Cast Iron Skillet Recipe: Cinnamon Rolls

Who doesn’t love a classic cinnamon roll? These cinnamon rolls are soft, fluffy, filled intensely with sweet cinnamon-y flavor and covered in a generous slathering of delicious cream cheese frosting. They’re the perfect homemade sweet treat worth waking up for. So, break out your cast iron skillet and make them today by following this easy recipe!

These cinnamon rolls are the perfect breakfast treat!
(Image: Thalia Ho)

Things You'll Need

  • 8.5 ounces (250 millilitres) whole milk

  • 1 tablespoon (.6 ounce) (15 grams) instant dried yeast

  • 1.1 pounds (515 grams) all-purpose flour

  • 2.1 ounces (60 grams) granulated sugar

  • 1 teaspoon salt

  • 3 medium eggs

  • 4.2 ounces (120 grams) unsalted butter, at room temperature

  • 7 ounces (200 grams) light brown sugar

  • 1 tablespoon ground cinnamon

  • ¼ teaspoon salt

  • 2 tablespoons unsalted butter, melted

  • 1 egg, lightly beaten for the egg wash

  • 4.4 ounces (125 grams) powdered sugar

  • 1.8 ounces (50 grams) cream cheese, at room temperature

  • 2-4 tablespoons whole milk

  • 1 teaspoon vanilla bean extract

Step 1: Make Dough

Place the whole milk into a medium sized saucepan. Heat on medium-low until the milk is lukewarm in temperature. Remove from the heat and stir in the yeast until combined. Set the mixture aside to prove for 5 minutes.

Stir in the yeast until well combined.
(Image: Thalia Ho)

Meanwhile, place the all-purpose flour, granulated sugar and salt into the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for 1 minute to combine.

Evenly combine the dry ingredients.
(Image: Thalia Ho)

Pour the milk and yeast mixture into the bowl with the dry ingredients. Mix until a shaggy dough forms, about 1 minute. Add in the eggs. Increase the speed to medium and knead until it forms a rough ball around the dough hook, 3 minutes.

Add in the butter, a generous tablespoon at a time, until it is all incorporated. Increase the mixer speed to medium-high and knead for a further 6 minutes, or until a very smooth, velvety, and soft dough has formed. Stop mixing. Cover the bowl with a layer of plastic wrap and set the dough aside to rise until it has doubled in size, 1 hour.

Leave the dough to rise until doubled in size.
(Image: Thalia Ho)

Step 2: Make Filling

In a medium sized bowl, combine the light brown sugar, ground cinnamon, and salt. Set aside until needed.

Combine the filling ingredients.
(Image: Thalia Ho)

Step 3: Form & Bake Rolls

Line an 8-inch (20 centimetres) cast-iron skillet with non-stick parchment paper. Set aside.

Transfer the risen dough to a floured work surface. Using a lightly floured rolling pin, roll the dough out and into a rough rectangle, about ½-inch (1.3 centimetres) in thickness. Brush the melted butter over the top of the dough, then evenly spread over the cinnamon sugar filling.

Cover the dough evenly with the cinnamon sugar.
(Image: Thalia Ho)

Starting with the longest edge, roll the dough into a tight log shape.

Tightly roll into a log shape.
(Image: Thalia Ho)

Use a large knife or a dough cutter to cut the log into 1-inch (2.5 centimetres) slices.

Cut the dough into even slices.
(Image: Thalia Ho)

Arrange the slices into the prepared cast-iron skillet. Cover with plastic wrap and let them rise again for a further 30 minutes.

Neatly arrange the cinnamon rolls in the cast iron skillet.
(Image: Thalia Ho)

Meanwhile, pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Brush the cinnamon rolls with a little of the egg wash. Bake for 25 minutes, or until golden brown and fragrant. Remove from the oven and let cool for 10 minutes.

Step 4: Make Frosting

Meanwhile, make the frosting. In a medium sized mixing bowl, combine the powdered sugar, cream cheese and vanilla bean extract. Add in the milk and whisk to form desired consistency for the glaze. 2 tablespoons of milk will yield a thicker glaze and 4 tablespoons of milk will make it slightly thinner. Generously spread the frosting over the cinnamon rolls.

Cover the top of the cinnamon rolls with the cream cheese frosting.
(Image: Thalia Ho)

Step 5: Serve & Enjoy

Serve and enjoy the cinnamon rolls! They are best eaten warm on the day of making but can be stored at room temperature in an airtight container for up to two days or kept in the refrigerator for up to three days. Re-heat before serving.

These cinnamon rolls are soft, fluffy, and delicious.
(Image: Thalia Ho)