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6 cinnamon rolls with cream cheese frosting being spread on them

EASY SMALL BATCH CINNAMON ROLLS RECIPE


  • Author: Zoha
  • Total Time: 3 hours
  • Yield: 6 large cinnamon rolls

Description

The easiest, no-fuss recipe to make the most incredibly soft and moist cinnamon rolls


Ingredients

Dough ingredients:

  • 160g whole milk (2/3 cup)
  • 50g sugar (1/4 cup)
  • 2 teaspoons active dry yeast 
  • 325g all purpose flour (2 1/2 cup)
  • 1 large egg 
  • 1 teaspoon salt
  • 60g unsalted butter, softened (1/4 cup)

 

Filling ingredients: 

  • 1/4 cup unsalted butter, softened (56g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup heavy cream (60g) - for soaking rolls

 

Frosting ingredients:

  • 4 oz cream cheese, room temperature (113g)
  • 3 tbsp unsalted butter (35g)
  • 2 tbsp heavy cream
  • 1/2 cup powdered sugar (~60g)

Instructions

  • Microwave milk for 20-30 seconds until it is warm to touch (not scalding). Add it to a bowl with the yeast, whisk, and rest for 10 minutes or until the mixture looks foamy
  • Add the rest of the dough ingredients to the same bowl. Use a large wooden spoon to mix everything and bring it into a dough
  • Lightly dust a clean work surface with flour. Turn the dough out onto the surface, then use clean hands to knead the dough with a push-pull motion for 8-10 minutes. You can use a cake scraper to keep the surface clean as the dough will be quite sticky to begin with
  • Keep kneading the dough until it is soft, smooth and stretchy
  • Transfer to a clean bowl sprayed with some oil, cover with cling wrap and rest in a warm place for 60-90 minutes until the dough doubles in size
  • In the meanwhile, prepare the filling by mixing softened butter with cinnamon, sugar and salt
  • Once the dough has risen, transfer it to a clean bench dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x14" rectangle
  • Use a spatula to spread the filling evenly across the rectangle
  • With the 12" side towards you, divide the dough into 6 strips (each strip will be 2" wide and 14" long)
  • Roll each strip tightly into a cinnamon roll, and transfer to a small eighth sheet pan lined with parchment paper
  • Once all 6 cinnamon rolls are shaped, let them rest in a warm spot for another 30-45 minutes until they look a bit more puffed up and spring back partly when gently poked
  • In the last 20 minutes of the wait, preheat your oven to 375F (conventional)
  • Right before putting the rolls in the oven, pour the heavy cream over them
  • Transfer to the oven and bake for 20-25 minutes until the rolls develop a light golden color and feel firm to touch
  • Remove from oven and let them rest as you make the frosting
  • For the frosting, place all ingredients in a large bowl and whisk with an electric mixer for 2-3 minutes until a smooth frosting forms
  • Spread the frosting over the rolls while they are still warm
  • Enjoy!

Notes

  • The dough will be quite sticky when you start kneading it. Don't be tempted to add more flour, just keep kneading and it will eventually become soft and smooth
  • These are quite large cinnamon rolls. If you want medium sized ones, you can make 9 rolls and bake them in a 9x9" pan instead
  • If you don't want to make a cream cheese frosting, you can make a simple glaze with powdered sugar and cream instead
  • Store cinnamon rolls in an airtight container in the fridge and microwave for 15 seconds before enjoying
  • Prep Time: 45 min
  • Cook Time: 25 min
  • Category: Dessert
  • Cuisine: American

Keywords: Easy small batch cinnamon rolls