These Small Batch Cinnamon Rolls are soft, gooey, and topped with a rich cream cheese frosting, perfect for a cozy breakfast or dessert. This recipe makes just the right amount for a small family to enjoy a satisfying treat!
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Overnight Small Batch Cinnamon Rolls
These cinnamon rolls are the perfect treat for anyone looking to enjoy the comfort of fresh cinnamon rolls without making a large batch. They are soft and fluffy rolls with creamy frosting making them irresistible! With only six cinnamon rolls in this small batch recipe it is the perfect recipe for a smaller group or family of four!
All the work is done the night before making for a stress-free and special next morning. These are what my kids request for sleepovers and special holidays. A staple in our house for Christmas Eve Morning and Thanksgiving but also other long weekends and birthdays!
Try my Gingerbread Cinnamon Rolls on Christmas Morning for a festive holiday version!
Ingredients
- Whole Milk – Warm but not hot, usually about one minute in the microwave is perfect. If you don’t have whole milk other fat percentages can be used but the flavor might change slightly.
- Active Dry Yeast – You can either use one packet or measure it out of the jar. Yes you can use instant yeast as a substitute.
- All-Purpose Flour – For recipes like this the brand of flour really does matter because of the protein and other quality standards, this recipe was tested with King Arthur Flour and I would recommend using that brand for this recipe.
- Egg – For the dough
- Unsalted Butter – Using unsalted butter keeps this recipe from becoming to salty, instead we will use unsalted butter and add in the salt ourselves so we get the right amount. You will use melted butter in both the dough and for filling the cinnamon rolls. You will use room temperature/softened butter for the frosting.
- Kosher Salt – Kosher salt is shaped in unique crystal patterns which makes it dissolve more readily into food. You cannot substitute table salt.
- Granulated Sugar – Just a little to sweeten the dough and then for the filling of the cinnamon rolls.
- Ground Cinnamon – For the filling
- Cream Cheese – Room temperature for making the frosting.
- Powdered Sugar – For the frosting.
- Vanilla Extract – Just a little for the frosting.
Instructions
Making the Dough
In the bowl of a stand mixer, combine warm milk and sugar, then sprinkle the yeast over the top. With the dough hook attachment on low speed, add 2 1/2 cups of flour and mix until a dough forms, scraping down the bowl as needed. The dough should be sticky but hold its shape.
Slowly add the egg while the mixer runs on medium speed, then gradually pour in the melted butter, mixing until fully incorporated. With the mixer on low, add flour 1/4 cup at a time until the dough reaches the right consistency. It should be soft, slightly sticky, and mostly pull away from the sides of the bowl. Knead for about 5 minutes on medium speed until smooth and elastic.
First Rise
Lightly grease a large bowl with butter, place the dough inside, and cover with cling wrap. Set it in a warm, draft-free area for about an hour or until it has doubled in size.
Rolling and Filling
Once the dough has risen, dust a clean work surface with flour, then gently release the dough onto the surface. Roll the dough into a 9×18-inch rectangle, dusting lightly with flour as needed. Brush the dough with half the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.
Starting from a short end, roll the dough tightly into a log. With a serrated knife, score the log into six equal pieces, then cut through at each mark to create six rolls. Make sure to use a serrated knife so that it cuts through the layers, using a different kind of sharp knife won’t cut the rolls properly and will likely smash them.
Second Rise and Refrigeration
Place the rolls in a generously buttered 8×8-inch baking dish. The rolls may fit snugly, and that’s okay! Brush the tops with remaining melted butter, cover with plastic wrap, and refrigerate overnight or up to 24 hours. (If baking right away skip the fridge and let them rise in a warm place for an additional hour.)
Baking
If the rolls were refrigerated, let them rest at room temperature for 30-60 minutes before baking. Preheat your oven to 350°F and bake for 35-40 minutes. Check around the 30-minute mark—if they’re browning too quickly, cover loosely with foil. When a butter knife can slide between rolls without dough sticking to it, they’re ready.
Frosting the Rolls
While the rolls bake, prepare the frosting. In a stand mixer, beat cream cheese and butter on high for 1 minute. Add powdered sugar slowly on low speed, then mix in vanilla and milk until smooth. Spread over warm rolls and enjoy the delicious aroma of fresh cinnamon rolls in your kitchen!
tips, tricks and questions
Can I Make This Recipe Ahead of Time?
Absolutely! You can refrigerate the assembled rolls overnight and bake them fresh in the morning. Just let them come to room temperature for about 30-60 minutes before baking.
What if I Don’t Have a Stand Mixer?
You can still make these rolls by hand! Mix the ingredients in a large bowl and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Can I Substitute the Cream Cheese Frosting?
If you prefer something lighter, try a simple vanilla glaze made with powdered sugar, milk, and a splash of vanilla extract.
