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Best Ever Small Batch Cinnamon Rolls (Makes 4 Gooey Rolls)

Four gooey small batch cinnamon rolls topped with white icing baked in a white cast iron skillet.
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You want soft, fluffy, and gooey cinnamon rolls without baking a huge batch? This straightforward recipe makes just four perfect rolls, ideal for a cozy morning treat for two or a small family.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup milk (plus 1 tablespoon extra for brushing)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the 1/4 cup of milk until a soft dough forms. Do not overmix.
  4. Turn the dough out onto a lightly floured surface and gently knead 3 or 4 times until it comes together. Form it into a rough rectangle.
  5. In a small bowl, mix together the brown sugar and cinnamon for the filling.
  6. Spread the 2 tablespoons of softened butter evenly over the dough rectangle. Sprinkle the cinnamon-sugar mixture over the buttered surface.
  7. Roll the dough tightly into a log along the long edge. Pinch the seam closed.
  8. Cut the log into 4 equal pieces. Place the rolls cut-side up in a small, lightly greased 8×8 inch baking pan.
  9. Brush the tops lightly with the extra 1 tablespoon of milk. Cover the pan loosely with plastic wrap and let the rolls rest in a warm spot for 30 minutes.
  10. Preheat your oven to 375°F (190°C).
  11. Bake for 15 to 18 minutes, or until the tops are golden brown.
  12. While the rolls bake, prepare the icing: Whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add a tiny bit more milk if the icing is too thick.
  13. Remove the rolls from the oven and let them cool in the pan for 5 minutes. Drizzle the icing over the warm rolls before serving.

Notes

  • If you want to make these overnight cinnamon rolls, cover the pan after the 30-minute rest and place it in the refrigerator for up to 12 hours. Before baking, let them sit at room temperature for 30 minutes, then proceed with baking at 375°F.
  • For extra gooey rolls, pour 1 tablespoon of heavy cream over the rolls right after they come out of the oven, before icing.
  • You do not need a mixer for this recipe; mixing by hand keeps the rolls tender.

Nutrition

Find it online: https://tastetaught.com/small-batch-cinnamon-rolls-recipe/