Irresistibly Soft & Fluffy Small Batch Cinnamon Rolls: The Ultimate Tangzhong & Brioche Recipe
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Imagine waking up to the delightful aroma of freshly baked cinnamon rolls, warm from the oven, and topped with a luscious cream cheese frosting. Now, imagine achieving that perfect bakery-style softness and incredible flavor right in your own kitchen, but in a small batch! These small batch cinnamon rolls are truly exceptional, making them an ideal treat for a cozy weekend breakfast or a special occasion without an overwhelming quantity.
What makes these cinnamon rolls stand out is their unique dough, crafted by blending two renowned methods: the rich and tender brioche technique with the revolutionary tangzhong method. If you’ve never encountered the tangzhong method before, prepare to be amazed. It involves creating a simple slurry of flour and milk that is cooked before being added to the main dough. This ingenious step is the secret to achieving an unparalleled level of softness, fluffiness, and extended freshness in your baked goods, often seen in popular milk bread recipes. While it might seem like a small extra step, it makes an enormous difference in the final texture, elevating these cinnamon rolls from delicious to absolutely extraordinary.
These super fluffy and remarkably soft small batch cinnamon rolls are destined to become your new weekend favorite. Their inviting warmth and comforting spice make them an instant classic. The dough itself is a masterpiece, benefiting from the richness of brioche, which adds butter and eggs for a tender, almost cake-like crumb, and the moisture-locking power of tangzhong. This unique combination ensures a dough that is not just soft, but incredibly supple and resilient, allowing it to rise beautifully and hold its delicate structure even after baking.
Each roll is generously filled with a classic cinnamon sugar butter mixture, which caramelizes slightly during baking, creating pockets of spiced sweetness. To complete this masterpiece, a simple yet irresistible cream cheese glaze is drizzled generously over the warm rolls, melting slightly into the crevices and adding a tangy, creamy finish that perfectly balances the sweet cinnamon filling. This recipe is designed to simplify the process while maximizing flavor and texture, proving that extraordinary results are achievable in a smaller, more manageable batch.
If you haven’t tried the tangzhong method (the method often used in milk bread to achieve its signature softness), you’ll be astonished by the difference it makes. Once you experience the pillowy texture and extended freshness, you’ll never want to make cinnamon rolls any other way. It might sound like an unfamiliar or complicated step, but it’s truly simple and quick, requiring only a few minutes on the stovetop. This minimal effort yields maximum reward, transforming good cinnamon rolls into truly unforgettable ones!
For those who love experimenting with different roll recipes, be sure to explore more delicious options from our collection. Try our Cinnamon Rolls with Apple Pie Filling for a fruity twist, our vibrant Lemon Rolls with Lemon Curd for a zesty delight, or our classic Brioche Cinnamon Rolls if you prefer a simpler dough.
WHY THIS RECIPE WORKS
This small batch cinnamon roll recipe isn’t just another sweet treat; it’s engineered for perfection. Here’s why this particular recipe guarantees outstanding results every single time:
- Brioche and Tangzhong Dough Combination: This is the cornerstone of our recipe’s success. The brioche method, rich with butter and eggs, creates an incredibly tender and flavorful dough. When combined with the tangzhong slurry, which locks in moisture and inhibits starch retrogradation, the result is a dough that is exceptionally soft, airy, and moist. This unique blend ensures that your cinnamon rolls stay fresh and fluffy for longer, making them truly irresistible. Once you experience this dough, you’ll understand why it’s the only way to make cinnamon rolls.
- Perfectly Spiced Cinnamon Sugar Filling: The heart of any great cinnamon roll is its filling. Our recipe features a generous spread of butter, dark brown sugar, and ground cinnamon. The brown sugar not only adds sweetness but also a delightful caramel note, complementing the warm spice of the cinnamon. This mixture melts beautifully into the dough as it bakes, creating a gooey, flavorful spiral that is aromatic and incredibly satisfying with every bite.
- Simple, Creamy Cream Cheese Frosting: No cinnamon roll is complete without a decadent frosting. This recipe features an easy-to-make cream cheese frosting that adds a perfect tangy counterpoint to the sweet rolls. Applied while the cinnamon rolls are still warm, the frosting melts slightly, seeping into the layers and enhancing the overall moistness and flavor. It’s the crowning glory that ties all the delicious elements together into one harmonious bite.
ESSENTIAL INGREDIENT NOTES & TIPS
Crafting the perfect small batch cinnamon rolls requires attention to a few key ingredients. Here’s a closer look at what you’ll need and some helpful tips. For a complete list of all ingredients and precise measurements, please refer to the detailed recipe card below.
