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Cozy Small Batch Bakery-Style Cinnamon Rolls

small batch bakery-style cinnamon rolls - featured image
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Soft, fluffy cinnamon rolls with a bakery-style texture, perfect for an indulgent morning or sweet afternoon treat. This easy homemade recipe yields small batch cinnamon rolls with a creamy cream cheese icing.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 3 tablespoons granulated sugar
  • 2 teaspoons instant yeast
  • ½ teaspoon salt
  • ¾ cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 3 tablespoons (43g) unsalted butter, melted
  • 1 large egg, room temperature
  • ⅓ cup (70g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (43g) unsalted butter, softened
  • 2 ounces (56g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons (15-30ml) milk

Instructions

  1. Activate the yeast: In a small bowl, stir the warm milk (about 110°F/43°C) with the granulated sugar and yeast. Let it sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, combine the sifted flour and salt. Add melted butter, room temperature egg, and the foamy yeast mixture. Stir until it starts to come together.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes.
  4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ¼ hours until doubled in size.
  5. Prepare the filling: Mix softened butter, brown sugar, and cinnamon until smooth and spreadable.
  6. Roll out the dough: Punch down the dough and roll into a 12×9-inch (30×23 cm) rectangle on a floured surface.
  7. Spread the filling evenly over the dough, leaving a small border along one long edge.
  8. Form the rolls: Roll the dough tightly from the long edge with filling into a log. Pinch the seam to seal. Cut into 6 equal rolls about 1 ½ inches (4 cm) thick.
  9. Second rise: Arrange rolls cut-side up in a greased 9-inch (23 cm) baking pan. Cover and let rise for 30-40 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown. Cover with foil halfway if tops brown too fast.
  11. Make the icing: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk gradually to reach desired consistency.
  12. Finish and serve: Let rolls cool 10 minutes, then spread cream cheese icing generously over warm rolls. Serve immediately.

Notes

If you don’t have a stand mixer, knead by hand for 8-10 minutes. Use a clean bottle as a rolling pin substitute if needed. Keep milk warm but not hot to activate yeast properly. Don’t rush the second rise for soft buns. Use full-fat cream cheese for best icing texture. Add milk gradually to avoid runny icing. For dairy-free, substitute plant-based milk and coconut cream for cream cheese. Gluten-free versions require xanthan gum and careful flour addition.

Nutrition

Keywords: cinnamon rolls, bakery-style, small batch, homemade, soft buns, cinnamon sugar, cream cheese icing, easy recipe

Find it online: https://siennaspoon.com/cozy-small-batch-bakery-style-cinnamon-rolls-easy-homemade-recipe-for-perfect-soft-buns/