Quick Small Batch Cinnamon Rolls

Quick Small Batch Cinnamon Rolls
Quick Small Batch Cinnamon Rolls
Quick Small Batch Cinnamon Rolls

The other day I was in the mood for something sweet. Actually I was in the mood for cinnamon rolls, but didn’t want to go through the hassle of making them. Until I looked in the fridge and saw half a loaf of frozen bread dough. I wanted to make something that I could serve individually where I could freeze them and Miles could eat them throughout the school week for breakfast if he wanted to. So I decided to make a small batch of cinnamon rolls with a maple glaze.

While I love making almost everything from scratch, I love the convenience of having frozen bread dough around. It cuts the rising time in half. If you take a loaf out the night before and place it in the refrigerator, it’s ready to roll the next morning and then you only have to go through one rising process.

The rolls were great! Since I didn’t have any cream cheese, I decided to go with a maple glaze. I’m so glad I did! It made the rolls slightly less sweet which was great, but enabled me to eat more than one!

Quick Small Batch Cinnamon Rolls

for the cinnamon rolls

  • 1 loaf of frozen bread dough thawed
  • 1 cup of dark brown sugar ((you can use light if you like))
  • 1 ½ tablespoons cinnamon ((I use Ceylon))
  • 8 tablespoons (1 stick) of butter unsalted

for the glaze

  • 1 cup confectioners' sugar (, sifted)
  • ¼ cup maple syrup
  • dash of salt

special equipment

  • 2 jumbo muffin pans

make the rolls

  1. Melt butter and let cool. Combine brown sugar and cinnamon in a small bowl. Set aside.
  2. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Sprinkle sugar mixture over buttered dough leaving a ½ inch border on all sides. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12. Place each roll into the jumbo muffin pan, cover and place the pan in a warm area and let rise until double, or when the dough has almost reached the top of the pan.
  3. Bake the bread in a 350°F oven for approximately 20 min, or until the rolls are golden brown. Let rest in the pan for at least 10 minutes, then remove the rolls and place onto a cooling rack. Drizzle the glaze on rolls. Serve warm, or at room temperature.

make the maple glaze

  1. Whisk whisking together confectioners’ sugar, syrup and salt.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s