Cast Iron Skillet Cinnamon Rolls

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

These homemade cast iron skillet cinnamon rolls are soft and fluffy with a rich, gooey cinnamon sugar filling and beautifully golden edges. Finished with creamy cream cheese icing, they're perfect for weekend mornings and holiday breakfasts.

Course Desserts

Cuisine American

Prep Time 30

Cook Time 30

Additional Time 2

Total Time 3

Servings servings

Calories 466kcal

Author Diane Gail

Ingredients

For the Dough:

1 cup whole milk warmed, 105–110°F (41–43°C)
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour more as needed
1 teaspoon salt
2 large eggs room temperature
6 tablespoons butter cut in tablespoons, room temperature

For the Filling:

6 tablespoons butter room temperature
2/3 cup brown sugar
1 1/2 tablespoons ground cinnamon

For the Icing:

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

US Customary - Metric

Instructions

Make the dough:

Combine the warm milk, sugar, and yeast in the bowl of a stand mixer. Stir and let stand for 5–10 minutes, until the yeast blooms and becomes foamy.
Whisk the flour and salt together in a separate bowl.
Add the flour mixture, eggs, and butter to the yeast mixture. Using the dough hook, mix on low speed until a shaggy dough forms.
Knead with the dough hook on low speed for 6 minutes, until smooth and elastic. If the dough is too sticky to handle, add flour 1 tablespoon at a time, kneading briefly after each addition. Avoid adding more than necessary.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Turn the dough onto a lightly floured surface and gently shape it into a 12-by-18-inch rectangle.
Making the dough without a stand mixer: Follow Steps 1 and 2 using regular mixing bowls. In Step 3, combine the bloomed yeast mixture, eggs, and butter in a large bowl, then work in the flour mixture until a shaggy dough forms. Transfer to a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic. If the dough is too sticky to handle, add flour 1 tablespoon at a time, using only as much as needed. Continue with Steps 5 and 6 as written.

Fill and shape the rolls:

Spread the butter evenly over the dough, leaving a 1/2-inch border around the edges.
Mix the brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
Starting along an 18-inch edge, roll the dough tightly into a log. Cut into 12 equal rolls using unflavored dental floss, sturdy thread, or a sharp knife.

Bake the rolls:

Arrange the rolls in a greased 10-inch cast iron skillet, leaving a little space between them.
Cover and let rise until noticeably puffy, about 1 hour. Toward the end of the rising time, preheat the oven to 350°F (177°C).
Bake for 30–35 minutes, until golden brown. Avoid overbaking, as the retained heat of the cast iron skillet will continue cooking the rolls after they leave the oven.
Remove from the oven and allow the cinnamon rolls to cool in the skillet for 20 minutes.

Make the icing:

Blend all icing ingredients together until smooth and creamy.
Spread the icing evenly over the cinnamon rolls and serve.

Notes

To make the cinnamon rolls ahead of time, prepare them through shaping and arranging them in the skillet. Cover tightly and refrigerate overnight. The following morning, allow them to complete their final rise before baking.
Store leftover cinnamon rolls covered in the refrigerator for up to 4 days. Bring to room temperature before serving, or warm gently in the oven.
Freeze unfrosted cinnamon rolls in an airtight container for up to 3 months. Thaw before warming and add freshly prepared cream cheese icing before serving.
To reheat, cover the skillet loosely with foil and warm in a 300°F (150°C) oven until heated through. For individual rolls, use a small oven-safe baking dish.

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