Skip to Content

Jumbo Cinnamon Rolls

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.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

a graphic of Best Ever Jumbo Cinnamon Rolls up close front view.
Jumbo Cinnamon Rolls Recipe

Have you seen my Cookbook?

Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price

How to make easy Jumbo 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. Click here for a stand mixer.

dough in a bowl.

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.

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 lengthwise.

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 them with more non-stick cooking spray.

dough in two ramkeins.

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.

two ramekins filled with baked giant cinnamon rolls on a stove top.
Extra Large Cinnamon Rolls

For the Best 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.

top down view of giant glazed cinnamon roll.
Jumbo Cinnamon Roll

After the rolls have cooled 5 – 10 minutes spread each generously with icing.

two jumbo cinnamon rolls on a platter with one giant roll spit open.
Huge Cinnamon Rolls
front close up view of jumbo cinnamon roll in a ramekin.
Small Batch Cinnamon Rolls

You may also enjoy

These great recipes:

Yield: Serves 2

Jumbo Cinnamon Rolls

front close up view of jumbo cinnamon roll in a ramekin

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

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes

Ingredients

For the Dough:

  • 3/4 teaspoon fast rising yeast (room temperature)
  • 1/4 cup warm milk (not hot)
  • 1/8 cup granulated sugar
  • 2 Tablespoons butter (melted)
  • 1/4 teaspoon salt
  • 1 egg (room temperature)
  • 1 cup bread flour

For the Filling:

  • 1/4 cup packed brown sugar
  • 1/2 Tablespoon cinnamon
  • 2 Tablespoons butter

For the Cream Cheese Frosting:

  • 1 Tablespoon butter
  • 1/4 cup powdered sugar
  • 1 ounce cream cheese
  • 1/4 teaspoon vanilla extract

Instructions

For the Dough:

  1. Preheat the oven to 170 degrees F. 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 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.
  3. In a separate bowl, add sugar, melted butter, salt, egg, and flour. Mix well.
  4. Pour the yeast milk mixture into the flour mixture. Mix until well combined. If using a stand mixer use the dough hook. Click for a stand mixer.
  5. 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.
  6. Cover the bowl with a warm damp towel tea towel.
  7. 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.
  8. Take the dough out of the oven and re-heat the oven to 170 degrees F. This is for the second rise cycle.
  9. 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.
  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 2 tablespoons of 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 them with more non-stick cooking spray.
  6. 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.
  7. Remove the ramekins from the oven and preheat it to 350 degrees F.
  8. Bake the cinnamon rolls for 15 - 20 minutes or until golden brown.

For the Icing:

  1. While the rolls are baking, melt the 1 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. After the cinnamon rolls have cooled about 5 - 10 minutes, spread each generously with icing.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 800Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 186mgSodium: 596mgCarbohydrates: 102gFiber: 3gSugar: 50gProtein: 14g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you like this recipe?

Please leave a comment on this post and pin this recipe on Pinterest.

a graphic of Best Ever Jumbo Cinnamon Rolls Breakfast For Two on a platter with one roll split open.
Jumbo Cinnamon Rolls Recipe For Two
Jumbo Cinnamon Rolls Recipe For Two.
Big Cinnamon Rolls
a graphic, top has two cinnamon rolls and glass of milk, middle is text saying jumbo cinnamon rolls for two, bottom is a cinnamon roll in a ramekin.
Big Cinnamon Roll

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 :)

Skip to Recipe