Small Batch Cinnamon Rolls Recipe

Small batch 8-square pan cinnamon rolls are perfectly gooey. This eggless recipe makes 9 brown butter cinnamon rolls. Made like milk bread, these stay soft for days. 

Roux – 125 g or ½ cup milk – 30 g or 3 tablespoon bread flour Dough – 75 g or ⅓ cup plus 1 tablespoon milk warmed to touch (cold if doing an overnight rise) – 1 tsp active dry yeast for an overnight rise lower this to ⅛ tsp – 85 g or ⅓ cup sour cream – 250 g or 2 cups all purpose flour – Pinch fine sea salt – 55 g or ¼ cup granulated sugar Filling – 113 g or ½ cup butter – 55 g or ¼ cup brown sugar – 2 teaspoons ground cinnamon – ¼ cup heavy cream optional (makes the rolls gooey) Icing – ½ cup powdered sugar – 1 tsp pure vanilla extract – Pinch fine sea salt – 2-3 tablespoons milk

INGREDIENTS

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INSTRUCTION

For the roux, mix milk and flour in a small pot. Stir over medium heat until thickened. In a stand mixer bowl, gently mix milk and yeast with a dough hook.  

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STEP  1 .

Mix cocoa and flour just until combined. Split the batter between the pans. Bake the cake for 35 minutes until a cake tester comes out clean or the top springs back.  

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STEP 2.

Let rise in an oiled bowl for 2 hours (or 12 if overnight) until doubled. Butter should melt, sputter, and spit before quieting with brown bits near the bottom. 

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STEP 3.

On floured surface, roll dough into 13x9-inch rectangle. Cover dough with browned butter, leaving 1/2-inch border. Spread butter evenly (extra for glaze). Sprinkle cinnamon and brown sugar on butter. 

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STEP 4.

Make a short dough log. Slice into 9 pieces with a bread knife or unwaxed dental floss and place in an 8- or 9-inch square pan. Repeat under a flour towel until dough puffs and doesn't spring back when gently pressed.  

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STEP 5.

Preheat oven to 375 F. Tip the pan sideways to evenly fill rolls' empty slots with heavy cream. Bake 35 minutes until golden, 190 F instant thermometer. For glaze, mix powdered sugar, vanilla, salt, and milk. 

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STEP 6.

Glaze with reserved brown butter, especially dark brown bits. Thinner glazes need liquid, thicker powdered sugar. Spread-rolled rolls. Wrap rolls overnight on the counter to microwave in the morning.

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STEP 7.

See Also

Brown Butter Marshmallows Recipe