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You are here: Home / Recipes / Desserts / Easy Small-batch Cinnamon Rolls

Easy Small-batch Cinnamon Rolls

10/26/20 | Breakfast, Desserts, Holiday Recipes, Recipe for Two, Recipes, Small-batch Dessert, Valentine's Day

128.3Kshares

These small-batch cinnamon rolls for two make a rich and indulgent breakfast with outrageously amazing cream cheese frosting. Make the rolls the night before, throw them in the oven in the morning, and enjoy your breakfast in bed. No fuss, stress, or mixer needed!

Cinnamon rolls are my go-to special occasion breakfast. Christmas? Cinnamon roll breakfast. Easter? Cinnamon roll breakfast. Valentine’s day? Cinnamon roll breakfast. And it’s great.

There’s nothing like eating in your PJs and tucking into a warm, gooey cinnamon roll straight out of the oven.

The only problem is that most cinnamon roll recipes make a dozen or more, which is fine if you’re feeding a whole family, but if it’s just you and your partner, a dozen is a little bit much.

Overhead photo of a small batch of cinnamon rolls with cream cheese frosting in a baking dish.

This post and its photos have been updated. Don’t worry, you’re in the right place.

The Best Small-batch Cinnamon Rolls

So I present to you, my small-batch cinnamon rolls. These things are so, so, so good. They are fluffy and gooey and rich and yield just four.

And the cream cheese frosting? This is not your thin, drizzly glaze that melts daintily over your rolls. This is thick, amazing, cream cheese frosting that’s not going to play second fiddle to anything it’s slathered on.

It will knock your socks off.

Ingredient Notes

  • Active dry yeast: If you don’t usually bake with yeast, you can find it in the baking aisle of your grocery store either in a glass jar or little packets. Stick with the packets since you’ll need very little for this recipe.
  • Milk: I prefer to use whole milk in this recipe, but any milk will work.
  • An egg yolk: Because this is a small-batch recipe, we don’t need a whole egg, just the yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a quick small batch of banana muffins).
  • Cream cheese: Philadelphia cream cheese is my favorite cream cheese brand. Make sure to allow it to come to room temperature before using it in the frosting so you don’t end up with cream cheese lumps (the same goes for your butter).

How to Make Small-batch Cinnamon Rolls

Collage photo of cinnamon roll dough being made.  

1. Proof the yeast in warm milk: Add the yeast and a pinch of sugar to milk that’s just slightly warm. After 10 to 15 minutes, the yeast will foam slightly letting you know it’s good to go.

2. Make the dough: This dough comes together fast and easy. Simply mix the dough ingredients together until you get a sticky dough. Use a plastic bench scraper or rubber spatula to help turn the dough out onto a well-floured surface and knead the dough until it becomes smooth and is no longer sticky.

3. First rise: Place the dough in a greased bowl and cover with a towel and allow it to sit in a warm place until doubled in size, about an hour to 90 minutes.

Collage photo of small-batch cinnamon rolls being assembled.

4. Shape the rolls: Roll out the dough and add butter and cinnamon sugar before tightly rolling and slicing. These can now go into the refrigerator overnight or start their second rise.

Collage photo of cinnamon rolls completing their second rise.

5. Second rise: A second rise allows the rolls to puff up before baking. Cover them and place them in a warm spot until fluffy, 45 minutes to 90 minutes.

6. Bake: Bake until the rolls are lightly golden. While the rolls bake, make the cream cheese frosting. Spread frosting on the warm rolls and enjoy!

Small-batch cinnamon rolls being frosted.

Overnight Cinnamon Rolls for Two

These rolls are a fantastic make-ahead breakfast. You can make and shape them the night before and then pull them out of the refrigerator when you wake up to complete their second rise.

This second rise will usually take between 1 and 2 hours depending on the temperature of your kitchen, but if you’re in a hurry, you can also put the rolls in your cold oven on the top shelf and place a baking pan on the bottom shelf. Fill the pan with boiling water and close the oven.

The heat and steam from the boiling water will help the rolls rise more quickly, and they should be ready to bake in just a little over half an hour.

Once the rolls are fluffy, remove them from the oven, preheat the oven to 375°F and bake according to the recipe instructions.

FAQ

My yeast didn’t foam. What went wrong?

If it didn’t foam there are couple things it might be:

  • Your milk was too hot and killed the yeast. Try again and use an instant-read thermometer to check the temperature of your milk. It should be between 105 and 115° F. If you don’t have a thermometer, feel the water, and it should feel like lukewarm bathwater. It should not be hot, and definitely not steaming!!
  • If you’re sure the milk temp is good and the yeast still doesn’t foam, your yeast is no good. You’ll need to replace it before you can start again.

I don’t have a 6-inch baking dish. What can I use instead?

You want to use a small baking dish for these rolls because being packed together helps them stay moist while baking and prevents the filling from running out and burning. Don’t try to bake them on a baking sheet or large baking dish. 

A square or circular 6-inch cake pan is perfect for these, but if you don’t own either of those, you can use a 7×5-inch rectangular baking dish or any oven-safe dish that is between about 28 and 40 square inches. 

Can I double this recipe?

Yes! This recipe doubles with no preparation changes needed. You can bake the doubled recipe in a 9-inch round cake pan. Just extend the baking time slightly.

Overnight cinnamon roll on a plate with a bite out of it.

Why is this called a recipe for two when there are four cinnamon rolls!!??

(I actually get this question a lot.) When I call this a recipe for two, I don’t mean sit down and eat two cinnamon rolls each for breakfast (you probably shouldn’t—they’re really rich).

I mean this is the perfect number of cinnamon rolls for two people to enjoy over a day or two. Maybe you have one for breakfast and split one for dessert. Maybe you have cinnamon rolls for breakfast two days in a row. And if four is really too many for you, freeze half of them. They freeze really, really well.

How to Freeze Cinnamon Rolls

I prefer to freeze the cinnamon rolls un-frosted, so if you plan on freezing some of the rolls, don’t frost the entire batch right out of the oven.

  1. Wrap each roll in plastic wrap and store in a freezer bag.
  2. Spread single servings of cream cheese frosting on parchment paper and freeze until solid, before wrapping and placing them in the bag with the rolls.
  3. When you are ready to eat, heat frozen rolls in the microwave for 30 seconds. Put a dollop of frozen frosting on the top. Microwave for additional 30 seconds. (The frosting might still be a little cold, but spread it over the top of the hot cinnamon roll and it will heat up quickly.)

More Small-batch Breakfast Ideas

  • Buttermilk Pancakes for Two
  • Crispy Waffles
  • Pancakes for One
  • Small-batch Cream Scones
  • Banana Pancakes

More Small-batch Favorites

  • Small-batch Chocolate Chip Cookies
  • Easy Kettle Corn
  • Small Carrot Cake
  • Small-batch Brownies
Overhead photo of a small batch of cinnamon rolls with cream cheese frosting in a baking dish.

