These Small Batch Cinnamon Rolls are soft, fluffy, and filled with sweet brown sugar-cinnamon swirl, topped with a creamy vanilla icing. The recipe makes just four perfect rolls. Ideal for a cozy weekend breakfast, dessert for two, or a quick baking project without the temptation of an entire pan.
Before You Bake, Read This!
💬 The Vibe: Warm, gooey, bakery-style cinnamon rolls made for sharing (or not!).
🔑 What You Gotta Know: Keep your milk between 105–110°F to activate the yeast without killing it. And don’t skip the second rise, it makes the rolls extra fluffy.
🍴 Best Bite Alert: Drizzle with icing while the rolls are still warm for the ultimate melt-in-your-mouth moment.
No stand mixer required. Just a bowl, your hands, and a craving for something delicious!
Why You'll Love This Recipe
- Makes just 4 cinnamon rolls, no leftovers, no waste!
- Soft, fluffy texture with gooey cinnamon filling.
- No mixer needed, just a bowl and a spoon.
- Perfect for small households or sweet cravings.
- Tested (and perfected) after 5 rounds in the kitchen!
Ingredients You'll Need
For the Dough:
- Instant (Rapid Rise) Yeast - Not the whole packet! If using a packet (2¼ teaspoons), remove ¼ teaspoon.
- Whole Milk - Warmed to 105–110°F to activate the yeast.
- Granulated Sugar - Adds sweetness and helps the yeast proof.
- Salt - Balances the flavor.
- All-Purpose Flour - Spoon and level, or weigh for accuracy.
- Melted Butter - Adds richness and softness to the dough.
For the Filling:
- Softened Butter - Spreadable and rich.
- Brown Sugar - Light or dark adds a sweet, caramelly flavor.
- Ground Cinnamon - The star of the swirl.
For the Icing:
- Powdered Sugar - Sift for smooth icing.
- Whole Milk - Adjust for thickness.
- Vanilla Extract - Optional, but adds great flavor.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Small Batch Cinnamon Rolls
Proof the Yeast: In a small bowl, stir together the yeast, warm milk, and a pinch of sugar. Let it sit in a warm place for 10 minutes until foamy.
Make the Dough: In another bowl, whisk together all-purpose flour, granulated sugar, and salt. Add the yeast mixture and melted butter. Stir until a dough forms.
Knead: Transfer dough to a floured surface and knead for 5 minutes until smooth and elastic. Add more flour only if needed.
First Rise: Shape into a ball and place in a greased bowl. Cover and let rise for 30 minutes, until puffed.
Prepare the Filling: Mix brown sugar and cinnamon in a bowl. Set aside softened butter.
Roll & Fill: Roll dough into a rectangle. Spread butter, then sprinkle cinnamon sugar. Roll tightly from the short end.
Cut & Rise: Cut into 4 even rolls. Place in a greased small baking dish. Let rise for another 20 minutes.
Bake: Bake at 400°F for 12–14 minutes, until golden.
Make the Icing: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls. Enjoy!
FAQ: Small Batch Cinnamon Rolls
Yes, just add 30 extra minutes to each rise.
Most likely the milk was too hot. Stick to 105–110°F and check that your yeast isn’t expired.
Yes! Prep up to the second rise, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.
Absolutely. Bake and cool them, then wrap and freeze. Reheat in the oven or microwave before icing.
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Recipe Tips & Tricks
- Measure flour carefully – Spoon and level or weigh for accuracy.
- Use dental floss to cut rolls – It gives a cleaner slice without flattening.
- Let dough rise in a warm, draft-free spot – Like a turned off oven with the light on.
- Don’t overbake – Pull them when golden and puffed.
Variations
- Add chopped nuts – Pecans or walnuts add crunch.
- Swap the filling spice – Add a pinch of nutmeg or cardamom.
- Use cream cheese frosting – Substitute the glaze for a rich cream cheese topping.
- Try maple icing – Use maple syrup in place of milk or vanilla in the glaze.
More Sweet Treats You'll Love
Have any questions or your own twist on these Small Batch Cinnamon Rolls? Drop a comment below, I’d love to hear it!
📖 Recipe
Small Batch Cinnamon Rolls
Equipment
- 2 small mixing bowls
- 1 large mixing bowl
- 1 5 to 8 inch round baking pan
Ingredients
- Cinnamon Roll Dough:
- 2 teaspoons instant (Rapid Rise) yeast
- 5 tablespoons warm whole milk (105-110°F.)
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour, plus extra for rolling dough
- ¼ teaspoon salt
- 3 tablespoons butter, melted
- Filling:
- 3 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, softened
- Icing:
- ¾ cup powdered sugar
- 2 ½ teaspoons whole milk
- ¼ teaspoon vanilla extract (optional)
Instructions
- In a small bowl, combine 2 teaspoons instant yeast, 5 tablespoons warm milk, and a pinch of granulated sugar. Let it sit for 10 minutes until foamy.
