Small-Batch Homemade Cinnamon Rolls (No Mixer Needed)

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This small-batch recipe makes just 6 cinnamon rolls using simple pantry ingredients and no stand mixer—perfect when you want homemade rolls without a week’s worth of leftovers.

The dough comes together by hand in one bowl, and you’ll have warm, gooey rolls in under 2 hours.

Why You’ll Love It

  • Makes only 6 rolls—no waste or temptation overload
  • No stand mixer or special equipment required
  • Soft, fluffy texture with plenty of cinnamon swirl
  • Ready in under 2 hours from start to finish
  • Easily doubled if you need more

Ingredients

For the Dough:

  • 3/4 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour, plus more for dusting

For the Filling:

  • 3 tablespoons unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt

For the Glaze:

  • 1/2 cup powdered sugar, sifted
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Steps

  1. In a large mixing bowl, combine the warm milk, instant yeast, and sugar.
  2. Let sit for 5 minutes until the mixture looks slightly foamy.
  3. Add the melted butter, egg yolk, and salt, stirring to combine.
  4. Add the flour 1/2 cup at a time, stirring with a wooden spoon or dough whisk until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and slightly tacky.
  6. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45 minutes to 1 hour until doubled.
  7. While the dough rises, mix together the softened butter, brown sugar, cinnamon, and salt for the filling until smooth.
  8. Grease an 8-inch round cake pan or 8×8-inch baking dish.
  9. Punch down the risen dough and roll it out on a floured surface into a 12×9-inch rectangle.
  10. Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge.
  11. Starting from the long edge opposite the border, roll the dough tightly into a log.
  12. Use a sharp knife or unflavored dental floss to cut the log into 6 equal pieces.
  13. Place the rolls cut-side up in the prepared pan, spacing evenly.
  14. Cover loosely and let rise for 25–30 minutes while you preheat the oven to 350°F.
  15. Bake for 22–26 minutes until golden brown on top and cooked through in the center.
  16. While the rolls bake, whisk together the powdered sugar, cream cheese, milk, and vanilla until smooth.
  17. Let the rolls cool for 5 minutes, then drizzle or spread the glaze over the top.
  18. Serve warm.

Helpful Tips and Substitutions

Instant yeast works faster and doesn’t need to be proofed separately—it’s mixed right into the dry ingredients.

If you only have active dry yeast, let it bloom in the warm milk for 10 minutes before proceeding.

The dough should be slightly tacky but not sticky—add flour sparingly during kneading.

No cake pan? Use a cast iron skillet for crispy edges and excellent heat distribution.

For a simpler glaze, skip the cream cheese and use just powdered sugar, milk, and vanilla.

Add 1/4 cup chopped pecans or raisins to the filling for variety.

Room temperature butter is essential for the filling—it should spread easily without tearing the dough.

Serving Ideas

Serve straight from the pan with a spatula for easy sharing.

Pair with scrambled eggs and fresh fruit for a complete breakfast.

Offer extra glaze in a small pitcher for those who want more.

Warm leftover rolls make an excellent base for French toast.

Serve alongside hot coffee, tea, or cold milk.

Make-Ahead and Storage

For overnight rolls: after placing cut rolls in the pan, cover tightly and refrigerate for up to 16 hours.

In the morning, let them sit at room temperature for 30–45 minutes while the oven preheats, then bake as directed.

Store baked, glazed rolls covered at room temperature for up to 2 days.

Reheat in a 300°F oven for 8–10 minutes or microwave for 15–20 seconds.

To freeze baked rolls: wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months.

Thaw at room temperature and warm before adding fresh glaze.

Just Right for Two

This small-batch recipe gives you all the satisfaction of homemade cinnamon rolls without days of leftovers going stale.

The hand-kneading takes just minutes and gives you complete control over the dough.

Make these once and you’ll never need a mixer again.

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