Cast iron skillet cinnamon rolls have been around for a very long time. They are a classic comfort food, a sweet treat that everyone loves.
There is something so gratifying about putting a batch of them together on a lazy weekend afternoon, and then digging into them that evening while you’re relaxing on the couch.
This recipe has a rich, flavorful dough that is packed full of a cinnamon brown sugar blend, and topped with a truly fantastic cream cheese icing.
It’s destined to be a favorite in your kitchen. Your friends and family are going to enjoy every bite.
INGREDIENTS NEEDED FOR THIS RECIPE
There are quite a few ingredients needed to make these cast iron skillet cinnamon rolls. But they are all common pantry items that you probably already have in your kitchen.
It’s likely that you can make a batch without a trip to the store. And you’ve got to love that.
Here are the ingredients you’ll need …
- HALF AND HALF – Half and half makes this recipe a little richer than using milk alone.
- YEAST – Rapid rise yeast is the rising agent in this recipe.
- BUTTER – Salted butter, preferably farm fresh, gives this dough that buttery flavor we all love so much.
- SUGAR – I use white sugar in my dough, but you can substitute other sugars if you like.
- EGG – The fat of the egg gives the dough a velvety texture.
- VANILLA EXTRACT – Vanilla extract enhances the other flavors in this recipe. It plays very nicely with brown sugar, cinnamon, and nutmeg.
- SALT – Salt enhances the other ingredients in any recipe.
- CINNAMON AND NUTMEG – These two spices are key components in this recipe. After all, what would cinnamon rolls be without cinnamon?!?! And nutmeg is always a great companion for cinnamon to have.
- BREAD FLOUR – Bread flour is what I use in this recipe. It gives the dough the texture that cinnamon rolls are known for.
- BROWN SUGAR – This ingredient is another key component in this recipe. It is definitely indicative of the traditional flavors associated with this sweet treat.
- CREAM CHEESE – Cream cheese just makes the frosting better. There are recipes out there that don’t use it. And many of them are great. But, in my humble opinion, this ingredient is necessary when making this dish.
- CONFECTIONER’S SUGAR – Confectioner’s sugar is used to sweeten the icing in this recipe.
HOW TO MAKE CAST IRON SKILLET CINNAMON ROLLS
Making cast iron skillet cinnamon rolls is so easy. It takes some time, because you have to wait for the rolls to rise before you can bake them. However, I find it difficult to really count this time, as it doesn’t tie you to the kitchen.
To start, you will need to blend together the half and half, yeast, butter, sugar, egg, and vanilla for the dough. And whisk the flour and salt for the dough together in a separate bowl.
Then combine the two of these mixes and stir it until it becomes a shaggy dough. Knead the shaggy dough for about 8 minutes until you have a smooth and lightly elastic ball of dough. Let this rest for 10 minutes.
Roll the dough out into a 12″x18″ rectangle and cover it with soft butter.
Next, blend the brown sugar, cinnamon, and nutmeg for the filling together and spread it evenly on top of the butter.
Roll the dough up, starting with the short end and slice it into individual rolls. Place them in a greased cast iron skillet.
Cover the skillet and set it in a warm place to allow the rolls to rise.
Bake for about 15 minutes. Remove from the oven and allow to semi-cool while you make the icing.
Place the ingredients for the icing in a bowl and beat until smooth and creamy. Ice the top of the rolls and enjoy!
TIPS AND TRICKS FOR THIS RECIPE
There are a few tips and tricks that you can use, while making cast iron skillet cinnamon rolls, that will really make a difference in the preparation and outcome of the recipe.
Here’s a list of them for you …
- Be sure that your half and half, butter, egg, and cream cheese are all at room temperature before you start putting the recipe together. It not only makes them easier to work with, but they play better with the other ingredients when they are warm.
- It is very important to spread your filling to the edges of the dough so that you don’t end up with ‘cinnamonless rolls’.
- Once the top of the rolls begin to turn a light golden brown, remove them from the oven. They will continue to cook for a bit in the hot cast iron pan. You don’t want them to overcook.
- Be sure to allow the rolls to cool off for about 20 minutes before spreading the icing on them. Otherwise, the icing will melt more than desired.
- Don’t allow the rolls to cool completely before spreading the icing on them, as you do want it to melt at least a bit.
HOW TO SERVE CAST IRON SKILLET CINNAMON ROLLS
My all time favorite way to serve cast iron skillet cinnamon rolls is nice and warm, straight from the skillet. It is aesthetically pleasing, and makes me feel like I’ve stepped back in time.
I’ve also made them in stoneware, another great choice. But you can definitely serve them up in any dish you have.
