Jumbo Cinnamon Rolls are giant, incredibly soft and fluffy with a delicious sugar cinnamon filling and sweet cream cheese frosting.
This recipe has been updated for even better flavor, better texture, and better rising consistency.
This small batch recipe makes a great romantic breakfast or dessert for two.
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How to make Giant Cinnamon Rolls
For the Dough
Preheat the oven to 170 degrees F. This is for the first dough rise cycle.
In a bowl, dissolve the yeast in warm milk. I microwaved the milk for 10 seconds. It should be just barely warm to the touch but not hot. If it is too hot it will kill the yeast and if it's too cold it won't activate.
In a separate bowl, add sugar, melted butter, salt, egg, and flour. Mix well.
Pour the yeast milk mixture into the flour mixture. Mix until well combined. If using a stand mixer use the dough hook.
Scrape down the sides of the bowl to form a dough ball, it will be very sticky. Pour some oil over the dough in the bowl and turn to coat.
Cover the bowl with a damp warm tea towel.
Turn the oven OFF, place the covered dough bowl inside, and let rise about 45 minutes to 1 hour or until the dough has doubled in size.
Take the dough out of the oven and re-heat the oven to 170 degrees F. This is for the second rise cycle.
Place the dough on a floured surface and coat both sides with flour. Roll the dough out or shape it until it is approximately 4 inches wide by 9 inches long.
Use a knife or pizza cutter to cut the dough in half lengthwise to make two strips each 2 x 9 inches.
For the Filling
Melt the butter and brush it onto the dough strips.
Combine the brown sugar and cinnamon in a bowl. Sprinkle the mixture evenly over the dough strips.
Carefully, starting from the short edge, roll each of the dough strips down to the opposite edges.
Spray two 7-ounce oven-safe ramekin dishes with non-stick cooking spray.
Place the rolls into the ramekins and gently spray them with more non-stick cooking spray.
Turn the oven OFF, place the ramekins inside, and let them rise again for another 20 - 30 minutes until they double in size. Check often so they don't spill over the edges. They will rise more during the baking cycle.
Remove the ramekins from the oven and preheat it to 350 degrees F.
Bake the cinnamon rolls for 15 - 20 minutes or until golden brown.
For the Cinnamon Roll Frosting
While the rolls are baking, melt the 1 tablespoon of butter.
In a bowl, mix the butter, powdered sugar, cream cheese, and vanilla. Beat with a mixer or stand mixer until well combined and fluffy.
After the rolls have cooled 5 - 10 minutes spread each generously with icing.
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Jumbo Cinnamon Rolls Recipe
Ingredients
For the Dough:
- ¾ teaspoon fast rising yeast (room temperature)
- ¼ cup warm milk (not hot)
- ⅛ cup granulated sugar
- 2 Tablespoons butter (melted)
- ¼ teaspoon salt
- 1 egg (room temperature)
- 1 cup bread flour
For the Filling:
- ¼ cup packed brown sugar
- ½ Tablespoon cinnamon
- 2 Tablespoons butter
For the Cream Cheese Frosting:
- 1 Tablespoon butter
- ¼ cup powdered sugar
- 1 ounce cream cheese
- ¼ teaspoon vanilla extract
Instructions
For the Dough:
- Preheat the oven to 170 degrees F. This is for the first dough rise cycle.
- In a bowl, dissolve the yeast in warm milk. I microwaved the milk for 10 seconds. It should be just barely warm to the touch but not hot. If it is hot it will kill the yeast and if it's too cold it won't activate it.
- In a separate bowl, add sugar, melted butter, salt, egg, and flour. Mix well.
- Pour the yeast milk mixture into the flour mixture. Mix until well combined. If using a stand mixer use the dough hook.
- Scrape down the sides of the bowl to form a dough ball, it will be very sticky. Pour some oil over the dough in the bowl and turn to coat.
- Cover the bowl with a warm damp towel tea towel.
- Turn the oven OFF, place the covered dough bowl inside and let rise 45 min to 1 hour or until the dough has doubled in size.
