• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

BAKEHOUSE LIVE: Small Batch Cinnamon Rolls

Jump to Recipe

Hello friends!

I’m so excited to bake with you this Christmas Eve morning!

Here is the cinnamon roll recipe we’ll use. Print the recipe and have it on hand if you’re baking along with me. It’s also helpful to have all of your ingredients out before we get started.

We’re making a small batch of six cinnamon rolls in a 8×8 or 9×9-inch pan. You’re welcome to double the recipe and make a full batch of 12 cinnamon rolls in a 9×13-inch pan.

The filling recipe that follows is a straight forward cinnamon filling. If you’d like to add any of the following, have them on hand:

pumpkin pie spice, chopped chocolate, chopped pecans or walnuts, espresso powder, fig jam, any kind of jam, nutella, or anything else delicious you can think of.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Small Batch Cinnamon Rolls

No reviews
  • Author: Joy the Baker
  • Prep Time: 45 minutes + overnight
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes + overnight
  • Yield: 6 rolls 1x
  • Category: holiday, breakfast
Pin Recipe
Print Recipe

Ingredients

Scale

For the Dough:

  • 1/2 cup whole milk, warmed
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons lightly packed brown sugar
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 to 2 cups (187–250 grams) all-purpose flour, plus more for dusting
  • 1/4 teaspoon kosher salt
  • 1 large egg yolk

For the Filling:

  • 6 tablespoons unsalted butter, melted and divided
  • 1/2 cup (100 grams) lightly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder (optional)
  • pinch of salt

For the Glaze: (it’s optional)

  • 2 ounces softened cream cheese
  • 1 tablespoon softened butter
  • 3/4 cup powdered sugar
  • 2–3 tablespoons whole milk, or enough to make a spreadable glaze

Instructions

  1. In a small saucepan warm the milk to just warmer than body temperature about 110 degrees F.
  2. Transfer milk to a large bowl and sprinkle yeast over the top. Add a pinch of brown sugar. Allow mixture to sit for 3-5 minutes to allow to yeast to activate, foam, and froth.
  3. In a medium bowl, whisk together 1 1/2 cups flour, salt, brown sugar. Break the softened butter into a few large chunks and add to the flour mixture. Create a well in the center of the bowl and pour the warm yeast milk and egg yolk into the flour mixture. Use a wooden spoon or a stand mixer with the dough hook attachment and stir or beat until incorporated and a ball starts to form. Add up to 1/2 cup more flour, a few tablespoons at a time if the dough feels too wet. Bring the dough together into a smooth ball by kneading by hand for 5 minutes or so.
  4. Cover the bowl with plastic wrap and allow to rest for 30 minutes.
  5. Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
  6. Spread with about 4 tablespoons of melted butter. In a small bowl stir together sugar, cinnamon, cocoa powder (if using), and salt. Generously sprinkle over the melted butter. Roll starting at the longer edge into a tight coil.
  7. Slice into 6 pieces using a sharp knife or a piece of plain floss.
  8. Use remaining 2 tablespoons of melted butter to lightly grease the bottom and sides of an 8×8-inch baking pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise in the refrigerator overnight (8-12 hours).
  9. When you’re ready to bake, place a rack in the upper third of the oven and preheat oven to 350 degrees F.
  10. Remove plastic wrap and allow rolls to come to a cool room temperature. I leave my rolls on the counter for 30-45 minutes. Bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling.
  11. Remove from the oven, allow to cool just slightly.
  12. In a small bowl use a rubber spatula to blend together cream cheese  and butter.  Add the powdered sugar and milk. Spread over warm rolls and enjoy!!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

• Feel free to use any fat milk or any non dairy substitute you have on hand.
• If you’d like to double this recipe, use an entire egg rather than two egg yolks
• Bread flour also works well for this recipe.
• Granulated sugar works if you don’t have brown sugar.
• You can also use jam to fill the rolls instead of cinnamon sugar – cut the filling butter if half if you’d like to do this.

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
This weekend I spent most of my time in a motorcyc This weekend I spent most of my time in a motorcycle seat but there was also boudin stuffed kolaches and @karleesislerflores’s perfect peach butter. Happy Labor Day, friends! Xo
I’ve entered my Kolache Era! First recipe test i I’ve entered my Kolache Era! First recipe test includes kolache dough from @kingarthurbaking (chosen because of the sour cream in the dough) and @karleesislerflores’ peach butter (the perfect blend of summer and fall spices). ⁣
⁣
We’re just a few tweaks away from a recipe. More is more when it comes to boudin and peach butter. That’s what we know. Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up