I do recommend that you enjoy, at least one of them, while they’re still warm though. It’s such a special treat.
Although, there is nothing at all unpleasant about biting into them at room temperature or chilled. These rolls are pure goodness, no matter how you eat them.
Personally, I feel that they are too sweet for breakfast. I know that there are plenty of people who will not agree with me on that. And that’s okay, everyone can choose for themselves.
It doesn’t matter if you eat them for a sweet treat or as a breakfast option, they are great with a hot cup of coffee or tea. And they are also great with a tall glass of milk.
VARIATIONS FOR THIS RECIPE
The ways to switch up this cast iron skillet cinnamon rolls recipe are endless. You can fill them any way you like. It’s impossible for me to share all of the variations for filling in this post, as that would require explaining many different recipes.
So, I’m going to make a few suggestions for very simple substitutions for this recipe.
You can replace the cinnamon with cocoa or peanut butter powder, both delicious options. Or you can add a bit of orange, lemon, or almond, extract to the icing.
You can also sprinkle the dough with nuts, raisins, or chopped dried apricots, after you spread the filling on it. Any variety of nuts or chopped dried fruit will work.
Or you can fry up about 6 slices of your favorite bacon and replace 2 tablespoons of the butter in the filling with the grease left in the pan from it. Then chop the bacon and spread it over the filling after you spread it on the dough.
HOW TO STORE CAST IRON SKILLET CINNAMON ROLLS
Cast iron skillet cinnamon rolls can be stored, in an airtight container, at room temperature for 2-3 days. They will start to firm up over time, but they will remain soft enough to enjoy for this amount of time without a problem.
They can be kept in the refrigerator as well. You can put them in there right off jump. Or you can put them in after they have been at room temperature for a few days to extend their life span.
They will firm up in the refrigerator, which changes them quite a bit. However, they’re still delicioius and you can certainly warm them a bit before eating them.
These rolls also freeze really well. Simply place them in an airtight container and keep them in the freezer for up to 3 months at a time.
If you choose to store your cinnamon rolls in the refrigerator or freezer, be sure to allow them to come to room temperature before doing so. This will keep them from getting soggy.
YOU MAY ALSO ENJOY THESE OTHER DESSERT RECIPES …
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CAST IRON SKILLET CINNAMON ROLLS
Sweet, fluffy rolls packed full of brown sugar, cinnamon, and nutmeg, then topped with a smooth cream cheese frosting, make the perfect comfort food dessert.
- FOR DOUGH:
- 1 c half and half, room temperature
- 1/3 c butter, room temperature
- 1/4 c sugar
- 1 packet rapid rise yeast
- 1 egg, room temperature
- 1 1/2 tsp vanilla extract
- 3 c bread flour
- 1/2 tsp salt
- FOR FILLING:
- 6 tbls butter, room temperature
- 3/4 c brown sugar
- 3 tbls cinnamon
- 3/4 tsp nutmeg
- FOR ICING:
- 4 oz cream cheese, room temperature
- 1/4 c butter, room temperature
- 2 tbls half and half
- 1 c confectioner's sugar
- Blend the half and half, butter, sugar, yeast, egg, and vanilla for the dough on medium speed for 2 minutes, or until creamed together.
- Whisk the flour and salt for the dough together.
- Pour the wet mixture into the dry mixture and stir it into a shaggy dough.
- Flour a working surface to knead the dough, turn it out onto the surface, and knead it for 6-8 minutes.
- Allow it to rest for 10 minutes.
- Roll the dough out to a 12"x18" rectangle.
- Spread the butter for the filling over the dough.
- Mix the cinnamon and nutmeg in a small bowl until well blended.
- Spread the cinnamon mixture over the butter.
- Roll the dough up, starting with the short end of the rectangle.
- Slice the very ends of the roll off and discard.
- Slice the remaining roll into 10 equal portions.
- Arrange the rolls, sliced side down, in a greased cast iron skillet.
- Cover the skillet and place in a warm place to rise.
- Allow to rise for 1 hour, or until the rolls fill the skillet.
- Bake for 15 minutes. Do not overbake. The rolls will continue to cook slightly after they are removed from the oven because they are sitting in a hot cast iron skillet.
- Allow them to sit for 15-20 minutes.
- In the meantime, make the icing by placing the ingredients for it in a medium mixing bowl and blending until creamy.
- Spread the icing over the rolls.
Amount Per Serving: Calories: 506Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 86mgSodium: 320mgCarbohydrates: 63gFiber: 2gSugar: 31gProtein: 8g
This data was provided and calculated by Nutritionix on 2/22/2023. Nutrition information isn’t always accurate.
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