This small-batch cinnamon rolls recipe yields six perfectly soft, gooey cinnamon rolls topped with cream cheese frosting. It’s ideal when you don’t want a large tray of buns. The dough uses the tangzhong (water-roux) method for extra pillowy texture — it’s simple and makes a noticeably softer roll.
I usually like making a holiday breakfast spread, but often I don’t need a huge batch. These six-roll pans are perfect for smaller gatherings or for preparing the night before so you can bake fresh cinnamon rolls in the morning. This version is scaled down from my larger coffee roll recipe but keeps the same soft, tender crumb.
With just five people instead of a crowd, a small batch is ideal to bring to a family visit or to enjoy at home without leftovers. The tangzhong step is the trick — it keeps the crumb moist and tender even a day later.
Testing This Recipe
After adapting the tangzhong base from my cinnamon coffee rolls, I reduced the milk slightly because the dough could be a bit sticky. Otherwise the method is very similar. I tested these on an eighth sheet pan, which fits six rolls nicely.
Grab your ingredients
- Bread flour: Bread flour gives a chewier, loftier roll, but all-purpose flour will work in a pinch.
- Heavy cream: Pouring warm heavy cream over the rolls before baking makes them extra gooey and tender (optional but delicious).
- Yeast: Instant yeast is recommended for a faster rise. If using active dry yeast, dissolve it in warm milk first and allow for a longer rise time.
Let’s make this recipe
- Make the tangzhong. Whisk together water, milk and flour in a small saucepan over medium-low heat until thickened and smooth — about the consistency of mashed potatoes. Remove from heat and let cool slightly.
- Make the dough. Add the cooled tangzhong to the mixing bowl with the milk, egg, flour, salt, sugar, butter and yeast. Mix until the dough is smooth and slightly tacky — about 12–15 minutes on medium with a stand mixer. If it’s too sticky, add flour a tablespoon at a time (up to 1/4 cup).
- First rise. Shape the dough into a ball with oiled hands, place it in a lightly greased bowl, cover and let rise 60–90 minutes until doubled, depending on kitchen temperature.
- Roll and fill. Turn the dough onto a lightly floured surface and roll into roughly a 16 x 12-inch rectangle. Spread softened butter over the dough, leaving a 1/4-inch border. Sprinkle the cinnamon-sugar filling evenly and press it into the dough.
Slicing up your rolls
For clean cuts and an even swirl, I recommend a pizza cutter. Slice the long edge into six equal strips, then roll each strip gently into a bun. A pizza cutter is faster and squashes the dough less than a serrated knife; if you have a delicate countertop, slice on a cutting board to protect the surface.
- Place the rolls in a greased 8-inch round pan or an eighth-sheet pan, cover with a towel or plastic wrap and let rise 40–50 minutes until puffy. For make-ahead, cover tightly and refrigerate overnight; remove and let come to room temperature 45–60 minutes before baking.
- Optional: warm the heavy cream and pour over the risen rolls for extra gooeyness.
- Bake at 350°F (175°C) for 18–22 minutes until golden. While the rolls cool slightly, make the cream cheese frosting and spread it over the warm buns.
More cinnamon roll ideas
-
Cinnamon Coffee Rolls with Maple Espresso Frosting
-
Oreo Cinnamon Rolls
-
Cinnamon Rolls with Apple Pie Filling
-
Chocolate Cinnamon Rolls
Made this recipe?
Please leave a rating and review if you tried these rolls — I love seeing your photos on social media. Tag @alpineella or share on your platform of choice.
Thank you!
Ella
Recipe
Homemade Small Batch Cinnamon Rolls
Ella Gilbert
Equipment
- Eighth sheet pan or 8-inch round pan
- Stand mixer (or a strong arm and a handheld mixer)
- Kitchen scale (recommended)
- Measuring spoons
- Rolling pin
Ingredients
Tangzhong
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) whole milk
- 2 tablespoons (15 g) all-purpose flour
Dough
- 2 cups (240 g) bread flour (or all-purpose)
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons instant yeast
- 1/3 cup + 1 tablespoon (90 ml) whole milk
- 1 large egg, room temperature
- 3 tablespoons (42 g) unsalted butter
- 2 tablespoons (30 g) granulated sugar
- 4 tablespoons (50 ml) heavy cream (optional, to pour over rolls before baking)
Cinnamon filling
- 1/2 cup (100 g) light brown sugar
- 1/2 tablespoon ground cinnamon
- Pinch kosher salt
- 4 tablespoons (55 g) unsalted butter, room temperature (for spreading)
Cream cheese icing
- 2 oz (56 g) cream cheese, room temperature
- 6 1/2 tablespoons (50 g) icing sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon (14 g) butter, room temperature
Weigh your ingredients with a kitchen scale for the most consistent results.
Instructions
Make dough
- Whisk the tangzhong ingredients in a small saucepan, heat over medium-low and whisk constantly until thick and smooth. Remove from heat and let cool a few minutes.
- Add the tangzhong to a mixing bowl with the milk, egg, flour, salt, sugar, butter and yeast. Mix on medium speed for 12–15 minutes until smooth and slightly sticky. Add up to 1/4 cup extra flour, a tablespoon at a time, only if needed.
- Shape the dough into a ball, place in a lightly greased bowl, cover and let rise 60–90 minutes until doubled.
- Whisk the brown sugar, cinnamon and a pinch of salt for the filling.
- Turn the dough onto a lightly floured surface and roll to about 16 x 12 inches. Spread softened butter, sprinkle the cinnamon-sugar filling and press it lightly into the dough.
- Use a pizza cutter to slice six equal strips along the long edge, then roll each strip tightly into a bun.
- Place the rolls in a greased 8-inch round or eighth sheet pan. Cover and let rise 40–50 minutes until puffy. For overnight: place covered in the fridge and bake the next morning after letting them come to room temperature for 45–60 minutes.
- Preheat oven to 350°F (175°C). Optionally warm the heavy cream and pour it over the risen rolls for extra gooeyness. Bake 18–22 minutes until golden brown.
- While the rolls cool slightly, prepare the frosting and spread over the warm rolls.
Frosting
- Beat the cream cheese, butter, icing sugar and vanilla together until smooth. Spread over warm rolls and serve.
Notes
These recipes were developed and tested using metric weights. For best accuracy, use a kitchen scale. Cup conversions are provided but metric measurements are recommended.
Storage: Cover and refrigerate leftover rolls for up to 5 days. Rewarm in the microwave or oven before serving.
Flour: Bread flour gives a better structure, but all-purpose flour is an acceptable substitute.
Salt: If substituting finer table salt for kosher salt, use about half the amount.
Overnight: For make-ahead, place filled rolls in the pan, cover tightly and refrigerate overnight. Let sit at room temperature 45–60 minutes before baking.
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