- In another bowl, mix 1 cup all-purpose flour, the remaining 1 tablespoon granulated sugar, and ¼ teaspoon salt. Add the yeast mixture and 3 tablespoons melted butter. Stir until the dough forms.
- Knead on a lightly floured surface for 5 minutes. Shape into a ball and let it rise for 30 minutes in a greased bowl.
- Mix 3 tablespoons packed brown sugar and 1 teaspoon ground cinnamon. Roll out dough, spread 2 tablespoons softened butter, and sprinkle filling.
- Roll tightly and cut into 4 even rolls. Place in a greased pan. Let it rise for 20 minutes.
- Bake at 400°F for 12–14 minutes. Cool slightly.
- Mix ¾ cup powdered sugar, 2 ½ teaspoons whole milk, and ¼ teaspoon vanilla extract to make the icing. Drizzle over warm rolls. Serve immediately.
- Store any leftovers in an airtight container at room temperature up to 3 days.
Notes
- Measure flour carefully – Spoon and level or weigh for accuracy.
- Use dental floss to cut rolls – It gives a cleaner slice without flattening.
- Let dough rise in a warm, draft-free spot – Like an off oven with the light on.
- Don’t overbake – Pull them when golden and puffed.
Original post date 05/08/2020. Updated 09/05/2022 and 04/24/2025.
shyanne says
These are really good turned out great but my question it's can you pre make them and freeze them till you are ready to make them
LaKita says
Hi Shyanne! Unfortunately I have never tried freezing the cinnamon rolls before baking.
Tia says
I LOVE how you put the measurements into the body of the recipe!!! 🤗
LaKita says
Thank you for noticing Tia! I prefer it because it's especially helpful for longer recipes 🙂
Anne says
came out pretty good I should have increased the amount of cinnamon as there wasn't enough flavor I added chopped walnuts to get a little crunch. didn't like having to wait for them to rise twice but good thing come to those who wait. will make these again.
LaKita says
Thank you so much for sharing Anne! I love that you enjoyed the cinnamon rolls and adding more cinnamon and walnuts will work just fine 🙂
Barb says
Am I mistaken? I think your recipe is meant to indicate that you cut the rolled dough into 4 pieces.
LaKita says
Nice catch, it's been updated. Thank you.
Jayne says
Can you make the rolls the day before and then bake them the following morning. These sound delicious so I would like to try them, many thanks.
LaKita says
Hi Jayne! Yes, you can with the dough portion of the cinnamon rolls, just be sure to make the icing while they bake.
Chantal says
Hi Lakita
Sorry just to confirm for the overnight version of these amazing rolls. We proceed with the recipe up until the end of instructions of #6 then I can leave them in the fridge overnight? Do I need to let them rise before I put the in the fridge or after the next day? I hope that makes sense lol
LaKita says
Hi Chantal! Yes that is correct up to #6, skip the rise time and place in the refrigerator overnight instead. The next day when ready to cook, allow them to come to room temperature before placing in the oven to bake. Hope this helps 🙂
Amy says
Can you double the recipe? I like how it seems so easy.
LaKita says
Hi Amy! Yes you can 🙂
Richard says
Tried this recipe and to my surprise they were delicious. I used a small pyrex dish to bake them in. Everything about the recipe was just beautiful. Thank you for posting this recipe. " I've made them 5 times in 2 weeks.
LaKita says
Thank you! So glad to hear that you enjoyed this recipe!
Maryam Yousaf says
Hi I just made these, turned out wonderful!
LaKita says
Hi Maryam! Glad to hear the recipe worked well for you 🙂
Melody says
Do I use the same amount of active dry yeast (2 teaspoons) if I don't have instant?
LaKita says
Hi Melody! Yes, use the same amount.
Suzanne H says
OMG! These are the best cinnamon rolls I've ever had. I made them with my 12 year old son as he wanted cinnamon rolls for his birthday dessert. I did make 2 changes - I added 1 1/2 t of cinnamon (we are a family of cinnamon LOVERS) and I clearly cut them smaller as I ended up with 6 or 7 small rolls. I baked them for about 8 minutes. They were absolute perfection; my husband rated them higher than Cinnabon (you have no idea the level of compliment that is - cinnamon rolls are his favorite sweet)! You nailed this recipe and I am SO happy I found it!!!
LaKita says
Thank you for much!! So happy to hear that you and your family enjoyed these cinnamon rolls. Depending on how you cut them, you may end up with more smaller rolls and I love that you added more cinnamon!!
Laila says
This recipe is perfect. Love that it’s small batch. Thank you 🙂
LaKita says
Thank you so much Laila!!
Doreen says
These were delicious - LOVE small batch baking! Will definitely be making these again!
LaKita says
Thank you so much Doreen!!
alli says
Best ever!
LaKita says
Thank you Alli! Glad you enjoyed them!
Ms L says
How many rolls does this make? What size pan?
LaKita says
This recipe makes 4 cinnamon rolls. You can use a small baking dish or a 6-inch round cake pan.