Easy Small-batch Cinnamon Rolls

These small-batch cinnamon rolls for two make a rich and indulgent breakfast with outrageously amazing cream cheese frosting. Make the rolls the night before, throw them in the oven in the morning, and enjoy your breakfast in bed. No fuss, stress, or mixer needed!
4.94 from 90 votes
Print Pin
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 18 minutes minutes
Rise Time: 2 hours hours
Total Time: 2 hours hours 28 minutes minutes
Servings (Hover or Click to Change Yield): 4 rolls
Calories: 556kcal
Author: Tracy

Ingredients

Special Equipment

  • 6 to 7-inch baking dish

Dough

  • ⅓ cup milk any percentage
  • 1 teaspoon active dry yeast
  • 1 tablespoon (13g) granulated sugar plus a pinch for proofing yeast
  • 2 tablespoons (28g) salted butter melted and slightly cooled
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 1 cup and 1 tablespoon (150g) all-purpose flour

Filling

  • ⅓ cup (66g) packed brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons (28g) salted butter softened

Frosting

  • 3 ounces cream cheese softened
  • 3 tablespoons (42g) salted butter softened
  • 1 cup (120g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

Make Dough

  • Pour your milk into a mug and microwave it for about 20 seconds until it is lukewarm, NOT HOT (about 105-115 degrees F). Stir in yeast and a pinch of sugar and allow to sit for 10-15 minutes until the top of the mixture looks foamy.*
  • In a medium bowl, whisk together milk and yeast mixture with melted butter, sugar, egg yolk, and salt.
  • Add the flour and use a spoon to mix well, until a thick, sticky dough forms and all the flour is incorporated. Drop the mixture onto a well-floured work surface and knead until the dough is no longer sticky and forms a ball (about 10 to 15 folds).

First Rise

  • Place dough into a greased bowl, cover with a towel, and allow to rise in a warm place for an hour to 90 minutes, until doubled in size.

Shape Rolls

  • Stir together brown sugar and cinnamon.
  • Once your dough has risen, turn it out on a lightly floured surface and squish and stretch it GENTLY (we don't want to rip it) into an oblong shape and then use a rolling pin to roll the dough out to about 5 by 15 inches. Gently manipulate the corners and sides so you have a nice rectangle.
  • Spread butter over the entire thing and top with the brown sugar mixture. Roll into a tight log from the short side. Use a serrated knife or dental floss to cut the roll into quarters.

Same-day Rolls

  • Place the rolls in a 6 to 7-inch greased baking dish. Cover with a towel, place them in a warm spot, and allow to rise for 45 minutes to an hour, until puffed up and fluffy.
  • Preheat oven to 375° F. Bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through. Allow rolls to cool for 5 minutes before frosting.

Overnight Rolls

  • After shaping the rolls, transfer them to a greased baking dish, cover tightly with plastic wrap, and place in the refrigerator overnight, up to 24 hours. 
  • In the morning, take rolls out of the fridge and set them in a warm spot (leave plastic wrap on). Allow them to rise for 1 to 2 hours, until puffed up and fluffy.
  • Preheat oven to 375° F. Remove plastic wrap and bake cinnamon rolls for 15-22 minutes, until the tops are golden and centers cooked through. 

Frosting

  • While your rolls are baking, in a medium bowl, whisk together softened cream cheese, butter, sugar, vanilla, and salt, until well combined.
  • Spread frosting over rolls, serve, and enjoy!

Notes

*If your yeast and milk mixture does not foam, your yeast may be bad or may have been killed if the milk was too hot. Toss and try again, making sure the milk is just lukewarm.
*If you'd like to make the frosting the night before, store it in the refrigerator in an airtight container and set it out on the counter when you take out your rolls so it has time to soften.
For a Faster Rise for the Overnight Rolls: If you need a faster second rise in the morning, take the rolls out of the fridge and remove the plastic wrap.
Put the rolls on the top shelf of your cold oven. Place a baking dish on the bottom shelf. Fill the dish with boiling water and close the oven.
The heat and steam from the boiling water will help the rolls rise more quickly, and they should be ready to bake in just a little over half an hour.
Once the rolls are fluffy, remove them and the dish of water from the oven, preheat the oven to 375°F and bake according to the recipe instructions.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.

This post was originally published on 2/12/16. It was updated on 10/26/20 with new photos and additional information and tips. The recipe was also modified in the following ways:

  • Cut the yeast. For a recipe this size, it did not need as much as it was using.
  • Added a pinch of sugar to the milk when proofing the yeast. This is not actually necessary but makes the yeast foam more dramatically so it’s easier to tell that it’s alive.
  • Added time for a second rise. Originally these rolls went straight from the fridge into a cold oven and did a sort of abbreviated second rise as the oven preheated. This always worked for me, but it didn’t work well with all ovens.
  • Decreased the baking temperature. 

If you loved the original recipe, you can still find it here.

Comments | 176 comments

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Comments

  1. Rhiannon says

    February 12, 2016 at 8:30 am

    I’ve always wanted to make cinnamon rolls from scratch, but most recipes yield such high quantities that it’s just not worth it. This however is exactly what I’ve been looking for!

    Reply
    • Tracy says

      February 13, 2016 at 9:01 pm

      Thanks, Rhiannon! I hope you enjoy them.

      Reply
  2. Shreyashi says

    February 12, 2016 at 8:44 am

    Hey Tracy,
    I am chalking this recipe on to inspiration. I am a novice baker and working with dough is still a challenge for me. So I am pinning this for that some day when I get it right. 🙂

    Reply
    • Tracy says

      February 13, 2016 at 9:04 pm

      Thanks, Shreyashi. If you are looking for something to start with, this is a really good practice recipe since there’s hardly any kneading and as long as your yeast is good, you’re basically guaranteed a rise. As far as yeast recipes go, it’s pretty foolproof. 😉

      Reply
  3. Elizabeth says

    February 12, 2016 at 9:07 am

    Such a fantastic idea! I always end up eating the remaining 3/4 of a batch of things as my husband doesn’t have the same appetite as I do. These would be perfect!

    Reply
    • Tracy says

      February 13, 2016 at 9:06 pm

      Ha, I know! I made a full batch of cinnamon rolls last Christmas and almost killed myself from all the sugar. I learned my lesson the hard way, small-batch is the way to go for me. 😉

      Reply
  4. Ilona @ Ilona's Passion says

    February 12, 2016 at 10:00 am

    Perfect for breakfast. My children will love these rolls! Pinned it!

    Reply
    • Tracy says

      February 13, 2016 at 9:05 pm

      Thanks, Ilona! And thank you for pinning!!

      Reply
  5. Adri says

    February 12, 2016 at 3:36 pm

    Oh, but I do love Cinnamon Rolls. If I had my way, they’d be one of the four basic food groups! And these abbreviated amounts are absolute genius. Brava!h

    Reply
    • Tracy says

      February 13, 2016 at 9:08 pm

      Agreed. Cinnamon rolls belong in every part of the food pyramid! 🙂 And thanks!

      Reply
  6. Annemarie @ justalittlebitofbacon says

    February 13, 2016 at 5:56 am

    Great photos! I love cinnamon rolls though I haven’t made them in a long time! And overnight is definitely the way to go. This recipe is the perfect size too, for the three of us. One for each and one to fight over. 🙂

    Reply
    • Tracy says

      February 13, 2016 at 9:09 pm

      Thanks, Annemarie! Ha, I say cook gets to eat it and lord it over everyone else. 😉

      Reply
  7. Amy says

    February 13, 2016 at 4:02 pm

    OMG. These. Are. Awesome. I cannot wait to try these. Like someone else noted, I have been wanting a recipe that is scaled down and the fact that it is make ahead is the icing on the cake…err…cinnamon rolls! 😉

    Love this!

