Small batch cinnamon rolls are the perfect recipe for when you are craving a cinnamon roll but don’t want to eat twelve of them. As a household of two, we love cinnamon rolls, but don’t always want to make a whole batch. This recipe solves that problem and happens to be the best cinnamon rolls I have ever tried. The browned butter cream cheese frosting is absolute perfection on top of the warm cinnamon rolls. The outside is crisp on top, and the dark browned in the rolls sugar perfectly caramelizes lending a bit of crunch. The inside of the rolls are soft and chewy perfection. If you like a warm cinnamon roll I promise you’re going to love this recipe.
Proofing Cinnamon Rolls
This recipe does require a bit of work and a good amount of patience but the result is so worth it. For the rolls, there are two proofs. In both instances the proof should take about 60-90 minutes. To speed up the proofing process you can turn your oven on for a few minutes to get it slightly warm, and then let the rolls proof in there. Just make sure to turn the oven off and not let it get too hot, or you will end up par-cooking the cinnamon rolls.
Small Batch Cinnamon Rolls
Ingredients
- 1/3 cup Warm Milk
- 1/4 tsp Sugar
- 1 tsp Dry Active Yeast
- 1 tbsp Sugar
- 2 tbsp Melted Butter
- 1 1/4 cups (150g) All Purpose Flour + more for dusting
- 1/4 tsp Sea Salt
Filling
- 1/3 cup Dark Brown Sugar
- 2 tbsp Butter - Softened
- 1 tsp Cinnamon
Browned Butter Cream Cheese Frosting
- 4 oz Cream Cheese - Softened (Note 1)
- 3 tbsp Browned Butter
- 1 tsp Vanilla Extract
- 1/3-1/2 cup Powdered Sugar
Instructions
- Start by heating your milk to 110 - use a pan and a thermometer - if you don't have a thermometer heat over low heat for about 3-4 minutes until the milk is warm to the touch but not hot
- Add the milk, 1/4 tsp of sugar, and yeast to a bowl and let it sit for 10 minutes until the yeast has frothed and bubbled
- Add the egg yolk, butter, and sugar to the milk, yeast mixture and lightly whisk
- Add the flour and salt and use a wooden spoon to mix all ingredients together until a thick clumpy mixture forms.
- Using your hands, knead the dough until a smooth ball forms (about 30 seconds)
- Grease your bowl and return the dough ball to the bowl
- Cover with a warm damp cloth and set somewhere warm to rise for about 60-90 minutes or until the dough is about 1.5x bigger (See Note 2)
- Meanwhile, combine 2 tbsp of softened butter, 1/3 cup of dark brown sugar, and 1 tsp of cinnamon with a spatula until a paste forms
- Once the dough has risen turn it on to a floured surface and gently work the dough into a rectangle with your hands
- Using a rolling pin, roll out the dough into a long rectangular sheet
- Spread the butter, brown sugar mixture along the entire sheet until the whole thing is covered evenly
- Roll the dough up and use twine, string, or a sharp knife to cut four even cinnamon rolls
- Place the rolls in a small baking pan (see Note 3) and cover with a damp towel and set aside for another 60-90 minutes for the second rise
- Preheat your oven to 350 degrees while the rolls do their second rise (See Note 4)
- When Cinnamon Rolls have increased in size by about 1.5x they are ready to bake. Cook for about 25-30 minutes until the tops are a deep golden brown and the sugar has caramelized - watch carefully as cook time will vary slightly
- Let cool for about 20 minutes before frosting
Browned Butter Cream Cheese Frosting
- Start by browning your butter in the same way as above.
- In a large mixing bowl add the browned butter and softened cream cheese and beat together to incorporate
- Add vanilla extract
- Add powdered sugar in starting with about 1/3 cup, adding additional if you like it sweeter
- Beat on high until the frosting is smooth
- Spread on slightly cooled cinnamon rolls and serve immediately