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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, a nostalgic French Breakfast Puff, 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!
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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.
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.
- 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.
- Flatten the biscuits by rolling them out with a rolling pin.
- Keep rolling until the dough forms a rectangle shape.
- Brush the entire surface of the dough with butter using a pastry brush.
- Mix the sugar and cinnamon in a small bowl and then sprinkle this mixture over the buttered dough.
- Roll the dough tightly starting from one of the long sides and make sure to seal the seams.
- 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.
- 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.
- Remove them from the oven and spread a layer of cinnamon roll frosting over the warm rolls.
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.
Frequently Asked Questions
Absolutely, you can freeze these mini cinnamon rolls for later enjoyment. Just remember to add the frosting only after you’ve thawed them.
To keep your cinnamon rolls fresh, store them in an airtight container at room temperature. They will stay good for up to 2 days.
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.
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.
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.
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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
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
GLAZE
- ½ cup powdered sugar , sifted
- 3 teaspoons milk (or cream)
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
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.
I could definitely eat all of these in one sitting! LOL!
Just made these today and they were yummy! Even my son enjoyed them and he doesn’t like cinnamon rolls. He calls them honey buns 😂😂😂
Made these this morning, with a number of changes.
Used jumbo biscuits, from immaculate baking co., instead of regular ones.
Used about three tbl of butter, mixed with almond extract, a little extra sugar, extra cinnamon, plus a little cardamom and mace.
For the glaze, I needed about 11/2 tbl of liquid – I used a combo of almond milk, coffee extract and chocolate extract.
I also had to bake, in a regular oven, for twenty minutes but I’ve found that to always be true with immaculate baking stuff.
It made enough for three large ramekins, equivalent to a jumbo cinnamon roll.
Hubby loved them! They were yummy!
These would be great to make ahead and bake in the morning.
Awesome, Kristi! Thanks so much for sharing. I’m so glad you liked them!
Will be trying these tomorrow! If I plan to eat just one and store the rest for later in the day/another day, how do you recommend it best be reheated? Back in the oven or would the microwave suffice? Also, should I then not pour the glaze over all the rolls?
Hi Sarah, just pop them in the microwave to warm them up. I’ve always added the glaze right after I take them from the oven. Enjoy!
it’s really hard to beat freshly made cinnamon rolls! These look so easy!
You are so right, Heather 🙂
YUM! What an amazing idea! So cute!
These are so delicious!!
Thank you Jaren!
I love this!!
Thank you, I do too 🙂
This would be so perfect for when hosting a brunch!
That would be a great idea. Little individual servings for guests at a brunch would look so nice.
These are way too easy! I love the tutorial and made mine in the toaster oven. So perfect for those cinnamon cravings!
Thanks so much!