Small Batch Cinnamon Rolls (no rise time!)

This no rise cinnamon roll recipe is small batch and is ready in under an hour! You don’t have to proof the yeast and it only requires a little bit of kneading for a dreamy, pillowy soft dough! Don’t forget the vanilla bean cream cheese frosting which is the perfect sweetness level to compliment these rolls!

I had an idea to make this no rise cinnamon roll recipe on a day where I was craving them but didn’t wait to wait 2+ hours for the dough to rise. As a baker, I understand the importance of allowing the gluten to develop when letting dough rise but this recipe came out way better than expected! I tested this recipe using instant yeast and found that the dough proofed extremely fast and didn’t even need 10 minutes to rest in total. I got a more fluffy and pillowy soft dough compared to using active dry. I think if you are in a pinch for time and need a small batch recipe, then this one is definitely worth the try!

The frosting is also the star of the recipe! It’s a delicious vanilla bean cream cheese icing and this recipe makes extra so you can drown your rolls in it! You could also save half to use for another batch, just store in the fridge for up to a week! This is definitely my new favorite recipe up to date! If this is your first time making cinnamon rolls, don’t worry, I have detailed instructions at the end of this post! You probably already have all the dough ingredients in your home already, so let’s get baking!

Ingredients for Small Batch Cinnamon Rolls

• Instant yeast: Using an instant yeast helps this recipe have no rise time! I use Red Star’s premium instant yeast that has dough enhancers and it makes these rolls extra fluffy! As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links which means I may earn a small commission when you click on the links and make a purchase.
• Vanilla sugar: This is optional but I love using Dr. Oetker Vanilla Sugar for a deeper vanilla flavor. I get them off of Amazon!
• Cream cheese: Can’t have cream cheese frosting without cream cheese! The best way to enjoy cinnamon rolls is with a delicious frosting!
• Powdered sugar: For the frosting and you can always add more or less depending on your desired sweetness level!
• Vanilla bean: I used vanilla bean for the frosting and it paired so well with the cinnamon in the roll filling. You could also use vanilla extract!
• Butter: This helps the dough’s structure and taste and you will need a small amount for the frosting as well!

How to make Small Batch Cinnamon Rolls

1. Prep the ingredients: Grease a baking dish (can be a round pan or deep dish) with butter or cooking spray and set aside. Whisk together the instant yeast with the sugar, salt, and 1 cup of the flour in a large mixing bowl.
2. Start on the Dough: Melt your butter in the microwave then set aside to cool. Microwave the water for about 40-60 seconds in the microwave and check with a thermometer to ensure it is 130 degrees F. Add your melted butter to the water and slowly pour half of it into your dry ingredients. You can use your hands to incorporate the wet ingredients or use a danish whisk. Then add in the remaining cup of flour with the rest of the water mixture until a dough ball forms. On a lightly floured work surface, start kneading the dough by hand. I set a timer for 10 minutes which helps make this dough extra pillowy soft. If it is still sticky after a few minutes of kneading, add a few tablespoons more of flour to your surface.
3. Make the cinnamon sugar filling and finish rolls: Let the dough rest while you make the filling. For the filling, whisk the melted butter with sugar and cinnamon until a paste forms. Roll out the dough into a large rectangle using a rolling pin then spread the filling evenly. You can also sprinkle more brown sugar on top after you’re done spreading. Roll the dough up into a log and pinch the seams tightly so the filling doesn’t ooze out. Use unflavored dental floss or a serrated knife to cut the rolls into 6 equal pieces.
4. Bake the rolls: Place them in your baking dish and let them rest while you preheat the oven to 400 F. Bake the rolls for 20 minutes or until golden brown on top (may vary depending on your oven).
5. Make the frosting and enjoy: While the rolls cool, prepare the frosting. Use a hand mixer to combine the softened cream cheese and softened butter together on medium speed. Do this for 5-8 minutes or until light and fluffy. Slowly add in the powdered sugar one cup at a time with the vanilla bean extract. Then add a few tablespoons of heavy cream until the frosting is your desired thickness. Frost your cinnamon rolls while they are still slightly warm and enjoy!

SUBSTITUTIONS

• Don’t have vanilla bean? Swap for vanilla, orange, or almond extract!  
• You can add some cocoa powder to your filling mixture for a cocoa twist! Just make sure to add an extra tablespoon of melted butter!
• Add 1 tsp of ginger and nutmeg for a more spiced version of these cinnamon rolls!
• You can make regular buttercream but swapping the 8 oz of cream cheese for a stick of butter and add 2 more cups of powdered sugar!
• Instead of 6 large rolls, you can make 12 mini ones!

HOW TO STORE

You can store any leftover rolls in an airtight container for up to 3 days after! Please leave a five star rating below if you loved this easy cinnamon roll recipe, and as always, poftă bună!