The Best Single-Serve Cinnamon Roll

Ingredients

• 2 tbsp warm milk (Slightly warmed, not hot)
• 0.5 tbsp white sugar (For activating the yeast)
• 0.5 tsp dry yeast
• 0.5 cup all-purpose flour
• 0.5 tbsp white sugar (Remaining sugar for the dough)
• 1 tsp milk powder (Optional)
• salt (A pinch)
• 1 tbsp melted butter (Use 2 tsp instead if adding yogurt)
• 1 tsp vegetable oil
• 1 tsp yogurt (Optional; if used, reduce melted butter to 2 tsp)
• vanilla extract (Add to taste, for the dough)
• 1 tbsp softened butter (For the filling)
• 2 tbsp brown sugar (For the filling)
• 1.5 tsp ground cinnamon (Use 1–2 tsp, to taste)
• vanilla extract (Add to taste, for the filling)
• salt (A pinch, for the filling)
• 1 tbsp cream cheese (Room temperature, for the frosting)
• 1.5 tbsp powdered sugar (Use 1–2 tbsp, to taste)
• 2 tsp heavy cream (For the frosting)
• vanilla extract (Add to taste, for the frosting)
• salt (A pinch, for the frosting)

Steps

1. 1

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

2. 2

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

3. 3

   Pour the activated yeast mixture into the dry ingredients. Add the melted butter, vegetable oil, and vanilla extract. If using yogurt, add it now and use only 2 teaspoons of melted butter.

4. 4

   Stir and fold until the ingredients are combined. Do not overmix or knead; gently shape the dough into a ball.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Spread the cinnamon filling evenly over the entire dough rectangle.

9. 9

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

10. 10

    Place the rolled dough into a ramekin or mini Dutch oven. Cover and let it rise again in a warm place for 30–60 minutes, or until doubled in size.

11. 11

    Preheat the oven to 350°F (175°C).

12. 12

    Bake the risen cinnamon roll for about 25–30 minutes, watching closely after the 25-minute mark. It should be puffed and lightly golden; the original recipe notes that approximately 27 minutes worked well.

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 drizzleable.

14. 14

    Drizzle the cream cheese frosting over the warm cinnamon roll and serve immediately while soft and gooey.

Notes

Proofing time varies with room temperature. A warm, turned-off oven can provide a draft-free place for the dough to rise. Check the roll around 25 minutes because ovens vary; return it to the oven if needed. The recipe can be doubled to make two cinnamon rolls.

Nutrition per serving

• dessert
• breakfast
• single-serve
• small-batch
• baked
• cinnamon
• vegetarian
• sweet-treat