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Home > Baked Goods > Bread

Small Batch Soft Cinnamon Rolls (quick 'n easy)

Published: Sep 25, 2020 • Updated: Apr 1, 2022 by: Mella • 43 Comments

4.0K shares

These small-batch soft cinnamon rolls are so easy to make. Pillowy-soft bread filled with cinnamon sugar and glazed cream cheese frosting. Make 6 large or 9 medium size rolls in 90 minutes (or less) from preparation to frosting! Tips and video instructions included.

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cinnamon rolls with cream cheese frosting

About this recipe

Hello home bakers! This is another highly requested recipe that I'm so excited to be finally sharing with you.

I know deep in my heart that you will absolutely love these because:

  • The dough is so easy to make. It only requires one proofing. Rising time can take about 20 to 30 minutes depending on the room temperature.
  • It's a small batch recipe. It only requires 2 cups of flour that yields 6 large rolls or 9 medium-sized rolls.
  • The bread is pillowy-soft, gooey, and buttery. Made of my favorite ingredients that never fails to make the best softest yeast bread!
  • The cinnamon-sugar filling and the cream cheese frosting are less sweet making it more irresistible.
recipe for quick cinnamon rolls with cream cheese frosting

Dough Ingredients

To make the pillowy-soft dough for cinnamon rolls, you will need:

  • Flour - using equal amounts of all-purpose flour and bread flour is a favorite technique of mine to create that lovely soft bread texture.
  • Instant Yeast - or rapid rise yeast is needed which helps the dough rise faster.
  • Milk - use full fat or low fat for that milky bread flavor.
  • Egg Yolks - the secret to a luscious, plush, and pillowy soft. Don't tell anyone (wink!).
  • Butter - use pure unsalted butter for the good-tasting dough.
quick rise cinnamon dough rolls

How to make Cinnamon Rolls in 90 minutes!

So here's my workflow for making quick and easy cinnamon rolls in 90 minutes! From preparation, making the dough, rolling, dividing, and frosting.

Here's how:

  1. Start with proofing the instant yeast in lukewarm milk and sugar. This is the key step to making a quick rise dough. It should take 5 to 10 minutes until it froths.
  2. Meanwhile, measure the dry ingredients and combine them in the bowl of your stand mixer. You will still have enough time to measure the butter and separate the egg yolks.
  3. When the yeast has proofed, add it to the dry ingredients along with the egg and butter. Knead for 8 minutes. While kneading, make the cinnamon-sugar filling.
  4. Shape the dough into a rectangle, spread the butter on top then sprinkle the cinnamon filling. Carefully roll into a log as tightly as you can then divide into 6 large pieces or 9 medium-sized rolls.
  5. Arrange rolls in the baking dish and let them rise for 20 to 30 minutes. While waiting you can start preheating the oven at 350F/ 180c. Bake the rolls until lightly golden.
  6. While baking, make the cream cheese glaze. This should take about 5 minutes. You will still have enough time to sit, relax, and enjoy the smell of your kitchen while waiting for the rolls to bake.

Cream Cheese Frosting

To make the frosting, you will just need three simple ingredients: cream cheese, butter, and icing sugar.

In the recipe below, I've included 2 sets of recipes for the frosting. One is for lightly frosted buns and the second is for heavily frosted buns.

You're welcome 🙂

Shelf-life and Storage

These frosted cinnamon rolls should last in the fridge for up to one week. For the best texture, store in an airtight container and consume within 3 days.

Re-heating

To reheat, place it in a microwave and cover it with a damp paper towel. Microwave in 10-second increments until it's warm.

You might like these too...

  • One Bowl Sour Cream Banana Bread
  • Small Batch Cream Cheese Frosting
  • Super Easy Chocolate Cake (moist and fudgy)
  • Tres Leches Cake (less-sweet)

Watch How to Make it

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Small batch Soft Cinnamon Rolls recipe

Small Batch Soft Cinnamon Rolls (quick and easy)

Pillowy-soft bread rolls filled with cinnamon-sugar and glazed cream cheese frosting. Make 6 large or 9 medium size rolls in 90 minutes (or less) from preparation to frosting! Tips and video instructions included.
prep 1 hr
cook 22 mins
4.9 from 13 votes
author: Mella
Servings 9 rolls
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Equipment

  • Stand Mixer
  • Baking Pan (9x13)

Ingredients
 
Cups - Metric

  • ¾ cup fresh milk + 1 teaspoon sugar (lukewarm, see note 1)
  • 2 ¼ teaspoon instant yeast (or rapid rise yeast)
  • 1 cup bread flour (see note 2)
  • 1 cup all-purpose flour (see note 2)
  • ½ teaspoon salt
  • ¼ cup unsalted butter (softened)
  • 3 tablespoon white sugar
  • 2 large egg yolks (room temperature)

Cinnamon-Sugar Filling

  • ⅓ cup brown sugar (packed)
  • 1 tablespoon cinnamon powder
  • ¼ cup butter (softened)

Cream Cheese Frosting (see note 5)

  • 2 tablespoon cream cheese (softened)
  • 1 tablespoon butter (softened)
  • ¼ cup powdered sugar (sifted, add more if preferred)
  • 1 tablespoon milk (add more as needed)

Instructions

Proof instant yeast to activate quickly

  • Place milk and 1 teaspoon sugar in a microwave-safe cup. Heat for 30 seconds. Check if the temperature is LUKEWARM by dipping your finger or a kitchen thermometer. If it's still cold, heat for another 10 seconds until it reaches 40c/104f.
    proofing yeast photo
  • Add yeast, stir and let it proof for 10 minutes until it froths.

