Cinnamon Rolls for Two
Craving cinnamon rolls but don’t want a full dozen hanging around? This small-batch recipe makes just enough for two, perfect for a sweet morning treat or a cozy dessert to share. With soft, pillowy dough and a gooey cinnamon-sugar swirl, this recipe delivers the comfort of classic cinnamon rolls without the leftovers!
Prep Time: 30 minutes | Rise Time: 2 hours | Cook Time: 25 minutes | Total Time: 3 hours
Ingredients:
For the dough:
1 tbsp unsalted butter
3 tbsp milk
1 and 1/2 tsp granulated sugar
1/2 tsp instant or dry active yeast
1/2 large egg yolk, beaten, room temperature
1/2 cup + 1 and 1/2 tbsp (70g) all-purpose flour, plus more for dusting
Pinch of salt
For the cinnamon sugar filling:
1/2 tbsp unsalted butter, melted
1 tbsp light brown sugar
1/2 tsp ground cinnamon
For the cream cheese icing:
3 tbsp powdered sugar
1 tsp cream cheese, room temperature
1 tsp milk
1/8 tsp vanilla extract
Pinch of salt
Instructions (yields 2 cinnamon rolls):
In a medium microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. If the mixture is too hot, make sure to let it cool before adding the yeast to prevent the yeast from dying! If using active dry yeast, allow to sit for 15 minutes to activate. If using instant yeast, move on to the next step.
Add the yeast and sugar to the warm butter-milk mixture and stir to combine.
Add the flour and the salt. Stir, using a small spatula, to combine until it forms a soft dough. If the dough feels too wet to touch at this point, you can add one more tablespoon of flour at a time until it comes together.
Turn the dough out onto a well floured surface and knead for 10 minutes or until the dough is smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover with a dish towel. Let rise in a warm place for 1 hour or until the dough has doubled in size.
Meanwhile, make the cinnamon sugar filling. Combine the brown sugar and cinnamon in a small bowl. Set aside.
Once the dough has doubled in size, turn the risen dough out onto a clean surface. Roll the dough into a long skinny rectangle, about 2 inches x 14 inches.
Spread the melted butter all the way to the edges of the dough. Sprinkle the cinnamon sugar mixture over the butter, pressing it down to adhere.
Roll the dough into a tight roll and cut in half to make two big cinnamon rolls. Place each roll in a generously greased ramekin. Cover loosely with a dish cloth and allow to rise for another hour or until it has puffed up and doubled in size.
Bake the cinnamon rolls at 350°F for 25 minutes or until golden brown. Allow to cool.
While the rolls cool, make the cream cheese icing. Combine the powdered sugar, cream cheese, milk, vanilla, and salt in a small bowl and use a spoon to mix until smooth.
Spread the icing over each roll and serve warm!
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