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.
Eve says
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!
Tracy says
Thank you, Eve!!
Nancy o says
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!
Tracy says
Lol so many people do this! Glad this ended up being a happy accident!
Danielle says
If you only have unsalted butter should I add salt to the recipe?
Tracy says
Yes. Add a generous pinch of salt if using unsalted butter.
Becky says
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.
CB says
Great recipe. I substituted with bread flour because that’s what I had on hand. Absolutely fantastic. We ate it without the frosting!
Ade says
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.
Anonymous says
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
Tracy says
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.
Kathy says
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.
Dayana says
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.
Tracy says
So glad you and the family enjoyed them, Dayana!!
sandra phillips says
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.
Tracy says
Thanks, Sandra!! So happy they worked out for you!
Donna says
If you don’t want to let them rise overnight, couldn’t you use instant yeast instead for a quicker rise?
Tracy says
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!
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!
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!
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!!
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!
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!!