Micro batch baking – the invitation is to get all the way into it with me!ย This is all very Kristin Wiigย making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my pajamas.ย This is, in fact, what I call luxury.ย This single-serve cinnamon roll deserves a proper home and printable recipe here on the blog before I decide if this whole series is an ebook or a zine something – this really is something (and a proper cookbook would take too long).
This singular cinnamon roll (which can, of course be doubled for two people or just because) is gooey and best enjoyed warm with cream cheese glaze dripping down your hands. You can absolutely use a fork if you need to keep up appearances, but really what fun is that?
This is a yeasted, quick-rise cinnamon roll.ย Just because we’re making one roll doesn’t mean we’re skimping on technique and texture.ย Now, let’s make this perfect lil’ cinnamon bun.
Here are the ingredients you’ll need to make this singe serve cinnamon roll recipe:
โขย all-purpose flour
โขย rapid rise yeast
โขย baking powder
โขย granulated sugar
โขย kosher salt
โขย vegetable oil
โขย whole milk or any milk you prefer
โขย butter, either softened or melted butter
โขย brown sugar
โขย ground cinnamon
โขย cream cheese
โขย powdered sugar
โขย vanilla extract
* you could make this recipe vegan by substituting an alternative milk for the dough, vegan butter spread for the filling, and an easy powdered sugar glaze for the topping.
In a small bowl, whisk together the dry ingredients:ย flour, granulated sugar, baking powder, instant yeast (like RapidRise), and salt.
In the microwave, warm milk and oil until just warm to the touch.ย It’s ok if the two don’t mix well together, it’ll come together with the dough.
Add the wet mixture to the dry ingredients and use a small spatula to form a rough dough. The dough will be rather shaggy and moist but not sticky.ย If you find that your dough is on the dry side (aka you’re not down here in steamy New Orleans) add more warm milk a teaspoon at a time.ย If you find that your dough is on the wet side, just flour the counter generously to knead.
Turn the dough onto a lightly floured counter and knead for 25 turns or so.ย You’ll feel the gluten start to form as the dough springs back from the pressure of kneading.ย Drape a clean kitchen towel over the bouncy dough and allow to rest for 10 minutes.
Roll the dough into a thin rectangle about 9×6-inches long.ย I found it easiest to roll the dough on a very lightly floured surface so the dough can stick a bit to the surface.ย A little bit of traction is helpful since the dough doesn’t have a ton of time to rest and relax.
Spread dough with softened butter and sprinkle with brown sugar and ground cinnamon.
To create an abundant roll, from the 6-inch side of the dough, cut three long strips.ย Roll one strip into a coil.ย Place that coil on the second strip and continue to roll the coil. Continue with the last strip of dough to create a generous roll.
Place the roll in an oven-safe ramekin or dish coated with cooking spray or greased with butter.
Pictured above is a 1-cup ramekin. I like for the roll to bake in something cozy so it maintains its coil shape.
Cover the ramekin loosely with a kitchen towel and allow to rest and rise for 30 minutes while the oven preheats.ย I leave the covered ramekin in the warmest spot in my kitchen for this short rise – right near the back burner outside the warming oven.
Bake in the upper third of the oven until just golden around the edges and bubbling from the center.
While the roll bakes I make a quick cream cheese glaze, though you could always just make a simple milk and powdered sugar glaze if you don’t have cream cheese on hand.
Remove the roll from the ramekin and coat generously with cream cheese frosting. Now, there’s no time to wait – this is a sweet treat for right now.
If rolls are your jam, here’s more!
Small-Batch Overnight Mocha Cinnamon Rolls – small batch but larger than one.
Biscuit Cinnamon Rolls – we’re talking no yeast but still doughy delicious!
Gluten-Free Carrot Cake Cinnamon Rolls – loaded and very impressive.
Print
How To Make a Single Serve Cinnamon Roll
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: about 1 hour
- Yield: 1 perfect roll 1x
Description
A recipe for one very delicious, doughy cinnamon roll for one.ย You can absolutely double the recipe and make two fine rolls.
