Gooey small batch cinnamon rolls are soft and fluffy. The roll dough is easy to make without a mixer and creates 6 rolls with a thick cream cheese icing. An overnight option is also included.
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Weekend brunch or holiday breakfasts just call for cinnamon rolls, don't you think?
This sweet roll recipe is filled with cinnamon and sugar and topped with cream cheese icing. It doesn't fall into my healthy breakfast category. The small batch cinnamon rolls are indulgent and perfect for a birthday brunch or for a holiday like Christmas, New Year's day or Easter.
The braided look is a fun twist on classic cinnamon rolls and I show you how simple it is to create them with step by step photos. If you prefer a more traditional rolled look, you can absolutely do that too! I give you four {4!} different presentation options in the recipe card below.
💗 why you will love these gooey cinnamon rolls
- Small batch ~ perfect for a small family; this roll recipe makes 6 rolls.
- Texture ~ this yeast dough creates soft and fluffy rolls and adding cream before baking makes them extra tender and gooey.
- Overnight option ~ I don't know about you, but I want a quick and easy breakfast in the mornings! These braided cinnamon rolls can be prepped up to the second rise and stored in the refrigerator overnight. Pull them out and bake when you wake up.
- Cream cheese icing ~ who doesn't love a thick layer of frosting?? Okay, I know many of you don't; see farther down in the post for no cream cheese or other glaze options.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk, 2% milk and kefir will work as well.
- Dry active yeast ~ this is the ingredient that helps the small batch cinnamon rolls rise and give the soft and fluffy texture.
- Sugar ~ granulated sugar brings a tiny bit of sweetness and helps to activate the yeast. It's used in both the homemade filling and the roll dough. Brown sugar is used in the filling.
- Bread flour ~ adds moistness and softness to the classic rolls, if you have it I highly recommend using it. {King Arthur Bread Flour is what I use}. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
- Kosher salt ~ if you only have table salt, start with half the amount.
- Large egg ~ 1 egg is needed, it should be room temperature.
- Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt. You want room temperature butter for the easy cinnamon roll filling and cream cheese icing.
- Cinnamon {not shown} ~ ground cinnamon is used in the easy filling.
- Heavy cream {not shown} ~ the secret ingredient to make these small batch cinnamon rolls extra soft and gooey. This ingredient gets lightly warmed and poured over the dough before baking.
- Cream cheese, confectioners' sugar and vanilla {not shown} ~ for the cream cheese icing.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
👩🏻🍳 how to make cinnamon rolls without a mixer
Start by warming the buttermilk and melting the butter. {I use my ThermoWorks Thermapen to check the temperature of the milk, you want it between 100-110°F}
Turn the small batch cinnamon roll dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. {I typically use less than 2 tablespoons flour for kneading}.
You can also use a stand mixer to mix the dough; see my oreo cinnamon roll recipe for that method.
While the gooey cinnamon roll dough is rising, prepare the cinnamon sugar filling and either a 9x5 loaf pan or a 6-inch round pan.
🍴 how to cut and shape small batch cinnamon rolls
Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 9 inches and the long side about 12 inches.
Spread softened butter over the dough, covering almost to the very edge. Then sprinkle the prepared cinnamon sugar filling over the butter and use your fingers to rub the sugar into the butter.
If you prefer a more classic cinnamon roll shape, just roll the rectangle into a log and slice into 6 rolls. You can also cut the roll dough into six long strips and individually roll them into rolls as done in my apple cider cinnamon rolls.
tips for the softest homemade rolls
- Use a thermometer to check the temperature of your buttermilk. If the liquid is too hot, it can kill the yeast. If it's too cold, it won't activate the yeast.
- Don't add too much flour when making and kneading the dough! The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy. I typically use 1 - 3 tablespoons of additional flour.
- Don't rush the rise time; the dough needs to double in size, which typically takes about an hour in a slightly warm environment.
- Create a warm environment for the cinnamon rolls to rise if your kitchen is cold like mine. I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
- Use very soft room temperature butter for the filling. Your finger should be able to press all the way through the butter without any resistance. This allows you to easily spread the butter over the dough without risking tearing the dough.
filling and frosting variations
Chocolate filling ~ use half of the filling from these chocolate swirl rolls.
