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a small cast iron skillet filled with homemade cinnamon rolls
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5 from 31 votes

Small Batch Cinnamon Rolls

Small batch cinnamon rolls made with refrigerated biscuit dough, baked until soft and golden, and finished with a simple glaze. This easy, no-yeast cinnamon roll recipe is ready in about 30 minutes and perfectly sized for one or two.
Prep Time10 minutes
Cook Time20 minutes
Cooling time5 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: biscuit cinnamon rolls, bread, cinnamon biscuits, cinnamon rolls, cinnamon rolls from a can, cinnamon rolls from refrigerated biscuit dough, refrigerator biscuits, small batch cinnamon rolls
Servings: 1 cinnamon roll
Author: Joanie Zisk

Equipment

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
US - Metric

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.
 
Recipe Note: This recipe is written for a 10-count package of refrigerated biscuits. A 6.5-inch cast iron skillet, loaf pan, or 5x7-inch baking dish works well when the rolls are placed close together. If using thicker biscuits from an 8-count package, you may get more rolls. Use a slightly larger baking dish or arrange the rolls on a baking sheet to avoid overcrowding.

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

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