Holidays often bring dreams of elaborate breakfast spreads. While I adore making a feast, I’ve learned that sometimes a huge array of treats can be a bit much for everyone to enjoy fully. Even for special occasions like Christmas morning, a smaller, perfectly executed batch of something truly delicious is often more appreciated than an overwhelming spread. That’s why these **homemade small batch cinnamon rolls** have become a cherished tradition.

Instead of preparing a large quantity of various baked goods like cinnamon mini muffins, regular-sized cinnamon rolls, and French toast, I prefer to focus on a few exceptional items. Making these cinnamon rolls the night before means we can simply pop them in the oven on Christmas morning, filling the house with an inviting aroma and ensuring a stress-free start to the day.

This year, as I’m celebrating Christmas in London with Will and his family, transitioning from a gathering of 10+ people to a cozy group of 5, this **small batch cinnamon roll recipe** is absolutely ideal. It allows for freshly baked, warm rolls without the excess, making it perfect for intimate celebrations or simply when you want to treat yourself and a few loved ones to something truly special.

Crafting the Perfect Small Batch: My Recipe Development Journey

My journey to this perfect small batch recipe began after successfully creating cinnamon coffee rolls using the incredible Tangzhong method. The exceptional softness and extended freshness achieved with Tangzhong convinced me that it was the ultimate foundation for any cinnamon roll dough. I knew I wanted to apply that same winning base recipe to a smaller, more manageable format.

While the core technique remained, I fine-tuned a few elements specifically for this small batch version. I slightly reduced the milk content, as I found the dough in previous iterations to be a tad too sticky for my preference. This minor adjustment ensures a dough that is pliable and easy to work with, yet still retains all the characteristic softness. For testing, I used an eighth sheet pan, which proved to be the absolute ideal size for accommodating six perfectly sized “cinny rolls” – alright, I’ll try to stick to “cinnamon rolls” from now on! The fit was snug but not overcrowded, allowing each roll to bake beautifully and develop that irresistible golden-brown crust.

Gather Your Ingredients for Unforgettable Cinnamon Rolls

Success in baking often comes down to the quality and understanding of your ingredients. Here’s a closer look at what you’ll need and why each component is crucial for these exceptional small batch Tangzhong cinnamon rolls:

• Bread Flour: This is my top recommendation for the ultimate chewy yet tender texture. Bread flour has a higher protein content than all-purpose flour, which means it develops more gluten. This gluten network is what gives cinnamon rolls their desirable structure and helps them achieve that characteristic soft, airy crumb. If bread flour isn’t available, don’t worry – regular all-purpose flour will work in a pinch, though the texture might be slightly less chewy. I’ve tested both, and while bread flour is preferred, all-purpose still yields delicious results.
• Heavy Cream: This ingredient is totally optional, but it’s a game-changer for achieving an unbelievably moist and gooey cinnamon roll. Pouring warm heavy cream over the rolls just before baking infuses them with extra richness, ensuring they stay incredibly soft and luscious. It creates a sort of internal steaming effect that locks in moisture, preventing any dryness and contributing to that melt-in-your-mouth experience.
• Yeast (Instant Yeast Recommended): You technically have a choice between active dry yeast and instant yeast. However, for convenience and consistent results, I highly recommend using instant yeast. With active dry yeast, you’d need to proof it first by dissolving it in slightly warm milk and allowing it to become foamy before adding it to the rest of the ingredients. This also typically leads to a longer rising time. Instant yeast, on the other hand, can be mixed directly with the dry ingredients, saving you a step and often speeding up the rising process, making your baking experience smoother and more efficient.
• Whole Milk: Essential for activating the yeast and providing moisture to the dough. Using whole milk adds richness compared to lower-fat alternatives.
• Eggs (Room Temperature): Eggs contribute to the dough’s richness, color, and structure. Using room temperature eggs helps them incorporate more smoothly into the dough, leading to a more consistent texture.
• Unsalted Butter: Used in both the dough for richness and in the filling. Room temperature unsalted butter is key for easy incorporation and spreading.
• Granulated Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
• Kosher Salt: Balances the sweetness and enhances all the flavors. I typically use Diamond Crystal Kosher Salt; if you’re using another type like table salt, remember to adjust the quantity (use half the amount of table salt for every teaspoon of kosher salt).
• Light Brown Sugar & Ground Cinnamon: These are the stars of our classic cinnamon filling, creating that iconic sweet, spicy swirl. The moisture in brown sugar also helps create a wonderfully gooey filling.
• Cream Cheese for Frosting: The tanginess of cream cheese balances the sweetness of the rolls perfectly. Ensure it’s at room temperature for a smooth, lump-free frosting.
• Icing Sugar (Powdered Sugar): Forms the base of the frosting, giving it its characteristic smooth texture.
• Vanilla Extract: Adds a warm, aromatic depth to the cream cheese frosting.

Having all your ingredients at the correct temperature and measured precisely (preferably by weight, especially for flour) will greatly contribute to the success of your soft and fluffy small batch cinnamon rolls.

The Secret to Perfect Swirls: Slicing Up Your Rolls

Achieving that picture-perfect, even swirl in your cinnamon rolls can feel like a quest, but I believe I’ve finally discovered the absolute best method. I’ve experimented with many techniques over the years, each with its own quirks. Initially, I used a serrated knife – it was easy, but often resulted in squished rolls that lost their beautiful round shape. Then I moved on to dental floss, which was my favorite method for a long time, providing a cleaner cut without compression.

But behold, I’ve found the ultimate tool for getting that impeccable, defined swirl: the humble **pizza cutter**! That’s right. Once you’ve meticulously spread your buttery cinnamon filling over the rolled-out dough, use a sharp pizza cutter to slice the dough into 6 equal strips. Then, one by one, you can gently roll up these strips. This method consistently gives me the most beautiful, perfectly formed cinnamon rolls with distinct, tight spirals.

I will acknowledge that this technique can cause a little bit of a mess on your kitchen counter (my apologies!), so be prepared for a bit of sticky cleanup. If you have delicate kitchen countertops, such as marble or quartz, I highly recommend transferring your dough to a large cutting board before slicing to protect your surfaces.

Explore More Cinnamon Roll Creations!

If you’ve fallen in love with these small batch wonders, you might be ready to delve into other delightful variations of cinnamon rolls. Here are some more recipes to inspire your baking adventures, all offering unique twists on this beloved classic:

If you’ve made this recipe, make sure to leave a ⭐️ rating and review below! I absolutely love seeing your culinary creations, so please tag me on Instagram @alpineella so I can admire what you’ve baked! You can also follow along on Pinterest, Facebook, and TikTok for more delicious recipes and baking inspiration!

Homemade Small Batch Cinnamon Rolls

Ella Gilbert

Nutrition