    Reply
    • Tracy says

      February 13, 2016 at 9:10 pm

      Thank you, Amy! Your comment was the icing on my day. 😉

      Reply
  8. shelby says

    February 14, 2016 at 10:28 am

    I’m definitely going to make this recipe! I love that you made it for two – which is exactly what we need here!

    Reply
    • Tracy says

      February 17, 2016 at 3:15 pm

      Thanks, Shelby! I hope you enjoy them. 🙂

      Reply
  9. Natasha @ Salt and Lavender says

    February 16, 2016 at 12:19 pm

    Damn, I think my mouth is actually watering (sexy, I know). These look sooo good and I’m all over the small batch idea.

    Reply
    • Tracy says

      February 17, 2016 at 2:47 pm

      Ha, thanks, Natasha!

      Reply
  10. Sammi says

    February 29, 2016 at 9:14 am

    We love cinnamon rolls but rarely make them because we can never eat all of them in time. I tried “Cinnamon Roll Sunday” at my house, but we got so tired of cinnamon rolls, it only lasted a week. This is PERFECT!

    Reply
  11. Molly Spradley says

    April 11, 2016 at 8:02 pm

    Wow…so excited to find this recipe! Can’t wait to try it out…will you forgive me if I don’t make the frosting? I grew up with a mom and grandma who made sticky-glazed cinnamon rolls so mine will be baking in a pan loaded with butter and brown sugar. 🙂 Thank you for taking the time to work out this small batch recipe!

    Reply
    • Tracy says

      April 12, 2016 at 6:18 am

      Sounds delish, Molly! Can’t go wrong with butter and brown sugar!

      Reply
  12. Marissa says

    May 27, 2016 at 11:17 am

    THESE CAME OUT SOO GOOD!

    Reply
    • Tracy says

      May 27, 2016 at 11:25 am

      YAAAAY!!! I’M SO GLAD!! 😉 Thanks for letting me know!!

      Reply
  13. Gus says

    July 9, 2016 at 2:13 pm

    Thanks for this recipe! I haven’t made cinnamon buns since home-ec class 20 years ago.
    I made these last night / this morning. The recipe was easy to follow and they turned out well! I’m looking forward to having a peek around your site.

    Reply
    • Tracy says

      July 12, 2016 at 9:40 am

      I’m so glad that they worked out for you!! Thank you for stopping by to let me know. 🙂

      Reply
  14. Shannon says

    August 21, 2016 at 5:31 am

    Thanks for the recipe, Tracy! Found these on Pintrest and made them — they turned out perfectly. I used mascarpone instead of cream cheese because that’s what I had in the fridge, still great. Like everyone else said, this is so much more manageable than a giant batch! 🙂

    Reply
    • Tracy says

      August 21, 2016 at 8:58 pm

      Hi Shannon, thanks for letting me know that they worked out for you! Comments like this always make my day. 🙂 Love the idea of using mascarpone. It sounds fantastic!

      Reply
  15. Gayle Trunfio says

    October 26, 2016 at 10:50 am

    THANK YOU for sharing this recipe! Going to make several batches to give as gifts. Think I’ll use the jars of Maple Pumpkin Butter I found for $1.00 each! Mmmm … time to bake!! 🙂

    Reply
    • Tracy says

      October 26, 2016 at 11:07 am

      Thanks, Gayle! And MMMMMMMMMM, Maple Pumpkin Butter on cinnamon rolls? I think I need to try that before pumpkin season is over. 😉

      Reply
  16. Andrea says

    January 5, 2017 at 6:49 pm

    5 stars
    This recipe was easy to follow and delicious! I actually made your cinnamon rolls twice(during the holidays) and both times they were a big hit! I love that your recipes are designed to be made in small batches which is perfect for my two-person household. Thank you so much!

    Reply
    • Tracy says

      January 6, 2017 at 2:51 pm

      Thanks, Andrea! I’m so glad you enjoyed them!!

      Reply
  17. Julie says

    January 24, 2017 at 10:36 am

    Hi….what size baking DISH did you use? 2 qt? 3qt? 8 x 8? 6 x 6? Please advise . Thank you in advance.

    Reply
    • Tracy says

      January 24, 2017 at 10:59 am

      Hi Julie, 6×6 to 7×7-inch baking dish. I just realized how far buried in the instructions that size is. I’ll add it more prominently into the recipe card.

      Reply
      • Julie says

        January 24, 2017 at 3:08 pm

        Thank you kindly.

        Reply
  18. Holly says

    February 22, 2017 at 12:09 pm

    Hi do you put the rolls into the oven straight from the fridge? And I am wondering if the 15-20 mins starts once the oven is preheated or when you start to preheat the oven?

    Reply
    • Tracy says

      February 22, 2017 at 2:18 pm

      Hi, Holly. They go straight from the fridge to the oven, and you start the timer when you put them into the oven. If you have an oven that heats *really* slowly, they might take slightly longer. Just check the very center (where all four rolls meet) and once that’s cooked, they are done! Hope that helps!

      Reply
  19. Myra says

    May 30, 2017 at 4:40 pm

    Would it still work if I only use 1 teaspoon of yeast? I dislike when the rolls end up with a super yeasty taste.

    Reply
    • Tracy says

      May 30, 2017 at 4:47 pm

      Hi, Myra. Yes, 1 teaspoon will work.

      Reply
      • Geanie says

        July 27, 2017 at 7:06 pm

        I’m glad you responded to this question because I unintentionally only used 1 teaspoon of yeast.

        Reply
    • Kat says

      February 8, 2021 at 6:35 am

      If I double the recipe, should I use 2 egg yolks or just the whole egg instead?

      Reply
      • Tracy says

        February 8, 2021 at 12:22 pm

        Either will work fine. You might need a bit more flour when kneading the dough if you use a whole egg. Hope you enjoy them!

        Reply
  20. sylvia :) says

    June 16, 2017 at 8:11 am

    hi! can u pls give me a few options that will replace the cream cheese? maybe more butter? thanks!

    Reply
    • Tracy says

      June 17, 2017 at 12:33 pm

      Hi, Sylvia! You could do a simple glaze like the one here (just omit the espresso) https://bakingmischief.com/2017/02/11/small-batch-chocolate-cinnamon-rolls-with-espresso-glaze/ or a buttercream like the frosting here (I would probably cut the frosting in half): https://bakingmischief.com/2017/04/21/small-batch-vanilla-cupcakes/

      Hope that helps!

      Reply
      • sylvia :) says

        June 18, 2017 at 8:49 am

        thank u! should i frost them when they r still warm?

        Reply
        • Tracy says

          June 21, 2017 at 8:00 pm

          Warm. It will melt into more of a glaze, but I think these rolls are 100xs better warm!

          Reply
  21. Makayla Ramsey says

    June 21, 2017 at 4:53 am

    So do we wait until the oven is preheated to put the rolls in?

