Single Serve Giant Cinnamon Roll

Oct 9

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.

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Breakfast, Brunch, Baking, Dessert, Small Batch

American

Yield: 1

Author: Catherine Campbell

Single Serve Giant Cinnamon Roll

A warm, gooey cinnamon roll layered with butter, cinnamon, and sugar, finished with a vanilla glaze.

Prep time: 40 MinCook time: 20 MinInactive time: 60 MinTotal time: 2 Hour

Ingredients

Dough

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

Filling

1 Tbsp (14g) unsalted butter, softened
2 Tbsp (14g) brown sugar
1 tsp cinnamon

Heavy Cream Mixture

1 Tbsp (12g) granulated sugar
2 Tbsp (30mL) heavy cream
1⁄4 tsp vanilla extract

Vanilla Glaze

1⁄4 cup (30g) powdered sugar
1-2 Tbsp whole milk
1⁄8 tsp vanilla extract

Instructions

Directions

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

852

Fat

39 g

Sat. Fat

24 g

Carbs

132 g

Fiber

3 g

Sugar

68 g

Protein

9 g

Sodium

35 mg

Cholesterol

108 mg

Net carbs

128 g

Nutritional information is an estimate and may vary depending on the specific brands and ingredients used.

The Perfect Classic Cinnamon Rollhttps://www.youtube.com/shorts/KbCGTu1L_e8Watch this soft and fluffy single serve giant cinnamon roll come together from scratch. Made with a tender, buttery dough, a generous cinnamon sugar filling, and baked with a rich heavy cream topping for an irresistibly gooey center. Finish it with a simple vanilla glaze and enjoy this cozy treat warm from the oven.

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Catherine Campbell