These small batch cinnamon rolls are incredibly delicious! These cinnamon rolls are filled with a cinnamon sugar filling and topped with a cream cheese frosting! They are made mixing two different methods. The brioche and the tangzhong method (method used in milk bread). Thagzhong is a slurry that gets add to the dough, making them incredibly soft and fluffy. It might be small extra step, but it makes them extra good!
These super fluffy and soft small batch cinnamon rolls are a new weekend stable. These cinnamon rolls are so incredible. They have a soft dough, using both the brioche and the tangzhong method. Tangzhong is a slurry made of milk and flour that gets added to the dough. The rolls are filled with cinnamon sugar filling and topped with a cream cheese glaze.
If you haven't tired the tangzhong method (the method used in milk bread), you'll never want to go back after you try it. It might sound new and like an extra step, but it a simple and quick extra step that will make them extra good!
For more rolls recipes, try Cinnamon Rolls with Apple Pie Filling, Lemon Rolls with Lemon Curd and Brioche Cinnamon Rolls.
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WHY THIS RECIPE WORKS
- Brioche and tangzhong dough: The dough for these rolls is so soft and incredibly delicious! You'll never want to make another dough than this one!
- Cinnamon Sugar: Spread out over the dough is a delicious cinnamon sugar butter spread.
- Cream cheese frosting: A simple cream cheese frosting is spread over the cinnamon rolls while they are still warm.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use active dry yeast
- Butter: Take it out of the fridge 1-2 hours before baking.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
- All-purpose flour: I use all-purpose flour. It is used both in the tangzhong and with the rest of the dough.
- Brown sugar: Brown sugar gives lot's off caramel flavor notes.
STEP BY STEP INSTRUCTIONS - DOUGH
The full recipe is down below in the recipe card.
Here is how make and bake these small batch cinnamon rolls. This recipe needs a stand mixer with a dough hook attachment and a 25x18 cm baking tray lined with baking paper.
STEP 1: Start by making the tangzhong for the cinnamon roll dough. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste. Place it in the fridge to cool down so it becomes cold.
STEP 2: Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. Stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
STEP 3: Add granulated sugar, all-purpose flour, tangzhong, egg, cardamon, salt and using the dough hook, mix until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
STEP 4: Add the butter in two parts and continue on medium speed. Keep mixing the dough for 8-10 minutes.
STEP 5: Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Let it rise for 1 hour.
FILLING AND ASSEMBLING
STEP 1: Mix together softened butter, brown sugar and cinnamon together until one mixture, and set it aside.
STEP 2: After the first rise roll out your dough, on a lightly floured work surface, into a big rectangle. Spread out the cinnamon sugar and roll it into a log. Cut 6 rolls
STEP 3: Place them in a small baking dish and let them rise for a second time for 45 minutes under cling film and a tea towel.
Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
STEP 4: After the second rise, bake them for 23-25 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, cover the cinnamon rolls with aluminium foil, so they get a beautiful golden brown.
FROSTING
STEP 1: Make the cream cheese frosting by creaming the butter and cream cheese together with a hand mixer. Add the powdered sugar and vanilla extract. Mix it all together until smooth and combined.
STEP 2: Spread the frosting over the cinnamon rolls while they are still warm.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, if you're oven is not busy, then pre-heat the oven at 30ºC. Then turn off the oven, keeping the oven door closed, right before making the dough. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare each of the element, the day before, so you only need to assemble the cinnamon rolls the next morning. Make the dough as described in the FAQ above. Prepare the cream cheese frosting and store it in an airtight container in the fridge. Prepare the cinnamon sugar filling and store it in an airtight container at room temperature.
Yes I recommend using a 20 cm (8”) or 22 cm (9”) round baking pans.
They they have a golden color they are done.
WHAT IS TANGZHONG?
Tangzhong origins from Japan’s yokone (or yudane). Tangzhong is a method used in yeasted bread and was popularized around Asia by Taiwanese cookbook author Yvonne Chen. It is a slurry that is made of flour and a liquid before adding it together with the rest of the ingredients. By precooking the flour and milk, it makes your bread incredibly soft and fluffy, more tender and extends the shelf life.