    Reply
    • Tracy says

      June 21, 2017 at 8:01 pm

      If letting them do the overnight rise in the fridge, nope. Just put them right in. 🙂

      Reply
  22. Teffany Reaves says

    July 22, 2017 at 8:52 am

    I’ve bought your cookbook and I attempted your cinnamon roll recipe today. The numbers are switched for the active yeast and sugar. Is this recipe on your website the correct one or the cookbook?

    Reply
    • Tracy says

      July 22, 2017 at 11:10 am

      Hi, Teffany. Thanks for buying the book! Both recipes are correct. The dough recipe in the book is just slightly different. That one is a little less yeasty.

      Reply
  23. Ashlee Z says

    July 25, 2017 at 6:02 pm

    These we’re good! I think my husband hoped for more, lol!
    Will make more next time. Thanks for the recipe!

    God Bless!

    Reply
    • Tracy says

      July 27, 2017 at 3:35 pm

      Lol! So glad you and your husband enjoyed them, Ashlee!!

      Reply
  24. Sandra says

    August 27, 2017 at 3:50 am

    5 stars
    Thank you for sharing small batch recipes. So useful. I put the mix in my bread maker and the machine coped fine. A keeper

    Reply
    • Tracy says

      August 27, 2017 at 8:18 pm

      Thanks, Sandra! Happy to hear that they worked in a bread maker!

      Reply
  25. Alice says

    September 11, 2017 at 4:39 pm

    5 stars
    I made this for Sunday breakfast. Amazingly good! The recipe was easy to work with and they were delicious! This might become a weekend habit. It is just my husband and I so the quantity was prefect.

    Reply
    • Tracy says

      September 11, 2017 at 5:14 pm

      I’m so happy you and the husband enjoyed them, Alice!!

      Reply
  26. Nancy says

    September 17, 2017 at 7:12 am

    5 stars
    Oh my gosh!!!! These are absolutely divine!!! I LOVE cinnamon rolls and these were so easy yet soooo delicious! I will be making these over and over! Thank you, Tracy, for such an awesome, easy, tasty recipe!

    Reply
    • Tracy says

      September 18, 2017 at 6:47 pm

      I’m so glad you enjoyed them, Nancy!! Thanks for taking the time to let me know. 🙂

      Reply
  27. Ashley says

    October 18, 2017 at 8:04 am

    Can you share the recipe mentioned above from your book (wasn’t sure if the only difference was the switch of the 2 ingredients like the person wrote)?

    Also, is there any reason the dough could NOT be made in a food processor?

    Thanks, I’m excited to try a SMALL batch of cinnamon rolls 🙂

    Reply
    • Tracy says

      October 23, 2017 at 7:54 am

      Hi, Ashley, that was the only big change in the recipe. And I think a food processor would just be more trouble than it’s worth for these rolls (very sticky and messy). The dough is really simple to make with just a bowl and a spoon, though I know some readers have made it in a bread machine and it’s worked out well for them.

      Hope you enjoy the cinnamon rolls!

      Reply
  28. Jasmine says

    December 7, 2017 at 6:18 am

    5 stars
    Dear Tracy..
    I love you i love you i love you..
    Tried out this recipe today.. made mini cinnamon rolls. wanted to go for overnight dough.. but my heart and taste buds didnt agree wth that..so made it on the same day.. i didnt have cream cheese .. but had left over chocolate fudge frosting .. so topped up with it.. omg.. i dont have words.. thankyou so much. Normally all recipes are suitable for a big family. Wanted to make in very small quantity.. but never found any recipe suitable for my need. But finalllyyyyy… awsome recipe. Tastes amaaaazing… thanks a million…

    Reply
    • Tracy says

      December 7, 2017 at 6:31 am

      Hehe, thank you, thank you, thank you! 😉 I’m so happy enjoyed the recipe, and OMG, chocolate fudge frosting on top sounds AMAZING!

      Reply
  29. Carol says

    December 25, 2017 at 6:28 am

    5 stars
    Hi Tracy! Merry Christmas! I am thankful to have located your recipe as I needed one for two people! While I love the idea of a 9 x 13 pan of cinnamon rolls, it’s not a good thing to have sitting around when there are just two of us! I was skeptical about putting the cold pan into the oven and then turning on the oven….how can this possibly work? I set the timer for 15 minutes when I set the temp and …… it worked like a charm! A perfect bake in 15 minutes! When I do make a full pan of rolls, would this same technique work with a cold pan in the oven then set the temp? I have over baked rolls before. Thanks again, very happy with this. It’s a keeper!

    Reply
    • Tracy says

      December 27, 2017 at 7:14 am

      I’m so happy you enjoyed the cinnamon rolls, Carol! And yes, this does work with a full pan (I do it all the time when I have my whole family for breakfast), but you have to extend the baking time a little since they’re starting at a lower temperature. Hope you had a merry Christmas!

      Reply
      • Carol says

        December 30, 2017 at 4:28 am

        Thanks. When you make a large batch, what’s the usual baking time? Happy new year!

        Reply
        • Tracy says

          December 31, 2017 at 10:14 am

          Happy New Year to you too! Full-size is usually 25-30ish minutes for a 9×13-inch dish.

          Reply
  30. Elizabeth says

    February 26, 2018 at 7:07 am

    5 stars
    Do you think the raw rolls would last 35-40 hours in the fridge? I want to make these for my husband’s birthday but will be really busy the day before.

    Reply
    • Tracy says

      February 27, 2018 at 6:57 pm

      Hi, Elizabeth. I’ve never tried this, so I can’t say for sure one way or the other. But these rolls are pretty quick to make aside from the hands-off first rise, or if you wanted to make them further in advance, you could always freeze the dough: https://www.thekitchn.com/how-to-freeze-cinnamon-rolls-and-bake-them-later-cooking-lessons-from-the-kitchn-198123

      Reply
  31. Diana says

    March 8, 2018 at 2:12 am

    5 stars
    Hi Tracy!

    I’ve been following your small batch recipes for some time now. They have helped me so much since big batches scare me. Thank you so much for this cinnamon roll recipe 🙂

    I’m creating some content for my friend’s bakingware business, would it be okay if I used your recipe? I would like to mention you and post it on my Instagram.

    Reply
    • Tracy says

      March 16, 2018 at 12:37 pm

      Hi, Diana, thank you!! So sorry I didn’t respond right back. This comment got buried. As for the recipe usage, if you’re still interested, send me an email, [email protected] with the details. 🙂

      Reply
  32. Irene says

    March 16, 2018 at 6:17 am

    5 stars
    Used this recipe from you a few times and really love it. My husband can’t have sugar so most of the sugar ingredients I substituted with sugar alternative. Still came out great. Made my own splenda confedtioner’s sugar (1 cup splenda & 1 tsp cornstarch in food processor). The rolls are my husband’s favorite, mine too.
    Easy recipe, it’s akeeper.
    Great job,
    Islandbakinggirl

    Reply
    • Tracy says

      March 16, 2018 at 11:21 am

      I’m so glad you’ve enjoyed this recipe! And thanks for the detailed comment. That’s so helpful for others who need a sugar alternative!

