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Single serving cinnamon roll - small batch recipe
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Single serving cinnamon roll - small batch recipe

5 from 5 votes
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!
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 1 cinnamon roll

Equipment

  • 1 Rolling Pin
  • 1 oven-safe ramekin

Ingredients

Cinnamon Roll

  • 1/4 teaspoon instant active yeast *check it's not expired
  • 3/4 cup all-purpose flour spooned and leveled
  • 2 tablespoons brown sugar
  • 1 pinch salt
  • 1/4 cup whole milk
  • 1 tablespoon unsalted butter

Filling

  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter softened

Cream cheese frosting

  • 3 tablespoons full fat cream cheese softened
  • 4 teaspoons powdered sugar
  • 1/8 teaspoon pure vanilla extract

Instructions

  • Begin by whisking together the dry ingredients in a small bowl: the instant active yeast, flour, sugar, and salt.
    1/4 teaspoon (0.3 teaspoon) instant active yeast, 3/4 cup (93.8 g) all-purpose flour, 2 tablespoons brown sugar, 1 pinch 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.
    1/4 cup (59.1 ml) whole milk, 1 tablespoon unsalted butter
  • 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.
    1 tablespoon brown sugar, 1/4 teaspoon (0.3 teaspoon) ground cinnamon, 1 tablespoon unsalted butter
  • 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. Top it with the frosting and enjoy it while it's still warm.
    3 tablespoons full fat cream cheese, 4 teaspoons powdered sugar, 1/8 teaspoon (0.1 teaspoon) pure vanilla extract

Notes

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.
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