Cast Iron Skillet Cinnamon Rolls

Recipe ingredients

• All-purpose flour: All-purpose flour provides the structure needed to create soft, fluffy cinnamon rolls with a tender crumb. It has enough protein to develop the gluten necessary for a good rise while keeping the finished rolls light rather than overly chewy.
• Milk: Whole milk is the best choice for a rich, tender dough. Its fat contributes to the soft texture of the rolls, while its natural sugars encourage browning as they bake. It also thins the cream cheese icing, giving it a smooth, spreadable consistency.
• Butter: Butter enriches the dough, adds richness to the cinnamon sugar filling, and gives the cream cheese icing its smooth, buttery finish. Old-fashioned homemade butter is a great choice for this recipe.
• Brown sugar: Brown sugar gives the cinnamon filling its rich, caramel-like flavor. Its molasses content adds moisture and helps create the gooey cinnamon swirls that make homemade cinnamon rolls so irresistible. Light brown sugar is ideal for a classic filling, while dark brown sugar delivers a more pronounced molasses flavor. Fresh homemade brown sugar is ideal for this recipe.
• Cream cheese: Full-fat, block-style cream cheese creates a thick, creamy icing with a subtle tang that balances the sweetness of the cinnamon rolls. Avoid whipped or spreadable cream cheese, as these can produce a thinner consistency.
• Confectioners sugar: Also known as powdered sugar, this finely ground sugar sweetens and thickens the cream cheese icing without leaving a grainy texture. Its fine consistency creates a beautifully smooth icing that spreads easily over warm cinnamon rolls.

See the recipe card for full information on ingredients and quantities.

How to make cast iron skillet cinnamon rolls

Make the dough:

Step 1: Pour the warm milk into the bowl of a stand mixer. Add the sugar and yeast, stir gently, and allow the mixture to stand for 5–10 minutes, until the yeast blooms and develops a foamy surface.

Step 2: While the yeast is blooming, combine the all-purpose flour and salt in a separate bowl. Whisk until the salt is evenly incorporated.

Step 3: Add the flour mixture, eggs, and butter to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.

Step 4: Continue kneading with the dough hook on low speed for 6 minutes. The finished dough should be smooth and elastic. If it remains too sticky to handle, incorporate additional flour, 1 tablespoon at a time, kneading briefly between additions. Use only the amount needed to achieve the proper consistency, as excess flour can make the cinnamon rolls heavy.

Step 5: Transfer the dough to a lightly greased bowl and cover. Allow it to rise in a warm, draft-free location until doubled in size, approximately 1 hour.

Step 6: Place the risen dough on a lightly floured work surface. Gently stretch and shape it with your hands into a uniform 12-by-18-inch rectangle.

Making the dough without a stand mixer: Complete Steps 1 and 2 using regular mixing bowls. For Step 3, combine the bloomed yeast mixture with the eggs and butter in a large bowl. Gradually incorporate the flour mixture until a shaggy dough develops. Transfer it to a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic. If the dough is difficult to handle because of stickiness, work in additional flour, 1 tablespoon at a time, using as little as possible. Proceed with Steps 5 and 6.

Fill and shape the rolls:

Step 1: Coat the surface of the prepared dough evenly with butter, keeping a 1/2-inch border around the edges.

Step 2: Combine the brown sugar and cinnamon in a small bowl, mixing until evenly blended. Distribute the cinnamon sugar mixture over the buttered dough.

Step 3: Beginning with an 18-inch edge, roll the dough tightly into a log. Divide it into 12 equal portions. Unflavored dental floss or a sturdy piece of thread is particularly useful for cutting cleanly through the dough without flattening the rolls.

Arrange the rolls and bake:

Step 1: Grease a 10-inch cast iron skillet. Arrange the 12 cinnamon rolls inside, allowing a little space between them to accommodate the final rise.

Step 2: Cover the skillet and leave the rolls to rise until noticeably puffy, approximately 1 hour. Near the end of the rising period, preheat the oven to 350°F (177°C).

Step 3: Bake the cinnamon rolls for 30–35 minutes, until their tops are golden brown. Avoid overbaking, as the cast iron skillet retains heat and continues cooking the rolls after they are removed from the oven.

Step 4: Remove the skillet from the oven and allow the cinnamon rolls to cool in it for 20 minutes before icing.

Make the icing:

Step 1: Blend all of the icing ingredients together until smooth and creamy.

Step 2: Spread the icing evenly over the cinnamon rolls and serve.

Serve

These homemade cinnamon rolls are a delicious addition to a leisurely weekend breakfast or holiday brunch. Their sweet cinnamon filling and creamy icing pair beautifully with savory breakfast dishes, fresh fruit, and a good cup of coffee.

For a satisfying breakfast spread, serve them alongside my homemade Western egg casserole, home fries and eggs skillet, or Denver omelet breakfast mess. They’re also a great companion to a homemade bacon egg breakfast sandwich or easy sausage egg grilled cheese. Add some crispy bacon, breakfast sausage patties from scratch, Irish style breakfast sausage, or a bowl of fresh seasonal berries to round out the table.

And don’t forget the coffee! Try pairing these rolls with a cup made with my homemade brown sugar creamer, natural honey vanilla coffee creamer, simple mocha coffee creamer, or chocolate peanut butter cup coffee creamer. A warm mug of homemade chai spiced cacao is another delicious choice, particularly on chilly mornings.

Other recipes you’ll love

If you loved this from scratch cinnamon rolls recipe, give these other great breakfast recipes a try too!

Easy Carrot Muffin Recipe
Maple Walnut Scones
Cinnamon Roll Scones
Pumpkin Cranberry Scones
Apple Cheddar Scones 
Peanut Butter Scones Recipe