      Reply
  33. Tyra B says

    November 5, 2018 at 6:00 pm

    5 stars
    These Cinnamon Rolls are ABSOLUTELY DELICIOUS!

    Thank you for this wonderful recipe.

    It was easy to follow.
    &
    Made just the right amount.

    They were devoured as soon as I put the glaze on them…lol.

    My husband said,
    “This is defintely a recipe you have to make again….TOMORROW. ….lol

    I made & baked them today….I didn’t do the overnight technique.

    Next time I bake them, I’ll try the Overnight Technique.

    Your recipes continue to be “bulletproof”

    Thank you again.

    You are so talented.

    Happy Holidays.

    P.S.

    I enjoyed watching pictures of your recent trip on Instagram.

    Thanks for sharing.

    God Bless

    Reply
    • Tracy says

      November 6, 2018 at 7:56 am

      Thank you so much, Tyra. Your comments always make me smile! I’m so glad you and the hubs enjoyed the cinnamon rolls, and I hope you’re having a wonderful week!

      Reply
  34. Janelle says

    November 9, 2018 at 10:32 am

    I just finished making these for tomorrow morning, my first time making home made cinnamon rolls. They seem very tiny, will they get bigger when I bake them in the morning?

    Reply
    • Tracy says

      November 9, 2018 at 3:31 pm

      Hi, Janelle, yes. They’ll do a second rise overnight in the fridge and should expand to fill the (6 or 7-inch) baking dish. The only thing I’d worry about is if the dough didn’t puff up during the first rise as described in the recipe, then there might be an issue with your yeast and they won’t grow. Otherwise, you should be golden! Hope you enjoy the rolls, and please let me know how they turn out!

      Reply
  35. Kristin says

    January 10, 2019 at 1:18 am

    5 stars
    These are amazing!! Thanks for making it so simple 🙂

    One question – do you think a plant-based milk could be used instead of regular milk?

    Reply
    • Tracy says

      January 17, 2019 at 12:33 pm

      Thanks, Kristin! So happy you enjoyed them. And yes, plant-based milk should work just fine.

      Reply
      • Kristin says

        January 17, 2019 at 11:48 pm

        5 stars
        That’s good news. One more question – can l use instant yeast for this instead of dry active yeast? I live in Europe, and I can only seem to find dry yeast and regular baker’s yeast (not dry) over here.

        Reply
        • Tracy says

          January 25, 2019 at 12:19 pm

          It should work! Just cut the instant yeast by 25%, so use 1 1/2 teaspoons instead of 2.

          Reply
          • Kristin says

            January 25, 2019 at 12:37 pm

            5 stars
            Great – thanks!

  36. Minami says

    February 2, 2019 at 8:09 am

    5 stars
    Hello Tracy!

    Thank you for sharing your cinnamon rolls recipe. It’s very delicious and easy to make. I’ve cooked it many times. It’s so good, that sometimes I just eat it without the frosting, XD. To me, it kind of tastes like a cinnamon sugar pretzel, XD. I love all your recipes that I’ve tried, they’re so tasty. Thank you, (^w^).

    Reply
  37. Donna says

    February 9, 2019 at 2:03 pm

    5 stars
    These rolls are perfect- oh so soft, sweet, cinnamony, delicious! I’m thankful there’s not a whole pan of them because then I would have to eat them all! Thanks for sharing this great recipe!

    Reply
    • Tracy says

      February 9, 2019 at 2:30 pm

      Thank you, Donna! I’m so glad you enjoyed them!!

      Reply
  38. Cat says

    August 11, 2019 at 2:40 pm

    5 stars
    1st rising going on now. Super simple to throw together! Excited to get ready for work tomorrow with these baking in the oven. Thanks for the recipe!

    Reply
    • Tracy says

      August 12, 2019 at 9:16 am

      Hope you enjoyed them, Cat!!

      Reply
  39. Hannah says

    September 12, 2019 at 2:39 pm

    I’ve tried the yeast starter 5 times and it doesn’t bubble up… I used slightly warmer than body temp milk, multiple variations of temperature, event went and bought new yeast after the 3rd unsuccessful try. I’m going to continue the recipe with this last attempt, hopefully it puffs up!

    Reply
  40. Angela says

    October 30, 2019 at 9:39 am

    Once the dough rose the first time, I split it in half! Then rolled the rectangle and mixed butter sugar and cinnamon then smeared it onto the rectangle! Rolled the dough without squeezing or stretching it then cut in half! I then sprayed a muffin tin and put one in each hole! Omg soooo delicious and perfect for 30 degree weather!

    Reply
  41. Janell says

    December 16, 2019 at 2:57 pm

    I REALLY want to make this but I can’t get past the yeast foaming. 🙁 I have literally tried 7 times. I am using 2% milk. My yeast is only 2 weeks old. I am stirring when putting in the yeast letting it sit but nothing. I am really sad about this. 🙁

    Reply
    • Tracy says

      December 18, 2019 at 2:26 pm

      Hi, Janell, sorry you’re struggling! I literally just went into the kitchen and dissolved some yeast into milk so I could see what might be going wrong. These would be my best guesses:

      1. Make sure your milk isn’t too hot and killing the yeast. It should feel like lukewarm bathwater. If you have a kitchen thermometer and can check the temp, even better.
      2. If your kitchen is really cold, you can put the warm milk/yeast mixture in the (off) microwave so it’s not catching drafts and cooling too quickly.
      3. The foaming is not aggressive like latte foam. If you have a gentle foam layer and some air bubbles, you’re good to go and start baking.

      Hope that helps!!

      Reply
  42. Marilyn says

    January 3, 2020 at 7:03 pm

    Iv’e made these 3 times. I also used the recipe to make hamburger buns. Some times it is great to have a small and quick recipe. Thanks for sharing such a good recipe

    Reply
  43. Larissa Goldstein says

    January 6, 2020 at 9:30 pm

    5 stars
    Sooooo fun & easy to make, and were just the best homemade snack I have ever made. I have always kept far away from making breads. I felt mine never turned out right…. till now!

    Reply
    • Tracy says

      January 13, 2020 at 6:19 pm

      So happy to hear it, Larissa!!

      Reply
  44. Janet says

    April 6, 2020 at 11:40 am

    4 stars
    I baked these a couple of days ago and they were wonderful.
    I did find that a 2nd rise is needed. When I removed from fridge in AM the size was the same as it had been the night before. I let them rise more and they got MUCH bigger and puffier (I have photos if you would like to see). Next time I would either do a 2nd rise before or after fridge (as I did this time).

    Reply
  45. Jen K says

    April 11, 2020 at 11:23 am

    Hi! For the overnight instructions, you say to place in a cold oven, turn to 400 degrees and bake for 15-20 minutes. Is that 15-20 minutes from the time the oven reaches 400 degrees? Or 15-20 minutes from the time you turn on the oven? I’m hoping to make these tonight and bake tomorrow morning for Easter. Thank you, can’t wait to try them!

    Reply
    • Tracy says

      April 11, 2020 at 11:54 am

      Hi, Jen, 15-20 minutes from the time you turn on your oven. If your oven is slow to heat up, they may need a little longer, just keep an eye on them. Hope you enjoy the cinnamon rolls!

