Why I Only Make 4 Cinnamon Rolls
Small batch cinnamon roll recipe: four soft, buttery brioche-style rolls made by hand, no mixer, none left over. 🍥
Recipe 👉 the full written recipe is right here, below.
Small Batch Cinnamon Rolls 🍥
Prep 15 min · Proof 4 ½ hrs · Bake 20 min · Makes 4 rolls
Ingredients
Dough
1 cup plus 1 tablespoon (5 ⅓ oz / 150 g) all-purpose flour
1 tablespoon granulated sugar
¾ teaspoon instant yeast
¼ teaspoon salt
1 large egg yolk, at room temperature
⅓ cup (2 ½ fl oz / 80 ml) whole milk, lukewarm
2 tablespoons (1 oz / 28 g) butter, melted and slightly cooled
Egg wash
Filling
2 tablespoons (1 oz / 28 g) butter, softened
⅓ cup (2 oz / 57 g) dark brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt
Cream Cheese Frosting
¼ cup (2 oz / 58 g) cream cheese, softened
2 tablespoons (1 oz / 28 g) butter, softened
½ teaspoon vanilla extract
⅔ cup (2 ⅔ oz / 76 g) powdered sugar, sifted
Method
1. Dough: Whisk the flour, sugar, yeast and salt in a medium bowl. Whisk the egg yolk, milk and melted butter together, then stir into the flour until a thick, sticky dough forms.
2. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Place 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, until doubled.
3. Filling: Stir the softened butter, brown sugar, cinnamon and salt into a paste. Set aside.
4. Shape: Grease and line a 6-inch (15 cm) round baking dish with parchment. Roll the dough into a 5 x 15 inch (13 x 38 cm) rectangle. Spread the filling almost to the edges, roll up tightly from a short end, and cut into 4 rolls with a serrated knife. Place cut-side up in the dish.
5. Proof: Cover and proof in a warm place 1 ½ to 2 hours, until doubled. Overnight option: cover and refrigerate overnight, then proof in a warm place 2 to 2 ½ hours the next morning.
6. Bake: Preheat the oven to 375°F (190°C). Brush the rolls with egg wash and bake about 20 minutes, until golden brown. Cool 10 minutes.
7. Frosting: Whisk the cream cheese, butter and vanilla until smooth, then mix in the powdered sugar. Spread over the warm rolls.
8. Serve warm. Store leftovers airtight in the fridge up to 3 days; reheat 15–20 seconds in the microwave.
Small Batch Cinnamon Rolls Chapters
0:00 Why I Only Make 4 Cinnamon Rolls
0:19 A Brioche-Style Enriched Dough, Sized Small
0:34 Dry Ingredients: Flour, Instant Yeast, Salt & Sugar
1:29 Wet Ingredients: Warm Milk, Melted Butter & Egg Yolk
2:34 Kneading by Hand (No Mixer Needed)
4:07 First Proof
4:49 Brown Sugar Cinnamon Filling
5:56 Rolling Out the Dough (5 x 15 Inches)
7:11 Fill, Roll & Cut With a Serrated Knife
9:11 Into the 6-Inch Pan & Second Proof
10:02 Small Batch Cream Cheese Frosting
11:15 Make-Ahead: Overnight Cinnamon Rolls
11:35 How to Tell They're Proofed & Egg Wash
12:15 Baking at 375°F & Bold Baking Hotline
13:39 Frosting the Warm Rolls & Taste Test
ABOUT GEMMA & BIGGER BOLDER BAKING
Hi Bold Bakers! I'm Gemma Stafford, a professional chef originally from Ireland, best-selling cookbook author, and creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere through trusted recipes, baking techniques, and practical kitchen knowledge. Whether you've found me on YouTube, Instagram, Facebook, TikTok, Netflix, or Food Network, my team and I are here to be your trusted authority for everything baking.
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