Ingredients
For the dough:
- 1/2 cup (64 grams) all-purpose flour
- 2 teaspoons granulated sugar
- 1/8 teaspoon baking powder
- 1/4 teaspoon instant (RapidRise) yeast
- A good pinch of salt (we’re talking less than 1/8 teaspoon)
- 2 teaspoons vegetable oil or any neutral oil you prefer
- 2 1/2 tablespoons milk (cowโs milk or any kind of nut or oat milk)
For the filling:
- 1–2 tablespoons softened butter (salted or unsalted, itโs up to you)
- 3 tablespoons lightly packed brown sugar
- 1/2–3/4 teaspoon ground cinnamon (just sprinkle it on generously until youโre pleased)
- A pinch of salt if you used unsalted butter
For the glaze:
- 1 ounce (about a 1/2-inch slice off a cream cheese block) softened cream cheese
- 2–3 tablespoons powdered sugar
- A splash of vanilla extract
- A pinch of salt
- A tiny splash of milk, if necessary (a teaspoon or so)
Instructions
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 1-cup oven-safe ramekin with nonstick cooking spray (or smear with softened butter) and set aside. To figure out the side of your ramekin, fill a measuring cup with 1 cup of water and pour the water into the ramekin. A 1-cup ramekin will be filled to the absolute brim. Use an oven-safe vessel as close to 1-cup as you have.
- In a small bowl whisk together flour, sugar, baking powder, yeast, and a pinch of salt. In a small measuring cup whisk together oil and milk and heat in the microwave until just warm to the touch (somewhere between 105 and 110 degrees F).
- Stir the wet ingredients into the dry and use a spatula to incorporate well until the ingredients gather into a cohesive ball. Lightly sprinkle the counter with flour and knead the small dough ball for 20-30 turns. Lightly cover with a clean kitchen towel and allow to sit for 10 minutes.
- Roll the dough to 1/4-inch thickness into a 9-inch tall x 6-inch wide rectangle (though mine is always more like an oval). You wonโt need too much flour on the counter because you want the dough to stick to the counter just a bit to hold its shape.
- Smear with butter. Sprinkle with brown sugar. Sprinkle with cinnamon and maybe a sprinkle of salt. Use a large knife to slice the dough into 3 strips (about 2-inches each). Roll the first strip into a relatively tight coil. Place that coil on the second strip and roll again. Place that coil on the third strip and roll into a generous cinnamon roll. Place in the prepared ramekin, cover loosely with a towel and place near the oven as it heats. Allow to rest for 20-30 minutes until puffed.
- Bake for 16-18 minutes until golden and bubbling. While the roll bakes, whisk together the glaze. (I zap the cream cheese in the microwave for a few seconds to super soften it.) Add cream cheese, vanilla, salt, and a tiny splash of milk to get the right consistency.
- Remove roll from the oven. Allow to rest for 5 minutes before using a butterknife or large spoon to scoop the hot hot roll from the ramekin. Smear with glaze and wow, enjoy immediately.
- Note: You can absolutely double this recipe successfully. Split the dough in two before rolling and coiling and do so separately.
38 Responses
Oh my gosh, I just made this for my 11 year old after a particular great couple of days, and surprised him with it this morning. “Mom, I actually think I’m crying a little.”
This recipe is fantastic!
Will definitely be keeping this recipe. The dough is a dream to work with. It’s so soft and bakes up just lovely!
10/10 made this in my ninja foodi and it came out amazing
This is a fantastic recipe! Iโve made it several times and it is a huge hit in our home. Thank you for putting it out there!
This was delicious! I used whole wheat flour and while it didn’t rise quite as much as with white, it was still light and tasty. I was in the mood for a sticky bun, so I put a little butter, brown sugar, and pecans in the bottom of the bowl before adding the filled dough (and skipped the icing). And the serving was small enough to bake in my air fryer rather than having to heat my whole oven, which was awesome.
The best Cinnamoroll ever I really liked it and the flavor omg !!!
I wanted to treat myself during Valentine’s Day week, but didn’t want a lot of leftover cinnamon rolls. This recipe was so easy to make and simple to double so I had two! Very delicious, too! This’ll be my go-to recipe whenever I want a treat. Thank you for sharing!
Thanks so much for sharing this recipe! I’ve been craving a cinnamon bun for days but live alone and didn’t want to make more than one and this was PERFECT. Totally satisfied my craving! I hope you post more single serve recipes ?
You’re so welcome, Nadia!
Just made this…what an excellent recipe! I am so pleased with how it turned out (big smile)! Didn’t have cream cheese, went with powdered sugar glaze and my vanilla turned it brown…just a perfect cinnamon roll. Thanks for the recipe!