Prepare other ingredients

  • Meanwhile, prepare the rest of the ingredients. In the bowl of a stand mixer combine flour, salt, and sugar. Whisk to combine.
    dry ingredients cinnamon rolls
  • Separate egg yolks from the egg whites. Set aside.

Knead the dough and prepare the filling

  • Add milk-yeast to the flour mixture. Stir in egg yolks and ¼ cup softened butter. Attach the dough hook and set the mixer on medium speed. Beat for 8 minutes, add additional flour as necessary. Start with 1 tablespoon. The dough should be slightly sticky and pulling away from the sides of the bowl. Be careful not to add too much flour. Let it rest in the bowl for 10 minutes (see note 4).
    dough kneading in stand mixer
  • Prepare the filling. In a small bowl, combine ⅓ cup brown sugar and cinnamon powder. Whisk to combine and set aside.

Roll out and divide the dough (watch the video, it's helpful)

  • Wipe the work surface with oil. Roll the dough 28 x 35 cm / 11 x 14" rectangle with a rolling pin. Spread softened butter all over.
    spread butter in dough
  • Sprinkle cinnamon-sugar spread evenly with a spatula. Roll up firmly and gently into a log. Pinch the seam down to seal.
    rolling dough of cinnamon rolls
  • Trim the ends for even slices and cut into 6 pieces for large rolls or 9 pieces for medium-sized rolls. Arrange in a lightly grease 23 x 33cm / 9 x 13 " baking dish. Cover with a damp towel and allow to rise for 20 to 30 minutes (see note 3).
    cutting cinnamon rolls dough

Baking and Frosting

  • While rising, pre-heat oven to 180c/350F. Meanwhile, make the cream cheese frosting. Place all the ingredients in a bowl. Whisk or beat with an electric mixer until smooth. Add enough milk until it reaches a spreadable consistency.
    cream cheese frosting photo
  • Uncover the rolls and bake for 20 to 22 mins until lightly golden. Cool slightly. Spread frosting. Serve warm and enjoy!
    baked cinnamon rolls

Recipe Notes and Tips:

  1. Milk temperature should be 30c/86f to 40c/104f. If it's too hot the yeast will die. If it's too cold, the yeast will not froth.
  2. I find that combining 2 types of flour makes a soft yet chewy bread. You can use pure bread flour or just all-purpose flour if one or the other is not available.
  3.  Proving dough in colder months: Place a heatproof dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough. You can also do this in an empty kitchen cabinet/cupboard so you can start pre-heating the oven while the rolls are rising.
  4. For heavily frosted cinnamon rolls (just like in the video), increase cream cheese to ¼ cup, butter to 2 tbsp, and milk to 2 tbsp.
  5. For a full batch recipe - follow my Quick and Easy Dinner Rolls recipe for the base dough then just multiply the ingredients of the cinnamon filling and frosting by two. 
  •  
Jump to Video
Course : Breakfast, Snack
Keyword : 90 minute cinnamon rolls, soft dough cinnamon rolls
Nutrition Facts
Small Batch Soft Cinnamon Rolls (quick and easy)
Amount per Serving
Calories
298
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
75
mg
25
%
Sodium
 
204
mg
9
%
Potassium
 
77
mg
2
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
5
g
10
%
Vitamin A
 
452
IU
9
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

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Reader Interactions

Comments

  1. Stephanie says

    January 24, 2022 at 9:04 am

    5 stars
    This was my first time making cinnamon rolls from scratch and this was such an easy recipe. It turned out pretty decent for my first attempt.

    Reply
    • Mella says

      January 25, 2022 at 12:18 am

      That's awesome, Stephanie! Thank you!
      - Mella

      Reply
  2. Imee says

    January 22, 2022 at 8:05 pm

    Thanka for sharing this recipe. My family and I just super love it.

    Wondering tho if I can keep the dough in the fridge and then roll and bake in the morning?

    Reply
    • Mella says

      January 22, 2022 at 10:51 pm

      Yes, you can. Reduce yeast to 2 teaspoons. After making the dough, let it rest on the kitchen counter for 10 minutes then place it in the fridge covered in plastic wrap. It should rise overnight. Bring it out of the fridge at least 30 mins before rolling.
      - Mella

      Reply
      • Imee says

        January 22, 2022 at 10:56 pm

        5 stars
        Thanks Mella for the reply. Will try it.

        Look forward to more recipes from you 🙂 All the best.

        Reply
      • Ashley says

        March 22, 2022 at 3:57 pm

        What can I do if I don't have a stand mixer?

        Reply
        • Mella says

          March 22, 2022 at 11:15 pm

          You can knead by hand until the dough becomes elastic. This usually takes 10 to 12 minutes.
          - M

  3. Mary says

    November 27, 2021 at 9:51 am

    Adding up the time for letting the yeast proof (10 min), mixing the dough (8 min), letting the dough rest (10 min), letting the rolls rise (25 - 30),and baking (20 - 22) leaves you at most 15 mins to find & measure all the ingredients, shape the rolls, and let them cool before icing. 90 minutes? Not so much.

    Reply
  4. Ally says

    October 04, 2021 at 7:05 pm

    Can we use regular table sugar instead of powder for frosting?

    Reply
    • Riverten Kitchen (Mella) says

      October 04, 2021 at 11:15 pm

      Hi Ally, It won't dissolve easily as the powdered sugar. I recommend using caster/ superfine sugar and beating it for 2 to 3 minutes with the cream cheese.
      - Mella

      Reply
      • Ally says

        October 09, 2021 at 3:32 pm

        Thank you so much for response will try it out today 🙂

        Reply
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