Small Batch Soft Cinnamon Rolls (quick ‘n easy)

Cinnamon Roll 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 this delicious cinnamon rolls recipe:

• The dough is so easy to make. It only requires one proofing; no second rise! Note that 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 fail to make the best softest yeast bread!
• The cinnamon-sugar filling and the cream cheese frosting are less sweet making it more irresistible.

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. Note that this recipe has not been tested with active dry yeast.
• 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.

Cinnamon Filling

• Brown sugar – Brown sugar is best for cinnamon roll fillings because its distinctive molasses flavor complements the cinnamon.
• Cinnamon – Use ground cinnamon powder. You can find this in most grocery stores or online.
• Butter – Use good quality pure butter for the best results. You can use salted or unsalted alternatively.

How to make Cinnamon Rolls in 90 minutes!

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

Here’s how:

1. Make the Dough

1. Start with proofing the instant yeast in warm 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 a large 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.

2. Shaping and Filling

Shape the cinnamon roll 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.

You can use a sharp knife to cut the dough or a dough cutter or scrapper cutter.

3. Rising and Baking

Arrange rolls in the baking dish. Cover with a damp kitchen towel or plastic wrap. Let them rise for 20 to 30 minutes, preferably in a warm place. While waiting you can start preheating the oven at 350F/ 180c. Bake the rolls until lightly golden brown.

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. You can also add vanilla extract if preferred.

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

You’re welcome 🙂

Shelf-life and Storage

These fluffy 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.

Watch How to Make it

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