Are you craving a warm and gooey cinnamon roll but don’t want to bake a whole batch? I’ve got you covered with this small batch recipe of a single serving cinnamon roll with the perfect cream cheese frosting.  

This recipe is designed with simplicity in mind, using common ingredients you likely already have on hand. Prepare to fill your kitchen with the delicious aroma of freshly baked cinnamon goodness!

​Ingredients you’ll need for this single serve cinnamon roll

This recipe calls for simple ingredients, found in any grocery store.

• Instant yeast: This ingredient helps the dough rise and become fluffy. It makes the cinnamon roll dough expand and become soft.
• Milk: The warm milk provides moisture to the dough and activates the yeast. It makes the dough smoother and richer.
• All-Purpose flour: This is the main ingredient for the dough. It gives structure and texture to the cinnamon roll, making it soft and chewy.
• Brown sugar: Brown sugar adds sweetness to the dough and contributes to its caramelized flavor. It’s also used in the cinnamon roll filling.
• Salt: Salt enhances the flavor of the dough and balances out the sweetness. 
• Unsalted butter: Butter makes the dough tender and adds a rich, buttery flavor. 
• Ground cinnamon: Cinnamon adds warmth and a spicy-sweet flavor to the cinnamon sugar filling. 
• Powdered sugar: Powdered sugar is used in the frosting. It brings a sweet, creamy texture to the topping, making it velvety and sweet.
• Cream cheese: Cream cheese provides a tangy and creamy contrast to the sweetness of the powdered sugar.
• Vanilla extract: Vanilla extract adds a pleasant aroma and a hint of vanilla flavor to the frosting. It elevates the overall taste of the cinnamon roll.

Take a look at the recipe card at the bottom of this post for the full recipe.

Ingredient substitutions and add-ins for this single-serving cinnamon roll

1. Vegan cinnamon roll: Substitute the butter for vegan butter, and the whole milk for almond milk. Make a simple powdered sugar icing, substituting the cream cheese for non-dairy milk.
2. Coconut cinnamon rolls. Substitute the butter for coconut oil, and the milk for coconut milk. Sprinkle 1/4 cup unsweetened shredded coconut into the filling and bake.
3. Chocolate chip cinnamon roll: Add 1/4 cup chocolate chips to the filling for a chocolate chip cinnamon roll
4. Peanut Butter cinnamon roll: Spread 1/4 cup to the filling along with the rest of the ingredients. Drizzle with melted peanut butter on top
5. Brown sugar substitute: you can substitute the brown sugar for the white sugar in your recipe entirely. I’ve found that brown sugar makes a softer cinnamon roll, but the results with white sugar will also be delicious.

How to make this single cinnamon roll (with how-to images)

Begin by whisking together the dry ingredients in a small bowl: the instant active yeast, flour, sugar, and salt.

Next, in the microwave, warm up the milk and butter until you have melted butter, but don’t let it bubble or boil. If it gets too warm, just wait for it to cool down a bit until it feels warm to the touch.

Then, combine the wet ingredients with the dry ingredients, and use a spatula to mix them until they’re all well blended. The dough should be a little sticky.

Sprinkle a bit of flour on a flat surface. Take your hands and fold the dough in half, moving it away from you.

Press down firmly on the folded edge using the palm of your hand. After that, spin the dough a quarter turn.

Keep folding, pressing, and turning the dough for around 3 minutes. You’ll see the dough getting smoother and stretchier as you do this. If it feels too sticky, sprinkle in a bit more extra flour as required. If it seems too dry, add a little milk to balance it out.

To check if the dough is kneaded enough, perform the “windowpane test.” Pinch off a small piece of dough and gently stretch it between your fingers. If it forms a thin, translucent membrane without tearing, it’s ready.

Shape it into a ball and put it in a greased ramekin dish for the first rise. Cover it loosely with a kitchen towel and let it sit for 10 minutes near your oven as it heats up to 350 degrees Fahrenheit.

Using a rolling pin, roll the dough on a flat surface with a little flour to form a thin layer of a long rectangle. Mix the cinnamon and sugar together. 

Spread the room-temperature butter evenly on top of the rectangle, then sprinkle it evenly with the cinnamon mixture. Cut the dough into 2-3 long strips.

Roll up the first long strip, then place it on top of the second strip and roll it around the outside to make it bigger. If you have a third strip, do the same so you end up with a single large cinnamon roll made from all the strips together. 

