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Hi Bold Bakers!
Did anyone think that this is what 2020 had in store?! As we enter week 7 of quarantine, you’ve probably had your fill of cereal, oatmeals, and healthful yogurts for breakfast. Here is official permission from me to indulge while you deal with working from home, homeschooling, and, in general, just self-isolating!
What better way to treat yourself than with a warm, sticky cinnamon roll? Well — how about a GIANT one?
Of course, since we are in quarantine, you may not have enough people to bake for, or even yeast to bake with. That doesn’t have to stop you! Here is a super easy recipe to make a giant, no yeast cinnamon roll — perfect for two.
What Is A Giant Cinnamon Roll?
My Giant Cinnamon Roll recipe is perfect for one or two people, as opposed to my full-batch 1-Hour No-Yeast Cinnamon Rolls Recipe! Instead of making an entire batch of cinnamon rolls, you only make one BIG one — but it still doesn’t use any yeast.
Why You Don’t Need Yeast
A lot of bakers right now are finding that yeast is not always the secret ingredient to a delicious dish! While I absolutely love a yeasted dough, not using yeast in this recipe is actually faster than a traditional yeasted cinnamon bun dough.
If you ask me, that’s a huge bonus while trying to make breakfast. Yeast might be tough to find, anyway.
This recipe calls for plain yogurt (or sour cream, which you can always make at home with my sour cream recipe!) and baking powder instead of yeast. Baking powder will be your raising agent in this recipe, and the yogurt or sour cream will help hold the dough together.
What You Need To Make a Giant Cinnamon Roll
Here is all you need to make your sticky, cinnamon dreams come true:
How To Make A Giant Cinnamon Roll
There are three key components to a great cinnamon roll: the filling, the dough, and the icing. Here are the steps (and don’t forget to get the full recipe with measurements, on the page down below):
For the Cinamon Roll Filling:
- Combine melted butter, brown sugar, and cinnamon. Place this in the fridge while making your dough.
For the No-Yeast Cinnamon Dough:
- Combine flour, sugar, baking powder, and salt in a mixing bowl. Add cold cubed butter and rub in using pastry blender or fingers.
- In a separate jug, combine yogurt (or sour cream), egg, and vanilla. Add a majority of this to your first bowl and gently stir until combined. Add any remaining liquid if necessary.
- The dough should come together into a smooth ball. Turn this out onto a floured work surface and, using a lightly floured rolling pin, roll it into, roughly, a 20 x 4 inch rectangle.
- Bring back the filling! Spread the cinnamon filling evenly over the dough.
- Roll the dough, from the long side, into a log and place in your baking pan.
- Bake at 400°F (200°C) for 30-35 minutes.
For the Cream Cheese Glaze:
- Whisk cream cheese, butter, sugar, and vanilla until smooth and set aside as the cinnamon roll is baking.
- Allow the cinnamon roll to cool for 15 minutes and then spoon over the cream cheese glaze. Eat pronto!
Gemma’s Pro Tips To Making A Single Serving Giant Cinnamon Roll
- If you are using Greek yogurt, use a little extra. Since it is thick, you will need more for the dough to come together.
- If you don’t have, or don’t eat, eggs, check out my 7 Best Egg Substitutes in Baking Chart.
- Make sure your cream cheese is softened before attempting to make the cream cheese glaze.
- When making the dough, your butter should be cold. The cold butter will cut into the flour, like when you make a rough puff pastry, giving you flaky layers and incredible richness.
How To Store Cinnamon Rolls
This giant cinnamon roll can be stored at room temperature for 2 days in an airtight container but can keep in a refrigerator for up to 3 days .
Hopefully, this recipe will help you stay sane while you stay safe! And, well, maybe a little sticky from the incredible cream cheese glaze.
Make More Breakfast
Don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!