Small Batch Cinnamon Rolls with Cream Cheese Frosting — A Perfect Weekend Bake

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There is something deeply satisfying about a batch of fresh cinnamon rolls straight from the oven — the heady scent of warm spice filling the kitchen, the soft pull of enriched dough layered with dark brown sugar and butter, and that moment when the cream cheese frosting starts to melt over the warm spirals. Chris, the Irishman behind the popular YouTube channel The Irish Baker Abroad, has the perfect recipe that keeps things manageable without sacrificing any of the flavour. His small batch version makes exactly nine rolls — enough to fill your kitchen with that irresistible bakery smell, share with the people you love, and enjoy them while they are still warm.

What makes Chris’s approach stand out is the enriched dough — a soft, glossy yeast dough made with butter and egg that results in rolls with a pillowy interior and a tender crumb. Pair that with his thick cinnamon filling (which includes cornstarch for stability) and a tangy, lemon-brightened cream cheese frosting, and you have a bake that puts café cinnamon rolls firmly in the shade.

Why Small Batch?

Nine rolls might sound small compared to the trays of two dozen you see in American bakery guides, but for most households it is exactly the right amount. The smaller quantity means the dough comes together quickly, the second proof is faster, and every single roll gets eaten while still at their best — warm and soft. Chris points out that the “small batch” label also makes this an ideal recipe if you are new to yeasted baking and want to practise without committing to a huge batch.

If you want to go even further with the flavour, Chris suggests leaving the dough in the fridge overnight for a slow, cold proof. The extended fermentation develops deeper flavour in the dough itself — something most quick cinnamon roll recipes skip entirely. The cold dough is also firmer and much easier to roll out and fill without it sticking or tearing.

Small Batch Cinnamon Rolls — Recipe

Ingredients

For the Dough

• 150 ml tepid milk
• 1 teaspoon instant dry yeast
• 300 g plain flour
• 2 tablespoons caster sugar
• Pinch of salt
• 1 medium to large egg
• 75 g salted butter, softened and cubed

For the Cinnamon Filling

• 150 g soft dark brown sugar
• 150 g salted butter, softened
• 4 teaspoons ground cinnamon
• 3 teaspoons cornstarch

For the Cream Cheese Frosting

• 50 g salted butter, softened
• 100 g full-fat cream cheese, softened
• 120 g icing sugar
• ½ teaspoon vanilla extract
• ½ teaspoon lemon juice (adjust to taste)

Method

Step 1 — Make the Dough

1. In the bowl of a stand mixer, combine the tepid milk and instant dry yeast. Add the plain flour, sugar, salt, and egg.
2. Attach the dough hook and knead on a low speed, gradually increasing to medium. Knead for approximately 10 minutes until the dough is smooth and developing some elasticity.
3. With the mixer still running, add the softened butter one cube at a time. Continue kneading for a further 5 minutes until fully incorporated. The finished dough should be glossy, shiny, and stretchy.
4. Shape into a ball, place in a lightly oiled container, and cover. Mark the level of the dough with an elastic band so you can track when it has doubled.
5. For the best results: Refrigerate overnight for a slow, flavourful proof. Alternatively, place in a warm spot (such as an oven with just the light on) for 1–2 hours until doubled in size.

Step 2 — Prepare the Cinnamon Filling

1. In a small bowl, combine the soft dark brown sugar, softened butter, ground cinnamon, and cornstarch.
2. Mix thoroughly until it forms a thick, uniform paste. The cornstarch helps the filling hold together during baking so it does not all seep out. Set aside at room temperature.

Step 3 — Make the Cream Cheese Frosting

1. Beat the softened butter and cream cheese together with a hand mixer until light and creamy.
2. Gradually add the icing sugar in small batches, mixing on a low speed to avoid a cloud of sugar. Once incorporated, increase speed and beat until smooth.
3. Add the vanilla extract and lemon juice, then beat for another minute. The lemon juice cuts through the sweetness beautifully and adds a brightness to the frosting that makes it genuinely special.
4. Cover and refrigerate until you are ready to frost the rolls.

Step 4 — Roll, Fill and Shape

1. Once your dough has doubled, turn it out onto a lightly floured surface and gently press it down to release the air.
2. Roll the dough into a rectangle approximately 40 cm wide by 45 cm long. A long rolling pin helps — Chris uses his 38 cm rolling pin as a visual guide for the width.
3. Spread the cinnamon filling paste evenly over the entire surface of the dough, leaving a small 1 cm border along one long edge.
4. Starting from the opposite long edge, roll the dough up tightly into a log, pinching the clean border closed to seal.
5. Using a sharp knife, cut the log into 9 equal pieces. Chris trims the uneven ends first, then cuts in half, then each half into portions to get nine even rolls.
6. Arrange the rolls cut-side up in a lightly greased baking dish — one in the centre, eight around the edges. Cover loosely with clingfilm and return to a warm spot for a second proof of 30–60 minutes until the rolls have expanded and are touching each other.

