The Best Single-Serve Cinnamon Roll

Ingredients

• 2 tbsp warm milk (Slightly warmed, not hot; about 100°F/38°C)
• 1 tbsp white sugar (Divided between the yeast mixture and dry ingredients)
• 0.5 tsp dry yeast
• 1 tbsp melted butter (Use only 2 tsp if adding the optional yogurt)
• 1 tsp vegetable oil
• 0.5 cup all-purpose flour
• 1 tsp milk powder (Optional)
• 1 tsp plain yogurt (Optional; the source’s note says to use 2 tsp yogurt and reduce the melted butter to 2 tsp)
• salt (A pinch, for the dough)
• vanilla extract (For the dough, to taste)
• 1 tbsp softened butter (For the filling)
• 2 tbsp brown sugar (For the filling)
• 1 tsp ground cinnamon (Use 1–2 tsp, to taste)
• vanilla extract (For the filling, to taste)
• salt (A pinch, for the filling)
• 1 tbsp cream cheese (At room temperature; for the frosting)
• 1 tbsp powdered sugar (Use 1–2 tbsp, to taste)
• 2 tsp heavy cream (For the frosting)
• vanilla extract (For the frosting, to taste)
• salt (A pinch, for the frosting)

Steps

1. 1

   In a small bowl, combine the slightly warmed milk, half of the white sugar, and the dry yeast. Stir gently, then let the mixture stand for 5–10 minutes, until the yeast becomes visibly foamy and fluffy.

2. 2

   In a separate small bowl, combine the all-purpose flour, remaining white sugar, optional milk powder, and the pinch of salt.

3. 3

   Add the foamy yeast mixture to the dry ingredients. Add the melted butter, vegetable oil, and a little vanilla extract.

4. 4

   Stir and fold just until all the ingredients are combined. Do not overmix or knead; gather the dough into a ball. If using the optional yogurt, use 2 teaspoons of melted butter instead of 1 tablespoon.

5. 5

   Place the dough in a small clean bowl and cover it with a towel or plastic wrap. Set it in a warm, draft-free place for 30–60 minutes, until doubled in size.

6. 6

   While the dough rises, combine the softened butter, brown sugar, cinnamon, a pinch of salt, and vanilla extract for the filling. Mix until smooth and evenly combined.

7. 7

   When the dough has doubled, roll it into a thin, even rectangle on a lightly floured surface.

8. 8

   Spread the cinnamon filling evenly over the entire surface of the dough.

9. 9

   Roll the dough into a cinnamon roll. Depending on the size and shape of the rectangle, cut the dough in half lengthwise if needed to create a longer roll before rolling it up.

10. 10

    Place the rolled dough in a small ramekin or mini cast-iron baking dish. Cover it and let it rise again in a warm place for 30–60 minutes, or until visibly doubled in size.

11. 11

    Toward the end of the second rise, preheat the oven to 350°F (175°C).

12. 12

    Bake the cinnamon roll for about 25–30 minutes, checking it at the 25-minute mark. It should be puffed and lightly golden; the original recipe notes that about 27 minutes works well in its oven.

13. 13

    While the roll bakes, combine the room-temperature cream cheese, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Stir until smooth and pourable.

14. 14

    Let the cinnamon roll rest briefly, then drizzle the cream cheese frosting over it while it is still warm so the frosting becomes soft and gooey.

Notes

Proofing time varies with room temperature. The author recommends using an unheated oven as a warm, draft-free place. Oven temperatures vary, so begin checking the roll at about 25 minutes and return it to the oven if needed. The recipe can be doubled to make two rolls.

Nutrition per serving

• dessert
• breakfast
• small-batch
• single-serving
• baked
• cinnamon
• cream-cheese-frosting
• vegetarian