Desserts/ Fall Recipes

Iron-Skillet Cinnamon Rolls

These skillet cinnamon rolls are the BEST! They are fluffy, chubby and delicious! They are great for breakfast, brunch and the holidays. You’ll never go back to any recipe once you try this one.

“Good things happen when there are cinnamon rolls involved!” – Says ME!

Hello and welcome to the pretty wide world of cinnamon rolls love!

Say hello to fluffy skillet cinnamon rolls, packed with a buttery cinnamon brown sugar filling and smeared with cream cheese glaze that drips of your roll with every bite you take! They melt in your mouth while they’re still warm. Yumm!!

I was craving the other day, as the weather is getting chilly here, some hot cinnamon rolls drizzled with a creamy frosting, to indulge in with my morning coffee on a Saturday morning. I was wondering why people don’t make them that often. Then it hit me. It’s because they’re complicated, time consuming and done with difficult methods.

Well, not anymore my friends! This recipe is easy, foolproof, and takes no time to be prepared! The only bigger amount of time is consumed for waiting for the dough to rise. You can even prepare your dough and refrigerate it overnight to enjoy them warm on a Sunday morning (check tips & tricks below the photo)! DAA Bum! All problems are solved! When you see the results and these fluffy cinnamon rolls, you’ll thank me for introducing you to the recipe.

The trick to keeping the cinnamon rolls soft and fluffy is bread flour. Ya! The one and only. All purpose flour still works, but they just aren’t as amazing and tender.

skillet cinnamon rollsTo make it easier for you to bake these heavenly bites more often, check out my tips and tricks below:

  • Do your best to use bread flour instead of all-purpose flour to get them as fluffy as a cloud!
  • When spreading the “goods” on the dough, make sure to go crazy, with the butter, brown sugar, cinnamon and walnuts!
  • OVERNIGHT INSTRUCTIONS: You can refrigerate the rolls overnight and bake in the morning. Put the rolls in the pans and cover with plastic wrap. Refrigerate overnight. In the morning, pull the rolls out and let them come to room temperature and rise a little.
  • FREEZER INSTRUCTIONS: The cinnamon rolls also freeze well. Either freeze all of the rolls in the same pan or freeze each rolls separately then put them all in one plastic bag. When you’re ready to bake, place them in a lightly greased pan and allow them to come to room temperature before baking.

skillet cinnamon rolls

The result is A-M-A-Z-I-N-G! I was mesmerized when I got them out of the oven! The rolls are soft, fluffy, cinnamon-y and just satisfying!

Tried my Iron-Skillet Cinnamon Rolls recipe? Let me know in the comments below or take a picture and tag it #dateswithlara on instagram! I’d love to see how yours turned out. Cheers my food lovers!

 

 

 

 

Print Recipe
Iron-Skillet Cinnamon Rolls
Prep Time 30 minutes
Cook Time 13-15 minutes
Servings
rolls
Ingredients
Filling
Glaze
Prep Time 30 minutes
Cook Time 13-15 minutes
Servings
rolls
Ingredients
Filling
Glaze
Instructions
  1. In a stand mixer, using the whisk attachment, whisk the warm milk, yeast, sugar, salt, butter and eggs. Then change the mixer attachment to the dough hook, on low speed, start adding the flour. Keep mixing until the flour is incorporated then change the speed to medium.
  2. If you feel it's necessary add more flour until the dough pulls away from the sides of the bowl. The dough should be soft and not sticky to your hands.
  3. When the dough gets to the desired consistency, transfer it to a clean greased bowl. Cover it with a towel and let rise, for about an hour, until double in size.
  4. Lightly grease your skillet cast iron or baking dish. After it has doubled in size, punch down the dough and roll it into a 30cm x 46cm rectangle. In a bowl, mix the brown sugar & cinnamon together. Brush the dough with melted butter and sprinkle on top of the melted butter. Then sprinkle the walnuts on top. Add as much or as little as you like.
  5. Roll up the dough tightly lengthwise in-order to have one long roll. Cut the roll into 3cm slices with a floss or a knife. Place the slices into your cast-iron skillet or baking dish, cover and let rise for more 30-45 minutes.
  6. Preheat oven to 325 degrees and bake the rolls for about 13-15 minutes, just until they're kissed with a little brown top. Keep your eye on them while preparing the icing.
  7. In a stand mixer, using the whisk attachment, mix the cream cheese and butter together until they're fluffy then whip in powdered sugar and vanilla extract. After they're incorporated, Add the milk until you reach the desired consistency (less milk, more thick icing and more milk is drizzle-like icing).
  8. Spread the icing on the rolls while still warm and serve them immediately. Stays good for 4 to 5 days.
Recipe Notes
  • You can use regular yeast, but it will require more time to let them rise properly.
  • I have not tested this recipe with gluten free flour until this moment. Let me know in the comments if you have success.
  • I have not tested this recipe with other sweeteners, but it may work! Let me know in the comments if you have success.
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4 Comments

  • Reply
    Khalil
    November 19, 2017 at 11:43 pm

    Best cinnamon rolls ever!!!!

  • Reply
    Monika
    November 28, 2017 at 1:34 am

    They looks amazing! Perfect Sunday treat 🙂

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