Cast Iron Skillet Cinnamon Rolls

Cinnamon roll topped with white icing sitting on a small brown and white dish.

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. Baked in a cast iron skillet for extra softness and golden edges, these cinnamon rolls rise beautifully and deliver that cozy, from-scratch flavor you just can’t get anywhere else. Serve them warm for breakfast, dessert, or a midweek treat that feels like a weekend indulgence.

Course Desserts

Cuisine American

Prep Time 15

Cook Time 15

Additional Time 1 20

Total Time 1 50

Servings servings

Calories 518kcal

Author Diane Gail

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 teaspoon rapid rise yeast
1 egg room temperature
1 1/2 teaspoon vanilla extract
3 cups bread flour
1/2 teaspoon salt

For the Filling:

6 tablespoons butter room temperature
3/4 cup brown sugar
3 tablespoons cinnamon
3/4 teaspoon nutmeg

For the Icing:

4 oz cream cheese room temperature
1/4 cup butter room temperature
2 tablespoons half and half
1 cup confectioner's sugar

US Customary - Metric

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.

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.

Nutrition