How To Make Cast Iron Skillet Cinnamon Rolls
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!
Would you like to save this post for later?
We'll email it to you, so you can come back to it whenever you like!
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.
Recommended For You
If you try this recipe and love it, please give it 5 stars! It supports my work more than you may realize, and I appreciate that a great deal!
You can also show your support by tagging me on Facebook @sustainableslowliving and/or Instagram @slowlivingbydianegail when you post a pic of your finished dish.
Cast Iron Skillet Cinnamon Rolls
Equipment
- Cast iron skillet
- 2 Medium mixing bowls
- Small bowl
- Measuring cups and spoons
- Hand mixer
- Rolling pin
- Sharp knife or bench scraper
- Spatula
Ingredients
For the Dough:
- 1 cup half and half room temperature
- 1/3 cup butter room temperature
- 1/4 cup granulated sugar
- 2 1/4 tsp rapid rise yeast
- 1 egg room temperature
- 1 1/2 tsp vanilla extract
- 3 cups bread flour
- 1/2 tsp salt
For the Filling:
- 6 tbls butter room temperature
- 3/4 cup brown sugar
- 3 tbls cinnamon
- 3/4 tsp nutmeg
For the Icing:
- 4 oz cream cheese room temperature
- 1/4 cup butter room temperature
- 2 tbls half and half
- 1 cup confectioner’s sugar
Instructions
- Blend wet ingredients: Combine the half and half, butter, sugar, yeast, egg, and vanilla in a mixing bowl. Blend on medium speed for 2 minutes, or until smooth and creamy.
- Whisk dry ingredients: In a separate bowl, whisk together the bread flour and salt until fully combined.
- Combine wet and dry: Pour the wet mixture into the dry and stir until a shaggy dough forms.
- Knead the dough: Lightly flour your surface and knead the dough for 6–8 minutes until smooth and elastic.
- Let the dough rest: Cover and let the dough rest for 10 minutes to relax the gluten before rolling.
- Roll out the dough: Roll the dough into a 12"x18" rectangle using a floured rolling pin.
- Add filling: Spread softened butter evenly over the dough. Mix brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle it across the buttered surface.
- Shape and slice: Roll the dough up tightly from the short end. Slice off and discard the ends, then cut into 10 even rolls.
- Proof the rolls: Arrange rolls in a greased cast iron skillet, sliced side down. Cover and let rise in a warm place for about 1 hour, or until the skillet is filled.
- Bake the rolls: Bake at 350°F (175°C) for 15 minutes. Avoid overbaking—residual heat from the skillet will continue cooking them.
- Cool and frost: Let the rolls sit for 15–20 minutes. Meanwhile, blend all icing ingredients until smooth, then spread over warm rolls.
Video
Notes
- Rolling from the short end gives thicker swirls: This creates the classic, fluffy cinnamon roll look and texture.
- Letting the dough rest before rolling helps elasticity: A short rest makes the dough easier to handle and less likely to shrink.
- Cast iron retains heat after baking: Be careful not to overbake—pull them when just set in the center to avoid dry rolls.
These Cast Iron Skillet Cinnamon Rolls are soft, gooey, and baked to perfection, with that irresistible cinnamon-sugar swirl and a decadent glaze on top! Whether it’s for a special occasion or just a cozy treat, these cinnamon rolls are sure to impress. If you give them a try, I’d love to hear how they turn out — please leave a review and share your thoughts! And if you have any questions or need help with the recipe, don’t hesitate to ask in the comments. I’m always happy to assist. Enjoy every bite!