I made the original recipe, then a very Eastern European version with poppy seed filling (milled poppy seed,vanilla,sugar,hot milk) and then with numerous different fillings, and it worked great with everything. Itโs perfect and quick when you just have a craving and donโt want to make a whole cake.
With its soft and fluffy with a sweet and fragrant taste, they make a perfect snack and even for breakfast! Loved your recipe!!
– Jack from Skilletguy.com
My husband and I made this after you were on HoustonLife! It was a little confusing when we doubled the recipe but we muddled through! They didnโt rise like I thought they would. Thinking I may not have neaded them long enough or too long? But popped them in the oven and they turned out pretty good for the first time making them! Thanks for the recipe! Forgot to take pictures but they did get eaten!??
I have noty made this yet, just saw it, but love the idea. I’ve tried mug cakes in the microwave and no they don’t work. And I don’t like using crescent rolls nor do I like baking soda rolls. So thank you. Please do more single serve. I will definitely make this.
When I make mug cakes in the microwave, not from scratch, I just spoon some boxed cake mix into the mug then add a spoonful of oil and mix. Then I add milk/water until it reaches the desired consistency. Once Iโve got it how I want it, just pop it in the microwave for approx 2 mins and once itโs no longer wet to the touch on the top I take it out and let it sit for about 5 mins. Top with icing of your choice and viola!
girl, this was magical! made this for moi this Christmas morning and it was perfection, although I didnโt havenโt any milk (just Baileyโs) but I donโt think it was any worse for wear. pleaaaaaase make the single-serve zine a thing, that would be a lifesaver!
Hi—can melted butter be equally substituted for the oil? Also, how much should it have risen? It seems that mine didn’t expand much, and I followed the recipe exactly…even adding some additional liquid because it’s wintertime in New York…
Manic Monday called for a wee treat with my coffee this morning. This was so quick and easy. Turned out so yummy!! I may regret trying itโฆ;)
Hi? Can you omit the milk and use just water?
This looks great!!! Do you happened to have a link for the ramekins?
Hello! Any 8 oz ramekins will do but these are the closest to what Joy has linked here. Happy baking!
You should have a tag for these single-serve recipes to make them easier to find. They’re great when you just want one!
This recipe is amazing! Made this today and they were soooo delicious. Stunningly delicious. Love ?? them, thank you, Joy!
I think I have an idea why, but mine doesnโt seem to have puffed up at all. Hmm. Still looks tasty though.
So simple and yummy. Just perfect.
xo
I would HV taken a picture but they did not last long enuf. I made two out of the recipe. Perfect size. My hubby has bn bugging me for several weeks for sweet rolls. When bot at store there are too many and my hubby will eat them all over a week. Saw this and had to try. Love the texture. These not just a bunch of air. Will make again. Thx for recipe
Thank you for doing the math on this one! I live alone, and sometimes I just get a craving for something sweet like this, but I don’t want to fool with the work of a big batch. I think I’ll try it this weekend.
I would like to make this recipe but I have Active Yeast, can I use this instead of the rapidrise yeast?
If you have active dry yeast, first activate it with two teaspoons of warm water and a tiny pinch of sugar. It’ll foam and bubble after a few minutes. And reduce the amount of milk a bit to compensate for the yeast water.
Has anyone tried to make this recipe with gluten-free flour?
I used gluten free flour and it the dough was too flaky to work with so i had to add a bit more milk. And then it broke apart some while baking it and also the dough didnโt rise much. It came out a bit doughy tasting also even though it was fully cooked.
I made two so I didnโt have to share with my husband. They are almost done rising. Canโt wait to try. Please keep the small batch baking coming. I love not having too many sweets left over for just the two of us, and it reminds me of baking as a little girl with my Easy Bake Oven! ?. Thank you for your wonderful blog, recipes, and passion for baking.
Wow! That was so easy and delicious! It came out perfect! Yummy yummy! Thank you for sharing!
Made these yesterday turned out great!!!
great when I don’t want a dozen of these calorie-rich lovelies around! Not sad, happy in this case for micro serving sized cinnamon rolls, or a roll, thank you!
Really appreciate your micro batch baking! Iโve been living alone for the past three years and your two-doughnut post ages ago really opened my mind to the possibilities.
Oh, thank you! This is so perfect Saturday morning breakfast!
I have wanted to make cinnamon rolls FOREVER but I know they arenโt my familyโs jam so havenโt. Thatโs all about to change thanks to this recipe!!! Canโt wait to make this x