45
Mar 30

Quick Cinnamon Rolls {small batch}

I love making homemade cinnamon rolls. But I’m impatient and hate waiting.

That’s why this recipe is perfect. If you’re as impatient as I am, these quick cinnamon rolls are made in one hour. And the recipe makes the perfect amount: 6 sinfully good cinnamon rolls!

These Small Batch Cinnamon Rolls are on your table in under one hour! Quick and sinful, just like they should be.

If you know me, you probably know I’m suuuuuuuuper impatient. My mom tried to teach me to crochet about 1.2 million times before she gave up. Same with sewing. I want what I want and I want it NOW.

Kind of like at the gym. I want to walk to the bathroom and back quickly so I can start my workout. But then I get behind the slow walkers. You know who I’m talking about? The person that walks right in the middle of the aisle, or the pair that are spread out so you cannot pass. And they walk about 1 mile per hour?

Dude, you’re at the gym. Speed it up a little!

Anyway, I want to get where I’m going quickly. I don’t like waiting.

That’s why these cinnamon rolls are perfect for me. And if you’re like me and totally hate waiting alllllllll day for yeast to rise, this quick cinnamon roll recipe is for you.

From start to finish these rolls are made in under one hour. Yup – one hour. If you want, you can actually make them for breakfast without getting up at 3am or working all day the day before!

These Small Batch Cinnamon Rolls are on your table in under one hour! Quick and sinful, just like they should be.

A few weeks ago I posted my small batch dinner roll recipe, which was derived from this 45 minute dinner roll recipe. I’ve wondered for awhile if that method could be used to make cinnamon rolls.

Guess what? It can!

I used the small batch recipe, because I wanted a small batch of cinnamon rolls. My normal cinnamon roll recipe makes 9 large rolls (or 12 medium sized). We are a family of 3. If I make 9 large rolls Jordan and I will eat them until they’re gone. Moral of the story: I don’t need a large batch.

This recipe makes 6 regular sized cinnamon rolls. They’re about the size of the ones from the can. I think, for most families, 6 is the perfect number. But you can double the recipe if not (and they’ll still take under 1 hour!)

Like in the 45 minute dinner roll recipes, this yeasted dough has lots of yeast to make it rise fast. I use Red Star Active Dry Yeast because I can find it at my grocery store and it’s my favorite. You add the yeast, sugar, and warm water (think bathwater) to the bowl of your stand mixer and let it sit for 15 minutes. It’ll get all frothy and awesome (see here for a visual).

While the yeast is proofing, you make your filling from butter, brown sugar, flour, and cinnamon. Try not to eat the filling. It’s hard, I know.

Once you roll out your dough and spread it with filling, you roll the cinnamon rolls up and cut into 6 pieces. Place them in the pan and let them sit for 5 minutes before baking. Then pop them in the oven and make your frosting.

Let’s talk about the frosting for a second? Anyone else agree it’s the best part of the roll besides the gooey center? This frosting is made with cream cheese and melted butter and maple syrup. It’s the bomb. Make it.

These rolls are so good. And they’re fast!!

Perfect for you impatient people like me.

These Small Batch Cinnamon Rolls are on your table in under one hour! Quick and sinful, just like they should be.

The only problem with this recipe? They’re so easy I can make them every day.

Quick Cinnamon Rolls {small batch}

Yield: 6 rolls

Cinnamon rolls in one hour, yes it can be done! And this recipe makes a perfect 6 rolls – great for when you need a small batch.

Ingredients:

Dough

  • 1/2 cup warm water (30 seconds in the microwave; think hot bathwater)
  • 1 tablespoons sugar
  • 1 tablespoons active dry yeast
  • 1/2 teaspoon salt
  • 3 tablespoons butter, very soft but not melted
  • 1 1/2 cups all-purpose flour

Filling

  • 3 tablespoons butter, very soft but not melted
  • 1 tablespoon all-purpose flour
  • 3 tablespoons brown sugar
  • 2 1/2 teaspoons cinnamon

Frosting

  • 2 ounces cream cheese, very soft
  • 2 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 400°F. Spray a small 7” pie plate (or other similar sized pan) with cooking spray.
  2. Place the water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings!
  3. While you wait, make the filling. Stir all ingredients for filling together in a small bowl with a fork. Set aside.
  4. Mix in the salt and butter using the paddle, until the butter breaks up into the mixture. Switch to the dough hook and add the flour. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.
  5. Roll out dough to a rectangle that’s about 9×11” or so. Spread with the filling. I find it’s easiest to drop little pieces of the filling all over the dough and then smooth with your hands. Spray your hands with cooking spray first so the butter mixture doesn’t stick.
  6. Roll up the dough into a tight roll. Cut into 6 equal slices with a serrated knife. Place in prepared pan.
  7. Let rest for 5 more minutes.
  8. Bake for about 13-15 minutes, until the tops start to get golden.
  9. While baking, make the frosting. Place cream cheese and melted butter in a small bowl. The cream cheese needs to be soft enough to stir into the butter. You can microwave it for a few seconds if it’s not soft enough. Whisk the cream cheese and butter together, then whisk in powdered sugar, maple syrup, and vanilla extract. Frost rolls, serve warm.
  10. The rolls will last at room temperature for 2-3 days. The frosting can also stay on the counter for the same amount of time, or you can refrigerate it.

Gingerbread Spice Cinnamon Rolls

Gingerbread Spice Cinnamon Rolls (3 of 4)w

Carrot Cake Cinnamon Rolls

carrot cake cinnamon rolls

Zucchini Cinnamon Rolls

zucchini cinnamon rolls (2 of 7)w

Peanut Butter Cinnamon Rolls

peanut butter cinnamon rolls (3 of 7)w

Check out my round up of Over 70 Cinnamon Roll Recipes!

Sweets from friends:
One Hour Cinnamon Rolls by Averie Cooks
Cinnamon Rolls by Something Swanky
Cinnamon Roll French Toast Bake by Kitchen Meets Girl
Easy Cinnamon Roll Recipe (gluten-free option) by Love from the Oven