Fruit filling ~ use half the filling from my strawberry cinnamon rolls. You could replace the strawberries with raspberries or blackberries. For an apple filling, use the filling from my apple crisp shortbread bars, but chop the apples into bite size pieces.
If you prefer no cream cheese in your glaze or frosting, try these options ~
Vanilla icing ~ use half the frosting from my Oreo cinnamon rolls.
Espresso frosting ~ use half the icing from my Oreo cinnamon rolls and add ½ - 1 teaspoon of instant espresso powder.
Cocoa icing ~ Sift together ½ cup confectioners' sugar (60g) and 1 ½ tablespoons unsweetened cocoa powder (8g). Then add 1 ½ tablespoons milk, ½ tablespoon melted butter (7g) and a ½ teaspoon pure vanilla extract. Mix until a smooth icing is formed.
Confectioners' sugar ~ if you are more of a no frosting or without glaze kind of person, dust the tops of the braided cinnamon rolls with confectioners' sugar.
🌝 make ahead overnight instructions
You can prepare the small batch cinnamon rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you wake up. Start the coffee and preheat the oven, then add the heavy cream to make them extra soft and gooey and bake.
You can also bake the gooey cinnamon rolls and allow them to cool {don't frost them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the icing and serve.
💬 frequently asked questions
The most common reason for dry cinnamon rolls is that too much flour is added. I know I sound like a broken record, but a kitchen scale is truly your best friend in baking. This is the scale I use in my kitchen.
Another reason cinnamon rolls can turn out dry is that they are over baked. Using a thermometer is a great way to check if the small batch cinnamon rolls are done baking. 190°F is what the internal temperature should be when they are finished.
The addition of heavy cream just prior to baking these rolls keeps them super soft. It also helps to make them the best gooey rolls!
Yes! See my oreo cinnamon rolls or strawberry cinnamon rolls for instructions on how to use a stand mixer.
I have not tried this recipe in a bread machine so I cannot give you feedback. If you try it, I would love to know how they turn out!
I recommend either a 6-inch round pan or a 9x5 loaf pan. Ideally you want a pan that allows the cinnamon rolls to touch and "support" each other as they bake.
Yes! Then use a 9x13 baking pan.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how to store
Store in an airtight container or tightly wrapped at room temperature for 1-2 days or in the refrigerator for up to 5 days.
The cream cheese icing staying at room temperature might be a concern for you. If it is, store the gooey cinnamon rolls in the refrigerator. The cinnamon roll experts at Cinnabon recommend wrapping tightly or placing in an airtight container and storing at room temperature for up to 2 days. The confectioners' sugar in the frosting helps to serve as a preservative, which keeps it from going bad as quickly.
The small batch cinnamon rolls can be frozen. Freeze in an airtight container or wrapped tightly and in a zip top bag for up to 2 months. Thaw overnight in the refrigerator and rewarm following the instructions below.
If you know you will be freezing the rolls, I would wait to put the icing on until after you have rewarmed them.
how to rewarm braided cinnamon rolls
Gently rewarm the gooey cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F oven for 10-15 minutes. This works for both cinnamon rolls frozen with icing/frosting or without.
Remember to snap a picture and tag me on Instagram if you make these Gooey Small Batch Cinnamon Rolls. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cinnamon filled recipes
- Cinnamon Cupcakes
- Cinnamon White Chocolate Pound Cake
- Snickerdoodle Banana Bread
- Cinnamon Ice Cream
- Cut-Out Cinnamon Sugar Cookies
- Cinnamon Roll Biscuits
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Small Batch Cinnamon Rolls
Gooey small batch cinnamon rolls are soft and fluffy. The roll dough is easy to make without a mixer and creates 6 rolls with a thick cream cheese icing.
