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Imagine sinking your teeth into soft, fluffy cinnamon rolls fresh out of the oven. Now, what if you could achieve that perfection in a small batch form? Introducing our small batch mini Cinnamon Rolls, made with convenient refrigerator biscuits and cooked to absolute perfection in a mini cast-iron skillet or small baking dish. With a mouthwatering cinnamon-sugar filling and simple preparation steps, these rolls are designed to satisfy your cravings without overwhelming your kitchen.

Craving quick and delightful breakfast recipes that are perfect for smaller servings? Consider giving these a try: fluffy Sheet Pan Pancakes, nutritious Morning Glory Muffins, rich Chocolate Scones, and classic French Toast.

Why You’ll Love This Recipe

  • Simplicity: Made with refrigerator biscuits, this recipe eliminates the need for mixing and rising dough, saving you time and effort.
  • Small Batch: Perfect for serving one or two people without any waste.
  • Customizable: Use different types of refrigerator biscuits or even crescent roll dough to match your personal preference.
  • Quick Cooking: These cinnamon rolls are baked in a mini cast iron skillet or small dish, these rolls cook faster than traditional ones.
  • Crowd-Pleaser: Their bite-sized form makes them irresistible for kids and adults alike, making them the ideal treat for any gathering.

Small Batch Cinnamon Rolls: Ready In Minutes

Refrigerator biscuits are your secret weapon for making small batch cinnamon rolls in no time! These pre-made dough rounds eliminate the need for rising and kneading, letting you create delicious cinnamon rolls without all the fuss. This makes them perfect for satisfying a single craving without ending up with a whole pan of leftovers.

Think of it as the ultimate cinnamon roll hack! Refrigerator biscuits provide a convenient shortcut for dough preparation and offer perfect portion control. This recipe lets you indulge in a warm, gooey cinnamon roll whenever the craving strikes!

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For

a personal size of single serving cinnamon rolls.

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 is all about convenience! It calls for a tube of refrigerated biscuit dough (also called “fridge biscuits” or “ready-to-bake dough” in the UK). I’ve tested this with various types, including flaky, Grands, homestyle, and buttermilk biscuits, in both regular (8-count) and jumbo (10-count) sizes. With a regular tube, you’ll get about 8 small rolls, while the jumbo biscuits yield around 15 bite-sized mini rolls. Can’t find biscuit dough? Store-bought crescent roll dough works as a great substitute! Got leftover biscuit or crescent dough? Make delicious Pepperoni Pizza Monkey Bread.
  • Butter: Melted salted butter is essential here, as it helps the cinnamon-sugar mix adhere to the dough. For a dairy-free version, you can easily swap this out for vegan butter.
  • Cinnamon and Sugar: Ground cinnamon provides that irresistible warmth and spice. If you’re looking to mix it up, a pumpkin spice blend also works well as a substitute.
  • Powdered sugar and milk: These two are your go-to ingredients for crafting the perfect frosting for your cinnamon rolls.

Recipe Variations

  • Cinnamon Rolls With Nuts: Sprinkle finely chopped nuts inside the rolls for added crunch.
  • Fruity-Filled Cinnamon Rolls: Add raisins or thin slices of apple to the roll before baking for a fruity spin.
  • Decadent Drizzle: After baking, drizzle with caramel sauce for an added level of indulgence.
  • Spiced-Up Rolls: Add a pinch of nutmeg or cardamom along with the cinnamon for an aromatic twist.
  • Chocolate Chip Filling: Sprinkle some mini chocolate chips over the cinnamon-sugar layer before rolling the dough for a chocolaty surprise.
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How To Make Mini Cinnamon Rolls

These step-by-step photos and instructions are here to help you visualize how to make yeast-free cinnamon rolls. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Set your oven to 350°F (177°C) to preheat. Then, take a small baking dish or pan and lightly grease it. Open a can of biscuits and separate the individual biscuits. Arrange them on a cutting board, placing each biscuit next to the other so that their sides are slightly overlapping.
  2. Flatten the biscuits by rolling them out with a rolling pin.
  3. Keep rolling until the dough forms a rectangle shape.
  4. Brush the entire surface of the dough with butter using a pastry brush.
  5. Mix the sugar and cinnamon in a small bowl and then sprinkle this mixture over the buttered dough.
  6. Roll the dough tightly starting from one of the long sides and make sure to seal the seams.
6 steps showing how to make cinnamon rolls.
  1. Cut the dough into 1-inch wide slices and arrange them in a small, greased baking dish. Bake the rolls for 20 minutes.