Source: King Arthur Baking
STORAGE
Store the small batch cinnamon rolls in the fridge covered tightly with cling film. Best enjoyed within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Other Cinnamon Roll Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Small Batch Cinnamon Rolls
Equipment
- 25x18 cm baking tray see FAQ for other options
Ingredients
TANGZHONG:
- 15 g all-purpose flour
- 75 g whole milk
DOUGH
- 100 g whole milk
- 15 g fresh yeast or 5 g dry active or instant yeast
- 30 g granulated sugar
- 280 g all-purpose flour
- 1 teaspoon ground cardamom optional
- 1 large egg
- ½ teaspoon salt
- 50 g butter room temperature
CINNAMON FILLING
- 50 g butter room temperature
- 50 g dark brown sugar
- 2 ½ teaspoon ground cinnamon
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g full-fat cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
TANGZHONG:
- Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes cold. Give it a stir here and there. It’ll take about 20-30 minutes.15 g all-purpose flour, 75 g whole milk
DOUGH
- Heat up the milk until it’s lukewarm (37ºC/98ºF). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)100 g whole milk, 15 g fresh yeast
- Add the granulated sugar, all-purpose flour, tangzhong, egg, cardamon, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.30 g granulated sugar, 280 g all-purpose flour, 1 teaspoon ground cardamom, 1 large egg, ½ teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end looking smooth and glossy. This dough is very nice and soft so it’ll therefore be tacky when touching it.50 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.50 g butter, 50 g dark brown sugar, 2 ½ teaspoon ground cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a rectangular shape of 33x24 cm (13x9.5 inches). Spread out the cinnamon sugar in an even layer. Roll it into a log from the short side.
- Using a piece of thread or unflavored dental floss cut 6 rolls. You can also use a serrated bread knife instead.
- Place them in a 25 x 18 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 22-24 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden in colour, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Add the powdered sugar to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.35 g butter, 70 g full-fat cream cheese, 70 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.
Maria
Amazing recipe, they come out perfect every time and have become a family favourite. Thanks!
Rk
Made this today and it's a hit! So soft too! I'll be making this again for sure 😊
Also i made 9 cinnamon rolls out of it since we like it a little bit smaller. Nevertheless, still so good!
Vanessa
Oh my goodness amazing finally, I have a cinnamon roll recipe
Andrea
Second time making these and they are still a winner. I love the fact that I only have six and so don’t feel that I have to make twelve and eat them (if I did I’d probably be the size of a very large house!).
Rebecca
I made these! Love them! This recipe is going on my go-to regular baking list. I let them raise a little longer than 45 mintes, and baked for 18 minutes. This dough is spectacular!
Kim
These cinnamon roles are incredible! Make sure you have more than the 1 hour and 10 minutes total time because the dough has to sit for 1 hour and then another 45 minutes before baking for 22 minutes.
Moni A.
These came out great. I didn't have any cream cheese , but made a simple icing. These were way easier to to make than I expected. This was my very first time making cinnamon rolls.
Tymsi
I have made these twice. Once following your recipe exactly and once using browned butter in place of the all the butter. Both turned out amazing!! Thank you for your fool proof method.
Andrea
What a fantastic recipe. I was setting myself a challenge to make cinnamon rolls every weekend until I found the one I liked. I tried a different recipe last week, what a disaster that was (dry and cakey). Your recipe came up in my feed so thought I would give them a go this weekend (overnight method). Was so not disappointed and now it’s my favourite cinnamon roll recipe. The tangzhong method really does add to the flavour and softness of the dough. I also liked the fact that it was a small batch which is great as there’s only two of us in our household so thank you.
Sonia
Best cinnamon bun recipe ever!
Julie Marie
I'm so so happy to hear that 😀
Ashley Davidson
My fav recipe! Very soft and pillowy. They were delicious without even rewarming. How can I double it for a 9x13-inch pan?
Julie Marie
I'm so so happy to hear that 😀 Next to the ingredients you'll see the option to click x1, x2 or x3. Click x2 and it'll double the recipe automatically expect for the yeast. Double the yeast as well so it's 10 g (1 tbsp) of active dry or instant yeast 🙂
Leanne
Absolutely delicious! The dough is pillowy and light. It’s soooo good!