- Yeast: Yeast is the living agent that gives our rolls their lift and airy texture. While I personally prefer using fresh yeast for its vibrant activity and flavor, active dry yeast is an excellent and more commonly available alternative. If using active dry yeast, remember to activate it first by dissolving it in lukewarm milk (around 37ºC/98ºF) with a pinch of sugar, allowing it to bloom for 5-10 minutes until foamy. For fresh yeast, simply crumble it into the warm milk and stir until dissolved. Ensure your yeast is fresh; old yeast won’t activate properly, leading to dense rolls.
- Butter: For both the brioche dough and the cinnamon filling, using high-quality butter makes a noticeable difference. It’s crucial that your butter is at room temperature for both stages. For the dough, soft butter incorporates smoothly, creating a tender crumb. For the filling, room temperature butter mixes easily with sugar and cinnamon, making a perfectly spreadable paste. Take your butter out of the fridge 1-2 hours before you plan to start baking to ensure it’s properly softened but not melted.
- Whole Milk: Milk adds richness and moisture to the dough. Using whole milk contributes to a softer, more flavorful roll. When heating the milk for the yeast, aim for a lukewarm temperature, ideally around 37ºC (98ºF). This temperature is optimal for activating yeast; milk that is too hot (above 43ºC/110ºF) can kill the yeast, while milk that is too cold will inhibit its activity.
- All-Purpose Flour: This versatile flour is used in both the tangzhong slurry and the main dough. All-purpose flour strikes a good balance between protein content, providing enough structure for a chewy yet soft roll. For best results, measure your flour by weight using a kitchen scale, as volume measurements can vary significantly.
- Brown Sugar: The dark brown sugar in the cinnamon filling is key to its depth of flavor. It contributes deep caramel notes and a slightly molasses-like sweetness that perfectly complements the cinnamon spice. This sugar also helps create that wonderful gooey texture in the center of the rolls as it bakes and caramelizes.
- Ground Cardamom (Optional but Recommended): A small amount of ground cardamom in the dough adds a warm, aromatic, and slightly citrusy note that elevates the overall flavor profile of the cinnamon rolls. It’s a common ingredient in Scandinavian baking and provides a delightful complexity. If you don’t have it, the rolls will still be delicious, but cardamom truly takes them to the next level.
- Cream Cheese (for Frosting): Use full-fat cream cheese for the best results in your frosting. Full-fat cream cheese provides a richer, creamier texture and a superior tangy flavor. Ensure it’s softened to room temperature, just like the butter, to achieve a smooth, lump-free frosting.
STEP BY STEP INSTRUCTIONS – DOUGH PERFECTION
The journey to perfect small batch cinnamon rolls begins with an extraordinary dough. This recipe requires a stand mixer fitted with a dough hook attachment for optimal results, and a 25×18 cm baking tray (approximately 10×7 inches) lined with baking paper, or a comparable round pan (see FAQ for options).
STEP 1: Crafting the Tangzhong. Start by preparing the tangzhong slurry, the secret to unparalleled softness. In a small saucepan, combine the specified milk and flour for the tangzhong. Whisk thoroughly until all the flour is fully incorporated and there are no lumps. Place the saucepan over medium-high heat. Continue to stir constantly with your whisk, ensuring the mixture doesn’t stick to the bottom, until it thickens into a paste-like consistency, similar to smooth mashed potatoes. This usually takes only a few minutes. Immediately remove it from the heat and transfer it to a flat-surfaced bowl or plate to help it cool down quickly. Place it in the fridge to chill completely, stirring occasionally, which should take about 20-30 minutes. It’s crucial for the tangzhong to be cold before adding it to the main dough, as this prevents it from cooking the yeast.
STEP 2: Activating the Yeast. Gently warm the milk for the main dough until it’s lukewarm, approximately 37ºC (98ºF). Use a thermometer to be precise; too hot will kill the yeast, too cold won’t activate it effectively. If using fresh yeast, crumble it into the bowl of your stand mixer and pour in the heated milk. Stir gently with a spatula until the yeast has completely dissolved. If you’re using active dry yeast, follow the package instructions, usually involving letting it bloom in the warm milk for about 5-10 minutes until foamy, indicating it’s active.
STEP 3: Initial Dough Mixing. To the yeast mixture in your stand mixer bowl, add the granulated sugar, the cooled tangzhong, the large egg, ground cardamom (if using), and salt. Begin mixing on low speed with the dough hook until all the ingredients are just combined and there’s no dry flour visible. Once hydrated, increase the speed to medium and continue to mix for a full 4 minutes. This initial mixing helps to start developing the gluten structure in the dough.
