Small Batch Cinnamon Rolls
A delicious recipe of small batch cinnamon rolls - soft, buttery and delicious topped with cream cheese frosting.
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Servings: 4 rolls
Ingredients
Bread dough
- 200 g strong white bread flour
- 5 g dried active yeast
- 25 g caster sugar
- 30 g unsalted butter (cold and cubed)
- 100 ml whole milk (warm)
- 0.5 tsp vanilla extract
Filling
- 15 g unsalted butter (melted)
- 75 g light brown soft sugar
- 1 tbsp ground cinnamon
Topping
- 30 g unsalted butter (room temp)
- 30 g icing sugar
- 75 g full-fat soft cheese
- 0.5 tsp vanilla extract
Instructions
- Add the bread flour, yeast, sugar and butter to a bowl and rub the mixture together to resemble bread crumbs
- Add warmed milk, and the vanilla and mix. I start off with a spatula, and then knead with my hands.
- Knead the dough for 5-10 minutes until smooth and elastic
- Leave to rise for 1-2 hours in an oiled bowl in a warm place
- Roll the dough out onto a floured surface to a rectangle and brush over melted butter
- Mix the sugar and cinnamon together and sprinkle over the top
- Roll up tightly from short side to short side and split into four
- Place into a small baking dish and cover. Leave to rise again for 30-45 minutes in a warm place
- Preheat oven to 180ºc/160ºc fan
- Bake the cinnamon rolls for 18-22 minutes until golden and leave to cool slightly
- Mix the butter and sugar together until smooth
- Add the cream cheese and vanilla and mix. Spread over the cinnamon rolls
Notes
- These are best on the day of baking as they stay soft and fluffy, but can be kept for a couple of days (and refreshed in the microwave)
- These can be prepped up until baking the night before and place into the fridge overnight. Bring back to room temp for 45-60 minutes, and then bake in the morning
- These can be frozen for 3+ months
- If you want to make a larger batch, look at my homemade cinnamon roll recipe instead