Richard
These look delicious. I love using a Tangzhong when making dinner rolls when we have guests for dinner. But I was wondering where did you pick up that pan? I am having difficulty finding something that size. We're empty nesters and it can be difficult cooking (and baking!) for two.
Julie Marie
I found it in a local shop so it's unfortunately not from a known brand 🙂 They can also be baked in a round 8 or 9-inch pan. I hope that can help 🙂
Jessica
Could I use a breadmaker for the dough?
Julie Marie
I unfortunately don't have any experience with a breadmaker so I can't say 🙂
Laurel
Amazing!!! This was my first attempt at cinnamon rolls and they were a little more involved than I anticipated, but the end result was magical. Perfectly light and fluffy on the inside and the cream cheese frosting was the best compliment to the flavors. I will definitely save and reuse this recipe for special occasions!
Joanne
Wow!! These rolls turned out amazing! I was worried that my yeast wasn’t fresh enough and the dough seemed kind of thick, so I didn’t have high hopes for a good outcome, but boy was I wrong! This is the third recipe that I’ve tried and the other two weren’t very good, so I’m sticking with your recipe Julie Marie😊 I think they are also so good because my Mom’s name was Julianne Marie - very similar to yours😊 I’m so happy that I saw this on Pinterest- thanks!
Gina
These are simply amazing. Thank you for this awesome recipe.
Rose
These are the best cinnamon rolls I’ve ever had!
Jessica
These cinnamon rolls were amazing. Easy to make and they were delicious! Will definitely make again!
Ali
Hi, loved these!!!
But was wondering if I wanted to make more instead of a small batch can I just double or triple your recipe measurements when making the dough?
Julie Marie
Yes, if you use the toggles by the ingredients and click 2x you'll make 12 rolls and 3x is 18 rolls 🙂 They'll need the same baking time, but make sure to check that they have gotten a golden color 🙂
Layla
Hi, just a questions about doubling or tripling. Does the yeast also need to be doubled or tripled or keep it at 5grams and all other ingredients double or triple?
Thank you for your recipe.
Julie Marie
Hi! Yes, the yeast also needs to double or triple 🙂
Lucie
We absolutely LOVE these! Thank you for sharing this recipe. :0) I would like to make a larger batch. When I click 2x or 3x, I see that the fresh yeast quantity doubles and triples, but the DRY YEAST quantity stays the same. Would you double and triple the quantity of the DRY YEAST also? Thank you! :0)
Julie Marie
Hi! I'm so happy to hear that. Unfortunately I can't change the dry yeast to also automatically 2x or 3x, when clicking the button, sorry about the confusion. But yes the dry yeast should also be 2x or 3x 🙂
Kat
Loved it … Recipe is super easy to follow.
I haven’t tried it as yet - it’s late here in Sydney Aust.
I started to make them late - will be a lovely breakfast.
I added lemon and lemon zest to the icing 😉
Julie
Lemon zest sounds like a perfect addition! Adds flavor without adding more liquid. Will def try!
Rachael
Amazing recipe! Every step was easy and the rolls came out so good! I have tried other small batch Recipes and none have come out this tasty. I did add extra table spoons of powder sugar to the icing but my family prefers it more sweet I thought it was good either way
Pauline S.
sooo good and fluffy
Sarah
It was the first time making cinnamon rolls(last night) and it was amazing, really easy to make, the instructions were very clear. Thank you, I will definitely go see other recipes of yours.
Nina
The best cinnamon roll recipe. A new family favorite.
Amanda
Loved especially for people that prefer a light cinnamon roll. I will double up on the filling to make it extra gooey.
Rebecca
Loved these! I’m terrible at making bread products but this worked out perfect (though i think I slightly over baked them). I did use instant yeast with no problem. But, I think next time I might put more filling in so they are a bit gooey-er….
QUESTION… where can I get that baking tray? It looks perfect!
HEATHER HORROCKS
Dimensions for the rolled-out rectangle of dough,please.
Angie
Can we use instant yeast?
Julie Marie
yes, you can 🙂
Busayo
The Recipe was so easy to follow!!! Tasted amazing and sooo light and fluffy!!!
Kristin
Can I use almond milk instead?
Julie Marie
It's not something I've tried but it shouldn't be a problem to switch it out 🙂
Karla
Do you use green or black cardamom?