Pro Tip: To get the best results, choose the right baking dish. If you’re using a 10-count pack of refrigerator biscuits, a 6.5-inch cast iron skillet, a loaf pan, or a 5×7-inch baking dish works well. Arrange the cinnamon rolls closely together in your chosen dish. If you’re using thicker biscuits from an 8-count pack, you’ll get about 12-15 rolls. For these, use a larger baking dish or simply spread them out on a baking sheet. This easy, no-yeast cinnamon roll recipe is adaptable, allowing you to use whichever baking equipment you have.

  1. While the cinnamon rolls bake, prepare the frosting: First, sift the powdered sugar using a sifter or a mesh strainer. Then, in a small bowl, mix the sifted powdered sugar with milk.

Pro Tip: Adjust the glaze to your liking: If it’s too thick, add more milk, just 1/2 teaspoon at a time, until it reaches your desired consistency. If it’s too thin, gradually add more powdered sugar, using 1/2 teaspoon increments, until it thickens to your preference.

  1. Remove them from the oven and spread a layer of cinnamon roll frosting over the warm rolls.
Spreading cream cheese frosting over homemade cinnamon rolls in a small skillet with the back of a spoon.

Expert Tips

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your small batch of cinnamon rolls turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Biscuit Rolling: Roll your biscuits as tightly as possible. This ensures that classic, irresistible cinnamon roll swirl stays intact.
  • Cutting Technique: For clean, precise cuts, use either a sharp knife or dental floss. This helps maintain the roll’s shape and texture.
  • Oven Preheating: Don’t skip preheating your oven. A properly preheated oven is key to achieving even and consistent baking for your small batch cinnamon rolls.

Serving Suggestions

Indulging in a warm, gooey cinnamon roll is a delight on its own, but why stop there? Elevate your cinnamon rolls with these delightful pairings:

  • Fruit Bowl: A side of fresh fruits like strawberries or blueberries or a serving of Ambrosia can add a refreshing contrast and balance out the sweetness.
  • Yogurt Parfait: Layer some Greek yogurt, honey, granola, and fruit in a glass and serve it alongside your cinnamon roll for a hearty breakfast.
  • Nut Butter Drizzle: A drizzle of almond or peanut butter can add an extra layer of flavor and a nice crunchy texture.
  • Vanilla Ice Cream: Yes, ice cream! A scoop of vanilla ice cream takes this treat into dessert territory.
Pulling a small cinnamon roll out of a small skillet filled with cinnamon rolls topped with frosting on a trivet.

Frequently Asked Questions

Can I freeze cinnamon rolls?

Absolutely, you can freeze these mini cinnamon rolls for later enjoyment. Just remember to add the frosting only after you’ve thawed them.

What’s the best way to store cinnamon rolls?

To keep your cinnamon rolls fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days.

Can I make cinnamon rolls in advance?

Yes, you can! Simply roll, slice, and keep the unbaked rolls in the fridge overnight. When you’re ready, bake them to enjoy fresh cinnamon rolls in the morning.

What can I use if I can’t find refrigerated biscuits?

Don’t fret! If you can’t find refrigerated biscuits, use a tube of refrigerated crescent roll dough. One tube with 8 crescent rolls will produce around 8 mini cinnamon rolls. You can even roll the dough into a ball and flatten it with a rolling pin for easier handling.

What size baking dish should I use to make this small batch of cinnamon rolls?

Use either a 6.5 inch cast iron skillet or a 5×7 inch baking dish.
The dishes we use can be found on our Store page.

RELATED: 40 Easy Recipes For College Students

Two mini cinnamon rolls on a plate next to a small cast iron skillet filled with cinnamon rolls and a bowl of frosting.

