Small Batch Cinnamon Rolls (No Yeast)

A small batch of quick and easy cinnamon rolls when the craving hits but you don't want to spend all day baking!

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Breakfast

Cuisine American

Servings 6 people

Calories 1684.7 kcal

Equipment

1 12-cup Muffin Tin
2 Mixing Bowls one large, one medium
1 Whisk
1 Rolling Pin
1 Sharp Knife for cutting dough

Ingredients

Main

nonstick cooking spray
¾ cup all-purpose flour
2 tablespoons white sugar divided
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
6 tablespoons milk divided
4 tablespoons unsalted butter melted, divided
1 teaspoon apple cider vinegar
¾ teaspoon vanilla extract divided
¼ cup chocolate chips
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
½ cup powdered sugar
1 tablespoon unsalted butter softened

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
Bake in the preheated oven until golden, about 14 minutes.
While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
Remove cupcake pan from the oven and top rolls with icing.

Notes

For a tender crumb, avoid overmixing the dough; mix just until combined. A heavily floured surface is essential when rolling to prevent sticking. Ensure the dough is rolled to an even thickness for uniform baking. When spreading the filling, distribute it evenly to ensure every bite is flavorful, and pinch the seam tightly after rolling to prevent unraveling. Watch the rolls closely during baking, as oven temperatures can vary. They should be golden brown, not dark, to remain moist. For the icing, adjust the milk quantity to achieve your preferred consistency – a thicker icing offers more coating, while thinner provides a delicate glaze. Consider adding a tiny pinch of flaky sea salt to the icing to balance the sweetness.