspoon instant yeast; 0.25 teaspoon salt; 1 large egg yolk (, at room temperature); 0.33 cup whole milk (, lukewarm); 2 tablespoon butter; Egg wash; 2 tablespoon butter; 0.33 cup dark brown sugar; 1 teaspoon ground cinnamon; 0.13 teaspoon salt; 0.25 cup cream cheese; 2 tablespoon butter; 0.5 teaspoon vanilla extract vanilla extract; 0.67 cup powdered sugar (, sifted)

4 servings

My Small Batch Cinnamon Rolls make 4 easy, soft, gooey rolls with buttery cinnamon sugar and cream cheese frosting—perfect for small families.

Ingredients

plus 1 tablespoon all-purpose flour
5 ⅓ oz / 150 g
1 c
granulated sugar
1 tbsp
instant yeast
¾ tsp
salt
¼ tsp
egg yolk
, at room temperature
1 large
whole milk
, lukewarm
⅓ c
butter
2 tbsp
Egg wash
butter
2 tbsp
dark brown sugar
⅓ c
ground cinnamon
1 tsp
salt
⅛ tsp
cream cheese
¼ c
butter
2 tbsp
vanilla extract vanilla extract
½ tsp
powdered sugar
, sifted
⅝ c

Directions

To make and proof the small batch cinnamon roll dough

1
In a medium bowl, whisk together the flour, sugar, yeast, and salt. In a small measuring jug, whisk together the egg yolk, milk, and butter.
2
Stir wet ingredients into the flour mixture until a thick, sticky dough forms.
3
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
4
Place the dough in a lightly greased bowl, cover with cling wrap and a kitchen towel, and let rise in a warm place for 1 ½ to 2 hours, or until doubled in size.

To make the small batch cinnamon roll filling

1
In a small bowl, stir together the butter, brown sugar, cinnamon and salt. Set aside.

To shape the small batch cinnamon rolls

1
Grease and line a 6 inch (15 cm) round baking dish with parchment paper.
2
Turn the dough onto a lightly floured surface and gently roll it into a 5 x 15 inch (13 x 38 cm) rectangle.
3
Spread the cinnamon roll filling evenly over the dough, almost to the edges. Roll the dough tightly from a short end into a log.
4
Cut the log into 4 equal-sized rolls using a serrated knife and place them cut-side up in the prepared baking dish.

To proof the small batch cinnamon rolls

1
Cover the rolls with cling wrap and a kitchen towel and proof in a warm place for 1 ½ to 2 hours, or until doubled in size.

To bake the small batch cinnamon rolls

1
Toward the end of the proofing time, preheat the oven to 375°F (190°C).
2
Brush the proofed rolls with the egg wash.
3
Bake for about 20 minutes, or until golden brown. Let cool for 10 minutes before frosting.

To make the small batch cream cheese frosting

1
In a medium bowl, whisk together the cream cheese, butter, and vanilla extract until smooth.
2
Add in the powdered sugar and mix until combined.
3
Spread the frosting over the warm cinnamon rolls.

To serve and store the small batch cinnamon rolls

1
Serve warm with a hot cup of coffee. Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15 to 20 seconds before serving.

Small Batch Cinnamon Rolls

305 min4 servings

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