Name: Small Batch Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Ingredients: 2 Tbsp. bread flour; 1/4 cup + 2 Tbsp. whole milk (*if this scaling recipe, see notes below); 1/4 cup whole milk (warmed to 110°-115°F); 1 ½ tsp. instant yeast (**see notes for using active dry yeast); 2 ⅓ cups bread flour or all-purpose flour (spooned and leveled); 3/4 tsp. salt; 1/4 cup granulated sugar; 1 egg (room temp, whisked); 2 tsp. vanilla extract; 1/4 cup unsalted butter (very soft); 1/3 cup unsalted butter (very soft); 1/3 cup light brown sugar (packed); 1 tsp. ground cinnamon; 3 Tbsp. granulated sugar; 1 tsp. vanilla extract; 1 ½ tbsp heavy cream; 1/8 tsp. salt; 1/4 cup unsalted butter (very soft); 1/2 cup light brown sugar (packed); 1 Tbsp. ground cinnamon; 2-3 Tbsp. warm heavy cream (for pouring between rolls before baking); 4 oz. full-fat cream cheese (softened); 2 Tbsp. unsalted butter (softened); 1 tsp. vanilla bean paste; 1 cup powdered sugar

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By: Krolls Korner

Table Talk with Tawnie

I’ve always wanted to make a small batch cinnamon roll recipe because sometimes 12 rolls is way too many, you know? But… 6?! That feels just right! After testing a few different versions, I landed on this one made with tangzhong, and it completely changed the game. (See below for more info on tangzhong I’ll explain it, it’s soo simple!!) This one step makes the rolls turn out so soft, fluffy, and pillowy every single time. Plus, you can prep them the night before so they’re ready to bake fresh in the morning which makes them perfect for slow weekend mornings or cozy holidays at home with a few of your favorite people.

If you love cinnamon rolls, I have SO many other recipes you also need to try! I have recipes for these different cinnamon roll flavors: Orange, Blueberry, Pumpkin. I also have a recipe for a larger batch of Sheet Pan Cinnamon Rolls. And then if you just can’t get enough of the cinnamon goodness in general, check out my Cinnamon Roll Cookies, Apple Cinnamon Pancakes, Pumpkin Spice Cinnamon Roll Cookies, and my Cinnamon Crumb Cake!

Overhead view of freshly baked cinnamon rolls in a white oval baking dish. The rolls are golden brown with visible cinnamon swirls and slightly caramelized edges.

What is Tangzhong?

Tangzhong (pronounced tahng-zong) is a technique that comes from Japanese milk bread. It’s the secret to creating ultra-soft, fluffy baked goods that stay tender for days. It’s made by cooking a small amount of flour and milk together until the mixture thickens into a smooth paste.
When you heat flour and liquid like this, the starches in the flour gelatinize, which means they can hold onto more moisture throughout the mixing, rising, and baking process. This extra hydration gives your dough a super light, cloud-like texture and keeps the rolls from drying out, even the next day.
For these Small Batch Cinnamon Rolls, you’ll make the tangzhong first (it takes just a couple of minutes on the stove!) and then mix it right into the dough. It makes a noticeable difference in the texture of your cinnamon rolls. They bake up pillowy soft, buttery, and perfectly tender.
If this tangzhong technique is new to you like it was to me, one thing to note is that the dough doesn’t rise as dramatically as you’re used to with non-tangzhong cinnamon roll recipes. While a non-tangzhong dough might double in size during its rise time, a tangzhong dough might only increase by ~60–80% in volume. Signs to look for that indicate your tangzhong dough is proofed enough: a smooth, slightly domed surface, a gentle jiggle when you shake the bowl, and when you poke it lightly with your fingertip, the indentation springs back slowly but not completely.

Overhead close-up of cinnamon rolls generously covered in cream cheese frosting, showing swirls of frosting texture and golden edges peeking through.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Overhead image showing labeled ingredients for small batch cinnamon rolls arranged on a light beige surface. Ingredients include bowls of all-purpose flour, brown sugar, powdered sugar, granulated sugar, ground cinnamon, cream cheese, vanilla extract, vanilla bean paste, an egg, yeast, salt, whole milk, heavy cream, and sticks of unsalted butter. Each ingredient is neatly labeled with green text boxes, creating a clear and organized ingredient layout.

