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Craving a fluffy, moist cinnamon roll with delicious cinnamon roll icing slicked into every nook and cranny? Don’t have the time or desire to make an entire batch? This Single Serve Cinnamon Roll HAS YOUR BACK.
Yes, Single Serve Cinnamon Rolls ARE Worth It.
Confession time: fluffy, gooey, cinnamon rolls that are positively dripping with icing are my love language. And if I could, I would eat them every day (or at least weekly). But making a full batch of my best ever cinnamon rolls is not a regular option. Luckily, these single-serve cinnamon rolls are a viable solution! Taking under 40 minutes to make in their entirety, they are every bit as gooey as my TikTok Cinnamon Roll and just as undeniably delicious. So if you’re also prone to craving brown sugary, cinnamon goodness give this individual dessert a try.
But hey – if you try this recipe and decide you’re tired of going solo, check out my full batch version of my Homemade Cinnamon Rolls or my viral ultra gooey, heavy cream infused TikTok Cinnamon Rolls. Or, you can venture into the world of other cinnamon-y desserts and try cinnamon roll cookies, cinnamon roll bagels or even Apple Pie Cinnamon Rolls.
Ingredients in a Single Cinnamon Roll
- Warm water – Use an instant read thermometer to get water that is between 105°F -113°F to ensure you get happy, bubbly yeast!
- Yeast – Dry active or instant will work well here.
- Brown sugar
- All-purpose flour – No need for fancy flours here. All-purpose does a tremendous job!
- Salt
Filling
- Butter – I use salted! But unsalted works, too!
- Brown sugar
- Cinnamon
- Heavy cream – This is key for getting a wonderfully gooey cinnamon roll.
Icing
- Butter, softened – Again, salted here. Because we are a salted butter household.
- Powdered sugar
- Milk
- Vanilla – If you want the icing to be a bright, clear white, you can use clear vanilla here instead.
How to Make One Cinnamon Roll
- In a bowl, combine the warm water, yeast and brown sugar. Set aside, letting it get nice and bubbly.
- Once the mixture is bubbly and foamy, add in the flour and salt. Stir until a shaggy dough forms and then knead by hand for 5 minutes. If the dough is extremely sticky, you can add up to 1 tbsp extra flour. You’ll want to keep the dough quite soft, though.
- Cover the dough and allow it to rest for 5 minutes.
- After the dough has rested, pull and roll the dough into a long 2 inch by 12 inch rectangle.
- Spread the softened butter onto the rolled out dough.
- Sprinkle and spread the brown sugar onto the buttered dough and then sprinkle the cinnamon onto the brown sugar, pressing the cinnamon and sugar layer into the buttered dough.
- Roll up the strip of dough into a coil to make the cinnamon roll.
- Place in an oven safe dish or ramekin coated with non-stick spray.
- Drizzle the heavy cream over the cinnamon roll and then cover with plastic wrap.
- Set it in a warm place for 15 minutes, letting the heavy cream soak in and the cinnamon roll rise.
- While the cinnamon roll is rising for 15 minutes, preheat the oven to 350°F.
- Once preheated, bake the cinnamon roll for 15-17 minutes or until it is beginning to turn golden brown.
- While the cinnamon roll is baking, make the icing by combining all ingredients until smooth. Adjust the thickness by adding more milk, if needed.
- Once the cinnamon roll comes out of the oven, ice generously and enjoy.
Can I double this single-serve cinnamon roll recipe?
Oh yeah, you can. This makes a very generous sized cinnamon roll and can easily be doubled to give you 2 huge rolls.
Do I need to top this with the heavy cream?
The heavy cream is an optional choice, but the right one! I highly recommend not skipping this step because it really seals the deliciousness deal here.
Cinnamon Faves
Single Serve Cinnamon Roll
Ingredients
- 1/4 cup warm water (105°F-113°F)
- 1/2 tsp yeast
- 1 tsp brown sugar
- 1/2 cup all-purpose flour (plus 1 tbsp, if needed)
- 1/4 tsp salt
Filling
- 1 tbsp butter
- 1 1/2 tbsp brown sugar
- 1/4-1/2 tsp cinnamon
- 1 1/2 tbsp heavy cream
Icing
- 1 tbsp butter, softened
- 6 tbsp powdered sugar
- 1-2 tsp milk
- 1/4 tsp vanilla
Instructions
- In a bowl, combine the warm water, yeast and brown sugar. Set aside, letting it get nice and bubbly.
- Once the mixture is bubbly and foamy, add in the flour and salt. Stir until a shaggy dough forms and then knead by hand for 5 minutes. If the dough is extremely sticky, you can add up to 1 tbsp extra flour. You’ll want to keep the dough quite soft, though.
- Cover the dough and allow it to rest for 5 minutes.
- After the dough has rested, pull and roll the dough into a long 2 inch by 12 inch rectangle.
- Spread the softened butter onto the rolled out dough.
- Sprinkle and spread the brown sugar onto the buttered dough and then sprinkle the cinnamon onto the brown sugar, pressing the cinnamon and sugar layer into the buttered dough.
- Roll up the strip of dough into a coil to make the cinnamon roll.
- Place in an oven safe dish or ramekin coated with non-stick spray.
- Drizzle the heavy cream over the cinnamon roll and then cover with plastic wrap.
- Set it in a warm place for 15 minutes, letting the heavy cream soak in and the cinnamon roll rise.
- While the cinnamon roll is rising for 15 minutes, preheat the oven to 350°F.
- Once preheated, bake the cinnamon roll for 15-17 minutes or until it is beginning to turn golden brown.
- While the cinnamon roll is baking, make the icing by combining all ingredients until smooth. Adjust the thickness by adding more milk, if needed.
- Once the cinnamon roll comes out of the oven, ice generously and enjoy.
when pressing the cinnamon and sugar in, add a pinch (sprinkle) of nutmeg.
The single serve Cinnamon Roll was amazing! Very tender, soft yeast roll with incredible flavor! Thanks!
Do you have other single-serve recipes? 🙂
Yes! Search ‘single serve’ on my sites and it will pull up a bunch of options for you!
I made this as “trial run” for Thanksgiving and/or Christmas morning and it was SO GOOD!! I’ll definitely be making the full batch for the holidays – great recipe, thank you!!
These sound great! I love the idea of a single serving. The recipe calls for such a small amount of heavy cream and I never have any on hand. I’m wondering about a possible substitute for it?
Alright I just have to say that I did struggle making the sticky dough into a neat 2×12 rectangle. I made the ugliest cinnamon rolls you ever did see. HOWEVER they were still very delicious and highly recommend if you’ve got the itch to eat one and don’t want to make a whole batch.
I love the single serve cinnamon roll. I always make 2 because my husband lives them too.