When you don’t want 4 dozen cinnamon rolls staring you in the face, what do you do?  You make this amazing small batch cinnamon roll recipe and then gaze lovingly at 12 of the most perfect cinnamon rolls ever!

Cinnamon rolls are probably one of my favorite baked goods to make ever because nothing makes you feel quite like a kitchen rock star as combining a few innocent ingredients together and a few hours later pulling fluffy, fragrant, perfect cinnamon rolls out of the oven.

How to Make Small Batch Cinnamon Rolls!


Mix the dough ingredients in the stand mixer fitted with the dough hook. This includes scalding the milk, which I’m not picturing here for sake of post length, but it’s detailed in the recipe and is nothing to be afraid of.


Plop the dough in a lightly greased bowl and let it rise until noticeably puffy and pretty much doubled in size. Exact time will depend on the temperature of your kitchen, but right around 1 to 1 1/2 hours is a safe bet.


Punch down the dough and turn it out onto a lightly greased countertop. Spread about 6 tablespoons of softened butter on top. Combine the brown sugar and cinnamon together  and sprinkle that lovely concoction over the butter.


Starting with one long end, roll up the cinnamon rolls.  Once rolled, cut the dough into 12 equal pieces.


Lightly grease a 9X13-inch pan with cooking spray and place those cute rolls evenly in the pan. Let the rolls rise until puffy.

Swipe up to see the full recipe