Small Batch Cinnamon Rolls with Espresso Glaze

Small Batch Cinnamon Rolls with Espresso Glaze
Do you ever feel like making cinnamon rolls but you don’t need 8 HUGE rolls?

A small batch of cinnamon rolls is perfect for Ryan and I.

Small Batch Cinnamon Rolls with Espresso Glaze
With this recipe you could either make 8 cinnamon rolls, just smaller ones, or you could make 4 regular sized rolls.

I chose to make 8 smaller rolls.

Small Batch Cinnamon Rolls with Espresso Glaze
I love infusing the flavor of coffee into baked goods, so we made an espresso glaze.

It’s amazing and really simple to make. All you need is brewed espresso and powdered sugar.

And something to dunk into your espresso glaze :)

Small Batch Cinnamon Rolls with Espresso Glaze
Mmmm, I’m dreaming about adding this glaze to banana bread.

Or on pancakes.

Small Batch Cinnamon Rolls with Espresso Glaze

Small Batch Cinnamon Rolls with Espresso Glaze
Cook time
Total time
Yield: 8 smaller cinnamon rolls
  • 6 tbsp brown sugar
  • 2 tbsp sugar
  • 1 & 1/2 tsp cinnamon
  • 1/4 tsp vanilla
  • 1/8 tsp salt
  • 1 tbsp butter, softened
  • 1 & 1/4 cups flour
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 2 tbsp milk (I used skim)
  • 1 tbsp butter, melted (goes in the dough)
  • 2 tbsp butter, soft (on top of the dough before filling goes on)
Espresso Glaze
  • 2 tsp brewed espresso
  • 1 cup powdered sugar
A little butter is needed to grease the pan
  1. Preheat the oven to 350 degrees F. Grease the bottom of a small cake pan with butter, set aside.
  2. For the filling, combine the brown sugar, sugar, cinnamon, and salt. Add the vanilla and cut in the butter. Set aside.
  3. For the dough, combine the flour, sugar, baking powder and soda, and salt. Add in the buttermilk, milk, and 1 tbsp melted butter and mix.
  4. Add the wet ingredients to the dry ingredients and knead until just combined. You may need extra flour to keep your hands from becoming sticky.
  5. On a floured surface, shape the dough into a rectangle (your desired size). Spread the 2 tbsp of softened butter over the dough.
  6. Add the filling, spreading evenly on the dough. Lightly press the filling into the dough.
  7. Roll the dough into a long log, rolling the long side around itself. Press the edges and ends down.
  8. Cut the dough into your desired amount of rolls.
  9. Place the rolls into the cake pan and bake for 12-18 minutes.
  10. Take the rolls out of the oven and prepare the espresso glaze.
  11. Mix the powdered sugar with the espresso. You can add more or less powdered sugar depending on your desired consistency.
  12. Drizzle the glaze over the rolls and enjoy.

Small Batch Cinnamon Rolls with Espresso Glazesign 160_160B


      • Beth @ The First Year says

        Hi Maya! I am sorry that happened! You could try cutting back on the buttermilk or the milk. Or, I find that refrigerating sticky dough can help too.

  1. says

    OK I have tried several times to share this on FB using the icons at top of the post, but it refuses. Says there is nothing found with that title to link to, even though I am ON the page itself of that title.. hmmmmm

    • Beth @ The First Year says

      Oh no! You’re right.. it’s doing the same thing for me. I’ll contact their support, thanks for letting me know!

  2. says

    Beth, this is just perfect! We always crave cinnamon rolls but don’t want to have the leftovers hanging around to tempt us :) And banana bread + this glaze sounds like the best idea ever.

  3. Ericka says

    Looks promising! No yeast, though? I have a recipe passed down to us (yeast based, so it has to rise twice plus a quick rise time after being cut into rolls). It makes at least 5 pans of regular sized rolls….not complaining though! I might want to try yours for a quicker and smaller batch, thank you!

      • Ericka says

        They’re in the oven, can’t wait to whip up that glaze and try it! A few issues I ran into: I didn’t have buttermilk, so I made my own using milk and vinegar. The dough was extra sticky so I ended up adding about 3 extra tbsp of flour while mixing it up. It mixed together really quick, though, I liked that. But in your directions it says 2 tbsp melted butter for the dough and 1 tbsp softened butter for spreading before the filling but I only had 1 tbsp of softened butter. Are the butter quantities mixed up? Was there only supposed to be 1 tbsp of melted butter in the batter, is that why my dough was extra sticky and needed more flour? Otherwise, a quick way to get your roll fix!

        • Beth @ The First Year says

          Hi Ericka! I went back and edited that section of the recipe. It should be more clear now. Thanks for letting me know! Hope they are tasty!

  4. Whitney M says

    These were just what I needed when I didn’t wanna spend 3 hours making yeast cinnamon rolls. I didn’t try the espresso glaze but instead mixed a little butter, cream cheese, and maple syrup. I’m sure they are delicious either way though!

  5. wickednoodle says

    WOW, they make me wish I had more than this yogurt for breakfast. I’d eat the whole pan for sure!

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