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
- Buttermilk Pancakes for Two
- Crispy Waffles
- Pancakes for One
- Small-batch Cream Scones
- Banana Pancakes
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.
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!!
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. 😉
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!
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. 🙂
Marissa says
THESE CAME OUT SOO GOOD!
Tracy says
YAAAAY!!! I’M SO GLAD!! 😉 Thanks for letting me know!!
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!
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!
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!
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. 🙂
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. 😉
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. 😉
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!
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!!
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. 😉
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. 😉
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.