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cast iron skillet cinnamon roll on wooden board red striped napkin and plates in corner

Cast Iron Skillet Cinnamon Roll

Katie Penland
A giant Cast Iron Skillet Cinnamon Roll with buttery, pillowy dough, a gooey cinnamon-sugar swirl, and a sweet caramel base. Finished with vanilla icing for a show-stopping breakfast treat.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 35 minutes
Proofing Time 2 hours 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12

Equipment

  • Stand mixer with dough hook
  • Mixing bowls
  • 10-inch cast-iron skillet
  • Whisk
  • Rubber spatula or wooden spoon
  • Rolling Pin
  • Measuring cups and spoons
  • Kitchen scale (optional but recommended)
  • Instant-read thermometer (optional but recommended)
  • Pizza cutter or sharp knife
  • Plastic wrap
  • Baking sheet and parchment paper

Ingredients
  

Dough:

  • ¾ cup milk (194g)
  • 2 ¼ teaspoons active dry yeast 1 packet
  • ¼ cup + 1 tablespoon granulated sugar (50g)
  • 3 ¼ cups all-purpose flour divided (400g)
  • 2 teaspoons salt
  • 1 egg
  • 6 tablespoons unsalted butter room temperature (90g)

Filling:

  • 4 tablespoons unsalted butter room temperature (56g)
  • ½ cup brown sugar, packed (110g)
  • 1 tablespoon cinnamon
  • 1 tablespoon honey
  • ¼ teaspoon salt

Skillet Caramel:

  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons brown sugar (30g)
  • 2 tablespoons heavy cream (30g)

Vanilla Icing:

  • 4 tablespoons unsalted butter room temperature (56g)
  • 4 tablespoons heavy cream (60g)
  • 2 cups powdered sugar (210g)
  • Pinch salt
  • 1 tablespoon vanilla extract

Instructions

  • Activate the yeast. Warm the milk to about 110°F. Add the 1 tablespoon of sugar and the active dry yeast, then stir. Let sit for 5–10 minutes, until foamy.
  • Mix the dough. In the bowl of a stand mixer, combine the activated yeast mixture, egg, ¼ cup sugar, 3 cups of flour, and salt. Using the dough hook, mix on medium-low speed for 8–10 minutes.
  • Add the butter. With the mixer running on low, add the softened butter 1 tablespoon at a time until fully incorporated. Add the remaining ¼ cup of flour and continue kneading for another 8–10 minutes. The dough should be smooth, slightly tacky. Transfer to a lightly greased bowl and cover.
  • Proof. Let the dough rise in a warm spot until almost doubled in size, about 1–1 ½ hours.
  • Make the skillet caramel. As soon as the dough begins proofing, prepare the caramel base. In a 10-inch cast-iron skillet, combine the butter, brown sugar, and heavy cream. Cook over medium heat, stirring occasionally until melted and beginning to simmer. Let it simmer undisturbed for 1 minute, then remove from heat. Allow the caramel to cool completely in the skillet. (It must be fully cooled before assembling the cinnamon roll—warm caramel will cause the dough to overproof during the final rise.)
  • Make the filling. In a small bowl, mix together the softened butter, brown sugar, cinnamon, honey, and salt.
  • Roll out the dough. Once the dough has nearly doubled, punch it down and turn it out onto a lightly floured surface. Roll into a 12 × 15-inch rectangle.
  • Add the filling. Spread the filling evenly over the entire surface of the dough.
  • Cut and assemble. Using a pizza cutter, cut the dough horizontally into 6 long strips (about 2 inches wide).
    Starting with one strip, roll it up. Place that roll at the end of the next strip and continue rolling. Repeat one more time, then transfer the partially formed roll into the skillet. Wrap the remaining strips around it, slightly overlapping the end of each strip with the beginning of the next.
  • Final proof. Cover the skillet with plastic wrap or a tea towel and let the cinnamon roll proof in a warm spot until puffy and slow to spring back when gently pressed, about 1 hour.
    Overnight option: Cover and refrigerate overnight. In the morning, let it sit at room temperature until the dough springs back slowly, about 1 ½–2 hours (depending on kitchen temperature).
  • Preheat and bake. When the roll has been proofing for about 30 minutes, preheat the oven to 350°F.
    When the dough is ready and fully proofed, place the skillet on a baking sheet (to catch any caramel drips) and bake for 30–35 minutes, until the center registers about 190°F on a thermometer. Check around the 20-minute mark; if it’s browning too quickly, loosely tent with foil.
  • Make the icing. In a small bowl, whisk together the softened butter, heavy cream, powdered sugar, salt, and vanilla until smooth.
  • Ice and enjoy! Let the cinnamon roll cool for about 5 minutes, then spread the icing over the top. Slice and serve—or pull apart straight from the skillet!

Notes

  • Instant yeast can be used in place of active dry yeast.
  • Check dough readiness with the windowpane test: gently stretch a small piece of dough. If it tears easily, keep mixing. If it stretches thin enough for light to shine through, it’s ready to proof.
  • If you don’t have a cast iron skillet, a 9–10 inch cake pan works. Cook the caramel separately and pour it into the lightly greased pan to cool completely before assembling the cinnamon roll.
  • Storage: Keep leftover cinnamon roll tightly covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Rewarm slices in the microwave for 10–15 seconds, or in a 350°F oven until heated through.
Keyword cast iron skillet, cinnamon roll, holiday breakfast