Single Serve Giant Cinnamon Roll
Sometimes you just want a warm, gooey, buttery cinnamon roll. This single serve giant cinnamon roll is made for those moments when you want a sweet treat without 12 leftover rolls haunting you all week. Grab a cup of coffee, settle in, and enjoy the kind of little indulgence that makes an ordinary morning feel a whole lot more special.
Single Serve Giant Cinnamon Roll
A warm, gooey cinnamon roll layered with butter, cinnamon, and sugar, finished with a vanilla glaze.
Ingredients
- 2 Tbsp (30mL) warm whole milk heated to approximately 110 °F (no hotter than 120 °F)
- 3 tsp (12g) sugar, divided
- 1 Tbsp (14g) unsalted butter, melted
- 1⁄2 tsp active dry yeast
- 1 1/2 Tbsp (21g) sour cream
- 1⁄2 cup flour (80g)
- 1⁄8 tsp salt
- 1 Tbsp (14g) unsalted butter, softened
- 2 Tbsp (14g) brown sugar
- 1 tsp cinnamon
- 1 Tbsp (12g) granulated sugar
- 2 Tbsp (30mL) heavy cream
- 1⁄4 tsp vanilla extract
- 1⁄4 cup (30g) powdered sugar
- 1-2 Tbsp whole milk
- 1⁄8 tsp vanilla extract
Instructions
- Bloom the yeast. Heat milk to approximately 110 °F. Stir in yeast and 1 tsp sugar. Let yeast activate for 5 minutes (if using instant yeast, combine directly into dough)
- In a medium bowl, combine flour, remaining sugar (2 tsp), and salt.
- Stir in sour cream, melted butter, and yeast mixture.
- Knead dough into a ball, cover, and let rise 60 minutes.
- Mix butter, brown sugar, and cinnamon until it forms a paste. Set aside.
- Heavy Cream Mixture: In a bowl, combine sugar, heavy cream, and vanilla. Refrigerate until rolls are ready to bake.
- Vanilla Glaze: Whisk together powdered sugar, milk and vanilla. Mix until smooth.
- Remove dough from bowl and place onto a floured surface.
- Roll out dough into a small rectangle and spread the cinnamon filling all the way to the edges.
- Cut the dough into 4 strips, each about 1 inch wide.
- Starting with the first strip, roll it up tightly to form the center of the cinnamon roll.
- Wrap the second strip around the outside of the first roll. Continue with the remaining strips, wrapping each one around the previous roll to create one large cinnamon roll.
- Place into a greased, 10 oz ramekin or cast iron skillet.
- Preheat the oven to 350°F (175°C). Allow the rolls to rise in a warm area while the oven preheats. Pour heavy cream mixture over the roll.
- Bake for 20-22 minutes, until golden brown.
- Drizzle with vanilla glaze. Enjoy warm!
Notes
- Make sure the milk is warm, not hot, when activating the yeast, about 110°F (48°C). Milk that is too hot can prevent the yeast from working properly!
- If using instant yeast, skip the blooming step and add the yeast directly to the dough.
- Give the dough enough time to rise until it looks noticeably puffy. Rising time may vary slightly depending on the temperature of your kitchen.
- Don't be afraid to spread the cinnamon filling all the way to the edges. It helps create those delicious cinnamon sugar layers throughout the roll!
- For an extra soft and gooey cinnamon roll, use the heavy cream topping. Add the cream mixture just before baking.
- Let the cinnamon roll cool for a few minutes before adding the vanilla glaze so it doesn't melt completely into the roll.
- This cinnamon roll is best enjoyed warm and fresh from the oven.
Nutrition Facts
Calories
852Fat
39 gSat. Fat
24 gCarbs
132 gFiber
3 gNet carbs
128 gSugar
68 gProtein
9 gSodium
35 mgCholesterol
108 mgNutritional information is an estimate and may vary depending on the specific brands and ingredients used.
Made it? Tell me what you think!
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