Description
A perfect small-batch cinnamon roll recipe designed for one or two people. These rolls rise slowly in the fridge overnight, allowing you to wake up to fresh, fluffy, and gooey breakfast treats with zero morning stress and minimal cleanup.
Ingredients
Scale
- 1 packet (7g / 2 ¼ tsp) active dry yeast
- ½ cup (120 ml) warm whole milk (110°F / 43°C)
- 1 ½ cups (180g) all-purpose flour
- ¼ cup + 2 tbsp (50g) granulated sugar, divided
- 3 tbsp (42g) unsalted butter, divided
- 1 large egg
- 2 tsp cinnamon
- ½ cup powdered sugar (for icing)
- 1–2 tsp milk (for icing)
- ½ tsp vanilla extract (for icing)
Instructions
- Activate the yeast: In a small mug, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Make the dough: In a mixing bowl, combine flour and remaining sugar. Add yeast mixture, egg, and 3 tbsp melted butter. Mix until a shaggy dough forms.
- Knead: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First Rise: Place dough in a bowl, cover tightly with cling wrap, and refrigerate overnight (up to 24 hours).
- Shape the rolls: Punch down the cold dough. Roll out into an 8×10 inch rectangle. Brush with melted butter (approx. 2 tbsp). Sprinkle with cinnamon and remaining sugar mixture.
- Roll and Cut: Roll dough tightly into a log, pinch seam to seal, and cut into six even rolls. Place seam-side down in a greased 6-inch round cake pan.
- Second Rise: Cover pan with cling wrap and let rise at room temperature for 1-2 hours until puffy and jiggly.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 15-18 minutes until golden brown.
- Make Icing: While rolls bake, mix powdered sugar, milk, and vanilla extract to desired consistency.
- Serve: Let rolls cool for 5 minutes, then drizzle with icing and serve warm.
Notes
Ensure milk is warm (110°F) but not hot to avoid killing the yeast. Do not skip the second rise at room temperature, or the rolls will be dense. For freezer-friendly prep, you can freeze the shaped, risen rolls before baking and bake straight from frozen, adding 5-10 minutes to bake time.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 24
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: small batch cinnamon rolls, overnight cinnamon rolls, easy breakfast, solo baking, homemade cinnamon rolls, weekend breakfast