Small Batch Cinnamon Rolls

Ingredients

• 290 gplain flour
• 30 ggranulated sugar
• 1 tsp (3.1 g)instant yeast
• 1/2 tsp (2 g)salt
• 120 gwhole milk
• 1 tspvanilla extract
• 1 large egg (60 g), lightly whiskedegg
• 60 gunsalted butter, at room temperature
• 95 gunsalted butter, at room temperature
• 140 glight or dark brown sugar
• 1 tbspground cinnamon
• 1 tspground cardamom (or use 1 tsp more cinnamon)
• A pinchsalt
• 60 gunsalted butter, at room temperature
• 110 gcream cheese, at room temperature
• 125 gicing sugar
• 1/4 tsp (optional)vanilla extract
• A pinchsalt

Instructions

1. 1

   Mix the dough

   Put all the brioche dough ingredients except the butter in a medium bowl. Mix into a rough dough, then turn it out onto a work surface without adding extra flour.

2. 2

   Knead until elastic

   Knead for 8–10 minutes, until the initially rough dough becomes smooth and elastic. A light press with a finger should leave a slight spring-back.

3. 3

   Work in butter

   Flatten the dough into a rough rectangle and spread the butter over it. Squeeze and knead the butter into the dough, using a bench scraper to gather up any that escapes and return it to the dough.

4. 4

   Finish kneading

   Once the butter is incorporated, knead for another 2–3 minutes.

5. 5

   Chill the dough

   Shape the dough into a ball and put it in a lightly buttered bowl. Cover with cling film and leave on the counter for about 20 minutes, then refrigerate to rise for at least 2 hours or up to overnight.

6. 6

   Prepare the filling

   Grease and line an 8-inch (20 cm) square or 9-inch (23 cm) round baking tin with baking parchment. Mix the filling butter, brown sugar, cinnamon, cardamom and salt into a paste.

7. 7

   Roll out dough

   Take the dough from the fridge and roll it out on a lightly floured surface, squaring the edges as you go, to make a 14 × 14-inch (35 × 35 cm) square. Spread the filling evenly over it.

8. 8

   Cut the rolls

   Roll the dough tightly into a log. Trim the ends if desired, then cut it into 9 even buns with a sharp knife; cutting the log into thirds and each section into three makes this easier.

9. 9

   Proof the buns

   Cover the tin loosely with cling film and leave the rolls in a warm spot for 45 minutes to 1 hour, until puffy and a gentle poke leaves a small indentation.

10. 10

    Heat the oven

    While the rolls rise, preheat the oven to 180°C (350°F).

11. 11

    Bake the rolls

    Bake for 25–30 minutes, until deeply golden brown. Remove from the oven and leave to stand for about 15 minutes before icing.

12. 12

    Make the frosting

    Use an electric hand mixer to beat the butter and cream cheese in a bowl until creamy. Add the icing sugar, optional vanilla and salt, mix to combine, then spread the frosting over the warm rolls.

What are cinnamon rolls?

Cinnamon rolls are sweet, yeasted buns rolled around a spiced sugar filling, a familiar American bakery and home-baking treat. This version uses a rich brioche-style dough and finishes each bun with cream cheese frosting.

The small batch makes nine rolls, while the dough is mixed and kneaded by hand. A chilled rise gives the dough time to develop before shaping, and the cardamom adds a fragrant note alongside the cinnamon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 6g protein, 56g carbs, 32g fat.

Most of the carbohydrates come from the flour, sugars and icing sugar, while butter and cream cheese contribute much of the fat. The egg, milk and cream cheese provide some protein, though these are primarily a sweet treat rather than a protein-focused dish. Pair a roll with fresh fruit or yoghurt to round out the serving.

Building the brioche dough

Start with the flour, sugar, yeast, salt, milk, vanilla and egg, leaving the butter out at first. Kneading these ingredients before adding the butter helps the dough come together into a workable, elastic mass.

Butter: add it gradually by squeezing and kneading it into the dough. It may look slippery and messy at first; keep gathering it back with a bench scraper until it is absorbed.

Making the spiced filling

Filling paste: combine the soft butter with brown sugar, cinnamon, cardamom and a pinch of salt. Soft butter makes the mixture spreadable, so it can coat the dough evenly without tearing it.

Spice choice: cardamom brings a warm, aromatic flavour, but the recipe also works with an extra teaspoon of cinnamon instead.

Rolling and cutting evenly

Square edges: roll the chilled dough to a 35 cm square, adjusting the edges as you work. This gives you an even surface for the filling and helps the finished log stay uniform.

Nine portions: roll the dough snugly, then cut the log into thirds and each third into three. A sharp knife helps make clean cuts without squashing the layers.

Proofing and baking cues

Second rise: leave the shaped buns in a warm spot for 45 minutes to 1 hour. Look for a puffy appearance and a small indentation that remains briefly after a gentle poke.

Doneness: bake at 180°C for 25–30 minutes, until the tops are deeply golden brown. Give them about 15 minutes to settle before frosting.

Frosting and serving

Beat the room-temperature butter and cream cheese until creamy before mixing in the icing sugar, vanilla and salt. Spreading the frosting over warm rolls lets it soften over the tops without needing to bake it on.

Serve the buns warm, either as a sweet breakfast or alongside tea or coffee. Their rich dough and frosting also pair well with fresh fruit for a lighter contrast.

Recipe notes & tips

• Bring the butter and cream cheese to room temperature so they mix smoothly into the dough and frosting.
• Keep a bench scraper close by when incorporating the butter into the dough.
• Use only a light dusting of flour when rolling; adding more can make the dough tougher.
• Square the dough as you roll so the log and buns are more even.
• Cut with a sharp knife and avoid pressing down hard on the log.
• Wait about 15 minutes after baking before spreading on the frosting.

Variations

• Extra cinnamon: replace the cardamom with another teaspoon of cinnamon.
• Dark sugar: use dark brown sugar for a deeper, more molasses-like filling.
• Vanilla frosting: include the optional vanilla in the cream cheese topping.
• Smaller tin: bake the rolls in a 20 cm square tin as written, or use a 23 cm round tin.
• Less icing: spread a thinner layer of cream cheese frosting over the warm rolls.

Common mistakes to avoid

• Adding extra flour: the dough is meant to be soft, so resist adding more while mixing or kneading.
• Rushing the butter: it can look messy at first; keep kneading and scraping it back until absorbed.
• Rolling unevenly: square the edges as you work to help the buns bake more consistently.
• Cutting with a blunt knife: use a sharp blade to avoid compressing the rolled layers.
• Under-proofing: wait until the buns look puffy and a light poke leaves a small indentation.
• Frosting immediately: allow the baked rolls to stand for about 15 minutes first.

How to store

Store cooled rolls in an airtight container in the fridge for up to 3 days. Reheat briefly in the microwave or in a low oven until warm; the frosting will soften as they heat.

Frequently asked questions