Ingredients
roll dough
- 6 tablespoons warm buttermilk*, 100-110°F (90mL)
- 2 tablespoons granulated sugar (25g)
- 1 ½ teaspoons active dry yeast (6g)
- 2 tablespoons unsalted butter, melted and slightly cooled (28g)
- 1 large egg, room temperature
- 1 ½ cups bread flour** (195g)
- ½ teaspoon kosher salt
cinnamon roll filling
- 3 tablespoons unsalted butter, room temperature (42g)
- 3 tablespoons packed brown sugar (36g)
- 2 tablespoons granulated sugar (25g)
- 1 ½ tablespoons ground cinnamon
- ¼ cup heavy cream, slightly warmed (60g) - pour over rolls right before baking
cream cheese icing
- 2 tablespoons unsalted butter, room temperature (28g)
- 2 ounces cream cheese, room temperature (56g)
- ½ teaspoon pure vanilla extract
- ½ cup confectioners’ sugar (60g)
Instructions
- (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
- In the bowl add the warm buttermilk (6 tablespoons/90mL), sugar (2 tablespoons/25g), active dry yeast (1 ½ teaspoons/6g) and give it a little stir. Let the mixture sit for 10 minutes.
- Add the bread flour (1 ½ cups/195g), egg (1 large), melted butter (2 tablespoons/28g) and kosher salt (½ teaspoon) and mix until a soft and shaggy dough forms. Turn the dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading) You can also use a stand mixer to mix the dough; see my oreo cinnamon roll recipe for that method.
- Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
- While the dough is rising, prepare the filling. In a bowl combine the brown sugar (3 tablespoons/36g), granulated sugar (2 tablespoons/25g) and cinnamon (1 ½ tablespoons) and mix until thoroughly combined. Set aside.
- Grease a loaf pan or 6 inch round baking pan with butter or cooking spray and set aside. You could also line the pan with parchment paper instead of greasing.
- Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 9 inches and the long side about 12 inches.
- Spread softened butter (3 tablespoons/42g) over the dough, covering almost to the very edge. Then sprinkle the prepared cinnamon sugar filling over the butter and use your fingers to rub the sugar into the butter.
- Fold the bottom portion of the shorter side of the dough up and then take the top portion of the dough and fold it over the folded bottom; kind of like folding a sheet of paper into thirds. (see process photos above in the post, if needed). A bench scraper is very helpful if the dough wants to stick to the counter. Slice into six equal strips, then cut each strip into three equal strips leaving a little dough attached at the top. Now braid the three strips until you have a braid. Start with the intact end and roll the braid into a ball and place in the prepared baking pan with ends underneath. This process can be a little messy.
- Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have doubled in size (if your kitchen is warm, it may not take this much time). When the small batch cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
- Lightly warm the heavy cream (¼ cup/60 mL) and pour over the tops of the braided rolls. Bake for about 18-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
- When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 5-10 minutes while you prepare the frosting.
- For the cream cheese icing: using a hand mixer or stand mixer, mix the butter (2 tablespoons/28g), cream cheese (2 ounces/56g) and vanilla (½ teaspoon) until combined. Add the confectioners’ sugar (½ cup/60g) and beat until you have a thick and fluffy frosting.
- Spread the frosting over the warm rolls. Serve and enjoy!
Notes
Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300°F oven for 10-15 minutes. The small batch cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.
* This recipe also works with kefir, 2% or whole milk
** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 1 ½ cups is 188g.
If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool (don't glaze them yet). Then cover them tightly and store at room temperature for up to one day. Gently rewarm them (tightly wrapped with foil and warmed at 300°F for 10-15 minutes). Then add the glaze and serve. Or,
You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then add the heavy cream and bake.
Different options for shaping the rolls: traditional cinnamon rolls: Tightly roll the dough starting from a short side until you create a log. Using dental floss*** (or a sharp knife), cut the log into 6 equal pieces and place them in the prepared pan.
***Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.
Individually formed rolls: you can cut 6 long strips of dough and roll each length of dough individually. This typically gives more swirls to the rolls.
Baked in a muffin pan: shape them in braided twists, traditionally or in individual strips and place them in a buttered muffin pan (they will bake faster in a muffin pan; check them at 12 minutes).
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 438Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 208mgCarbohydrates: 54gFiber: 2gSugar: 24gProtein: 8g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle
Love a beautiful batch of cinnamon rolls - this small batch is just the right amount for my family!
Tasia
Thank you Michelle, I'm happy to hear that!