Bread/Dough/ Breakfast/ Dessert

Best Jumbo Cinnamon Rolls Recipe For Two

Jumbo Cinnamon Rolls

These homemade Jumbo Cinnamon Rolls are incredibly soft and fluffy with a delicious sugar cinnamon filling and sweet cream cheese frosting.

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As I’m writing this post on Valentine’s Day I find myself in love! Yes, I am in love with these cinnamon rolls! And my husband of course!

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This small batch recipe makes a great romantic breakfast or dessert for two.

 

How to make the best Jumbo Cinnamon Rolls:

For the Dough:

Preheat the oven to 170 degrees F (77 C). 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 was warm to the touch but not hot. If it is hot it will kill the yeast.

In a separate bowl, add sugar, butter, salt, eggs, and flour. Mix well.

Pour the yeast milk mixture into the flour mixture. Mix until well combined. If using a stand mixer you will want to use the dough hook. Click here for a stand mixer.

cinnamon roll dough in a bowl

 

Pour some oil over the dough in the bowl and turn to coat.

Cover the bowl with a damp towel.

Turn the oven OFF, place the covered dough bowl inside and let rise about 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 (77C).  This is for the second rise cycle.

Roll the dough out on a lightly floured surface, until it is approximately 4 inches long by 9 inches wide.

dough rolled out on a floured counter top with a rolling pin

 

Use a knife or pizza cutter to cut the dough in half lengthwise to make two strips each 2 x 9 inches.

dough rolled out on a floured counter top cut in half lengthwize

 

For the Filling:

Melt the butter and brush it onto the dough strips.

dough rolled out on a floured counter top cut in half and brushed with butter

 

Combine the brown sugar and cinnamon in a bowl. Sprinkle the mixture evenly over the dough strips.

dough rolled out, cut in half, topped with butter and cinnamon sugar mixture

 

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. Click here for 7 ounce ramekins.

Place the rolls into the ramekins and gently spray the tops with more non-stick cooking spray.

uncooked cinnamon rolls in two ramkeins

 

Turn the oven OFF, place the ramekins inside and let them rise again for another 30 minutes until they double in size.

Remove the ramekins from the oven and preheat it to 350 degrees F (180 C).

Bake the cinnamon rolls for 20 minutes or until golden brown.

two ramekins filled with baked cinnamon rolls on a stove top

 

For the Icing:

While the rolls are baking, melt the 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.

When the cinnamon rolls are done baking, spread each generously with icing.

 

 

Jumbo Cinnamon Rolls Recipe For Two

 

 

 

Yield: 2 servings

Jumbo Cinnamon Rolls

Jumbo Cinnamon Rolls
These homemade Jumbo Cinnamon Rolls are incredibly soft and fluffy with a delicious sugar cinnamon filling and sweet cream cheese frosting.
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours

Ingredients

For the Dough:

  • 1/4 teaspoon active dry yeast
  • 1/8 cup warm milk (not hot)
  • 1/8 cup granulated sugar
  • 2 Tablespoons butter (softened)
  • 1/8 teaspoon salt
  • 1 egg
  • 1 cup flour
  • Cooking oil for coating the dough

For the Filling:

  • 1/8 cup packed brown sugar
  • 1/2 Tablespoon cinnamon
  • 2 Tablespoons butter (softened)

For the Icing:

  • 1 Tablespoon butter
  • 1/8 cup powdered sugar
  • 1 ounce cream cheese
  • 1/8 teaspoon vanilla

Instructions

For the Dough:

  1. Preheat the oven to 170 degrees F (77 C). This is for the first dough rise cycle.
  2. In a bowl, dissolve the yeast in warm milk. I microwaved the milk for 10 seconds. It was warm to the touch but not hot. If it is hot it will kill the yeast.
  3. In a separate bowl, add sugar, butter, salt, eggs, and flour. Mix well.
  4. Pour the yeast milk mixture into the flour mixture. Mix until well combined. If using a stand mixer you will want to use the dough hook. Click for a stand mixer.
  5. Pour some oil over the dough in the bowl and turn to coat.
  6. Cover the bowl with a damp towel.
  7. Turn the oven OFF, place the covered dough bowl inside and let rise about 1 hour or until the dough has doubled in size.
  8. Take the dough out of the oven and re-heat the oven to 170 degrees F (77C). This is for the second rise cycle.
  9. Roll the dough out on a lightly floured surface, until it is approximately 4 inches long by 9 inches wide.
  10. 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:

  1. Melt the butter and brush it onto the dough strips.
  2. Combine the brown sugar and cinnamon in a bowl. Sprinkle the mixture evenly over the dough strips.
  3. Carefully, starting from the short edge, roll each of the dough strips down to the opposite edges.
  4. Spray two 7 ounce oven safe ramekin dishes with non-stick cooking spray. Click for 7 ounce ramekins.
  5. Place the rolls into the ramekins and gently spray the tops with more non-stick cooking spray.
  6. Turn the oven OFF, place the ramekins inside and let them rise again for another 30 minutes until they double in size.
  7. Remove the ramekins from the oven and preheat it to 350 degrees F (180 C).
  8. Bake the cinnamon rolls for 20 minutes or until golden brown.

For the Icing:

  1. While the rolls are baking, melt the tablespoon of butter.
  2. In a bowl, mix the butter, powdered sugar, cream cheese, and vanilla. Beat with a mixer or stand mixer until well combined and fluffy.
  3. When the cinnamon rolls are done baking, spread each generously with icing.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 708 Saturated Fat: 21g Cholesterol: 174mg Sodium: 484mg Carbohydrates: 84g Fiber: 3g Sugar: 34g Protein: 11g

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