Julie Marie
It is green cardamom 🙂
HEATHER HORROCKS
Dimensions for the rolled out rectangle of dough please
Julie Marie
Its 35x22 cm (14x9 inches) 🙂
Kenna
THE BEST!! So pillowy soft almost like a glazed donut. The cardamom was strange so i didnt put it in the last batch, it could be that I’ve never used it before. I’ve made 5 recipes of these so far. My go-to from now on.
Kiki
I loved this recipe. The dough is just delicious. The recipe was easy to follow and I can’t wait to make it again!
I didn’t make the frosting but just made a simple glaze. I might also bake mine on the middle shelf next time, but otherwise no other changes.
I can’t wait to try more of your recipes. Thanks 😊
Sue
Fluffy, soft, and delicious. Perfect size if you have no self control when it comes to baked goods. Made it for dinner desert my kids and I loved them so much we only left half of one for my husband, after he had a bite he was upset we only left hem half 😂.
Janine
Hi Julie Marie. I have never made anything like this before. So I gave them ago. Omg they were delicious but is there a trick to rolling them like yours. I found the dough really soft and wouldnt roll nicely like yours. Thanks
Julie Marie
Hi! I'm so happy you like them. You can make the dough the night before and let it do its first rise in the fridge. Then when rolling out the dough it will be cold and can therefore be easier to roll out. You can see how to do so in the FAQ section. I hope that helps 🙂
Gabriela
Wow I made these cinnamon rolls today and they are the best I've ever had, the dough was perfect and the taste is very delicious, thanks for sharing it ❤️
James Bruno
I've have been making various versions of cinnamon rolls over the years, and this recipe is hands down the best I have ever tried. I measured the ingredients and followed all of the directions. The cinnamon roles were light and fluffy and had outstanding flavor. Definitely a keeper!!
Sania Raza
This recipe is AMAZINGG!! i hate making breads because I usually suck at it BUT THESE ROLLS TURNED OUT SOOO FREAKING DELICIOUS AND SOFT, DEFINITELY A HOUSE FAVORITE! ❤️
Natalie
Absolutely delicious. Kids agree!
Shane
Hello- thank you for the recipe! I plan on making these this weekend, and doing an overnight rise. Quick question, when rolling the dough out to fill, do you have approximate dimensions? I see 5 mm thick, but not the length or width. I’m sure I could guess, but if you have approximations, I like to be as precise as k can haha. I plan on doing a vanilla sugar, cardamom and orange zest filling instead.
Thank you!
Julie Marie
Sound so delicious with the added orange zest. The dimensions are 35x22 cm (14x9 inches) 🙂
Emily
These were delicious! They've stayed moist even on the next day. I didn't use the cardamom (I didn't have any) but they came out like the pictures - so I would stay the extra steps are worth it.
Kimberly Zimmer
I was intrigued to make homemade dessert rolls for my husband and reading many choices on juliemarieeats.com and decided on Small Batch Cinnamon Rolls The dough was so tender and was very worth the extra time to make the tangzhong which I had never made before. The recipe turned out so delicious and easy to follow. I did not have cardamon on had so substituted nutmeg 3/4 and cinnamon 1/4 to equal. I also added orange zest in the frosting to cut and balance some of the sweetness.
This dough is incredible when working with it. Tender and light when eating. This recipe is our go to for cinnamon rolls from here on out.
Maud
After trying so many cinnamon roll recipes that didn’t work, I came across this one and it did not disappoint!
These are the best cinnamon rolls I’ve ever had. They’re soft, fluffy, comforting, and just perfect!
Celeste
Best cinnamon bun recipe ever!!
Isa
Absolutely delicious! I made these by replacing the frosting with a creamy donut filling, and they were delicious. I highly recommend doing these rolls. Even did it without a machine.
kat
stunning, these ended up so delicious. I ended up with 8 buns, I baked 5 in an 8x8 in pan and they puffed up and cooked so beautifully I was in awe. the other 3 I will keep frozen for another day. I've tried several cinnamon roll recipes but this is the first I've tried with the tangzhong. what a difference in texture! the dough was so deliciously fluffy with the perfect amount of chew and lightness. I also used 2% milk and dry yeast, and I didn't feel like it was lacking in any way. thank you so much for this recipe!