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.
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!
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, tracy@bakingmischief.com with the details. 🙂
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
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.
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!
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!
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. 🙂
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!!
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!
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!!
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.
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. 🙂
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!
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!
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!
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.