STEP 4: Incorporating the Butter. With the mixer still on medium speed, gradually add the room temperature butter in two separate parts. Add the first half, allowing it to fully incorporate into the dough before adding the second half. The dough might look a bit messy and greasy at this stage, but don’t worry – this is normal. Once the second part of butter has been added and absorbed, scrape down the sides of the bowl to ensure everything is mixed. Continue mixing the dough for another 8-10 minutes on medium speed. During this time, the dough will transform, becoming smooth, glossy, and elastic. It should be tacky to the touch but not sticky, indicating excellent gluten development.
STEP 5: First Rise (Bulk Fermentation). Lightly grease a clean bowl with a small amount of vegetable oil. Transfer the dough to this bowl, turning it once to coat lightly with oil. Cover the bowl tightly with cling film, then drape a clean tea towel over it. Place the bowl in a warm, draft-free spot in your kitchen (an oven turned off after being briefly warmed to 30ºC/85ºF is ideal, as per our FAQ). Let the dough rise for 1 hour, or until it has visibly doubled in size. This first rise is crucial for flavor development and achieving that signature fluffy texture. Refer to our FAQ for instructions on an overnight rise if preferred.
CRAFING THE FILLING AND ASSEMLING THE ROLLS
Once your dough has completed its first rise, it’s time for the exciting part: adding the irresistible cinnamon sugar filling and shaping your rolls.
STEP 1: Prepare the Cinnamon Filling. While your dough is rising, you can easily prepare the cinnamon sugar filling. In a small bowl, combine the softened, room temperature butter, dark brown sugar, and ground cinnamon. Mix these ingredients thoroughly until they form a smooth, uniform paste. Ensure there are no dry pockets of sugar or cinnamon. Set this aromatic mixture aside at room temperature; it should be easily spreadable.
STEP 2: Roll, Fill, and Shape. After the first rise, your dough should have doubled in size, becoming light and airy. Gently punch down the dough to release the air. Transfer it to a lightly floured work surface. Using a rolling pin, roll the dough into a large rectangle, aiming for dimensions of approximately 33×24 cm (13×9.5 inches). Ensure the thickness is as even as possible across the entire rectangle. Once rolled, spread the prepared cinnamon sugar filling evenly over the entire surface of the dough, making sure to go almost to the edges. Now, starting from one of the shorter sides, carefully and tightly roll the dough into a log. A tight roll is key to beautiful spirals. Once rolled, use a piece of unflavored dental floss or a very sharp serrated bread knife to cut the log into 6 equal rolls. Using floss helps achieve clean cuts without squashing the dough.
STEP 3: Second Rise (Proofing). Arrange the cut cinnamon rolls in your prepared 25×18 cm baking dish (or equivalent round pan) lined with baking paper. Make sure there’s a little space between each roll, as they will expand. Cover the baking dish loosely with cling film and then with a clean tea towel. Let them rise for a second time in a warm, draft-free spot for approximately 45 minutes, or until they look visibly puffy and have nearly doubled in size. This second rise, or proofing, is vital for achieving a light and airy final texture.
Meanwhile, during the last 15-20 minutes of the second rise, preheat your oven to 190ºC (375ºF) for a conventional oven. This ensures the oven is at the correct temperature when the rolls are ready to bake.
STEP 4: Baking to Golden Perfection. Once the rolls have completed their second rise, place the baking dish on the second lowest rack in your preheated oven. Bake for approximately 23-25 minutes. Keep an eye on them. Around the 15-minute mark, or when the tops begin to turn golden brown, loosely cover the cinnamon rolls with aluminum foil. This prevents them from browning too much on top while allowing the inside to cook through and remain soft and moist. The rolls are done when they are beautifully golden brown and smell wonderfully fragrant.
THE DREAMY CREAM CHEESE FROSTING
While your cinnamon rolls are cooling slightly, prepare the perfect topping to complete this delightful treat.
STEP 1: Prepare the Frosting. In a clean mixing bowl, using a hand mixer or stand mixer with a paddle attachment, cream together the room temperature butter and full-fat cream cheese for about 1 minute until light and fluffy. Make sure both ingredients are properly softened to avoid lumps. Gradually add the powdered sugar, a little at a time, mixing on low speed to prevent a cloud of sugar. Once combined, add the vanilla extract and increase the speed to medium, mixing until the frosting is smooth, creamy, and thoroughly combined. Do not overmix, as this can make the frosting too thin.
