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These small batch cinnamon rolls are made with refrigerated biscuit dough and baked until soft and golden, then finished with a simple glaze. This easy, no-yeast cinnamon roll recipe is perfectly sized for one or two and ready in about 30 minutes.
Why You’ll Love This Recipe
- Quick and Easy: Made with refrigerated biscuit dough, these cinnamon rolls come together fast with no yeast, no rising, and no dough mixing.
- Perfectly Portioned: This small batch recipe makes just enough cinnamon rolls for one or two people.
- Flexible Dough Options: Works with different types of refrigerated biscuit dough and crescent roll dough, so you can use what’s available.
- Fast Baking Time: Baked in a small dish or skillet, these cinnamon rolls cook more quickly than traditional homemade versions.
- Always a Favorite: Soft, sweet, and packed with cinnamon flavor, these rolls are a hit with both kids and adults.
This recipe came from wanting a cinnamon roll without committing to a full batch or spending hours in the kitchen. Refrigerator biscuits make that possible. They roll out beautifully, bake up soft, and give you that familiar cinnamon swirl with very little prep.
I love how approachable this recipe feels. There’s no waiting, no complicated steps, just a simple process that leads to warm cinnamon rolls you can enjoy right away. It’s the kind of recipe you keep in your back pocket for quiet mornings, unexpected sweet cravings, or anytime you want something special without turning it into a project.
If you’re in the mood for more single serving breakfast recipes, try these favorites next: fluffy small sheet pan pancakes, small batch morning glory muffins, small batch chocolate scones, a French breakfast puff, and our classic French toast recipe for 1.
Ingredients
If you have any ingredients leftover from this easy cinnamon rolls recipe, check out our Leftover Ingredients Recipe Finder.
- Refrigerator Biscuits: This small batch cinnamon roll recipe uses refrigerated dough sold in tubes, commonly labeled as biscuit dough. In some countries, this may be called fridge biscuits or ready-to-bake dough. I’ve tested this recipe with flaky, homestyle, buttermilk, and Grands-style biscuits. A standard tube typically makes about 8 small cinnamon rolls, while larger biscuits can be cut into more bite-sized rolls. If refrigerated biscuit dough isn’t available, crescent roll dough works well and produces slightly softer rolls. Extra biscuit or crescent dough? Make pepperoni pizza monkey bread.
- Butter: Melted salted butter helps the cinnamon-sugar mixture stick to the dough and adds rich flavor. Vegan butter can be used if needed.
- Cinnamon and Sugar: Ground cinnamon gives these rolls their classic flavor. A pumpkin spice blend can be used for a warm seasonal variation.
- Powdered Sugar and Milk: These ingredients are used to make a simple glaze that sets softly over the warm rolls. Adjust the milk slightly to reach your preferred consistency.
Cinnamon Roll Variations
These small batch cinnamon rolls made with refrigerated dough are easy to customize using simple add-ins or dough swaps, depending on what you have available.
- Crescent Roll Cinnamon Rolls: Use refrigerated crescent roll dough instead of biscuit dough for softer cinnamon rolls with a more bread-like texture.
- Nutty Cinnamon Rolls: Sprinkle chopped pecans or walnuts over the cinnamon-sugar mixture before rolling for added texture and flavor.
- Fruit-Filled Cinnamon Rolls: Add raisins or thin slices of apple to the roll before baking.
- Decadent Drizzle: After baking, drizzle with caramel sauce for an added level of indulgence.
How To Make Mini Cinnamon Rolls
These step-by-step photos and instructions are here to help you visualize how to make a small batch of cinnamon rolls with canned biscuit dough. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 350°F (177°C). Lightly grease a small baking dish. Separate the biscuits and place them on a cutting board with the edges slightly overlapping.
- Use a rolling pin to flatten the biscuits.
- Continue rolling until the dough forms one even rectangle.
- Brush the surface of the dough evenly with the melted butter.
- Stir the sugar and cinnamon together in a small bowl, then sprinkle the mixture evenly over the buttered dough.
- Starting from a long side, roll the dough tightly into a log, pressing gently to seal the seam.
- Slice the dough into 1-inch rounds and place them cut-side up in a greased small baking dish. Bake for 20 minutes, or until the rolls are lightly golden.
Pro Tip: Choose a dish that fits the rolls snugly. A 6.5-inch cast iron skillet, a loaf pan, or a 5×7-inch baking dish well for dough made from a 10-count biscuit package. Thicker biscuits from an 8-count package will make more rolls, so use a slightly larger dish or arrange them on a baking sheet.
- While the rolls bake, make the glaze. Sift the powdered sugar into a bowl, then stir in the milk until smooth.
Pro Tip: If the glaze is too thick, add milk 1/2 teaspoon at a time. If it’s too thin, add powdered sugar in small amounts until it reaches your desired consistency.
- Remove the cinnamon rolls from the oven and spread the glaze over the warm rolls.
