Single Serve Cinnamon Roll
My favorite cinnamon roll recipe from Broma Bakery
Ingredients
For The Cinnamon Roll Dough
1/4 cup milk (any dairy or nondairy milk will work!)
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon Rapid Rise Instant Yeast
2/3 cup + 2 tablespoons all purpose flour
1/8 teaspoon salt
For The Cinnamon Sugar Filling
1 tablespoon light brown sugar, packed
1/2 teaspoon ground cinnamon
1 1/2 teaspoons unsalted butter, at room temperature
For The Cream Cheese Icing
1 tablespoon cream cheese, at room temperature
1 teaspoon unsalted butter, at room temperature
3 tablespoons powdered sugar
1/2 teaspoon milk
pinch of salt
splash of vanilla extract
Instructions
In a medium microwave safe bowl, microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast!
Add the sugar and yeast to the warm milk and stir to combine.
Add 2/3 cup of the flour and the salt. Use a fork to stir to combine until it forms a soft dough. If the dough feels too wet to touch at this point, you can one more tablespoon of flour at a time until it comes together more!
Turn the dough out onto a well floured surface and knead for 10 minutes or until the dough is smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft!
Transfer the dough to an oiled bowl and cover with a dish towel or plastic wrap. Let rise in a warm place for 1 hour or until the dough has doubled in size.
Once the dough has risen, make the cinnamon sugar filling. Combine the brown sugar and cinnamon in a small bowl. Set aside.
Turn the risen dough out onto a clean surface. Roll the dough out into a long skinny rectangle, about 1 inch x 15 inches. You can pick the dough up and stretch it if rolling it is making it too wide!
Spread the softened butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
Roll the dough into a tight roll to make one big cinnamon roll! Place in a generously grease 6 ounce ramekin or on a cookie sheet line with parchment paper. Cover loosely with a dish cloth or plastic wrap and allow to rise for another 30 minutes or until double in size and puffed up.
Bake the cinnamon roll at 350°F for 25 minutes or until golden brown and no longer doughy. Allow to cool.
While the roll cools slightly, make the cream cheese frosting. Combine the cream cheese, butter, powdered sugar, milk, salt and vanilla extract in a small bowl and use a fork to stir to combine until smooth. If the frosting looks lumpy, place in the microwave for 15 seconds to warm up the cream cheese
Spread the icing over the roll. Enjoy warm!
