Quick small batch cinnamon rolls


  • They are done when the tops are firm when pressed.
  • The inside texture should be soft but fully baked. Not quite the same as a yeasted cinnamon roll, but still tender and not dry.
  • Optional: gently pat tops down before baking to make them look nice. 


Mini cinnamon rolls: Cut into 3/4” strips the short way, roll up, then place in ungreased mini muffin tins. Bake at 375°F for 10 minutes. Makes 7 or 8.

Small batch cinnamon rolls

Quick small batch cinnamon rolls

Yield: 4 small cinnamon rolls
Prep Time: 7 minutes
Cook Time: 12 minutes
Total Time: 19 minutes

The perfect small treats to go with a cup of coffee.



  • 1 cup (125g) flour + more, for dusting
  • 1 Tbsp. (17.5g) white sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 5 tablespoons milk
  • 1 teaspoon apple cider vinegar
  • 2 Tbsp. (35.3g) coconut oil


  • 2 tsp. coconut oil, room temperature or melted
  • 1 Tbsp. brown sugar
  • 1 Tbsp. white sugar
  • 1 tsp. cinnamon


  • 2 Tbsp. powdered sugar
  • 1/2 tsp. amaretto
  • 1 tsp. milk


  1. Mix flour, sugar, baking powder, baking soda, and salt in a bowl. Add remaining dough ingredients and mix until dough is formed.
  2. Place dough on a lightly dusted countertop and roll out into a 6” x10” rectangle.
  3. Combine filling ingredients besides coconut oil in a bowl. Brush coconut oil on top of dough, then sprinkle sugar mixture on top.
  4. Cut dough into 4 strips the long way using a pizza cutter. Roll each into a cinnamon roll and place in a greased muffin tin.
  5. Bake at 375°F for 12-14 minutes, until centers are firm when pressed.

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