Modified: May 30, 2025 · Published: Apr 24, 2025 by LaKita · This post may contain affiliate links.

Small Batch Cinnamon Rolls (Makes Just 4 Rolls!)

Name: Small Batch Cinnamon Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 75 min
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; 1/4 teaspoon salt; 3 tablespoons butter, melted; Filling:; 3 tablespoons brown sugar, packed; 1 teaspoon ground cinnamon; 2 tablespoons butter, softened; Icing:; 3/4 cup powdered sugar; 2 1/2 teaspoons whole milk; 1/4 teaspoon vanilla extract (optional)

Jump to Recipe

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.

Overhead view of finished cinnamon rolls in parchment lined baking pan by forks and other props.

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

Overhead view of ingredients needed to make cinnamon rolls in separate bowls on marble surface.

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.

Overhead view of yeast mixture in small glass bowl on marble surface.

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.

Overhead view of flour mixture and yeast mixture added to a white bowl on marble surface.

Overhead view of melted butter added to the other ingredients to make cinnamon rolls in large white bowl.

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.

Dough in large mixing bowl before second rise.

Dough in large mixing bowl after second rise.

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.

Rolled dough with softened butter spread on it.

Rolled cinnamon roll dough topped with softened butter and cinnamon sugar mixture.

Cut & Rise: Cut into 4 even rolls. Place in a greased small baking dish. Let rise for another 20 minutes.

Rolled dough cut to form cinnamon rolls on marble surface.

Unbaked cinnamon rolls in parchement lined baking pan on marble surface.

Bake: Bake at 400°F for 12–14 minutes, until golden.

Overhead view of baked cinnamon rolls in parchment lined baking pan on marble surface.

Make the Icing: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls. Enjoy!

Close up view of cinnamon rolls on white plate being topped with icing.

FAQ: Small Batch Cinnamon Rolls

Can I use active dry yeast instead of instant yeast?

Yes, just add 30 extra minutes to each rise.

Why didn’t my dough rise?

Most likely the milk was too hot. Stick to 105–110°F and check that your yeast isn’t expired.

Can I make them ahead of time?

Yes! Prep up to the second rise, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Can I freeze these?

Absolutely. Bake and cool them, then wrap and freeze. Reheat in the oven or microwave before icing.

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Close up view of finished rolls on white plate by a cloth napkin.

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.

Close up side view of finished cinnamon roll cut in half and stacked on white plate.

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!

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