life with tuyen

the perfect sweet treat

The BEST single serve cinnamon roll recipe ever!! I spent so long figuring out this recipe but it really does make such a fluffy, soft, goey cinnamon roll. Perfect for when you just want one 😉 Super fun when you feel like baking but don’t want to make an entire batch of 12. It’s warm, cozy, cinnamon-y and so so soft. Let me know if you want more small batch desserts or want to see anything else on here!

i also posted this on youtube! you can check out the full video recipe here 🤎🍞

Single Serve Cinnamon roll

dough:

• 2 tbsp of warm milk
• 1 tbsp white sugar, split
• 1/2 tsp of dry yeast
• 1 tbsp of melted butter
• 1 tsp of vegetable oil
• 1/2 c (60g) of all purpose flour
• optional: 1 tsp milk powder
• optional: 1 tsp of yogurt*
• pinch of salt
• vanilla extract

brown sugar filling:

• 1 tbsp of softened butter
• 2 tbsp of brown sugar
• 1 to 2 tsp of cinnamon, to taste
• vanilla extract
• pinch of salt

cream cheese frosting:

• 1 tbsp of room temp cream cheese
• 1 – 2 tbsp of powdered sugar, to taste
• 2 tsp of heavy cream
• vanilla extract
• pinch of salt

dough

• in a small bowl, combine your slightly warmed milk, half of your sugar, and yeast. stir gently to combine and let it sit for ~5 to 10 minutes until nice and fluffy.
• in a separate small bowl, combine your flour, remaining sugar, dried milk powder, and salt.
• after your yeast is done rising, add into your dry ingredients along with your melted butter, vegetable oil and vanilla extract.
• stir and fold until everything is combined, no need to over mix or knead but you can just shape it into a ball for proofing
• in a small clean bowl, place your dough in, cover with a towel or plastic wrap and place in a warm area for 30 minutes to an hour (until doubled in size)*
• for the cinnamon roll filling, mix together the softened butter, brown sugar, cinnamon, salt and vanilla until everything is nice and combined
• after the dough has doubled, roll out into a thin and even rectangle sheet
• spread over your cinnamon roll filling until nice and even
• depending on the size and shape of your dough, you might need to cut it in half to extend the cinnamon roll, watch the video for a visual example!
• after rolling, set your cinnamon roll dough into a ramekin or mini le creuset to rise in a warm place, for 30 minutes to an hour or double in size again*
• preheat your oven to 350f
• after your dough has doubled in size, place in oven for about 25 to 30 minutes*
  • each oven is different so make sure you keep an eye on it, mine is perfect at around 27 minutes
• for the cream cheese frosting, combine your room temp cream cheese, powdered sugar, vanilla, salt and heavy cream
• drizzle over warm cinnamon roll to get that nice and gooey affect

NOTES:

• proofing dough until it’s double in size: this varies largely based on how warm your area is, I typically like to keep my dough in an oven (that’s not turned on) just to make sure there are no drafts. the warmer the space is, the faster it will rise and double in size!
• baking: each oven is different but just check in on your cinnamon roll once it hits ~25 minute mark (mine was perfect at 27 minutes) you can take it out and check the done-ness of it and pop it back in the oven if necessary
• yogurt: yogurt is optional, if you choose to add in yogurt use only 2 tsp of melted butter and not 1 tbsp
• doubling the recipe: feel free to double the recipe for cinnamon rolls for 2!!

HOPE YOU LOVE IT!! 🤍

i also posted this on youtube! you can check out the full video recipe here 🤎🍞

love,

tuyen 🍓