Small Batch Gooey Cinnamon Rolls

Thick cream cheese icing swirled on top of fresh baked cinnamon rolls.

Small Batch Gooey Cinnamon Rolls

With 30 minutes of active prep-time, this small batch of cinnamon rolls is made with a butter and egg enriched yeast dough. The soft cinnamon rolls are filled with a buttery cinnamon sugar spread and finished with thick cream cheese icing.

Prep Time30

Cook Time20

Proof2

Total Time2 50

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 526kcal

Author: Erin Cernich

Equipment

Ingredients

Cinnamon Rolls

2 cups bread flour or all-purpose flour
3 tablespoons granulated sugar
2 teaspoons instant yeast
¼ teaspoon salt
½ cup milk, room temperature full-fat or 2%
1 large egg, room temperature
1 teaspoon vanilla extract optional
4 tablespoons unsalted butter, room temperature and cut into cubes

Filling

⅓ cup brown sugar, light or dark
2 tablespoons unsalted butter, room temperature
1 ½ tablespoons heavy whipping cream, room temperature or milk
1 tablespoon ground cinnamon
¼ teaspoon ground allspice optional

Icing

3 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1 cup powdered sugar
¼ teaspoon salt
1 to 2 teaspoons heavy whipping cream, room temperature or milk

Instructions

Cinnamon Rolls

Lightly grease an 11 x 7-inch pan, then line with parchment paper. Set aside.
Grease a medium mixing bowl with cooking spray or olive oil. This will be used to proof the dough. I like to use a glass bowl so I can see it rising.
In the work bowl of the stand mixer, add the flour, sugar, yeast (see Notes below to use active yeast), and salt. Mix a couple of times with the dough hook attachment. Note - I like to use bread flour to make the rolls a little more soft and chewy. All purpose can be substituted.
2 cups bread flour, 3 tablespoons granulated sugar, 2 teaspoons instant yeast, 1/4 teaspoon salt
In a liquid measuring cup, measure the milk, then add the egg and vanilla. Whisk until the egg is well combined.
1/2 cup milk, room temperature, 1 large egg, room temperature, 1 teaspoon vanilla extract
Attach the dough hook and turn the mixer on medium-low speed. Drizzle in the wet ingredients and mix until you have a rough, shaggy dough - about 1 minute. One at a time, add the butter cubes and let mix until incorporated into the dough before adding the next. Once all of the butter has been added, mix the dough until it starts to pull away from the sides of the bowl. This should take anywhere from 3 to 8 minutes. The dough will be tacky and will bounce back when indented with your fingertip. Form the dough into a ball and place in the greased bowl. Cover with plastic wrap, then a dish towel, and place in a warm place to proof, rest, and rise for 1 hour. Note - The dough may not fully double in size, which is fine. Also, if you have a proof setting on your oven, use it to proof the dough!
4 tablespoons unsalted butter, room temperature and cut into cubes

Filling

While the dough is proofing, make the filling and icing.
In a small mixing bowl, add the brown sugar, butter, 1 tablespoon of the cream, cinnamon, and allspice. Use a hand mixer or sturdy spoon to mix the filling until smooth. Add the rest of the heavy cream if the filling is too stiff. Set aside at room temperature until ready to use.
1/3 cup brown sugar, light or dark, 2 tablespoons unsalted butter, room temperature, 1 ½ tablespoons heavy whipping cream, room temperature, 1 tablespoon ground cinnamon, 1/4 teaspoon ground allspice