Bread Flour: Using bread flour gives these rolls a soft, chewy bakery-style texture. It has a little more protein than all-purpose flour, which helps create structure while keeping the crumb light and fluffy.
Whole Milk: Whole milk adds richness and flavor to the dough. You will warm it to about 110°F before adding the yeast to help the dough rise beautifully.
Instant Yeast: Instant yeast doesn’t need to be activated in water first, making it a quick and easy choice. It works fast and gives the rolls a reliable rise every time. If you’d prefer to use Dry Active Yeast, make sure to read the notes section of the recipe card for how to incorporate it.
Egg: Adds richness, color, and structure to the dough. I recommend using a room-temperature egg, as it blends easier with the other ingredients than a cold egg straight from the fridge does.
Unsalted Butter: Butter adds flavor and softness to every layer (the dough, filling, and cinnamon-caramel sauce). Make sure it’s very soft so it incorporates easily for a silky, rich texture.
Light Brown Sugar: Used in both the filling and caramel base, brown sugar melts into a gooey, buttery layer that gives every bite that cozy cinnamon-caramel flavor.
Ground Cinnamon: I mean, what are cinnamon rolls without ground cinnamon! Use a fresh, high-quality cinnamon for the best aroma and a cozy taste.
Vanilla Extract & Vanilla Bean Paste: A touch of vanilla adds warmth and depth to the dough, cinnamon-caramel sauce, and frosting. Vanilla extract will go in both the dough and cinnamon-caramel sauce, and vanilla bean paste will go in the frosting giving it those beautiful specks and an elevated bakery look.
Heavy Cream: Pouring cream over the rolls before baking makes them extra soft and gooey. It seeps into the filling as they bake, creating a caramel-like sauce that’s pure magic.
Cream Cheese: The base of the luscious frosting topping! It brings the perfect balance of tangy and sweet flavor. Be sure it’s softened to room temperature for smooth, easy, creamy spreading.
Powdered Sugar: Blends beautifully with the cream cheese and butter to create that rich, sweet finish on top of every roll.

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Overhead image of a frosted cinnamon roll served on a speckled plate with a fork beside a mug of coffee and a cozy plaid napkin.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Two side-by-side images showing the tangzhong process. On the left, milk and flour are combined in a small saucepan; on the right, the mixture has been cooked into a smooth, thick paste.

Make the Tangzhong

Whisk flour and milk together in a small saucepan and cook over medium heat until thick and smooth — it’ll look like a pudding. This quick step locks in moisture and gives your dough that soft, pillowy texture.

Four photos showing the dough progression for small batch cinnamon rolls: from sticky dough after mixing, to a smooth kneaded ball, to doubled in size after rising.

Make the Dough

Combine the flour, sugar, yeast, and salt in your mixer bowl. Add the warm milk, egg, vanilla, and tangzhong, then mix until the dough begins to form. Knead in the softened butter and continue to knead until smooth and slightly tacky (~5-8 minutes) then let it rise for about 60 minutes. It won’t nearly double like most cinnamon roll recipes (this is due to the tangzhong).

Three-step collage showing how to make the cinnamon caramel sauce for the pan. Top-left: ingredients including butter, brown sugar, cinnamon, sugar, vanilla, and cream. Bottom-left: mixture combined into a thick paste. Right: the sauce spread evenly over the bottom of a baking dish.

Prepare the Cinnamon Caramel Base & Filling

Mix the caramel base ingredients (butter, brown sugar, cinnamon, vanilla, and cream) and spread it over the bottom of your baking dish. In a separate bowl, mix together the brown sugar and cinnamon for the filling.

Two photos showing the cinnamon roll assembly process: spreading cinnamon sugar filling over rolled-out dough, rolling the dough into spirals, and placing the rolls into a baking dish lined with cinnamon caramel sauce.

Make the Rolls

Roll out the dough into a rectangle, spread with butter, and sprinkle evenly with the cinnamon sugar filling. Slice the dough into 6 even strips, and roll each individual strip. Place them in the prepared pan on top of the cinnamon-caramel layer. Cover and let rise again until puffy.

