Cinnamon Roll for One

Ingredients

• 0.25 cup milk (any dairy or nondairy milk will work)
• 1 tbsp unsalted butter (for the dough)
• 1 tbsp granulated sugar
• 0.5 tsp Rapid Rise Instant Yeast
• 0.66 cup all purpose flour (plus 2 tablespoons)
• 0.125 tsp salt
• 1 tbsp light brown sugar (packed)
• 0.5 tsp ground cinnamon
• 1.5 tsp unsalted butter (at room temperature, for the filling)
• 1 tbsp cream cheese (at room temperature)
• 1 tsp unsalted butter (at room temperature, for the frosting)
• 3 tbsp powdered sugar
• 0.5 tsp milk (for the frosting)
• salt (pinch)
• vanilla extract (splash)

Steps

1. 1

   In a medium microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast!

2. 2

   Add the sugar and yeast to the warm milk and stir to combine.

3. 3

   Add 2/3 cup of the flour and the salt. Use a fork to stir 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 more!

4. 4

   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!

5. 5

   Transfer the dough to an oiled bowl and cover with a dish towel or plastic wrap. Let rise in a warm place for 1 hour or until the dough has doubled in size.

6. 6

   Once the dough has risen, make the cinnamon sugar filling. Combine the brown sugar and cinnamon in a small bowl. Set aside.

7. 7

   Turn the risen dough out onto a clean surface. Roll the dough out into a long skinny rectangle, about 1 inch x 15 inches. You can pick the dough up and stretch it if rolling it is making it too wide!

8. 8

   Spread the softened butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.

9. 9

   Roll the dough into a tight roll to make one big cinnamon roll! Place in a generously greased 6 ounce ramekin or on a cookie sheet lined with parchment paper. Cover loosely with a dish cloth or plastic wrap and allow to rise for another 30 minutes or until double in size and puffed up.

10. 10

    Bake the cinnamon roll at 350°F for 25 minutes or until golden brown and no longer doughy. Allow to cool.

11. 11

    While the roll cools slightly, make the cream cheese frosting. Combine the cream cheese, butter, powdered sugar, milk, salt and vanilla extract in a small bowl and use a fork to stir to combine until smooth. If the frosting looks lumpy, place in the microwave for 15 seconds to warm up the cream cheese.

12. 12

    Spread the icing over the roll. Enjoy warm!

Notes

Make-ahead instructions: Follow the recipe through step 9 (shaping the roll), but instead of the second rise, cover with plastic wrap and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes before baking as directed. If you don't have a 6oz ramekin, you can use a cookie sheet or split the dough into two 4oz ramekins for smaller snacks.

Nutrition per serving

• dessert
• breakfast
• single-serve
• baked
• vegetarian
• cinnamon roll