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Small Batch Cinnamon Rolls

Small Batch Cinnamon Rolls

  • Author: Anthony
  • Total Time: 1 hour 45 minutes
  • Yield: 6 to 8 cinnamon rolls 1x
  • Diet: Gluten Free

Description

Enjoy soft, fluffy, and fragrant Small Batch Cinnamon Rolls perfect for cozy mornings or delightful snacks. This recipe features simple pantry staples, quick preparation, and a perfect portion size, bringing bakery warmth right to your kitchen with customizable flavors and a tender crumb that melts in your mouth.

Ingredients

Scale

Dough Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon active dry yeast
  • ¾ cup plant-based milk, lukewarm
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted plant-based butter, softened
  • 1 teaspoon vanilla extract (natural)

Filling Ingredients

  • ½ cup brown sugar
  • 2 tablespoons cinnamon (natural)
  • 3 tablespoons melted unsalted plant-based butter
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Icing Ingredients

  • 1 cup powdered sugar
  • 2–3 tablespoons plant-based milk
  • ½ teaspoon vanilla extract (natural)
  • Pinch of natural gelling agent (optional)

Instructions

  1. Prepare the Dough: Warm plant-based milk until lukewarm, then sprinkle in the active dry yeast and a pinch of granulated sugar to activate. Let it bubble gently. In a mixing bowl, sift the all-purpose flour. Add sugar, softened plant-based butter, and vanilla extract (natural). Pour in the yeast mixture and knead until soft and elastic. Cover and let rise in a warm spot until doubled in size, about 60 minutes.
  2. Create the Filling: While the dough rises, combine brown sugar, cinnamon (natural), melted plant-based butter, and vegetarian Worcestershire sauce (natural). Mix well to form the aromatic filling.
  3. Roll and Fill: Roll out the risen dough on a floured surface into a rectangle about ¼ inch thick. Spread the filling evenly, leaving a small border around edges. Starting from one long side, roll tightly into a log and pinch to seal the edge.
  4. Cut and Second Rise: Cut the log into 6 to 8 equal slices using a sharp knife. Place the rolls spaced apart in a greased baking dish. Cover loosely and let them proof until puffy and nearly doubled, about 30-45 minutes.
  5. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown and cooked through. Remove from oven and cool slightly.
  6. Make and Drizzle the Icing: Mix powdered sugar, plant-based milk, and vanilla extract (natural) until smooth. Optionally add a pinch of natural gelling agent for shine and slight firmness. Drizzle generously over warm rolls and serve immediately.

Notes

  • Use fresh active dry yeast for best rise and fluffiness.
  • Keep milk lukewarm to activate yeast without killing it.
  • Allow both dough rises for soft, tender texture.
  • Roll dough evenly for uniform thickness and consistent rolls.
  • Use a very sharp knife or dental floss to cleanly cut rolls without squashing.
  • Drizzle icing slightly warm to melt and soak perfectly into the rolls.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 280
  • Sugar: 18g
  • Sodium: 140mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: cinnamon rolls, small batch cinnamon rolls, soft cinnamon rolls, plant-based cinnamon rolls, cinnamon roll recipe, easy cinnamon rolls, quick cinnamon rolls

Find it online: https://homedishideas.com/small-batch-cinnamon-rolls/