      Reply
  46. Valentina says

    April 12, 2020 at 3:39 pm

    5 stars
    Hey! I’m from Cordoba, Argentina. I make today your recipe of cinnamon rolls and and they came out spectacular, very rich.
    I wish you success on your blog. Kisses.

    Reply
    • Tracy says

      April 16, 2020 at 11:53 am

      Thank you, Valentina!!

      Reply
  47. Deb S says

    April 26, 2020 at 9:47 am

    5 stars
    These cinnamon rolls are so easy and so good! Just the right amount!!!! But the icing makes enough for 2-3 batches! We just kept the extra in the fridge & it was still yummy!!!!

    Reply
    • Tracy says

      April 26, 2020 at 11:01 am

      So glad you enjoyed them, Deb! If you end up not needing that extra frosting within a few days, it also freezes really well. I just freeze it in a freezer safe bag and let it sit on the counter for about 15 to 20 minutes before I’m ready to use it.

      Reply
  48. Chandler says

    April 28, 2020 at 10:58 pm

    Ooo looks yummy! Light brown or dark brown sugar? Does it matter?

    Reply
    • Tracy says

      April 29, 2020 at 9:11 am

      Either will work fine. I typically use light.

      Reply
  49. E says

    May 1, 2020 at 9:11 am

    2 stars
    I followed the recipe to a T, and got runny cinnamon filling all over the bottom of my pan. so sad, was looking forward to cinnamon rolla for breakfast 🙁

    Reply
    • Tracy says

      May 11, 2020 at 12:16 pm

      So sorry to hear these didn’t work out for you! It’s not unusual for a little of the filling to run out, but that usually just makes the bottom of the rolls gooey and delicious. A couple things you can do to make sure this doesn’t happen in the future is to use a small pan so any filling that oozes out is contained, and to roll the rolls a little tighter so the filling has a harder time oozing out. Hope that helps!!

      Reply
  50. Jessica says

    May 9, 2020 at 4:32 am

    5 stars
    Delicious and easy!

    Reply
    • Tracy says

      May 11, 2020 at 10:28 am

      Thanks, Jessica!

      Reply
  51. Jenn says

    May 10, 2020 at 9:40 am

    5 stars
    Baking Mischief with another small batch win!
    Wow soooooo good. These are totally worth it to make and wait for rises.
    I didn’t have milk so I tried activating the yeast with almond milk (didn’t work??) so I just threw that out and used 110 degree water. I also had left over cream cheese frosting in the freezer that I tipped these with.
    All the rest I followed exactly and they came out amazing.
    I did my second rise overnight in the fridge; which ended up being about 15 hours.
    Ate them for brunch. Sooooooo goooooooddd. I am in love with these.Thank you for the recipe!

    Reply
    • Tracy says

      May 11, 2020 at 10:20 am

      So thrilled to hear you enjoyed them, Jenn!!!

      Reply
  52. Hiba says

    June 2, 2020 at 9:25 am

    Hi .. i just tried this cinnamon roll recipe of yours.. it was soo yummmy.. thank you for this small batch recipe!

    Reply
  53. Hannah says

    June 7, 2020 at 8:23 am

    5 stars
    WOW! Just made these and they are phenomenal. I didn’t do the over night version of the recipe. I put the rolls in a cupcake tin (yielded about 7) and did a second proof for an hour and a half and absolutely delicious!!

    Reply
    • Tracy says

      July 17, 2020 at 6:41 am

      So glad you enjoyed them, Hannah!!

      Reply
  54. sbg says

    June 24, 2020 at 9:42 am

    4 stars
    I’ve made variations of these twice now – I don’t know how they’re for two people, as I got eight good sized rolls out of the recipe! -and they really are fast, easy and delicious. This last time I used a homemade strawberry jam for the filling and made a peanut butter cream cheese frosting. Mmm!

    Reply
    • Linds says

      April 15, 2022 at 12:51 pm

      That sounds like an incredible idea!

      Reply
  55. RIa says

    August 5, 2020 at 10:05 pm

    5 stars
    These were delicious and so easy to make.

    Reply
    • Tracy says

      August 10, 2020 at 12:35 pm

      So glad you enjoyed them!!

      Reply
  56. Mary says

    August 21, 2020 at 8:24 am

    5 stars
    I made these exactly following the recipe.
    Amazing!
    My husband said these were the best cinnamon rolls he has ever had.
    Thanks for the great recipe.

    Reply
    • Tracy says

      August 26, 2020 at 2:45 pm

      Yay! I’m so happy to hear it, Mary!!

      Reply
  57. Suzi says

    September 22, 2020 at 4:14 am

    Oh my god these are awesome! I’ve never had cinnamon rolls with cream cheese frosting before (I’m in Australia) and had some cream cheese frosting to use up so had to make these! Also cheated a bit by popping the dough in a warm turned off oven meant it rose in half an hour then back in there to rise again. Fully made and eaten in under 2 hours! Yum yum yum!!!

    Reply
    • Tracy says

      November 5, 2020 at 3:04 pm

      Soooo happy to hear you enjoyed them, Suzi!!

      Reply
  58. Rainey says

    October 15, 2020 at 6:00 am

    5 stars
    Made these last weekend as a trial run for making them this week for my visiting in-laws. Holy COW these things are delicious. It’s my first time ever cooking with yeast and your instructions are perfect. Thank you for this!

    Reply
    • Tracy says

      October 15, 2020 at 7:38 pm

      This makes me so happy to hear, Rainey!!

      Reply
  59. Cat says

    October 31, 2020 at 6:29 am

    So im making this recipe for the 1st time today. I got all the way to roll the cinnamon rolls and cutting it then I realized I probably should have roll it from the short end, I roll it from the long end and cut it. I’m used to making full size. Lol, o well it was already cut so I just pick up my oddly looking rolls and put them in my baking dish for 2nd rise. I’m sure they will taste the same just look odd.

    Reply
    • Tracy says

      November 3, 2020 at 2:44 pm

      LOL nothing wrong extra tall rolls! 😉 Hope you enjoyed them!!

      Reply
  60. Katie says

    November 1, 2020 at 10:50 am

    I used the weighted amounts and ended up with a really dry dough. The average cup of flour is 120g so the weighted amount seem to be a ways of.

    Reply
    • Tracy says

      November 4, 2020 at 9:23 am

      Did you make any changes to the recipe? This dough should be on the sticky side, definitely not dry. You’re right that 140g/cup is on the high end of the average weighted measurement for flour, but this recipe was developed using grams, so that should affect volume measurements, not weighted.

      Reply
  61. Barbara says

    November 13, 2020 at 10:25 am

    If I need to double this recipe, would I just use a whole egg instead of 2 egg yolks? Thanks. Excited to try this recipe.

    Reply
    • Tracy says

      November 24, 2020 at 6:32 am

      Either will work fine. You might need a bit more flour when kneading the dough if you use a whole egg. Hope you enjoy them!

      Reply
  62. veena says

    November 23, 2020 at 9:08 am

    5 stars
    Amazing recipe!! I made a few small changes, simply because i’m lazy to melt butter and separate eggs. I just threw in the entire egg and used oil instead of butter. Came out amazing and so soft! Also like another commenter, I got 8 rolls out of them. I am now trying not to eat the entire pan in one sitting 🙂 Thank you again.

