Single Serve Cinnamon Roll

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Single Serve Cinnamon Roll

A single serve cinnamon roll made from fluffy brioche, a gooey cinnamon sugar filling, and sweet cream cheese icing is the sweet treat you need for you and you alone!

Prep Time 30

Cook Time 20

Proof Time 1 30

Total Time 2 20

Servings1 cinnamon roll

Coursebreads & buns

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the brioche dough:

28 g (2 tablespoon) whole milk
6 g (1 ½ teaspoon) granulated sugar
¼ teaspoon instant or active dry yeast
1 egg yolk
¼ teaspoon vanilla extract
75 g (scant ⅔ cup) bread flour, or all-purpose flour
pinch of salt
21 g (1 ½ tablespoon) unsalted butter, room temp

For the cinnamon sugar filling:

20 g (1 ½ tablespoon) brown sugar
¾ teaspoon cinnamon

For the cream cheese icing:

7 g (½ tablespoon) unsalted butter, melted
14 g (1 tablespoon) cream cheese, room temp
28 g (¼ cup) powdered sugar, sifted
½-1 teaspoon heavy cream, optional

Instructions

For the brioche dough:

In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. If using active dry yeast, allow to sit for 15 minutes for the yeast to activate. If using instant yeast, simply move on to the next step.
Mix the egg yolk and vanilla into the milk yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together.
Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a shaggy dough.
Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes, until a smooth and supple dough forms.
Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof in the fridge for two hours. Alternatively, you can let the dough rise in a warm place for about 45 minutes - 1 hour.

For assembly:

On a non-floured surface, roll the dough out to a long rectangle about 9"x3".
Sprinkle the brown sugar and cinnamon evenly all over. Then, cut the rectangle down the middle, leaving two strips measuring 9"x1.5".
Roll up one strip, then match the edge of the roll to the edge of the second strip and roll to create one cinnamon roll. Place in a mini cocotte or ramekin, then cover with plastic wrap and allow to rise at room temperature for about 20-30 minutes.
While the cinnamon roll is proofing, preheat the oven to 350 degrees F.
Place the mini cocotte on top of a small baking sheet, then place in the oven. Bake for about 18-20 minutes or until evenly golden on top.

For the cream cheese icing:

While the cinnamon roll is baking, make the cream cheese icing.
In a medium bowl, whisk together the melted butter and cream cheese until smooth.
Whisk in the sifted powdered sugar until no lumps remain. Optionally, add ½-1 teaspoon of heavy cream until it reaches the desired consistency.
Once the cinnamon roll comes out of the oven, immediately pour the icing on top. Allow to cool for a few minutes, then enjoy!

Notes

Knead the dough in a stand mixer. Even though this is a small amount of dough and it seems like it could easily be kneaded by hand, I still recommend using a stand mixer. It won't wrap around the dough hook like a larger amount of dough would, which means it takes even longer to build up the right amount of gluten. But, kneading by hand always takes at least twice as long, which is why I prefer not to do it, but if you don't mind then by all means go for it! As long as the dough reaches a smooth and supple ball, it should be good to go.
Proof the dough in the fridge. I recommend allowing your brioche dough to rise slowly in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the cinnamon roll immediately.

Nutrition Facts

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