Skillet Cinnamon Rolls

Jump to Recipe

Warm, gooey, and incredibly aromatic—skillet cinnamon rolls are a treat that invite you to slow down and savor breakfast or brunch. They offer a golden crust, a tender swirl of cinnamon sugar, and a creamy glaze that seeps into every fold. Baking them in a cast-iron skillet gives a rustic presentation, keeps the rolls soft, and delivers crisp, caramelized edges. Whether you’re hosting a gathering or treating yourself to a quiet morning, this recipe covers every step, from mixing the dough to storing leftovers.

Why Bake Cinnamon Rolls in a Skillet?

A skillet is more than just a baking dish—it’s a tool that helps create the perfect cinnamon roll. Here’s why:

• Even Baking: Cast iron retains heat, baking the rolls evenly from edge to center.
• Moist Texture: The enclosed shape helps the rolls steam as they bake, preventing them from drying out.
• Caramelized Bottom: Butter and sugar melt into a caramel-like base, giving every roll extra flavor.
• Table-Ready: The skillet moves from oven to table for a rustic, shareable centerpiece.

If you have a 10-inch or 12-inch cast iron skillet, you’re all set. With just a few simple ingredients, you’ll have cinnamon rolls that rival any bakery.

Ingredients for Skillet Cinnamon Rolls

Careful selection of ingredients ensures the right balance between softness and structure, sweet filling, and creamy glaze.

For the Dough

• 3 cups (375g) all-purpose flour
• 1 packet (2 ¼ tsp) instant yeast
• ¼ cup (50g) granulated sugar
• ¾ tsp salt
• ¾ cup (180ml) whole milk, lukewarm
• ¼ cup (55g) unsalted butter, melted
• 1 large egg, room temperature

For the Filling

• ½ cup (110g) unsalted butter, softened
• ¾ cup (150g) brown sugar, packed
• 2 tbsp ground cinnamon

For the Cream Cheese Icing

• 4 oz (115g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp pure vanilla extract
• Pinch of salt

Optional Add-ins

• Chopped pecans or walnuts
• Raisins or dried cranberries
• Mini chocolate chips

Step-By-Step Instructions

Making cinnamon rolls from scratch takes time, but each stage builds flavor and texture. Most of the work is hands-off, so you can enjoy the anticipation.

1. Mix the Dough

In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm milk, melted butter, and egg. Mix until a shaggy dough forms. If you’re using a stand mixer, use the dough hook. Otherwise, start mixing with a wooden spoon, then transition to clean hands once the dough begins to come together.

2. Knead

Knead the dough on a floured surface for about 5 to 7 minutes. The dough should feel soft, elastic, and slightly tacky, but not sticky. If it sticks too much, scatter on a tablespoon or two of flour. If using a mixer, knead for 4 to 5 minutes on medium speed.

3. First Rise

Oil a large bowl and place the dough inside. Turn it so it’s lightly coated. Cover with a clean kitchen towel or plastic wrap, and let rise in a warm area until doubled in size—about 1 to 1½ hours. For the warmest spot, place the bowl in a turned-off oven with the light on.

4. Prepare the Filling

While the dough rises, make the filling. Blend the softened butter, brown sugar, and cinnamon in a small bowl until smooth. If you’re adding nuts, raisins, or chocolate chips, have those ready to sprinkle later.

5. Roll Out the Dough

After the dough has risen, punch it down gently to release air. Transfer it to a lightly floured surface. Roll into a rectangle about 18 by 12 inches. Spread the cinnamon filling evenly, leaving a ½-inch border along the edges.

For a swirl with more layers, roll the rectangle thinner; for chunkier spirals, keep it a bit thicker.

6. Shape and Slice

Starting from the long side, roll the dough into a tight log. Pinch the seam to seal. Cut into 10 to 12 equal pieces using a sharp knife or unflavored dental floss for neater slices.

