Quick Small Batch Cinnamon Rolls Recipe | Perfect Recipe for Two | Small Batch Recipe

Quick Small Batch Cinnamon Rolls Recipe | Perfect Recipe for Two | Small Batch Recipe

This recipe is quick, simple & delicious. It’s the perfect portion for two to four people. This cinnamon roll recipe is filled with sweet & juicy summer cherries and the lemon cream cheese icing is the ultimate complement to these gooey delicious cinnamon rolls. This recipe is eggless & uses a quick rise instant yeast which doesn’t require proofing. No waiting overnight for cinnamon rolls ever again. Nothing tastes or smells better than warm cinnamon rolls hot & fresh from the oven. These summer cherry cinnamon rolls will blow your flip flops off!

Recipe: Small Batch Cinnamon Rolls
FOR THE DOUGH:
1 cup all purpose flour
1 Tablespoon sugar
1/2 teaspoon rapid rise instant yeast
1/8 teaspoon salt
2 Tablespoons melted salted butter
1 teaspoon vanilla bean paste or vanilla extract
1/3 cup warm milk

FOR THE CINNAMON SUGAR FILLING:
3 Tablespoons brown sugar (light or dark)
3/4 teaspoon cinnamon
pinch of salt
1 Tablespoon soft salted butter (for spreading on dough before cinnamon sugar goes on.)

FOR THE ICING:
3/4 cup confectioner’s sugar
1 Tablespoon soft cream cheese
1 Tablespoon soft salted butter
1 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
1 teaspoon heavy whipping cream or milk

Directions:
For the dough:
In a medium bowl mix together the flour, sugar, instant yeast, & salt.
Warm the milk and add the melted butter and vanilla bean paste. Mix well and pour over dry ingredients. Mix until well incorporated & hydrated. Bring together in a ball then knead the dough for 5 minutes. Cover & let rest and rise for 20 minutes.

For the Cinnamon Sugar Filling:
Mix together the brown sugar, cinnamon & salt in a small bowl. Set aside for now.

For the Icing:
Mix together all the ingredients in a medium bowl and use a hand mixer until smooth & creamy. Set aside.

When the dough has rested and risen, flour a surface and roll the dough out into approximately a 11 x 7 inch rectangle. Spread a tablespoon of soft salted butter evenly and add your cinnamon mixture. Press the cinnamon firmly onto the dough making sure it’s evenly distributed. Add your cherries.
Roll tightly lengthwise and slice into about 8 pieces.
Place cinnamon rolls into a buttered small baking dish or cupcake tin.
Cover and let rise for another 15 minutes.
Preheat oven to 425 degrees. ( I made a mistake in the video.)
Bake for 10-12 minutes or until golden brown.
Cool for 10 minutes then frost and enjoy.
Garnish with whole cherries.

Get the full recipe at: https://thekitchenprescription.com/2020/08/10/small-batch-cinnamon-rolls/
Kitchen Accessories, Utensils, & Photography Tools used in this Video:

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