The Best Single-Serve Cinnamon Roll
This recipe first appeared on life with tuyen. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Chris Tettamanti on SeeMeCook
A soft, fluffy, and gooey cinnamon roll made as a single serving. The roll is filled with buttery brown sugar and cinnamon, baked until golden, and finished with a creamy drizzle of cream cheese frosting.
- Time
- 2 hours 27 minutes
- Equipment
- Stovetop and oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 30 g
- 6 g
- 2 g
- 6 g
- 3 g
- 14 g
- 5 g
- 5 g
Brown Sugar Filling
- 14 g
- 25 g
- 4 g
Cream Cheese Frosting
- 14 g
- 19 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 215 g before cooking, which is about 215 g per serving.
Steps
Dough
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.
In a separate small bowl, combine the flour, remaining white sugar, optional milk powder, and a pinch of salt.
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.
Stir and fold until the ingredients are combined. Do not overmix or knead; gently shape the dough into a ball.
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.
Brown Sugar Filling
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.
Once the dough has doubled, roll it out on a lightly floured surface into a thin, even rectangle.
Spread the cinnamon filling evenly over the entire dough rectangle.
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.
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.
Baking and Frosting
Preheat the oven to 350°F (180 °C) (175°C (350 °F)).
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 816
- Protein
- 10 g
- Carbs
- 109 g
- Fat
- 41 g
- Fiber
- 4 g
Where the calories come from
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