prep time: 2 hr | bake time: 30 min | total time: 3 hr
These Small Batch Cinnamon Rolls are perfect when you crave something sweet but don’t want a dozen rolls sitting around. This recipe makes just 4 soft, fluffy eggless rolls filled with buttery cinnamon sugar and topped with a simple glaze.
They’re quick to make, require minimal ingredients, and are perfect for a cozy breakfast, brunch, or late-night treat.
In a mixing bowl of a stand mixer combine warm milk (110°F/ 43°C), 15g sugar and dry yeast. Let it sit for 10 min until yeast is activated. It will appear foamy and bubbly. To the same bowl and half of the flour, 30g sugar and mix with a dough hook attachment.
Once the flour is mixed in then add the remaining flour, salt and mix until flour is absorbed. Add soft butter in small pieces mix on medium speed until dough forms and doesn’t stick on the sides of the bowl for 8-10 minutes.
Remove the dough from the mixing bowl and knead it lightly by hand.Place the dough into a lightly greased bowl and cover it with plastic wrap and let it rise until doubled in size or about 60 minutes.
Roll out the dough on a lightly floured surface into a 7×17-inch rectangle. Spread the cinnamon sugar filling evenly over the dough. Roll the dough tightly into a log and cut into 4 equal pieces.
Make the cinnamon sugar filling. In a combine soft butter, light brown sugar and cinnamon powder. Mix until it is combined into a thick paste and set aside.
Spread the cinnamon sugar filling all the way to the edges for even flavor. Roll tightly from one long edge to the other to create a neat log.
Use unflavored dental floss or a serrated knife to cut the log into even pieces. Dental floss works especially well for clean cuts without squishing the dough, ensuring uniform rolls.
Place the rolls in a greased baking pan, leaving a little space between them. Cover and let them proof for 45 minutes – 1hour until they double in size.
Preheat the oven to 350°F (175°C). Pour whipping cream over the rolls for added richness and bake for 25–30 minutes, or until golden brown.
Spread the cream cheese icing over the rolls while they’re still warm to create a gooey, melty topping, or wait until they cool for a thicker layer.
To keep your cinnamon rolls fresh and delicious, store them tightly covered at room temperature for up to 2 days. For longer storage, place them in an airtight container in the refrigerator, where they’ll stay good for up to 5 days. They are quite delicious if you reheat them before serving so you can enjoy their soft, gooey texture.
If you’re planning ahead, freeze unfrosted rolls for up to 3 months. Simply defrost overnight and warm them up before adding the icing for a freshly baked taste.
If your cinnamon rolls aren’t turning out fluffy, it could be due to over-mixing or underproofing the dough. Overmixing develops too much gluten, making the rolls dense, while underproofing doesn’t allow the yeast to create enough air pockets. Also, ensure your yeast is fresh and activated in warm liquid (about 110°F/43°C) for the best rise.
Uneven rising can happen if the dough isn’t rolled out evenly or if the rolls are not evenly spaced in the baking pan. Ensure you roll the dough to a consistent thickness and leave enough space between the rolls for even expansion during the baking.
Absolutely! Prepare the rolls and arrange them in the baking pan. Cover with plastic wrap and refrigerate overnight. The next morning, let the rolls come to room temperature and rise for about 60-90 minutes before baking.
These cinnamon rolls are everything you could want in a homemade treat! They’re soft, fluffy, and perfectly textured every time. Eggless and vegan-friendly, they can easily be customized to suit dietary preferences. The gooey cinnamon filling adds a warm, comforting flavor, while the tangy, sweet cream cheese icing takes them to the next level of indulgence.
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