    Reply
    • Tracy says

      November 24, 2020 at 6:22 am

      Thanks, Veena!! So glad you enjoyed them!

      Reply
  63. Jennifer says

    November 27, 2020 at 9:06 am

    5 stars
    These rolls are perfect. I love the texture, and they were easy to make. I doubled the recipe and used half for dinner rolls. It made 6 dinner rolls. I will use this recipe for many years to come. Thank you for this!

    Reply
    • Tracy says

      November 27, 2020 at 9:51 am

      Thanks for reporting back, Jennifer! I’m so glad you enjoyed them!!

      Reply
  64. Mary says

    December 11, 2020 at 9:07 am

    5 stars
    The rolls were superb, truly: I couldn’t believe how big they got on the second rise. I didn’t care for the icing much but that’s a personal preference. I’ve never had home made cinnamon rolls before and the difference was awesome. Pillow soft rolls that I couldn’t mess up, thank you

    Reply
    • Tracy says

      December 11, 2020 at 9:24 am

      So glad you enjoyed them, Mary!! If you’re not a fan of cream cheese icing, next time you could always try a simple powdered sugar glaze. Just mix powdered sugar with milk until you get a pourable consistency, maybe add a dash of vanilla. I know a lot of people prefer that style of icing on their rolls!

      Reply
  65. Jill says

    December 12, 2020 at 8:57 pm

    5 stars
    Tested these out for myself and they turned out great! Can’t wait to make again for a small brunch!

    Reply
    • Tracy says

      December 13, 2020 at 5:23 am

      So glad you enjoyed them, Jill!!

      Reply
  66. Emily says

    January 18, 2021 at 7:55 am

    5 stars
    This was my first time baking with yeast so I was a little nervous, but they came out perfectly!!! They were absolutely delicious and the perfect size for my boyfriend and I. Will absolutely be making again!

    Reply
    • Tracy says

      February 8, 2021 at 6:35 pm

      So glad to hear it, Emily!

      Reply
  67. Tinx says

    January 23, 2021 at 1:57 pm

    5 stars
    Hi thank you for this recipe! I’m not very experienced with doughs but I made these really easily and my partner and I devoured them. I didn’t have any butter so I had to use margarine and it came out fine (I used shortening for the icing tho butter would’ve been better). Thank you, again~

    Reply
    • Tracy says

      February 8, 2021 at 6:35 pm

      Thanks, Tinx! Glad you enjoyed them!!

      Reply
  68. Karen Bragg says

    February 23, 2021 at 7:44 am

    I just found this recipe and your site. I love the idea of “small batch” since there is just the two of us. Especially for sweet treats. A bite or two is usually all I need to satisfy my sweet tooth.. I will check back to your site often. These rolls were perfect. They were light and fluffy. The icing was just right. If anyone had trouble with proofing the yeast, they may have used milk that was too hot. 20 seconds in my microwave made the milk way too hot. I had to let it cool. I also added 1/4 tsp sugar to the milk before I heated it so the sugar would dissolve before I added the yeast. It bubbled and foamed perfectly. I plan to
    use this recipe to teach my 14 year old granddaughter to bake using yeast. She loves cinnamon rolls so this should be great motivation!

    Reply
    • Tracy says

      February 24, 2021 at 8:03 am

      Thanks, Karen!! I’m so glad you enjoyed the recipe!

      Reply
  69. Alison Sinadinos says

    April 4, 2021 at 9:49 am

    Why are there two different weights for 2 tablespoons of butter?

    Reply
    • Tracy says

      April 4, 2021 at 10:55 am

      Thanks for catching that, Alison. One of them was off. Fixed it!

      Reply
  70. Donna says

    April 25, 2021 at 9:26 am

    5 stars
    If you don’t want to let them rise overnight, couldn’t you use instant yeast instead for a quicker rise?

    Reply
    • Tracy says

      April 30, 2021 at 11:09 am

      You don’t have to do an overnight rise with these rolls. You can do the second rise on the countertop right after shaping the rolls, just follow the instructions in the recipe for “Same-day Rolls.” Hope that helps!

      Reply
  71. sandra phillips says

    April 25, 2021 at 8:23 pm

    5 stars
    so easy to make, and they were still light and fluffy the next day, didnt get hard like other rolls i have made, i added chopped walnuts and raisins, yummy.

    Reply
    • Tracy says

      April 30, 2021 at 11:04 am

      Thanks, Sandra!! So happy they worked out for you!

      Reply
  72. Dayana says

    June 3, 2021 at 11:34 pm

    5 stars
    Loved the dough, so easy to make! It was so much easier to roll up the dough with this small batch compared to larger recipes, as I always seem to struggle but this recipe was a good size to handle. I didn’t make the frosting because I had leftover from a different recipe, but ill be sure to try the given recipe the next time I make these! This is now going to be my go-to cinnamon roll recipe; its a perfect size for me and my family! My mom absolutely loved it and kept gushing over how great the rolls were.

    Reply
    • Tracy says

      June 4, 2021 at 8:40 am

      So glad you and the family enjoyed them, Dayana!!

      Reply
  73. Kathy says

    June 7, 2021 at 1:50 pm

    5 stars
    Wow been looking for a Small batch Cinnamon Rolls. These are just perfect. Kept two for me and gave my neighbor two. She said they were great. And I had to make them again. My place smelled so awesome while they were baking. I will make again many times. The recipe is very easy to do. So if your a beginning this will be the one to try.

    Reply
  74. Anonymous says

    November 16, 2021 at 7:55 am

    4 stars
    I had a problem. My first rise went perfectly fine, I shaped them and let them sit overnight. In the morning I took them out and let them sit for two hours. They did not rise whatsoever. I probably did some thing though

    Reply
    • Tracy says

      November 16, 2021 at 5:24 pm

      This time of year, I’m guessing your kitchen was a little too cold for them to get a good rise. Next time, try warming up your oven for just a couple of minutes, turn it off, and then let them rise in the slightly warm oven.

      Reply
  75. Ade says

    November 20, 2021 at 4:24 pm

    5 stars
    I just bake this, and it was awesome!.
    The eggs i have are tiny so i use it whole rather than just the yolk, it does made the dough quite sticky, so rather than knead the dough, i fold it several times using scraper until it form a smooth ball.
    Doing my second rise in the fridge overnight. And it came out really lovely, a soft, gooey, goodness. Even my 16mo baby loves it.
    Thank you for the recipe. I’ll be trying your other recipes.

    Reply
  76. CB says

    November 29, 2021 at 7:31 am

    5 stars
    Great recipe. I substituted with bread flour because that’s what I had on hand. Absolutely fantastic. We ate it without the frosting!

    Reply
  77. Becky says

    December 26, 2021 at 1:45 pm

    I made these cinnamon rolls Christmas morning and they were so good. They were so easy and yummy that I will be making them often.

    Reply
  78. Danielle says

    December 31, 2021 at 8:15 am

    If you only have unsalted butter should I add salt to the recipe?

    Reply
    • Tracy says

      December 31, 2021 at 9:24 am

      Yes. Add a generous pinch of salt if using unsalted butter.

