Prep Time: 10 mins | Cook Time: 18 mins | Rise Time: 2 hrs | Total Time: 2 hrs 28 mins | Servings: 4 rolls
These cinnamon rolls are rich and super indulgent. I love to eat them for breakfast with a cup of freshly brewed coffee and a quick snack. This recipe is a no-fuss and a must-try if you love cinnamon rolls as I do.
1 large egg yolk
⅓ c. milk any percentage
2 tbsp (28 grams) salted butter melted and slightly cooled
1 tsp active dry yeast
¼ tsp salt
1 c. and 1 tablespoon (150 grams) all-purpose flour
1 tbsp (13 grams) granulated sugar plus a pinch for proofing yeast
1 tsp cinnamon
2 tbsp (28 grams) salted butter softened
⅓ c. (66 grams) packed brown sugar
3 tbsp (42 grams) salted butter softened
3 oz. cream cheese softened
1 c. (120 grams) powdered sugar
Pinch of salt
½ tsp vanilla extract
How to make Easy Small-batch Cinnamon Rolls
Step 1: Into a mug, pour the milk and heat in the microwave for about 20 seconds or until lukewarm (around 105-115 degrees F). Then, whisk in the yeast along with a pinch of sugar. Let the mixture sit for about 10 to 15 minutes or until the top is foamy.
Step 2: Place the milk, yeast mixture, melted butter, sugar, egg yolk, and salt in a medium bowl. Mix well until blended.
Step 3: Now, add the four and mix using a spoon until you have a thick, sticky dough and the flour is incorporated.
Step 4: Onto a well-floured work surface, drop the dough, and knead to about 10 to 15 folds or until the dough is sticky and it forms a ball.
Step 5: Into a greased bowl, transfer the dough. Tent with a towel and let the dough rise for about 1 hour to 90 minutes in a warm place until the dough has doubled in size.
Step 6: Mix the brown sugar and cinnamon.
Step 7: On a lightly floured surface, turn the dough out once it already has risen. Gently squish and stretch the dough into an oblong and roll it to about 5 x 15 inches using a rolling pin. To have a nice triangle, you can manipulate the corners and sides of the dough.
Step 8: Over the entire dough, spread the butter and top with the brown sugar mixture. Into a tight log, roll the dough starting from the short side. Cut the roll into quarters, using a serrated knife or dental floss.
Step 9: Into a 6-7 inch greased baking dish, place the rolls and tent with a towel. Allow the rolls to rise in a warm spot for about 45 minutes to an hour or until the rolls are puffed up and fluffy.
Step 10: Bake the rolls in a preheated 375 degrees F oven for about 15 to 22 minutes or until the tops of the rolls are golden, and the centre is completely cooked. Remove from the oven when done and allow the cinnamon rolls to cool for about 5 minutes before frosting.
Step 11: Transfer the rolls to a greased baking dish after shaping them. Tight cover with plastic wrap and keep in the fridge overnight.
Step 12: Set the rolls in a warm spot in the morning, but leave the plastic on. Let them rise for about 1 to 2 hours until fluffy and puffed up.
Step 13: Remove the plastic wrap and bake the cinnamon rolls in a preheated 375 degrees F oven for about 15 to 22 minutes or until the tops are golden and the middle of the rolls are completely cooked.
Step 14: In the meantime, mix the softened cream cheese, butter, sugar, vanilla, and salt until well blended.
Step 15: Over the warm rolls, spread the frosting. Enjoy!