Expert Tips
- Read Before Starting: Review the full recipe, including the Ingredient Notes and process photos, before you begin. This helps you understand each step and avoid common mistakes.
- Roll the Dough Tightly: When rolling the biscuit dough, keep it snug. A tight roll creates a well-defined cinnamon swirl and helps the rolls hold their shape while baking.
- Cut Cleanly: Use a sharp knife or unflavored dental floss to slice the dough. This prevents the rolls from flattening and keeps the layers intact.
- Dough Texture Matters: Biscuit dough creates cinnamon rolls with visible layers and lightly crisp edges. Crescent roll dough produces softer rolls with a smoother, more bread-like texture.
- Bake by Visual Cues: Cinnamon rolls are done when the tops are lightly golden and the centers are set. Start checking a few minutes early if using crescent dough.
Frequently Asked Questions
Flaky, buttermilk, homestyle, and Grands-style biscuits all work. Flaky biscuits create more layers, while homestyle biscuits bake up slightly softer.
Yes. Crescent roll dough can be used instead.
Most biscuit dough cinnamon rolls bake at 350°F for about 20 minutes, or until lightly golden and set in the center.
No. Refrigerated biscuit dough is pre-leavened, so no rising time is needed.
RELATED: 15 Easy Single Serving Dessert Recipes
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Small Batch Cinnamon Rolls
Equipment
- 6.5-inch cast iron skillet or a 5×7-inch baking dish, or a loaf pan
Ingredients
- 1 tube 10-count refrigerator biscuits
- 1 tablespoon salted butter -melted
- ¼ cup sugar
- 1 teaspoon ground cinnamon
For the Glaze
- ½ cup powdered sugar sifted
- 3 teaspoons milk or cream
Instructions
- Heat the oven to 350°F (177°C). Lightly grease a small baking dish and set aside.
- Separate the biscuits and place them on a cutting board with the edges slightly overlapping.
- Roll the biscuits into one flat rectangle.
- Brush the melted butter evenly over the dough.
- Stir the sugar and cinnamon together, then sprinkle evenly over the buttered dough.
- Starting from a long side, roll the dough tightly into a log and seal the seam.
- Cut into 1-inch slices and place cut-side up in the prepared baking dish. Bake for 20 minutes, or until lightly golden.
- While the rolls bake, sift the powdered sugar into a bowl and stir in the milk until smooth.
- Remove the rolls from the oven and spread the glaze over the warm cinnamon rolls.
Notes
- Read Before Starting: Review the full recipe, including the Ingredient Notes and process photos, before you begin. This helps you understand each step and avoid common mistakes.
- Roll the Dough Tightly: When rolling the biscuit dough, keep it snug. A tight roll creates a well-defined cinnamon swirl and helps the rolls hold their shape while baking.
- Cut Cleanly: Use a sharp knife or unflavored dental floss to slice the dough. This prevents the rolls from flattening and keeps the layers intact.
- Preheat the Oven: Always start with a fully preheated oven. Proper oven temperature ensures even baking and consistent results.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You know I can’t get regular biscuits. They only come in Grands.
Is there a way I can make the Grands into regular size biscuit’s?
Absolutely, you can use Grands biscuits for this cinnamon rolls recipe. As detailed in the Ingredient Notes section of the blog post, I’ve successfully made this recipe with different types and counts of biscuits, including the larger Grands. Since the dough is rolled out into a large rectangle, as illustrated in the process photos, the starting size of the biscuits doesn’t impact the final product. Just roll out the Grands biscuit dough to the size mentioned in the recipe and follow the steps from there. This way, regardless of the biscuit type or size, you’ll achieve delicious results.
I haven’t made these yet, but was wondering how they would turn out with crescent rolls instead of biscuits. I may just try them out myself!
In the Ingredient Notes section we mention other ingredient options and yes, a tube of crescent rolls will work great.
Just made this recipe but made a cream cheese frosting & it is absolutely delicious!! Doesn’t surprise me. Your recipes are outstanding!! Thank you!!🙂
Hi,what can I use in place of refrigerated biscuits i live in Austrslia and haven’t been able to find them in my supermarket..
My husband is diabetic so couldn’t eat the sweet rolls I had intended—instead I filled them with cooked, chopped onion and bacon to make a savoury roll. Had them with a salad for supper, but what a great side for eggs as s breakfast meal!
What a wonderful idea, Anda!
What type of refrigerator biscuits does this recipe call for?
I’ve experimented with various sized tubes and types of refrigerator biscuits and you can use any size or type.
These were really tasty. I’ve made the Bisquick version many times but these were easier and the dough texture was so much better. I didn’t need to cook them as long as the recipe stated so watch them towards then end so you don’t burn them. I will make these again and again!! Thank you.
These were so easy and just the right amount for 2 people, not to mention delicious. Thanks again for a great recipe that’s just enough for 1 or 2 people.