Small Batch Cinnamon Rolls

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These Small Batch Cinnamon Rolls are everything you love about classic cinnamon rolls, just in a smaller, more manageable batch.

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This easy recipe makes six rolls with gooey cinnamon sugar centers and smooth cream cheese frosting.

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To make, whisk together the bread flour and milk in a small saucepan until smooth. Cook until the mixture thickens into a paste. 

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In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt.

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Add the warmed milk, egg, vanilla, and prepared tangzhong.

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Mix on low speed until the dough begins to come together. Then add softened butter and continue mixing. Let dough rest for ~20 minutes.

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Then, knead on medium-low speed for ~5-8 minutes, or until the dough is smooth and no longer overly sticky.

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Transfer to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise ~1 hour.

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In a medium bowl, mix together all ingredients for the sauce on the bottom until well combined.

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Spread evenly over the bottom of a greased 8- or 9-inch baking dish.

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Lightly flour a clean work surface with bread flour. Roll the risen dough into a 9 x 13 inch rectangle. Spread with the softened butter.

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In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.

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Slice the dough into 6 even strips, and roll each individual strip. 

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Arrange them in the prepared pan in the cinnamon caramel sauce.

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Cover again and allow to rise until noticeably puffy. Pour the warm heavy cream over the rolls right before baking.

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Bake the rolls for ~30 minutes.

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In a medium bowl, beat together the cream cheese and butter until smooth. Mix in the vanilla bean paste, then gradually add powdered sugar until light and fluffy. 

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Spread over warm rolls before serving.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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