More Easy Single Serving and Small Batch Breakfast Recipes

Looking to expand your breakfast recipe collection? Don’t miss these simple and delicious options:

RELATED:  15 Easy Single Serving Dessert Recipes

If you’ve tried these cinnamon rolls from a can or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Small Batch Cinnamon Rolls

5 from 31 votes
Prep: 10 minutes
Cook: 20 minutes
Cooling time: 5 minutes
Total: 35 minutes
Servings: 1 cinnamon roll
You won’t believe how easy it is to make homemade cinnamon rolls! No yeast and ready in 30 minutes. These cinnamon rolls are heavenly, they’re sweet, gooey, fluffy, and incredibly delicious. Made with refrigerator biscuits.

Equipment

Ingredients 
 

  • 1 tube 10-count refrigerator biscuits
  • 1 tablespoon salted butter , melted
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon

GLAZE

  • ½ cup powdered sugar , sifted
  • 3 teaspoons milk (or cream)
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Instructions 

  • Heat oven to 350 degrees F (177 degrees C).  Lightly grease a small baking dish or pan. Set aside. 
  • Open the can of biscuits and separate them. Place each biscuit side by side on a cutting board with the sides slightly overlapping each other.
  • Using a rolling pin, roll out the biscuits until flat. Continue to roll until the dough is in the shape of a rectangle.
  • Using a pastry brush, brush the butter over the top of the entire piece of dough.
  • In a small bowl, mix together the sugar and the cinnamon. Sprinkle over the buttered dough.
  • Roll up from one of the long sides. Seal seams.
  • Slice the dough into 1-inch pieces and place them in a small lightly greased baking dish. Bake the rolls for 20 minutes.
    Pro Tip: If using a pack of 10 refrigerator biscuits, I use a 6.5-inch cast iron skillet, a loaf pan, or a 5×7-inch baking dish. Place the cinnamon rolls side by side in the dish. Thicker biscuits from an 8-count pack will yield 12-15 rolls. Use a larger baking dish or place on a sheet pan.
  • While the cinnamon rolls are baking, make the frosting: Sift the powdered sugar with a sifter or a mesh strainer. Mix powdered sugar and milk in a small bowl.
    Pro Tip: If the glaze is too thick, thin it out by adding more milk, ½ teaspoon at a time. If the glaze is too thin, add additional powdered sugar, ½ teaspoon at a time until you reach the consistency you like.
  • Remove them from the oven and spread a layer of cinnamon roll frosting over the warm rolls.

Notes

  • Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your mini cinnamon rolls turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
  • Biscuit Rolling: Roll your biscuits as tightly as possible. This ensures that classic, irresistible cinnamon roll swirl stays intact.
  • Cutting Technique: For clean, precise cuts, use either a sharp knife or dental floss. This helps maintain the roll’s shape and texture.
  • Oven Preheating: Don’t skip preheating your oven. A properly preheated oven is key to achieving even and consistent baking for your small batch cinnamon rolls.

Nutrition

Serving: 1roll, Calories: 230kcal, Carbohydrates: 46g, Protein: 7g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 8mg, Sodium: 373mg, Potassium: 258mg, Fiber: 1g, Sugar: 29g, Vitamin A: 90IU, Calcium: 66mg, Iron: 3.8mg

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.

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72 Comments

  1. Sheri says:

    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?

    1. Joanie Zisk says:

      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.

  2. Stephanie Davis Yohman says:

    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!

    1. Joanie Zisk says:

      In the Ingredient Notes section we mention other ingredient options and yes, a tube of crescent rolls will work great.

  3. Joann says:

    Just made this recipe but made a cream cheese frosting & it is absolutely delicious!! Doesn’t surprise me. Your recipes are outstanding!! Thank you!!🙂

  4. Loraine says:

    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..

  5. Anda says:

    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!

    1. Joanie Zisk says:

      What a wonderful idea, Anda!

  6. Guadalupe says:

    What type of refrigerator biscuits does this recipe call for?

    1. Joanie Zisk says:

      I’ve experimented with various sized tubes and types of refrigerator biscuits and you can use any size or type.

  7. Amy Jones says:

    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.

  8. Kathi says:

    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.