Jumbo Cinnamon Rolls are giant, incredibly soft and fluffy with a delicious sugar cinnamon filling and sweet cream cheese frosting.
- How to make easy Jumbo Cinnamon Rolls
- For the Dough
- For the Filling
- For the Best Cinnamon Roll 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 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.
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. Click here for 7 ounce ramekins.
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 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.
After the rolls have cooled 5 – 10 minutes spread each generously with icing.
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Yield: Serves 2
Jumbo Cinnamon Rolls
Jumbo Cinnamon Rolls are incredibly soft and fluffy with a delicious sugar cinnamon filling and sweet cream cheese frosting.
Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 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:
- 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. Click for a stand mixer.
- 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. Click for 7 ounce ramekins.
- 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.
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Nutrition Information:
Yield:
2Serving 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.