      Reply
  79. Nancy o says

    January 9, 2022 at 8:29 am

    5 stars
    Easy to make! Even so, I made a “ mistake” . I rolled them using the long end vs the short end. As a result I got a dozen rolls about 3 inches across after baking. They fit nicely in 9 inch round pan. Made them night before and followed directions next day. Very good. Not so much of a mistake after all!

    Reply
    • Tracy says

      January 9, 2022 at 12:44 pm

      Lol so many people do this! Glad this ended up being a happy accident!

      Reply
  80. Eve says

    January 29, 2022 at 10:23 pm

    5 stars
    Made the recipe exactly as stated, except doubled it to make 8. It was my first time making cinnamon buns and now it won’t be my last. They came out like I’d gotten them at a professional bakery! The house smelled like a dream and my husband practically swooned over these. A+ recipe, don’t change anything, this was so so good!

    Reply
    • Tracy says

      January 31, 2022 at 7:02 pm

      Thank you, Eve!!

      Reply
  81. Shawnna Bley says

    February 14, 2022 at 11:19 am

    5 stars
    I have made homemade cinnamon rolls for over 35 years. My mother-in-law taught me how when I married her son. I am surprised my husband didn’t add it to our vows lol. He loves homemade cinnamon rolls. I made these a scrumptious, moist, delicious cinnamon rolls the other evening and my husband and I both said, these are hands down the best cinnamon we have ever ate. We went by the recipe until we were rolling the dough out to put the filling on the dough. My husband said, we are going to roll the size of the dough in a bigger rectangle, & so we did and used a 9×13 glass dish and we made 12(dozen) of them magnificent cinnamon rolls. I will never make my cinnamon rolls again. Reheating them was so easy. Microwave 15 seconds per roll. They will taste exactly how they tasted fresh from the oven. Best, Best, Best cinnamon rolls ever!! Thank you for sharing your recipe, we are so very thankful.

    Reply
    • Tracy says

      February 14, 2022 at 7:49 pm

      That makes me so happy to hear!! Thanks, Shawnna!!

      Reply
  82. Flora says

    February 23, 2022 at 2:36 pm

    5 stars
    Wow! Just want to say thank you and be another voice for “I tried it and it worked and it was amazing!” And I am NOT a baker! I wish I’d found this sooner. I’ve been hurting my brain trying to figure out how to half and egg or 1/3 cups to downsize these cinnamon roll recipes when I could’ve just used this one! I am so glad it worked! This is my 3rd time trying cinnamon rolls from scratch and by far the best results. It’s written very foolproof and I appreciate that.

    My bf loved the gooey center but it was a bit too gooey for me. If I wanted it more firm in the center would using 1/2 egg instead of 1 yolk make it more dry? Or decreasing oven temp and baking for longer?

    Reply
  83. Meredith says

    February 28, 2022 at 10:55 am

    5 stars
    I’ve only made the dough component of this recipe so I can’t speak to the filling/frosting, but I wanted to leave a review anyway because the dough turned out so well! First I used it for sweet rolls with a different filling, and then yesterday I used it to make kolaches (Czech pastries) and it was the perfect amount for a small batch of them. The recipe and method were nice and simple, with great results. I scale down recipes quite often, so I love not having to do any math with this one. 😉 It’ll be a go-to for sure. Thanks so much!

    Reply
  84. Lindsay says

    April 17, 2022 at 12:37 pm

    5 stars
    This is the most perfect recipe. We were sent to heaven with each bite. Thank you! I did a double with a whole egg instead of two yolks and it worked out fine with a couple more spoonfuls of flour until the dough wasn’t sticky. I also missed the spot in the directions for the filling about slathering the butter and sprinkling the cinnamon sugar and mixed it all together first—turned out fine too should anyone else make the same mistake. About 25 mins to bake 8 rolls in a 9 in cake pan. I love your ratio of rolls to icing… just like it should be!

    Reply
  85. Kim Billhimer⁸ says

    April 25, 2022 at 8:39 pm

    5 stars
    Love cinnamon rolls in.morning.These sound great my son will eat two.So this is perfect for us.Thank you for sharing.

    Reply
  86. MJ says

    June 17, 2022 at 9:33 am

    I have never made cinnamon rolls before, can i use Rapid rise instant yeast?

    Reply
  87. Jaye says

    August 7, 2022 at 12:14 pm

    These turned out amazingly delicious and ultimately the only difficult part was waiting for the rises. (But well worth the wait.) This will be a repeat and I would highly recommend. Not to mess with perfection, but I wonder if I could add a few pecans or raisins to the butter/brown sugar interior?

    Reply
  88. Mackenzie says

    August 18, 2022 at 8:33 am

    5 stars
    These were a huge hit! My only swap was using bread flour instead of all-purpose flour. I also formed mine into a bunch of smaller rolls, which were perfect for snacking. Thank you for your easy-to-follow recipe. I’m making them again today, this time adding in some sliced peaches as a last salute to summer!

    Reply
  89. Gina says

    September 21, 2022 at 6:13 pm

    5 stars
    Love this recipe! Delicious (and beautiful) cinnamon rolls. The dough comes together wonderfully and is easy to work with. Can’t wait to make these again. Thank you for another great recipe!

    Reply
  90. Miriam says

    September 25, 2022 at 3:21 pm

    5 stars
    Amazing recipe!!! Easy to follow directions, love the photos and just the right amount for 2!

    I made these using Sunrise Flour Mill white, which by the way, I highly love and recommend!

    By far, these are the best rolls I’ve made! Thank you so much for sharing it.

    Reply
  91. Kathleen Sutherland says

    October 12, 2022 at 6:53 am

    5 stars
    Thank you for this recipe – they turned out great. It’s nice to have a small batch that my husband and I can consume in a few days. I used 1/2 egg instead of the egg yolk, and made just a simple glaze from powdered sugar and rum. I followed the overnight method. It took a 1.5 hour (second) rise the next morning.

    Reply
    • Kathleen says

      March 16, 2023 at 6:50 am

      5 stars
      Amendment to my comment: For those who measure in grams, I’m finding that 150 g (given for 1 cup plus 1 tablespoon flour) is too much. The dough is stiff and the rolls do not come out tender. 125 g flour works better. (Most online sources give 120 g for 1 cup flour, and 7 g for 1 tablespoon flour). Otherwise, an excellent recipe.

      Reply
  92. Alexandria says

    November 15, 2022 at 10:00 pm

    5 stars
    phenomenal recipe! First time making cinnamon rolls and they came out Ooey gooey and butter and delicious. I changed the frosting since I didn’t have cream cheese but everything else I followed exactly and they came out great! Ty

    Reply
  93. Holly says

    March 2, 2023 at 7:19 pm

    5 stars
    I made these last weekend for me and my husband and were amazing! The perfect size batch for us two and that icing I could eat by the spoonful! I plan to make a batch for my mom and grandparents this weekend!

    Reply

Trackbacks

  1. Small Batch Overnight Cinnamon Rolls – Bakary Blog says:
    June 3, 2018 at 9:30 am

    […] Mischief’s Overnight Cinnamon Rolls for Two are a major […]

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Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
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