Step 5 — Bake and Frost

1. Preheat your oven to 180°C (conventional).
2. Bake the rolls for 25–28 minutes. Chris makes an important point here: take them out while they are just baked, not fully browned. Slightly underbaking them means they stay soft as they cool rather than drying out. If you have a thermometer, aim for an internal temperature of 88°C at the centre.
3. Allow the rolls to cool in the dish for 10–15 minutes. They should be warm but not piping hot.
4. Remove the frosting from the fridge and spread generously over the warm rolls. The heat of the rolls will gently melt the frosting, causing it to flow down into every crevice and spiral. Serve immediately.

Chris’s Tips for Perfect Cinnamon Rolls

Use tepid milk, not hot. If your milk is too hot it will kill the yeast before it has a chance to work. Tepid — warm to the touch like a comfortable bath — is the sweet spot.

Don’t rush the kneading. The glossy, stretchy dough you are aiming for takes a full 10–15 minutes to develop. That gloss and elasticity is the gluten doing its job, and it is what gives you those soft, fluffy layers rather than a dense, bready roll.

Cold dough rolls better. If you have proofed your dough overnight in the fridge, roll it out while it is still cold. It will be much easier to work with and less likely to stick or tear.

Cornstarch in the filling is the secret. A lot of home cinnamon roll recipes skip this ingredient, but it is what keeps the filling intact during baking rather than bubbling out and leaving you with a sticky, caramelised mess on the bottom of the dish.

The lemon juice in the frosting matters. It sounds like an odd addition to a cream cheese frosting, but the small amount of acidity cuts the sweetness and adds complexity. Do not skip it.

Watch the internal temperature. A cheap probe thermometer is one of the best baking investments you can make. For these rolls, 88°C at the centre is the target — any higher and they will be dry by the time they cool.

Watch Chris Make the Recipe

Chris walks through the full recipe step by step in his video below, including helpful tips on dough consistency, rolling technique, and frosting application. It is well worth watching alongside the written recipe above, particularly if this is your first time working with an enriched dough.

Frequently Asked Questions

Can I make these cinnamon rolls without a stand mixer?

Yes — Chris mentions this in the video. You can use a hand mixer fitted with dough hooks, or simply knead the dough by hand for around 15–20 minutes. The dough will feel sticky at first as you incorporate the butter, but persevere — it will come together. The end result should be smooth, elastic, and just slightly tacky.

Can I make cinnamon rolls the night before?

Absolutely, and Chris actually recommends it. After the first proof (in the fridge overnight), you can shape the rolls and place them in the baking dish, cover tightly, and refrigerate again. In the morning, remove them from the fridge about an hour before baking and allow them to come to room temperature and complete their second proof. Then bake as normal. This method gives you beautifully soft, deeply flavoured rolls with minimal morning effort.

What is the purpose of cornstarch in the cinnamon filling?

The cornstarch acts as a stabiliser. Without it, the butter in the filling can liquefy during baking and leak out from between the layers, often burning on the bottom of the dish and leaving the rolls with less filling than you intended. The cornstarch keeps the filling paste together and ensures you get those well-defined, gooey cinnamon layers in every bite.

How do I store leftover cinnamon rolls?

Store any uneaten rolls in an airtight container at room temperature for up to two days. To reheat, place in a microwave for 15–20 seconds — they will return to something very close to their fresh-baked softness. You can also freeze unfrosted rolls once baked and cooled, then defrost and warm before frosting.

More Irish Baking Recipes to Try

If you enjoyed this recipe, Chris has a brilliant back catalogue of Irish and continental bakes. Here are a few favourites from the Love Ireland recipe collection that pair perfectly with a cup of tea:

• Traditional Irish Scones — Light, Fluffy and Ready in 30 Minutes
• Chris’s Traditional Irish Soda Bread Recipe
• Classic Lemon Drizzle Cake — The Double-Drizzle Method
• Easy Moist Carrot Cake with Cream Cheese Frosting
• Guinness and Baileys Chocolate Cake with Silky Dark Ganache

Whether you are baking for a lazy weekend breakfast, a special occasion brunch, or simply because the week needs a little sweetness, Chris’s small batch cinnamon rolls are the perfect project. Warm dough, spiced filling, tangy frosting — and nine generous rolls that will not last nearly as long as you might expect.

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