Now you can make a small batch of cinnamon buns, perfect for a lazy Sunday morning breakfast or midweek treat for the family. Loaded with cinnamon and brown sugar on the inside and covered in a sweet vanilla icing.
I am a total fan of cinnamon buns! I mean, who can resist that soft sweet dough with the magic swirls of brown sugar and cinnamon and the sweet vanilla topping? Usually If I was making cinnamon buns at home, I’d use a 9×13 in baking pan. This would be perfect for 12 big buns and 12 hungry mouths. But what if you don’t need 12 giant sweet buns?
Well you could try and save any leftovers but cinnamon buns aren’t as good the next day so that’s why this smaller recipe works out perfectly. Baked in an 8×8 pan and creating only 9 smaller-than-normal cinnamon buns keeps everyone happy and hopefully with no leftovers. And becuase weekday mornings are always so busy, it’s nice to have the time on the weekend to make something special. Another popular recipe I love for this reason is my cinnamon crumb breakfast bread, perfect sliced and toasted with lots of butter and syrup spread on top!
How to make easy cinnamon buns
after the first rise
Like most dough, these buns require two rises. I always try to use a dry yeast that works quickly. Red Star Yeast Platinum or Quick Rise Yeast are two varieties I find work well. After the first rise the dough needs to be flattened out and rolled into a rectangle. This is where you’ll spread the buttery brown sugar filling and then roll the dough up tightly into a long tube. Slice the dough into 9 evenly sized pieces and place in your 8×8 pan.
during the second rise
Depending on the strength of the yeast you used, your dough might take anywhere from 30 minutes to an hour to rise to the correct size for baking. It also depends a lot on the humidity of the kitchen or place that the cinnamon buns are sitting at. Keep a close eye on them because if they rise too high they’ll become over-proofed and begin to collapse ending up with flat cinnamon buns.
Cinnamon buns should always be served warm in my opinion, with a heavy glaze of either cream cheese frosting or a simple powdered sugar glaze. These are perfect for a lazy weekend with some hot coffee on the side!
Small Pan Cinnamon Buns
- stand mixer
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 1/2 tsp dry yeast
- 2 tbsp unsalted butter cut into small pieces
- 1 egg, beaten
- 1/2 cup warm milk
- 2 tbsp sugar
For the filling
- 4 tbsp unsalted butter
- 3 tbsp light brown sugar
- 3 tsp cinnamon
For the glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Butter an 8x8 baking pan and set aside.
- Combine the flour, salt and yeast.
- Add the butter and crumble in with your fingers.
- Add the egg and milk and mix to form a dough ball.
- Transfer the dough to a bowl that has been wiped with olive oil.
- Cover with a towel and leave in a warm place until doubled in size.
- Once risen flatten the dough out to form a rectangle roughly 12 inches by 9 inches.
- Make the filling by mixing the softened butter and brown sugar together.
- Spread the butter over the dough and then sprinkle the cinnamon evenly over the butter.
- Beginning at the top of the rectangle, start to tuck the dough in and roll it towards you to create a long cylinder shape.
- Slice the dough into 9 even pieces and transfer to your prepared pan.
- Cover and let rise for about 30 minutes or util the buns begin to touch each other.
- Bake in a 375 degrees F oven for 20-25 minutes and they become slightly golden brown.
- Let cool while you make the glaze.
- Mix the glaze ingredients together and pour over the cinnamon buns.
- Serve at once.