Quick Cinnamon Rolls {small batch}

4.65 from 42 votes

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.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: American

Servings: small rolls or 6 larger

Calories: 219kcal

Cost: $8

Preheat oven to 400°F. Spray a small 7” pie plate (or other similar sized pan) with cooking spray.

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!
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.

Whisk 1 cup flour with yeast, sugar and salt. Add water and butter to a measuring cup and microwave until it's between 120-130°F (the butter won't completely melt).
Add the wet ingredients into the dry and stir to combine. Add an additional 1/2 cup flour and mix. By hand: mix until a shaggy dough forms, then turn out onto a floured cutting board and knead until smooth and elastic. Mixer: Mix until dough comes together in a ball, then turn out onto a floured cutting board. You shouldn't need to knead it much. You'll know the dough is ready when it bounces back when pressed with 2 fingers. Cover and let rest 10 minutes.

Whisk the cinnamon and brown sugar together for the filling.
Roll out dough to a rectangle that’s about 9x11” or so. Brush with melted butter and sprinkle evenly with filling
Roll up the dough into a tight roll. Cut into 6 equal slices with a serrated knife. Place in prepared pan.
Let the dough rest for 5-10 minutes on the stove top while oven is preheating.
Bake for about 13-15 minutes, until the tops start to get golden.
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.
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.

I have updated the recipe to use both kinds of yeast. This is your choice depending on what you have. You'll need about 2 packets of active dry yeast or 1 packet of instant yeast. Rise time is different too - but they're both pretty quick to make.
Originally this recipe called for soft butter and flour in the filling. I have since found that melted butter sprinkled with cinnamon sugar is much easier, but if you liked the old filling, here is the recipe: 3 tablespoons soft butter mixed with 1 tablespoon all purpose flour, 3 tablespoons brown sugar and 2 1/2 teaspoons cinnamon. Mix with a fork then spread in a thin layer all over the dough.
The frosting listed is amazing, but if you want an easier recipe, use my buttercream frosting recipe. Or make a simple glaze with 1/2 cup powdered sugar, 1 teaspoon vanilla and 1-2 tablespoons heavy whipping cream.