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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.

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!

Scroll to bottom for full recipe card with ingredients.

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.

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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

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Yield: 2 servings

Jumbo Cinnamon Rolls

a close up of two cinnamon rolls in ramekins and a glass of milk

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: 708Saturated Fat: 21gCholesterol: 174mgSodium: 484mgCarbohydrates: 84gFiber: 3gSugar: 34gProtein: 11g
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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 :)

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