Small-Batch Cinnamon Rolls

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Nothing quite like waking up to a warm cinnamon roll on a weekend morning. These cinnamon rolls are prepared the night before and the recipe makes 3/4 cinnamon rolls – perfect for a couple/small family.

Most cinnamon roll recipes make 12. Now don’t get me wrong, I love them, but when you’re not feeding a crowd, 12 is a lot. And they don’t taste half as good on day two. Enter Small Batch Cinnamon Rolls. The perfect portion for a small household. Less ingredients and less wasting of your precious baking!

This recipe leaves the rolls prove overnight in the fridge. The reason for this is two-fold. Firstly – who doesn’t want to wake up and have freshly baked cinnamon rolls within the hour. Secondly – leaving an enriched dough like this rise overnight really enhances the flavour. So be patient, it really is well worth it.

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Small Batch Cinnamon Rolls

A small batch recipe that makes three light, fluffy cinnamon rolls
Prep Time30 minutes
Cook Time25 minutes
Rising time (1 hr + overnight)9 hours
Total Time9 hours 55 minutes
Keyword: bread, breakfast, cinnamon, cinnamon rolls, small batch, yeast
Servings: 4 rolls

Equipment

  • 2lb loaf tin

Ingredients

Bread Dough

  • 215 g plain flour
  • a pinch salt
  • 1 tsp instant yeast
  • 75 ml milk
  • 25 g butter
  • 25 g caster sugar
  • 1 egg

Cinnamon Filling

  • 10 g plain flour
  • 1 tsp cinnamon
  • 40 g soft butter
  • 50 g brown sugar

Icing Drizzle

  • 1 tsp cream or milk
  • 40 g icing sugar
  • ½ tsp vanilla

Instructions

Step 1 – Night before

  • Combine the flour, yeast and salt.
  • Heat butter, milk and sugar until the butter is melted. Don't let it boil. If it's too hot, it'll kill the yeast.
  • Add milk mixture and egg to flour mixture. And mix until it forms a shaggy dough.
  • Tip the dough onto a lightly floured surface. Only add more flour if it's very wet. Knead for five minutes to work the gluten.
  • Leave to rise until it's doubled in size. About 1 hour. I just put mine back in the bowl covered with a shower cap (don't diss this until you've tried it) or a clean tea towel. And I just leave mine at room temperature.

Step 2

  • Make your filling. So simple. Mix the 10g flour, cinnamon, soft butter and brown sugar into a paste.
  • Grease a standard 2lb loaf tin.
  • Punch the air out of your dough. Tip it onto your kitchen counter and roll it into a rectangle 30cm x 15cm.
  • Spread the cinnamon filling all over your dough.
  • Roll from the short end like a swiss roll. Cut into 3 or 4 pieces. I cut mine into 3 pieces because it fits well into a standard loaf tin.
  • Arrange cut side up in your tin.
  • Cover loosely and put in the fridge overnight.

Step 3 – Following morning

  • In the morning, remove from the fridge, uncover and leave stand at room temperature for 30 minutes.
  • In the meantime, heat your oven to 190°C/170°C fan.
  • Brush your rolls with a glaze – beaten egg/milk/cream.
  • Bake for 25 minutes.
  • While the rolls cool, mix your cream, vanilla and icing sugar into a paste. Drizzle over the top

Notes

  1. I chose a loaf tin because it is something that people often already have at home. Use whatever you have available that leaves a bit of space for the rolls to expand.
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