These almost homemade small-batch cinnamon rolls with a creamy cream cheese frosting are the perfect weekend breakfast treat. Easy enough to make in the morning for fresh warm rolls or you can prepare the dough the night before and pop in the oven while you make coffee. No mixer needed; you can make these in the middle of the night if you are suddenly hit with a cinnamon roll craving!
This small batch cinnamon rolls recipe fits nicely in a 6-inch cake pan and cooks perfectly in a conventional or countertop oven.
- Pillsbury Grand Biscuits: The 10.2-ounce package make 4 perfectly sized cinnamon rolls.
- Cream Cheese: I use an 8-ounce brick of full fat Philadelphia Cream Cheese. Half is used for the cinnamon filling and half for the frosting. It’s perfectly fine to use a low-fat cream cheese. Bringing the cream cheese to room temperature before mixing will ensure a nice smooth filling and frosting. I don’t recommend using a whipped cream cheese.
- Butter: I use salted butter.
- Brown Sugar: Light brown sugar lightly packed into a measuring cup.
- Vanilla Extract: McCormick is my go-to brand and is easy to find in most grocery stores.
- Powdered Sugar: Also known as confectioners sugar, it mixes easy and helps to make a nice smooth creamy frosting.
- Cinnamon: Use the freshest and best ground cinnamon. My go to cinnamon is a Vietnamese variety from Morton & Basset. These are cinnamon rolls so you want a nice smooth cinnamon flavor.
The quantities needed are listed in recipe card.
Open the biscuit and knead the dough together to form a small rectangle. Roll out the dough to about a 6 x 10 inch rectangle.
In a medium bowl mix together 4 ounces of the cream cheese, 1 tablespoon butter. ½ cup brown sugar. Use a wooden spoon to stir and smash the ingredients until smooth.
Spread the cinnamon filling over the rolled out biscuit dough.
Roll up like a jelly roll and cut into 4 even sections. It's a little lopsided, but that just add the charm, right.:-). Before cutting I scored the dough to make sure to cut evenly.
Place rolls into a parchment lined 6-inch cake pan. Bake at 375egrees Fahrenheit for 25-30 minutes. If you are making this the day ahead, at this point you can cover and place in the refrigerator until ready to bake.
While the rolls are baking make the frosting. In a medium bowl mix the powdered sugar, butter and cream cheese together. Use a wooden spoon to mix until smooth, about 1 minute.
When the cinnamon rolls are baked, remove from oven and let cool down to warm before spreading the frosting onto the top of the cinnamon rolls.
Taste just like homemade and ready in a fraction of the time.
- 1 (10.2 ounces) package Pillsbury Grand Biscuits
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
- 1 tablespoons butter,softened
- 4 ounces cream cheese ( cut and 8 ounce package in half and use the other half for the frosting.)
- 4 oz cream cheese, softened
- 2 tablespoons butter softened
- ¾ cup powdered sugar
- ¼ teaspoon vanilla paste
- Preheat oven to 375 degrees Fahrenheit
- Open the biscuit dough package and place the dough on a lightly floured board.
- Shape the dough into a rectangle about ½ inch high and roll out the dough into a rectangle about 6 x 1o inches.
- Mix all the filling ingredients in a small bowl. Use a wooden spoon to mix the ingredients until smooth, about 1 minute. using room temperature ingredients makes this easier.
- Spread the cinnamon filling over the dough.
- Roll the dough like a jelly roll.
- Slice into 4 uniform pieces.
- Place on a parchment lined 6-inch cake pan and bake for 25 minutes.
- While the rolls are baking make the frosting.
- While the rolls are baking make the frosting. In a medium bowl mix the powdered sugar, butter and cream cheese together. Use a wooden spoon to mix until smooth, about 1 minute.
- Mix in the vanilla extract. Cover and set aside while the rolls are baking.
- Let the rolls cool sightly and top with the cream cheese frosting.
Amount Per Serving: Calories: 475Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 318mgCarbohydrates: 54gFiber: 1gSugar: 45gProtein: 5g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
utensils and bakeware needed
- 6-inch Cake pan: my go to are these cake pans from NordicWare. You can also bake the cinnamon rolls in a small casserole dish or 6 inch cast-iron skillet.
- Rubber Spatula: I have these spatulas from Heirloom Living in multiple sizes. The small size is great for my small batch baking recipes.
- Pastry board, or cutting board to roll out the dough.
- Sharp Knife to cut the dough.
- 2 bowls, one for the frosting and one for the filling.
- Wooden Spoon for mixing the ingredients.
- Rolling pin to rollout the dough. if you don't have a rolling pin then use a glass lightly floured to roll out the dough.
- Measuring cups and spoons.
How to freeze cinnamon rolls
Baked cinnamon rolls should be frozen un-frosted. After cooling wrap each roll tightly in plastic wrap and place in a Ziploc bag. When ready to eat, heat the rolls in the microwave for about 30-45 seconds in 15 second intervals.
The frosting is so easy to make, I suggest mixing it up fresh. However, if you want to freeze the frosting then portion it out in individual servings and freeze separately from the rolls. When ready to frost heat in microwave for a few seconds before spreading over the warm cinnamon roll.
- Butter and cream cheese should be room temperature.
- Use a stir and smashing motion when mixing the filling and frosting to get a smooth consistency.
You can use a small baking dish, Emile Henry makes some nice .75 liter baking dishes that work well. You want the rolls to bake close together in whichever pan you use.
Yes indeed! Purchase the larger package of Grand Biscuits. Double the ingredients for the filling and frosting. You should bake in a 9-inch cake pan, pie plate or casserole dish. Increase the baking time and check after 30 minutes, continue baking as needed.
If you enjoy these small batch cinnamon rolls you might like to try my raspberry cream cheese muffins.