STEP 2: Frost and Enjoy! As soon as the cinnamon rolls are out of the oven and have cooled for just a few minutes (they should still be quite warm but not piping hot), generously spread the freshly made cream cheese frosting over them. The warmth of the rolls will allow the frosting to melt slightly, seeping into the swirls and creating an even more irresistible, gooey texture. Serve these heavenly small batch cinnamon rolls immediately and savor every soft, sweet, and tangy bite!
EXPERT BAKING TIPS FOR SUCCESS
Achieving bakery-quality cinnamon rolls at home is easier than you think with these expert tips:
- Always Use a Kitchen Scale: For consistent and precise baking results, a kitchen scale is your best friend. My recipes are always developed using grams as the default unit of measurement, which is the most accurate way to measure ingredients, especially flour. Volume measurements (cups) can vary wildly based on how you scoop, leading to inconsistent dough hydration. Investing in a digital kitchen scale will drastically improve your baking success and ensure your rolls turn out perfectly every time.
- Choose the Right Baking Pan: The type of baking pan you use significantly impacts the final texture and color of your cinnamon rolls. For the softest, most evenly baked rolls with a beautiful golden crust, I highly recommend using an aluminum baking pan. These lighter-colored pans reflect heat, resulting in a more gentle and even bake that keeps the rolls moist and tender. Darker baking pans absorb more heat, which can lead to a darker, tougher crust and potentially a drier interior. If you only have a dark pan, consider reducing the oven temperature by 10-15ºC (25ºF) and keeping a closer eye on baking time. Always grease your pan and line it with baking paper for easy release.
- Achieve Perfect Dough Consistency: After adding all ingredients and butter, continue mixing the dough for the full 8-10 minutes. The dough should transform into a smooth, elastic, and slightly tacky consistency. It will still be soft and somewhat sticky, but it shouldn’t leave excessive residue on your hands or the bowl. This extensive mixing develops the gluten, crucial for the brioche and tangzhong dough’s signature fluffy texture.
- Don’t Rush the Tangzhong Cooling: The tangzhong must be completely cold before being added to the yeast mixture. If it’s warm, it can kill the yeast, preventing your dough from rising. Spreading it thin in a bowl and placing it in the fridge helps it cool quickly, but ensure it’s truly chilled before proceeding to the next step.
- Patience with Rising Times: Dough rising times are approximate and depend on various factors like room temperature and yeast activity. Look for visual cues – the dough should double in size during the first rise and become noticeably puffy during the second. If your kitchen is cooler, it might take a bit longer, but don’t try to rush it; proper rising is essential for light, airy rolls.
FREQUENTLY ASKED QUESTIONS
Yes, absolutely! Creating a warm environment for your dough to rise can be very helpful, especially in a cooler kitchen. To do this, preheat your oven to its lowest setting, typically around 30ºC (85ºF), for just a few minutes. Then, turn the oven off completely, keeping the door closed to trap the warmth. Place your covered bowl of dough (or baking dish of rolls for the second rise) inside the turned-off oven. This provides an optimal, consistent temperature of between 23-25ºC (75-77ºF) for yeast activity, ensuring a faster and more reliable rise. Just be sure the oven is off before putting the dough in!
Yes, you can absolutely prepare the dough for its first rise overnight in the fridge. This slow, cold fermentation actually enhances the flavor of the dough, making your cinnamon rolls even more delicious. After preparing the dough (through step 4 of the dough instructions), place it in a lightly oiled bowl, cover it tightly with cling film, and refrigerate it for its first rise, for no more than 16 hours. The next morning, remove the dough from the fridge and let it come to room temperature for about 30-60 minutes before proceeding with step 2 of the filling and assembling instructions. Allow for a slightly longer second rise at room temperature to ensure the dough fully proofs after being chilled.
Yes, you can definitely prepare most of the components the day before to streamline your baking process on the morning you want to serve them. Prepare the dough for its first rise overnight in the fridge as described in the FAQ above. You can also make the cream cheese frosting a day in advance; store it in an airtight container in the fridge, and let it come to room temperature for 30 minutes before frosting the warm rolls. The cinnamon sugar filling can also be mixed ahead of time and stored in an airtight container at room temperature. This way, you only need to roll, assemble, and bake the rolls the next morning for fresh, warm cinnamon rolls with minimal fuss.
Absolutely! While a 25×18 cm (10×7 inch) rectangular baking tray is recommended, these small batch cinnamon rolls can also be baked in a round pan. For this recipe, I recommend using a 20 cm (8-inch) or 22 cm (9-inch) round baking pan. Just make sure it’s deep enough to accommodate the rising rolls. The baking time might be slightly adjusted depending on the pan material and how tightly the rolls fit, so always watch for that beautiful golden color and a light spring-back when gently pressed.
