Cinnamon Roll For One

Combine yeast, warm milk and 1 teaspoon sugar in the bowl of a stand mixer fitting with the dough hook attachment; let stand until foamy, about 5 minutes. Add the remaining 1 tablespoon sugar, all-purpose flour, whole-wheat flour, salt and egg. Mix on medium-low speed until just combined, about 2 minutes. Cover the bowl loosely with a clean towel or plastic wrap and let rest for 20 minutes.

Uncover the bowl and knead the mixture at medium-low speed until a soft, tacky dough forms, 5 to 8 minutes. Coat a large bowl generously with cooking spray. Transfer the dough to the bowl; turn a few times to coat with the cooking spray. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour.

Punch down the dough and turn out onto a lightly floured work surface. Roll out into a 10-by 8-inch rectangle. Spread softened butter over the top. Combine cinnamon and 2 tablespoons plus 2 3/4 teaspoons brown sugar in a small bowl; sprinkle over the butter. Starting from a long side, tightly roll up the dough. Cut the log into 8 portions by sliding a long strand of unflavored dental floss under the log, crossing the ends over the top and pulling to cut the dough.

Place 7 rolls on a parchment-paper-lined baking sheet. Lightly cover and place in the freezer. (Once the rolls are frozen, transfer them to a freezer-safe container and freeze for up to 3 months.)

Coat an 8-ounce soufflé dish or high-sided ramekin with cooking spray; dust the bottom with 1/4 teaspoon brown sugar. Place 1 roll in the prepared dish (or ramekin). Cover and let rise in a warm place until nearly doubled in size, 45 minutes to 1 hour.

When about 15 minutes remain in the second rise, preheat oven to 375°F.

Bake the roll, uncovered, until light brown on top, 10 to 12 minutes. Let cool for 5 minutes, then invert the dish (or ramekin) to release the roll.