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Soft & Gooey Small Batch Cinnamon Rolls (Makes 6)

Four gooey small batch cinnamon rolls covered in thick white icing in a white baking dish.
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Make six perfectly soft and gooey cinnamon rolls without making a huge batch. This easy recipe delivers homemade flavor better than store-bought for a satisfying breakfast or sweet treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 teaspoon salt
  • 1/4 cup warm milk (about 105-115°F)
  • 2 tablespoons unsalted butter, melted, plus more for brushing
  • 1 large egg
  • For the Filling:
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Icing:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a small bowl, mix the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let this stand for 5 minutes until foamy.
  2. In a medium bowl, whisk together the flour, remaining granulated sugar, and salt.
  3. Add the melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until combined into a paste.
  6. Once risen, punch down the dough gently. Roll the dough out into an approximate 8×10 inch rectangle on a lightly floured surface.
  7. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam closed.
  9. Use a sharp knife or unflavored dental floss to cut the log into 6 equal rolls. Place the rolls into a greased 8×8 inch baking pan, leaving a little space between them.
  10. Cover the pan loosely and let the rolls proof (second rise) for 30 minutes. Preheat your oven to 375°F (190°C) during the last 10 minutes of proofing.
  11. Bake for 15 to 18 minutes, or until the tops are golden brown.
  12. While the rolls cool slightly, prepare the icing: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  13. Drizzle the icing over the warm cinnamon rolls immediately before serving.

Notes

  • If you prefer a very gooey texture, slightly underbake the rolls by 1-2 minutes.
  • You can mix the icing while the rolls are baking to have it ready immediately.
  • This recipe does not require a mixer, making it easy for beginners.

Nutrition

Find it online: https://kingscook.com/small-batch-cinnamon-rolls-recipe/