- Take the dough out of the oven and re-heat the oven to 170 degrees F. This is for the second rise cycle.
- Place the dough on a floured surface and coat both sides with flour. Roll or shape the dough until it is approximately 4 inches wide by 9 inches long.
- Use a knife or pizza cutter to cut the dough in half lengthwise to make two strips each 2 x 9 inches.
For the Filling:
- Melt the 2 tablespoons of butter and brush it onto the dough strips.
- Combine the brown sugar and cinnamon in a bowl. Sprinkle the mixture evenly over the dough strips.
- Carefully, starting from the short edge, roll each of the dough strips down to the opposite edges.
- Spray two 7 ounce oven safe ramekin dishes with non-stick cooking spray.
- Place the rolls into the ramekins and gently spray them with more non-stick cooking spray.
- Turn the oven OFF, place the ramekins inside and let them rise again for another 20 - 30 minutes until they double in size. Check them often so they don't spill over, they will rise more during the baking cycle.
- Remove the ramekins from the oven and preheat it to 350 degrees F.
- Bake the cinnamon rolls for 15 - 20 minutes or until golden brown.
For the Icing:
- While the rolls are baking, melt the 1 tablespoon of butter.
- In a bowl, mix the butter, powdered sugar, cream cheese, and vanilla. Beat with a mixer or stand mixer until well combined and fluffy.
- After the cinnamon rolls have cooled about 5 - 10 minutes, spread each generously with icing.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Donna
Wednesday 30th of March 2022
I made the two cinnamon rolls. The dough never held together. It seemed to need some liquid. The dough never did rise.
Zona
Thursday 31st of March 2022
Hi Donna, if the dough was still too dry and doesn't come together try adding tiny amounts of additional milk until the dough forms. Determining why it didn't rise is a little tougher without personally being there in the kitchen with you. When you initially add the yeast to the milk make sure the warm milk is just barely warm to your finger. If it's too warm it will kill the yeast and if it's too cold it won't activate the yeast. Also make sure the oven is only pre-heating to 170F before the rise cycles and then being turned OFF before placing the dough inside to rise. Another reason could be that the yeast is too old, so using fresh yeast is best. I hope this helps and I'm sorry this recipe gave you some struggles.
Susan McGranahan
Wednesday 9th of June 2021
Mine didn’t raise at all & I followed the directions & used new yeast. Also skimpy icing. I added more powdered sugar.
Naomi
Tuesday 28th of July 2020
I am a Japanese, married an American husband last year and live in the United States. I am studying my husband's favorite cinnamon roll. However, I was frustrated because I couldn't bake well. I would like to thank Zona. Great recipe! Good quantity for two, (other recipes are too much). I would like to try another your recipes!!
Zona
Tuesday 28th of July 2020
You are very welcome! I'm happy you are enjoying my recipes :)
Yasameen
Thursday 9th of April 2020
Hello! I left a comment on your instagram as well but I was wondering how the consistency of your dough was? Mine was very sticky so I added more flour, but it was still very soft. My dough has been rising in the oven for the past hour and it has risen at all! Is there anything that you think I did wrong? Any advice would be much appreciated!
Zona
Friday 10th of April 2020
Hi Yasameen. My dough is a little sticky at step 5 right before I coat it in oil. I use a rubber spatula to turn the dough so it get's coated well without any dough sticking to anything. It will be soft. It isn't the same consistency as bread dough as this dough bakes up lighter and fluffier. As for the rising, that will be hard for me to determine without being there in the kitchen with you but here are some common reasons dough doesn't rise. Was the yeast fresh? It can get to old and not perform the same. My yeast jar recommends storing it in the fridge as well. Was the water warm, not too cold or too hot? Hot water can kill the yeast and it should be between 105 and 115 degrees F. If the area your rising in is too cold it will take much longer to get the full rise. Did you follow my oven rising method? If so, did the oven get turned back off before the dough went in to rise? That is important or it may have been cooking instead of rising. And lastly, were you using the same size ramekins that I do? If the dishes/pan were larger they might spread out instead of up. I hope that helps and you get to enjoy these awesome cinnamon rolls too :)