The Ultimate Guide to Delicious Small Batch Cinnamon Rolls: Perfect for Two

Small Batch Cinnamon Rolls offer a delightful indulgence for two, featuring six incredibly soft and fluffy cinnamon buns generously filled with a sweet, aromatic cinnamon sugar blend and crowned with a luscious, tangy cream cheese frosting. Whether you crave immediate gratification or prefer the convenience of overnight preparation, these rolls can be baked fresh the same day or enjoyed warm from the oven in the morning.

If there’s one pastry that consistently captures hearts and taste buds, it’s undoubtedly the cinnamon roll. The thought of a warm, pillowy-soft bun, rich with a gooey cinnamon-sugar filling and generously slathered with a creamy frosting, is pure culinary bliss. For many, the only hurdle to enjoying this heavenly treat at home is the perceived complexity and time investment of working with yeast dough. This often leads people to simpler alternatives, like puff pastry cinnamon rolls, which are delicious in their own right but don’t quite replicate that classic, from-scratch yeast bun experience.

However, nothing truly compares to the authentic flavor and texture of homemade, old-fashioned cinnamon buns. After years of this recipe being on my “must-make” list, I am thrilled to finally share these Small Batch Cinnamon Rolls. This recipe yields a perfect half-dozen of incredibly soft and fluffy cinnamon buns, each one lavishly topped with my signature tangy cream cheese frosting. For those who prefer a lighter glaze, my versatile Bundt cake glaze makes a fantastic alternative.

You might be thinking, “Yeast dough? That sounds intimidating! What if I mess it up?” Let me reassure you: making yeast dough from scratch is far simpler than it appears. In fact, many find the process to be quite meditative and therapeutic. Once you discover the joy and ease of working with yeast, a whole new world of baking possibilities opens up, leading you to explore other delightful recipes like my small batch dinner rolls and exquisite homemade crescent rolls.

To ensure your success, this guide includes detailed, step-by-step photos illustrating every stage of preparing your yeast dough, from initial mixing to expert rolling. We understand that yeast dough requires time to rise, which is why we’ve also provided comprehensive instructions for making overnight cinnamon rolls. This way, you can prepare the dough the day before, pop them in the oven the next morning, and wake up to the irresistible aroma of freshly baked cinnamon buns – a truly sweet breakfast for two, or a delightful treat to share.

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Nourishing Kohlrabi Soup: A Vibrant, Vegan & Gluten-Free Recipe Featuring Fresh Kohlrabi Greens

Not sure what culinary magic to weave with those often-overlooked kohlrabi leaves? Discover the delightful answer in this beautifully orange Kohlrabi Soup! Crafted with both kohlrabi bulbs and their vibrant greens, sweet potato, and carrots, this recipe is a celebration of seasonal produce. It’s a naturally gluten-free and vegan soup, making it the perfect choice for a wholesome, meatless meal that doesn’t compromise on flavor or satisfaction.

Have you ever encountered kohlrabi at your local market? For many, this unique vegetable remains a mystery, often bypassed in favor of more familiar produce. Yet, kohlrabi, whose name aptly translates from German as “cabbage turnip,” offers a surprisingly versatile and delicious addition to your kitchen repertoire. Its crisp texture and subtly sweet, peppery flavor make it a true hidden gem, reminding many of a milder radish when eaten raw.

What makes kohlrabi truly special, however, is its dual edible nature. Not only are the distinct, bulbous stems a culinary treat, but their leafy greens are also incredibly flavorful and nutritious. This commitment to using every part of the plant is precisely why our Kohlrabi Soup incorporates both the bulbs and the greens, embodying a philosophy of mindful, no-waste cooking. It’s a vibrant, orange-hued vegetable soup, rich with the earthiness of kohlrabi and the natural sweetness of sweet potato, brightened by the pureed carrots. Through a few thoughtful adjustments, this recipe has been perfected into a gluten-free and vegan delight, a fact you’d hardly guess after savoring your first spoonful.

My journey with kohlrabi began quite unexpectedly. While perusing my trusted culinary companion, the Greene on Greens vegetable cookbook, I initially skipped over the chapter dedicated to kohlrabi, simply because it was an unfamiliar ingredient. Fate, however, intervened during a visit to my local farm stand. There, amidst the array of fresh produce, I spotted kohlrabi for sale. Driven by a habit of embracing new ingredients and figuring out their destiny later, I remembered the skipped chapter, eagerly purchased a bunch, and resolved to feature them in that evening’s dinner.

This was back in 2011, a time when I was unknowingly honing my recipe development skills. The original kohlrabi soup recipe I consulted called for boned-in chicken cooked directly in the broth, a step I decided to forgo due to time constraints. Additionally, I had a sweet potato nearing its prime, so I made the spontaneous decision to incorporate it into the soup instead. The recipe also suggested bacon, but concerned it might overpower the delicate flavor of the kohlrabi, I omitted it entirely. These impromptu changes led to a delicious, accidentally vegan soup, laying the groundwork for the recipe you see today.

The radiant, inviting orange hue of this kohlrabi soup is not merely for aesthetics; it’s a testament to the flavorful base created by pureeing carrots. While it adds an extra step to the preparation, this carrot foundation is instrumental in building an additional, deeply satisfying layer of flavor that elevates the entire dish. Serve this hearty and colorful soup alongside a wholesome stuffed butternut squash, a savory vegetarian quiche, or a quick and easy pita pizza for a truly complete and comforting meal that will impress even the most discerning palates.

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