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.
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
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.
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.
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!
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.
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.
- Wrap each roll in plastic wrap and store in a freezer bag.
- 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.
- 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
More Small-batch Favorites
Easy Small-batch Cinnamon Rolls
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
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.
Rhiannon says
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!
Tracy says
Thanks, Rhiannon! I hope you enjoy them.
Shreyashi says
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. 🙂
Tracy says
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. 😉
Elizabeth says
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!
Tracy says
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. 😉
Ilona @ Ilona's Passion says
Perfect for breakfast. My children will love these rolls! Pinned it!
Tracy says
Thanks, Ilona! And thank you for pinning!!
Adri says
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
Tracy says
Agreed. Cinnamon rolls belong in every part of the food pyramid! 🙂 And thanks!
Annemarie @ justalittlebitofbacon says
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. 🙂
Tracy says
Thanks, Annemarie! Ha, I say cook gets to eat it and lord it over everyone else. 😉
Amy says
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!
Tracy says
Thank you, Amy! Your comment was the icing on my day. 😉
shelby says
I’m definitely going to make this recipe! I love that you made it for two – which is exactly what we need here!
Tracy says
Thanks, Shelby! I hope you enjoy them. 🙂
Natasha @ Salt and Lavender says
Damn, I think my mouth is actually watering (sexy, I know). These look sooo good and I’m all over the small batch idea.
Tracy says
Ha, thanks, Natasha!
Sammi says
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!
Molly Spradley says
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!
Tracy says
Sounds delish, Molly! Can’t go wrong with butter and brown sugar!
Marissa says
THESE CAME OUT SOO GOOD!
Tracy says
YAAAAY!!! I’M SO GLAD!! 😉 Thanks for letting me know!!
Gus says
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.
Tracy says
I’m so glad that they worked out for you!! Thank you for stopping by to let me know. 🙂
Shannon says
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! 🙂
Tracy says
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!
Gayle Trunfio says
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!! 🙂
Tracy says
Thanks, Gayle! And MMMMMMMMMM, Maple Pumpkin Butter on cinnamon rolls? I think I need to try that before pumpkin season is over. 😉
Andrea says
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!
Tracy says
Thanks, Andrea! I’m so glad you enjoyed them!!
Julie says
Hi….what size baking DISH did you use? 2 qt? 3qt? 8 x 8? 6 x 6? Please advise . Thank you in advance.
Tracy says
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.
Julie says
Thank you kindly.
Holly says
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?
Tracy says
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!
Myra says
Would it still work if I only use 1 teaspoon of yeast? I dislike when the rolls end up with a super yeasty taste.
Tracy says
Hi, Myra. Yes, 1 teaspoon will work.
Geanie says
I’m glad you responded to this question because I unintentionally only used 1 teaspoon of yeast.
Kat says
If I double the recipe, should I use 2 egg yolks or just the whole egg instead?
Tracy says
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!
sylvia :) says
hi! can u pls give me a few options that will replace the cream cheese? maybe more butter? thanks!
Tracy says
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!
sylvia :) says
thank u! should i frost them when they r still warm?
Tracy says
Warm. It will melt into more of a glaze, but I think these rolls are 100xs better warm!
Makayla Ramsey says
So do we wait until the oven is preheated to put the rolls in?
Tracy says
If letting them do the overnight rise in the fridge, nope. Just put them right in. 🙂
Teffany Reaves says
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?
Tracy says
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.
Ashlee Z says
These we’re good! I think my husband hoped for more, lol!
Will make more next time. Thanks for the recipe!
God Bless!
Tracy says
Lol! So glad you and your husband enjoyed them, Ashlee!!
Sandra says
Thank you for sharing small batch recipes. So useful. I put the mix in my bread maker and the machine coped fine. A keeper
Tracy says
Thanks, Sandra! Happy to hear that they worked in a bread maker!
Alice says
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.
Tracy says
I’m so happy you and the husband enjoyed them, Alice!!
Nancy says
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!
Tracy says
I’m so glad you enjoyed them, Nancy!! Thanks for taking the time to let me know. 🙂
Ashley says
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 🙂
Tracy says
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!
Jasmine says
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…
Tracy says
Hehe, thank you, thank you, thank you! 😉 I’m so happy enjoyed the recipe, and OMG, chocolate fudge frosting on top sounds AMAZING!
Carol says
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!
Tracy says
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!
Carol says
Thanks. When you make a large batch, what’s the usual baking time? Happy new year!
Tracy says
Happy New Year to you too! Full-size is usually 25-30ish minutes for a 9×13-inch dish.
Elizabeth says
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.
Tracy says
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
Diana says
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.
Tracy says
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. 🙂
Irene says
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
Tracy says
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!
Tyra B says
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
Tracy says
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!
Janelle says
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?
Tracy says
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!
Kristin says
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?
Tracy says
Thanks, Kristin! So happy you enjoyed them. And yes, plant-based milk should work just fine.
Kristin says
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.
Tracy says
It should work! Just cut the instant yeast by 25%, so use 1 1/2 teaspoons instead of 2.
Kristin says
Great – thanks!
Minami says
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^).
Donna says
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!
Tracy says
Thank you, Donna! I’m so glad you enjoyed them!!
Cat says
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!
Tracy says
Hope you enjoyed them, Cat!!
Hannah says
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!
Angela says
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!
Janell says
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. 🙁
Tracy says
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!!
Marilyn says
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
Larissa Goldstein says
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!
Tracy says
So happy to hear it, Larissa!!
Janet says
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).
Jen K says
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!
Tracy says
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!
Valentina says
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.
Tracy says
Thank you, Valentina!!
Deb S says
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!!!!
Tracy says
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.
Chandler says
Ooo looks yummy! Light brown or dark brown sugar? Does it matter?
Tracy says
Either will work fine. I typically use light.
E says
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 🙁
Tracy says
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!!
Jessica says
Delicious and easy!
Tracy says
Thanks, Jessica!
Jenn says
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!
Tracy says
So thrilled to hear you enjoyed them, Jenn!!!
Hiba says
Hi .. i just tried this cinnamon roll recipe of yours.. it was soo yummmy.. thank you for this small batch recipe!
Hannah says
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!!
Tracy says
So glad you enjoyed them, Hannah!!
sbg says
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!
RIa says
These were delicious and so easy to make.
Tracy says
So glad you enjoyed them!!
Mary says
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.
Tracy says
Yay! I’m so happy to hear it, Mary!!
Suzi says
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!!!
Tracy says
Soooo happy to hear you enjoyed them, Suzi!!
Rainey says
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!
Tracy says
This makes me so happy to hear, Rainey!!
Cat says
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.
Tracy says
LOL nothing wrong extra tall rolls! 😉 Hope you enjoyed them!!
Katie says
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.
Tracy says
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.
Barbara says
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.
Tracy says
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!
veena says
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.
Tracy says
Thanks, Veena!! So glad you enjoyed them!
Jennifer says
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!
Tracy says
Thanks for reporting back, Jennifer! I’m so glad you enjoyed them!!
Mary says
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
Tracy says
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!
Jill says
Tested these out for myself and they turned out great! Can’t wait to make again for a small brunch!
Tracy says
So glad you enjoyed them, Jill!!
Emily says
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!
Tracy says
So glad to hear it, Emily!
Tinx says
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~
Tracy says
Thanks, Tinx! Glad you enjoyed them!!
Karen Bragg says
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!
Tracy says
Thanks, Karen!! I’m so glad you enjoyed the recipe!
Alison Sinadinos says
Why are there two different weights for 2 tablespoons of butter?
Tracy says
Thanks for catching that, Alison. One of them was off. Fixed it!