Bake & Frost

Pour heavy cream over the rolls before baking for an extra gooey texture. Bake at 350°F until golden and bubbly, about 25–30 minutes. While baking, make the frosting by beating together the cream cheese and butter until smooth, then mixing in the vanilla bean paste, and gradually adding powdered sugar until light and fluffy. Spread frosting over the warm rolls before serving. Enjoy!

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Expert Tips

Don’t skip the Tangzhong: It only takes a few minutes and makes all the difference! This cooked flour-and-milk paste keeps the rolls ultra-soft and fluffy for days. If you’ve ever had the super fluffy Japanese milk bread, you know what I mean!
Use bread flour for extra fluff: Bread flour gives the rolls more structure and a chewier texture, while all-purpose yields a softer, tender crumb.
Use warm milk, not hot: Milk around 110°F (105°F-115°F)is ideal for activating yeast. Anything hotter can kill it and prevent your dough from rising properly.
Knead until smooth and elastic: If the dough seems tough after the initial first mix, cover and allow to rest for 15-20 minutes then knead 5-8 min. This helps hydrates the flour and relax the gluten. The dough should pull away from the bowl and feel slightly tacky but not sticky.
Let the dough rise in a warm spot: If your kitchen runs cool, place the covered bowl in your (off) oven with the light on to create a cozy environment for the yeast.
Don’t roll the dough too thin: Aim for about ¼-inch thickness so the rolls stay soft and fluffy once baked.
Use softened butter, not melted: Soft butter spreads evenly for both the filling and caramel base without leaking out during baking.
Warm heavy cream before pouring: A little cream between the rolls adds richness and moisture, giving you gooey, bakery-style centers. I recommend warming the heavy cream for a few seconds in the microwave before you pour it over the unbaked rolls.
Frost while still warm: Spreading frosting on warm rolls lets it melt slightly into all the cinnamon-sugar swirls… it’s so delicious!

Close-up of a frosted cinnamon roll on a plate with a hand pulling apart a gooey, frosting-covered piece to show the soft interior.

Variations / Substitutions

Yeast: Instant yeast makes this recipe quick and simple, but you can use active dry yeast instead. Just dissolve it in the warm milk with a pinch of sugar for 5–10 minutes until foamy before adding it to the dough.
Filling Flavors: Swap the classic cinnamon filling for fun seasonal twists! Try pumpkin spice, apple pie spice, or even espresso powder for a cozy coffee version.
Add-ins: Mix in chopped pecans, walnuts, mini chocolate chips, or toasted coconut flakes with the brown sugar filling for extra texture and flavor.
Frosting: You can use vanilla bean paste for the most flavor, but regular vanilla extract or even a touch of maple extract are also delicious. Or, you can swap in brown butter for the ultimate nutty flavor boost.
Mini Cinny Rolls: Instead of 6 large rolls, roll the dough out a little thinner and cut into 10–12 smaller rolls. Bake for a slightly shorter time, approximately 15–18 minutes.
Citrus Twist: Add a teaspoon of orange zest to the dough or frosting for a bright, fresh flavor that pairs beautifully with cinnamon.

Macro shot of a gooey cinnamon roll center covered in creamy frosting, highlighting the texture of the fluffy dough and caramelized cinnamon filling.

Storage / Freezing

Storage: Let the cinnamon rolls cool completely, then store them covered at room temperature for up to 2 days. If your kitchen is warm, keep them in the refrigerator instead, for 3-4 days. To keep the rolls soft and gooey, make sure to store them in an airtight container or wrap the dish tightly with plastic wrap.
Reheating: Warm individual rolls in the microwave for 15-30 seconds or in a 350°F oven for about 8-10 minutes, covered loosely with foil. If reheating from the fridge, it helps to drizzle a little milk or cream over the rolls before warming to refresh the texture a bit.
Freezing unfrosted baked rolls: Bake the cinnamon rolls as directed, then let them cool completely without adding any frosting. Wrap the entire pan (or individual rolls) tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, warm in the oven, and frost before serving.
Freezing rolls before baking: After shaping the rolls and placing them in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 1 month. When ready to bake, thaw in the fridge overnight, then let rise at room temperature for about 45–60 minutes before baking as usual.