Grease a small oven-safe dish with cooking spray, put the roll in it, cover it loosely with a kitchen towel, and let it sit for 30 minutes in a warm place, like near your preheated oven.

Bake for approximately 20 minutes or until the roll turns golden brown.

Take a fork and beat the cream cheese until it’s soft and smooth. Add the powdered sugar and vanilla extract and mix it until everything’s well combined, and there are no lumps.

Give it a moment to cool down a bit so you don’t burn yourself, then very gently scoop the cinnamon roll out of the dish using a fork or a spoon. Lastly, top it with the frosting and enjoy it while it’s still warm.

Expert tips for this small batch cinnamon roll

1. Correct measurements: Measure the flour correctly, using the spoon and level method. Using too much flour can result in a tough, dry roll.
2. Cinnamon roll sticking: Grease the baking dish generously. This will help prevent the rolls from sticking
3. Expired yeast: Make sure your yeast is fresh and hasn’t expired before using it. Yeast that’s past its expiration date won’t work well if you want a fluffy cinnamon roll.
4. Boiling milk: Avoid overheating the milk, as this can kill the yeast. Ensure it’s only warm to the touch.
5. Allow time to rise: Allow sufficient time for the dough to rise in a warm, draft-free place. Don’t cut the time and hurry the process!
6. Don’t roll too tightly: allowing space for your rolls to rise is crucial for fluffy cinnamon rolls. Roll your rolls loosely to let them expand.

Frequently Asked Questions

Can I prepare the dough the night before and bake it the morning after?

Even though the second rise will need more time, you can prepare your cinnamon roll ahead and save it for baking the next day.

First, follow the recipe to make your roll. Once it’s in the pan and ready for the second rise, wrap it tightly with plastic wrap and put it in the refrigerator.

The following morning, remove it from the fridge, unwrap it slightly, and allow it to rise until it doubles in size. Keep in mind that it will take longer because the dough is cold.

Finally, bake it according to the instructions and enjoy it while it’s still warm!

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast, but you’ll need to activate it in warm liquid (usually milk or water) before adding it to the dough. Follow the package instructions for activating active dry yeast.

Why didn’t my dough rise during the first proofing?

Several factors can affect dough rising, including expired yeast, too hot or too cold liquid, or not enough time. Make sure your yeast is fresh, use the right liquid temperature, and give it ample time to rise in a warm, draft-free place.

Can I make the dough in advance and refrigerate it overnight?

Yes, you can prepare the dough ahead of time and refrigerate it overnight. This can enhance the flavor and convenience. Just be sure to let it come to room temperature before proceeding with rolling and baking.

Why did my cinnamon rolls turn out dry?

Overbaking is a common reason for dry cinnamon rolls. Ensure you follow the recommended baking time and don’t let them brown excessively. Also, avoid overworking the dough during kneading, as it can lead to a drier texture.

How can I make the icing thicker or thinner?

To make the icing thicker, add more powdered sugar. To make it thinner, add a small amount of milk. Adjust the consistency gradually to achieve your desired thickness.

Can I freeze my unbaked cinnamon roll?

Yes, you can freeze your unbaked cinnamon roll. After shaping and placing it in the baking dish, cover tightly with plastic wrap and foil. Freeze. When ready to bake, let it thaw and rise in the refrigerator overnight, then bake as usual.

How to store this single-serve cinnamon roll

This roll has a cream cheese frosting, which means it should be refrigerated.

Store it in an airtight container in the fridge for up to 2-3 days. Before serving, warm it for a few seconds in the microwave and enjoy!

You can also store it at room temperature in an airtight container unfrosted, for up to 2 days. Add frosting right before serving.

How to freeze this delicious cinnamon roll recipe

This cinnamon roll can be frozen in an airtight container for up to 2 months. Cover tightly with plastic wrap to prevent any freezer burn, then place inside an airtight container and freeze.

Thaw and warm before serving!

Don’t miss out! Click this link to watch the video of this single-serving cinnamon roll up close.

Take a look at this link for more breakfast recipes, or the links below for more similar recipes:

Easy Pancake in a Mug (90-second microwave recipe)

Cinnamon Roll Muffin Recipe

Fluffy Nutella Cinnamon Rolls Recipe

Easy Single Serving Peach Cobbler

Easy Single-Serving Banana Bread Recipe

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If you make this recipe, please be sure to give it a star rating and leave a comment below!