You’ll know your cinnamon rolls are perfectly baked when they achieve a beautiful, even golden-brown color on top and around the edges. They should also feel firm yet springy to the touch. If you’re unsure, you can also gently pry one roll apart slightly to check if the dough inside is cooked through; it should not look raw or pasty. Remember to cover them with foil during the last 5-10 minutes if they start browning too quickly.
WHAT IS TANGZHONG? THE SECRET TO SUPREMELY SOFT BREAD
Tangzhong, a method with origins in Japan’s yudane (also known as yukone), is a powerful technique used in yeasted bread baking that was popularized across Asia by Taiwanese cookbook author Yvonne Chen. Essentially, tangzhong is a cooked slurry or paste made from a small amount of flour and a liquid (typically milk or water) before it’s combined with the rest of the dough ingredients. The process involves heating the flour and liquid to a specific temperature (around 65°C/149°F), which causes the starch in the flour to gelatinize. This gelatinization allows the flour to absorb and retain a significantly larger amount of liquid than it normally would, without actually making the dough wetter.
The science behind tangzhong is fascinating and highly effective. When starches gelatinize, they swell and trap moisture. When this pre-cooked slurry is added to the dough, it introduces extra moisture that would otherwise evaporate during baking. This trapped moisture results in several remarkable benefits: your bread becomes incredibly soft and fluffy, boasts a more tender crumb, and its shelf life is significantly extended. The rolls stay fresh, moist, and delicious for days longer than traditional methods. It’s a simple technique that yields profoundly superior results, making baked goods lighter, airier, and more delightful to eat.
Source: King Arthur Baking
STORAGE & REHEATING TIPS
To keep your small batch cinnamon rolls fresh and delicious for as long as possible, proper storage is key. Once completely cooled, store the cinnamon rolls in an airtight container or covered tightly with cling film in the fridge. They are best enjoyed within 3-5 days. For the absolute best experience, these rolls taste phenomenal when reheated. Simply pop them in the microwave for 1-2 minutes, or warm them in a preheated oven at 150ºC (300ºF) for about 10-15 minutes until soft and warm throughout. This brings back their fresh-baked softness and aroma, making them taste as good as they did on day one.
Explore More Delicious Roll Recipes
If you loved these small batch cinnamon rolls, be sure to check out our other fantastic roll recipes for more baking inspiration. Each recipe offers a unique twist on this classic treat!
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Thanksgiving Dessert Recipes
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Small Batch Cinnamon Rolls
Pin Recipe
Equipment
- 25×18 cm baking tray see FAQ for other options
- Stand mixer with dough hook
- Small saucepan
- Whisk
- Rolling pin
- Hand mixer (for frosting)
Ingredients
TANGZHONG:
- 15 g all-purpose flour
- 75 g whole milk
DOUGH
- 100 g whole milk
- 15 g fresh yeast or 5 g dry active or instant yeast
- 30 g granulated sugar
- 280 g all-purpose flour
- 1 teaspoon ground cardamom optional
- 1 large egg
- ½ teaspoon salt
- 50 g butter room temperature
CINNAMON FILLING
- 50 g butter room temperature
- 50 g dark brown sugar
- 2 ½ teaspoon ground cinnamon
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g full-fat cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
TANGZHONG:
- Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes cold. Give it a stir here and there. It’ll take about 20-30 minutes.15 g all-purpose flour, 75 g whole milk
DOUGH
- Heat up the milk until it’s lukewarm (37ºC/98ºF). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)100 g whole milk, 15 g fresh yeast
- Add the granulated sugar, all-purpose flour, tangzhong, egg, cardamon, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.30 g granulated sugar, 280 g all-purpose flour, 1 teaspoon ground cardamom, 1 large egg, ½ teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end looking smooth and glossy. This dough is very nice and soft so it’ll therefore be tacky when touching it.50 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.50 g butter, 50 g dark brown sugar, 2 ½ teaspoon ground cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a rectangular shape of 33×24 cm (13×9.5 inches). Spread out the cinnamon sugar in an even layer. Roll it into a log from the short side.
- Using a piece of thread or unflavored dental floss cut 6 rolls. You can also use a serrated bread knife instead.
- Place them in a 25 x 18 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 22-24 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden in colour, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Add the powdered sugar to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.35 g butter, 70 g full-fat cream cheese, 70 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.