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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 options 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 Cinnamon Rolls 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: 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.

What Are Refrigerator Biscuits?

Refrigerator biscuits, also known as ready-to-bake dough, are convenient pre-made dough tubes available in the chilled aisle of most grocery stores. Perfect for a range of quick and easy baking projects, they’re an excellent time-saving ingredient for making small-batch, bite-sized cinnamon rolls.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For

a personal size of single serving cinnamon rolls.

Ingredients

  • Refrigerator biscuits: For this small batch cinnamon rolls recipe, you’ll need one tube of refrigerated biscuit dough, commonly referred to as “fridge biscuits” or “ready-to-bake dough” in the UK. I’ve tested this with both 10-count and 8-count tubes of various types, including flaky, Grands, homestyle, and buttermilk biscuits. With a 10-count tube, you’ll get around 8 small rolls, while the 8-count tube of larger biscuits will give you about 15 bite-sized mini rolls. If you can’t find these, store-bought crescent roll dough makes a good alternative. If you have a leftover tube of biscuit dough or crescent roll dough, consider using it to make 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.

This section provides a quick rundown of the ingredients used in this no-yeast cinnamon rolls recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

Recipe Variations

  • Nutty Twist: Sprinkle finely chopped nuts inside the rolls for added crunch.
  • Fruity Delight: 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.

Each of these variations offers a unique take on the classic recipe, giving you plenty of reasons to bake small batch cinnamon rolls time and time again.

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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 mini cinnamon rolls. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat oven to 350 degrees F (177 degrees C).  Lightly grease a small baking dish or pan. 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.
  2. Using a rolling pin, roll out the biscuits until flat.
  3. Continue to roll until the dough is in the shape of a rectangle.
  4. Using a pastry brush, brush the butter over the top of the entire piece of dough.
  5. In a small bowl, mix together the sugar and the cinnamon. Sprinkle over the buttered dough.
  6. Roll up from one of the long sides. Seal seams.
6 steps showing how to make cinnamon rolls.
  1. 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: For optimal placement and cooking of your mini cinnamon rolls, the type and size of the baking dish matters. If you’re using a 10-count pack of refrigerator biscuits, a 6.5-inch cast iron skillet, loaf pan, or 5×7-inch baking dish will suffice. Just make sure to place the cinnamon rolls snugly side by side in your chosen dish. On the other hand, if you opt for the thicker biscuits from an 8-count pack, you can expect to get 12-15 rolls. For these larger batches, consider using a more spacious baking dish or simply lay them out on a sheet pan. This small batch, no-yeast cinnamon roll recipe offers flexibility in baking options, letting you use what you have on hand.

  1. 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, 1/2 teaspoon at a time. If the glaze is too thin, add additional powdered sugar, 1/2 teaspoon at a time until you reach the consistency you like.

  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 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.

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:

  • Morning Coffee: A cup of freshly brewed coffee makes a perfect companion for your cinnamon roll.
  • 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, 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, opt for 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.

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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 repertoire? 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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Because you’re worth it

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)

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. OMG they were so simple and quick to make and so delicious WOW simply awesome 👏 will make them again and again 👍

  2. I will definitely make these when I get a can of bisquits. However, I’ve made your crustless quiche Lorraine three times already, and it is supurb. Thank you for your genius!

    1. I’m so glad you enjoyed the quiche, Diane. Thank you for taking the time to let me know and I think you’ll love the cinnamon rolls too.

  3. Yummo!!! This recipe was discussed on F/B the other day, & since they’re one of the favorite sweet things in life, I tried them tonight!!! They’re a 10!!! However, I need to ask, what size ramekin were you using??? Those who don’t follow Joanie’s Facebook site, should!!! It’s called “Cooking for One” and it is my favorite site! Thanks for the dessert tonight!

    1. Hi Nikki,

      In the photos, I used a 6.5-inch cast iron skillet. The size of the pan you use really depends on how many biscuits are in your biscuit tube. You want the cinnamon rolls to fit snugly in the pan. I’ve also used a loaf pan with this recipe.

      I’m so happy you are enjoying our Facebook group, it’s a great “little” community.

      Joanie

  4. I haven’t tried this yet, but I have a quick question. I have an extremely small kitchen so rolling out dough can be problematic. Would this work with the Pillsbury Crescent sheets, or possibly even their pizza dough or pie crust?

  5. Such a great Idea I need to get myself the mini skillets so convenient for cooking for one. They look really delicious.