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Small batch cinnamon rolls with dairy free option.
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5 from 3 votes

Easy Small Batch Cinnamon Rolls (with dairy-free option)

This easy small batch cinnamon roll recipe makes 6 cinnamon buns, and you can use the recipe card to scale it down to 3 (or  2 extra-large) buns. What you get are fluffy cinnamon rolls that taste like heaven: soft, warm, and gooey but without the butter or the heavy cream cheese frosting. These homemade cinnamon rolls are made with olive oil (yes, really) and topped with an indulgent white chocolate frosting; use vegan white chocolate for a dairy-free option.
Prep Time45 minutes
Cook Time25 minutes
Resting time1 hour 30 minutes
Total Time2 hours 40 minutes
Course: Breakfast, Dessert, Sweet
Cuisine: American, Mediterranean
Diet: Low Lactose, Vegetarian
Servings: 6 buns
Calories: 503kcal
Author: Makos

Equipment

  • 1 8-inch (20 cm) diameter round baking pan

Ingredients

For the fluffy cinnamon rolls:

  • 6 tablespoons milk or almond milk warm
  • 0.44 ounces fresh yeast see note#1 for dry yeast
  • 1 large egg room temperature
  • 2 tablespoons olive oil
  • 3.5 tablespoons white sugar
  • 2.25 cups bread flour see note#2
  • 0.25 teaspoons fine salt
  • 1 teaspoon vanilla extract

For the cinnamon roll filling:

  • 1 tablespoon olive oil
  • 6 tablespoons brown sugar
  • 1.5 tablespoon ground cinnamon
  • 1 pinch ground cloves optional

For the cinnamon roll frosting without cream cheese:

  • 2.7 oz white chocolate chopped or vegan white chocolate
  • 1 tablespoons olive oil
US Customary - Metric

Instructions

  • Transfer the milk, yeast, and two tablespoons of the flour to a large bowl and stir with a fork until the yeast is dissolved. Let it rest for 15-20 minutes until it becomes foamy.
    👉 To speed things up, I prefer placing the bowl inside the oven and use the "proof" setting at 90°F (32°C).
    A bowl with milk, yeast and a fork.
  • Add the egg, olive oil and sugar to the bowl and mix to combine. Then add the flour, salt, and vanilla extract (reserve a couple tablespoons of flour and add them later, only if the cinnamon roll dough is very sticky).
    A hand adding flour to a bowl with milk.
  • Mix until you get a soft dough, then transfer to a working surface and knead until you get a soft, pliable and not sticky dough. If it seems too sticky, add the rest of the flour and kneed some more. (10 minutes)
  • Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel and place to a warm spot (again, I prefer the oven with the "proof" setting on). Let the dough rise until tripled in volume (about 1 hour).
    Cinnamon roll dough in a bowl.
  • Transfer the dough to your work surface and roll it out to a rectangular shape approximately inches long and inches wide (36x25 cm).
    If it's sticky, lightly dust with flour.
    Two hands spreading cinnamon roll dough on a wooden surface.
  • Mix together the brown sugar and the cinnamon.
    A hand adding cinnamon to a bowl with brown sugar.
  • Brush the surface of the dough with the 1 tablespoon of olive oil, except one edge of the long side. Sprinkle with the brown sugar-cinnamon mixture and spread the filling evenly with your hands.
    Roll the dough starting from the long side, to form a log. Using a sharp knife, cut the log into 6 equal pieces, about 2.4 inches (6 cm) thickness.
    Two hands rolling the dough for cinnamon rolls and cutting the buns with a sharp knife.
  • Transfer the buns to an 8-inch (20 cm) diameter round baking pan lined with parchment paper and gently press them with your palms to give every roll the same height. Place them to a warm place until almost doubled in volume (about 30 minutes).
    Preheat your oven to 360°F (180°C).
    Small batch cnnamon buns in a baking pan before baking.
  • When the rolls have risen, bake for 25-30 minutes, until golden brown on top. If any of the centers of the buns pop up, gently press them down after baking.
    6 cinnamon buns in a pan after the rise.
  • Melt the white chocolate and the olive oil in a double boiler (or in the microwaves stopping and stirring every 20 seconds) and drizzle over the cinnamon rolls.
    👉 For dairy-free cinnamon rolls make sure to use vegan white chocolate.
    A hand adding white chocolate icing to a pan with cinnamon rolls.

Video

Notes

Note #1: For dry yeast, use half the amount.
Note #2: All-purpose flour can also be used, but you may have to add a bit more.
👉 For an everyday treat, try these sugar free, healthy cinnamon rolls with whole wheat flour.
➡️ Refrigerating the cinnamon rolls before baking: After shaping the buns and placing them in the pan, let them rise slightly (but not fully, since they’ll continue rising in the refrigerator). Cover the pan with plastic wrap and refrigerate overnight. The next morning, bake them straight from the fridge in a fully preheated oven.

➡️ Traditional cream cheese icing (for 6 cinnamon buns):

In a mixing bowl, add 1.5 ounces (42 g) softened cream cheese, 1.5 Tablespoon (18 g) softened unsalted butter, 0.5 teaspoon vanilla extract, and a pinch of salt. Whisk or beat with an electric mixer until combined, and slowly add 0.5 cup powdered sugar, beating until smooth.

➡️ Dairy-free icing without white chocolate:

Use the recipe above for traditional cream cheese icing but use vegan cream cheese and vegan butter OR Use 1 cup (110 g) powdered sugar mixed with 1-2 Tablespoons (15-30 ml) almond milk.
⚠️ Having problems when making cinnamon rolls? Check the Troubleshooting Guide below ⬇️ for the most common problems and their solutions!

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Nutrition

Calories: 503kcal | Carbohydrates: 63g | Protein: 8g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 153mg | Fiber: 2g | Sugar: 27g | Vitamin A: 66IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg
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