Icing

In a medium mixing bowl, add the cream cheese and butter. Use a hand mixer and beat on medium speed until smooth. Add the vanilla, half the powdered sugar, salt, and 1 teaspoon of the cream. Continue to mix until the powdered sugar is incorporated. Add the remaining powdered sugar and mix until an icing forms. Add the remaining cream if you prefer thinner icing. Cover and refrigerate until ready to use. Note - This icing is intended to be thick and creamy and does not set hard. If that is the consistency you're looking for, add more powdered sugar - a tablespoon at a time - up to 1/2 cup.
3 ounces cream cheese, room temperature, 2 tablespoons unsalted butter, room temperature, 1 teaspoon vanilla extract, 1 cup powdered sugar, 1/4 teaspoon salt, 1 to 2 teaspoons heavy whipping cream, room temperature
Roll - Lightly flour your work surface. I like to use a rolling mat because it sticks to the counter and keeps it clean - and it has built in measurements! Pour the dough onto the work surface. Use your fingers to press it into a rough rectangle. Then, use the rolling pin to roll the dough into a 12-inch x 8-inch rectangle. Note - If the dough is so elastic it won't stay stretched, cover it with a dish towel and let it rest for 5 to 10 minutes. Don't keep trying to stretch it, or you'll end up with tough rolls.
Fill - Drop dollops of the filling all over the top of the dough rectangle. Use a spoon or offset spatula to spread evenly, leaving about a 1/4 inch border (this will help the rolls 'seal', instead of unraveling).
Shape - Use a sharp knife or pizza cutter (my preference!), and cut out six (6), 2-inch strips of dough. Roll each strip into a tight roll, pinch the seam closed, and place in the prepared baking sheet, with enough room around each for the rolls to puff up while proofing and baking. Tip - If the end of the roll won't stay sealed and unravels, you can tuck it underneath the roll to keep the roll shaped.
Final Proof - Cover the baking pan with plastic wrap, then a dish towel, and place back in a warm place to rest, proof, and puff up for 1 hour. The rolls will puff up and become pillowy, but don't necessarily need to double in size. About halfway through proofing, preheat the oven to 350F degrees and adjust the oven rack to the middle position. Tip - For overnight rolls, refer to the recipe Notes below.
Bake - Bake for 18 to 22 minutes - until the rolls just start to get golden. For a softer roll, bake for 18 to 19 minutes. For a roll with a firmer exterior, bake for 20 to 22 minutes. Do not overbake, or they will be dry.
Cool and serve the rolls directly from the pan. Once the rolls have cooled enough to not completely melt the icing, spread on a generous amount of icing with a spoon or offset spatula.
The rolls can stay at room temperature for 6 to 8 hours. After that, refrigerate them because of the icing, for up to 3 days. To reheat, microwave for about 30 seconds.

Notes

Serving Size - This is a small batch recipe. I have not tested doubling the recipe, but it may work fine.
Flour - I have tested both, and all-purpose or bread flour will work. Bread flour will yield more chew and a slightly richer texture.
Yeast - I like to use instant (or rapid rise) yeast to save time. However, you can use active yeast: warm the milk in the microwave for about 10 to 20 seconds. Sprinkle the active yeast over the top, along with a sprinkle of the sugar, and stir. Let the yeast sit to proof until it gets foamy - about 5 to 7 minutes. Then stir in the egg and vanilla into the yeast mix.
Milk - Use a higher-fat milk for soft, rich rolls. I don't recommend skim milk. Whole milk or 2% is best.
Overnight Instructions - Roll, fill, and shape the cinnamon rolls. Place in the prepared baking pan, then cover tightly with plastic wrap. Refrigerate overnight, or up to 12 hours. When ready to bake, bring the rolls to room temperature for at least 1 hour for their final rise. Then follow the baking instructions.
Filling - Swap in any spices in the filling along with the cinnamon. Nutmeg, a little ground clove, and even cardamom would be great!
Freezing - Baked, un-iced cinnamon rolls can be frozen for up to 3 months. Wrap tightly with plastic wrap and place in a freezer bag. Thaw in the refrigerator, then either warm in the oven or microwave before icing. I do not recommend freezing raw cinnamon rolls. Brioche dough can be tricky to freeze and may not yield optimal results.

This recipe is inspired by King Arthur Baking's Pillowy Cinnamon Rolls recipe.

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