7. Arrange in the Skillet

Grease your cast iron skillet well with butter. If desired, sprinkle an extra tablespoon of brown sugar on the base. Place the rolls cut-side up, evenly spaced but just touching. Cover with plastic wrap or a towel.

8. Second Rise

Let the rolls rise in the skillet until puffy—about 35 to 45 minutes. In a cooler kitchen, allow more time. The rolls should expand to fill the pan, with only small gaps between them.

9. Bake

Preheat your oven to 350°F (175°C). Brush the tops with a little melted butter or a light egg wash (one egg beaten with a splash of water) for a glossy finish.

Place the skillet on the middle rack. Bake for 25 to 30 minutes, until the rolls are golden brown and the filling bubbles around the edges. Check after 20 minutes, tenting loosely with foil if browning too quickly.

10. Make the Icing

While the rolls bake, beat the cream cheese and butter until fluffy. Add powdered sugar, vanilla, and a pinch of salt. Blend until creamy and smooth. For a thinner glaze, add a splash of milk.

11. Ice and Serve

Spread the cream cheese icing over the warm cinnamon rolls straight from the oven. The icing will melt into the spirals, adding extra moisture and flavor.

Bring the skillet to the table and let everyone serve themselves a swirl.

Tips for Success

• Check Dough Texture: The dough should be slightly sticky but manageable. Too much flour leads to dry rolls.
• Proof in a Warm Spot: If your kitchen is cool, use a slightly warmed oven (preheated to 175°F for a minute, then turned off) as a proofing box.
• Sharp Slicing: Floss or a serrated knife prevents rolls from squashing.
• Even Spacing: If you want softer edges, let rolls touch during the second rise. For crispier sides, give them space.
• Ice While Warm: Always frost while hot for that classic melt-in gooey top.
• Try Variations: Add a sprinkle of orange zest to the filling or swap half the cinnamon with cardamom for a twist.

Storage and Make-Ahead Tips

Skillet cinnamon rolls taste best the day they’re made, especially warm. However, you can plan ahead and savor leftovers for days.

Make Ahead

• Refrigerate Overnight: Prepare and arrange sliced rolls in the skillet. Cover tightly and chill overnight. In the morning, let the rolls come to room temperature for 45 minutes before baking.
• Freeze Unbaked: Freeze shaped, unbaked rolls on a tray. Once frozen, transfer to a bag. Thaw overnight in the fridge, then proof and bake as normal.

Storing Leftovers

• Room Temperature: Keep covered for up to 2 days, though freshness fades quickly.
• Refrigerator: Store in an airtight container for up to a week.
• Freezer: Wrap individual rolls in foil and a plastic bag. Freeze up to 2 months. Thaw overnight before reheating.

Reheating

• Oven: Warm rolls, covered with foil, at 325°F for 8-12 minutes.
• Microwave: Heat individual rolls for about 20 seconds.
• Add a splash of water to the pan before reheating for extra softness.

Substitutions and Variations

Cinnamon rolls adapt well to different flavors and dietary needs.

Add-ins:
– Chopped roasted nuts for crunch
– Diced apples or pears for fruitiness
– Swirls of Nutella or tahini for extra richness

Common Questions

Can I use active dry yeast?
Yes. Dissolve the yeast in warm milk with a pinch of sugar and wait until it foams (5-10 minutes), then proceed as described.

Why are my rolls dry?
This usually means too much flour, over-baking, or not enough rising. Stick to the suggested times and check dough consistency as you go.

Why aren’t my rolls fluffy?
Cool environments or under-kneading can slow or limit the rise. Make sure your yeast is fresh and knead until elastic.

The scent of cinnamon, sugar, and fresh bread fills the kitchen, drawing everyone toward the table. Skillet cinnamon rolls don’t just taste wonderful—they transform a simple morning into a celebration. With this guide, you can create pillowy rolls, rich with warm spice and sweet glaze, and enjoy the satisfaction of home baking.

So, gather your ingredients, heat up the skillet, and let the comfort of cinnamon rolls make your day a little sweeter.