Small Batch Cinnamon Rolls
Small Batch Cinnamon Rolls are the best Valentine's day bake. Incredibly fluffy dough, packed with cinnamon flavor.
Servings 6
Ingredients
Rolls
- 1 ¾ C all purpse flour 240 g
- 2 tbsp sugar
- 1½ tsp instant yeast
- ½ C whole milk lukewarm
- 2 tbsp heavy cream plus ¼ cup for topping the rolls before baking
- 1 large egg
- 3 tbsp melted butter
- ½ tsp vanilla bean paste or extract
Filling
- 4 tbsp softened butter
- ⅓ C brown sugar
- 2 tsp cinnamon
Frosting
- 4 oz cream cheese softened
- 4 tbsp butter softened
- 1 cup powdered sugar
- 1 tsp vanilla bean paste or extract
Instructions
Filling
- Add the ingredients to a small bowl and mix until smooth. Set aside.
Frosting
- Whisk the cream cheese, butter & vanilla bean paste together until smooth. Add in the powdered sugar and salt. Wisk until creamy and no lumps of sugar remain. Set aside or refrigerate until ready to use.
Rolls
- Add all the ingredients to the bowl of a stand mixture fitted with a dough hook attachment. Mix on medium until well combined and continue mixing for 5 minutes until a cohesive dough forms. It should be soft but not sticky. Add 1 tbsp flour at a time until no longer sticky. 1 or 2 usually does the trick.
- Allow the dough to rise in a warm place until doubled in size. 1-2 hours.
Assembling
- Once the dough has risen, punch down to deflate. Roll it out onto a lightly floured surface to form a rectangle, roughly 12 inches in width. Doesn't have to be perfect. Evenly spread your filling and tightly roll the dough up lengthwise to form a log. Using a sharp knife or string, cut it into 6 even pieces. Place them on a parchment lined sheetpan to rise for another 30 minutes.
- Drizzle the remaining ¼ cup heavy cream onto each roll and bake at 350° for 18-22 minutes until lightly golden brown and puffed.
- Allow to cool for 10 minutes before frosting. Enjoy!