Why are my cinnamon rolls not light and fluffy?
The two biggest reasons would be that the dough didn’t get kneaded long enough or the dough either didn’t rise enough or over proofed and rose too much. So keep an eye on the consistency of the dough throughout the whole process to get the best results.
How Should I Store Leftover Frosting?
If you have leftover frosting, store it in an airtight container in the refrigerator for up to a week. You can spread it on other treats or use it for more cinnamon rolls!
If you like this Small Batch Cinnamon Roll Recipe you might also like:
Small Batch Cinnamon Rolls
Chewy, sticky, and sweet these cinnamon rolls can't be beat, easy to make the night before you bake. Perfect for a special morning.
Ingredients
for dough:
- 1 cup warm whole milk
- 2 1/4 teaspoons active dry yeast (1 Fleischmann's packet)
- 3 1/2 cups flour, plus more for dusting
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
for filling:
- 5 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
for cream cheese frosting:
- 4 ounces cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon whole milk
Instructions
- In the bowl of a stand mixer add the milk and sugar. Dust the top of the mixture with the yeast.
- With the dough hook attachment running on low add 2 ½ cups of the flour until a dough forms, scraping down the sides of the bowl as needed. The dough should be sticky at this point but still holding its shape.
- With the mixer running on medium very slowly add the egg. Once the egg is fully mixed into the dough slowly add the melted butter, mix until fully incorporated.
- With the mixer running on low add the flour ¼ cup at a time, let the flour get totally mixed in before adding more flour. This step depends on the humidity of your area on whether or not you will add the last full cup of flour. We are looking for the dough to be sticky but not so sticky to be confused with cookie dough. It will stick slightly to your finger but as the mixer continues to knead it should no longer be sticking to the sides (although it still might be sticking to the bottom). So start with 1/4 cup, most likely you will want to add another 1/4 cup. Check where your dough is at this point, if it is still a little to sticky, add a little more flour. (I usually need between 3/4 to 1 cup, the more humid it is the more likely it is you will need the whole cup of flour.)
- Once the dough is to the proper consistency, knead on medium speed for 5 minutes until you have a nice soft dough.
- Lightly Grease a large bowl with butter, place dough in the greased bowl and cover with cling wrap. Place in a warm non-drafty area for 1 hour, or until doubled in size.
Filling the Rolls:
- Once dough has doubled in size it is time to roll it out and fill. Mix the sugar and cinnamon in a small bowl. Have the butter melted and a pastry brush ready. You with also want some sort of measuring device, so have a ruler near by.
- Grease a 2 ½ quart or 8x8 inch glass baking dish generously with the melted butter.
- Dust your clean work surface with flour, gently release dough from the bowl onto your work area. Lightly dust the dough and rolling pin with flour. We want to roll out the dough into a 9x18 inch rectangle. Dust with additional flour as needed.
- Once the dough is rolled out, brush the melted butter evenly across the dough (you will only use about ½ of the remaining butter here).
- Sprinkle the cinnamon sugar mixture evenly over the butter until the whole rectangle is covered, it is okay if you have a little of the mixture left.
- Starting at one of the short ends tightly and evenly roll the dough up into a log shape.
- With the seam side down, use a serrated knife score 6 evenly sized rolls on the log. With the serrated knife cut where you made the scores making sure to hold on to your log so it doesn't come undone.
- Gently place each roll into the baking dish. The space might be tight and the cinnamon rolls might be stuffed next to each other, that's okay.
- Once all the rolls are cut and in the dish brush the tops and sides of the rolls with the remaining butter.
- Cover tightly with cling wrap and place in the refrigerator overnight or up to 24 hours. (If you do want to bake this right away do not place in fridge and let rise in a warm place for one hour.)
- Once rolls are done rising in the refrigerator, take out and let rest at room temperature for 30-60 minutes while the oven warms up.
- Preheat oven to 350º F.
- Bake for 35-40 minutes until a butter knife can separate the rolls without getting doughy. (Check rolls around the 30 minute mark, if the top is starting to look to brown, cover very loosely with aluminum foil.)
- Let cool slightly and top your cinnamon rolls with your cream cheese frosting (recipe below) and enjoy!
Cream Cheese Frosting:
- In the bowl of a stand mixer, beat together the cream cheese and butter on high for 1 minute with the whisk attachment. On low speed slowly add the powdered sugar until fully incorporated. Scrap down the sides of the bowl.
- On medium speed add the vanilla and milk. Mix until a smooth consistency forms. You can make this ahead of time the night before or while the cinnamon rolls are baking. For storage keep covered in refrigerator.
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Nutrition Information:
Yield:
6Serving Size:
1 cinnamon rollAmount Per Serving: Calories: 704Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 115mgSodium: 201mgCarbohydrates: 92gFiber: 3gSugar: 34gProtein: 12g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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