From the golden crust to the sweet, spiced filling, these skillet cinnamon rolls are just what you need for your next breakfast or brunch gathering.
Each pillow-soft roll is filled with luscious cinnamon sugar and topped with a velvety cream cheese icing.
They’re perfect for lazy weekend mornings or any time you need a sweet pick-me-up.
Better yet, you can even make them ahead. That way, you can still sleep in!
Why You’ll Love These Skillet Cinnamon Rolls
Rustic Presentation: Cast iron skillet cinnamon rolls have such a charming, rustic appearance. Perfect for impressing guests or sharing on social media.
Gooey and Decadent: The edges get nice and golden, while the middle is perfectly soft and tender. Seriously, you can’t beat it!
Customizable: Feel free to add chopped nuts or dried fruit to the filling. Or try different glazes if you prefer.
Aromatic Baking: The enticing aroma of cinnamon and freshly baked dough fills the kitchen, creating a warm and inviting atmosphere.
Ingredients
- All-Purpose Flour: The base of the dough, creating structure and softness.
- Instant Yeast: Makes the dough rise quickly for light, fluffy rolls. Make sure it’s “instant” yeast!
- Salt: Enhances flavor and balances sweetness.
- Granulated & Brown Sugar: Add sweetness to the dough, feed the yeast, and make the sweet filling.
- Milk & Butter: Provide moisture and richness to the dough. You’ll also need butter in the filling and icing.
- Egg: Binds the dough and adds extra richness. You’ll also make egg wash with water so they turn golden in the oven.
- Ground Cinnamon: The star of the filling, bringing a warm, spicy flavor.
- Cream Cheese: The creamy, tangy base of the icing.
- Powdered Sugar: Sweetens the icing while keeping it smooth.
- Vanilla Extract: Adds warmth and enhances the overall flavor.
How to Make Skillet Cinnamon Rolls
Pillowy-soft cinnamon rolls are always a hit in my house!
And these, with the buttery-spiced filling and tangy, creamy cheese glaze that melts into every nook and cranny, are pretty darn irresistible.
Like any good yeast-based dough, they take a bit of time to make. But most of that is hands-off!
1. MIX*: Combine the flour, yeast, salt, and sugar in a large bowl. Add the milk, butter, and egg and mix until no dry flour remains.
2. KNEAD: Turn the dough onto a floured surface and knead for 5 minutes until smooth. You can also mix it in a stand mixer with a dough hook.
3. PROOF: Coat the bowl in oil, roll the dough to coat, cover, and let it rise until doubled, about 1 hour.
4. FILLING: Beat the butter, sugars, and cinnamon until smooth and paste-like.
5. ROLL: Punch the air out of the dough and roll it into an 18×12-inch rectangle. Spread the filling over the dough, leaving a 1-inch border.
6. SHAPE: Roll the dough tightly into a log and cut into 8-12 pieces.
7. PROOF: Arrange the rolls in the greased skillet and let them rise for 45 minutes.
8. BAKE: Brush the rolls with egg wash and bake at 350°F for 25-30 minutes until golden brown.
9. ICING: Beat the cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
10. SERVE: Spread the icing over warm rolls. Enjoy!
*For “active dry yeast” – Mix it in a bowl with the milk and 1 tablespoon of the sugar and leave it for 5-10 minutes. The milk must be warmed to about 110°F (you should be able to put your finger in it and feel it’s warm, not hot). Then add the rest of the ingredients and mix into a smooth dough.
Tips For the Best Skillet Cinnamon Rolls
There’s something so comforting and nostalgic about the aroma of freshly baked cinnamon rolls wafting through the house.
They’re a labor of love, but so worth the effort.
Never made cinnamon rolls before? Here are a few handy tips:
- Proof in a warm place. Not in the sun, but somewhere slightly warmer, if possible. It will help the yeast fermentation process.
- Room temperature ingredients. Use room-temperature eggs and butter to ensure the dough comes together smoothly and evenly.
- Test the dough. After kneading, gently poke the dough. It should be smooth, soft, and the indentation should bounce right back. If it doesn’t, keep kneading.
- Quick proofing. Turn the oven to 200°F for 5 minutes before you start mixing the dough, then turn it off. Place a water dish on the bottom rack and place the covered dough in the middle.
- Use the right pan. You’ll need a greased 10 or 12-inch cast iron skillet for this recipe to help the cinnamon rolls cook evenly and prevent them from sticking.
- Add sugar. Sprinkle brown sugar over the butter in the skillet, then place the rolls on top. It’ll melt and caramelize in the oven!
- Frost while warm. Spread the cream cheese icing generously over the warm cinnamon rolls to allow the icing to melt into the layers of the swirl.
- Variations. Try different variations, such as adding nuts, fruit, or chocolate chips to the dough. You can always try other types of sugar in the filling as well!
How to Store
Soft, sweet, and luxurious, cinnamon rolls are best enjoyed the day they’re made.
But if you have leftovers, you can store them for later. Plus, you can make them ahead if needed!
To Make Ahead: Prep the rolls up until the second proof (shape and place in the skillet). Cover them with plastic wrap* and refrigerate overnight. Let them warm to room temp for 30-60 minutes, then bake as instructed!
Alternatively, you can flash freeze shaped, unbaked rolls on a tray, then wrap them in plastic and foil. Thaw in the fridge overnight before proofing and baking.
To Store: Place the skillet cinnamon rolls in an airtight container or wrap them tightly with plastic wrap before refrigerating for up to a week.
To Freeze: Wrap each cinnamon roll tightly in plastic wrap and aluminum foil, then place in a freezer bag for up to 2 months. Thaw them in the fridge or at room temperature before reheating.
To Reheat: Warm at 350°Fahrenheit covered in foil for 10-15 minutes. Add a splash of water to the baking pan to soften them.
Note: Cinnamon rolls are best frozen without the glaze.
*spray the plastic wrap with cooking spray so it doesn’t stick.
More Cinnamon Roll Recipes to Try
Cinnamon Roll Peach Cobbler
Cinnamon Roll Casserole
Cinnamon Roll Cake
Strawberry Cinnamon Rolls
Skillet Cinnamon Rolls
8-12
servings20
minutes2
hours30
minutesFrom the golden crust to the sweet, spiced filling, these skillet cinnamon rolls are just what you need for your next breakfast or brunch gathering.
Ingredients
- Cinnamon Roll Dough
4 cups all-purpose flour
1 (1/4 ounce) packet instant yeast (see notes)
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup milk, room temp
1/4 cup butter, softened
1 lightly beaten egg
- Cinnamon Sugar Filling
1/3 cup unsalted butter, melted
1/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
- Egg Wash
1 large egg
1 tablespoon water
- Cream Cheese Icing
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/4-1/2 powdered sugar
1 teaspoon vanilla extract
pinch salt
Instructions
- Make the dough: In a large bowl, mix the flour, yeast, salt, and sugar until well combined.
- Make a well in the middle and add the milk, butter, and egg. Mix gently with a wooden spoon until no dry flour is visible. Then, turn the dough onto a lightly floured surface and knead for 5 minutes until smooth.
- Alternatively, combine the ingredients in a stand mixer and beat with a dough hook on medium speed for about 10 minutes.
- Lightly grease the bowl with oil, roll the smooth dough in the oil so its coated on all sides, then cover and leave to rise. After about an hour, it should double in size.
- Make the filling: In a medium bowl, beat the butter, sugars, and cinnamon until smooth and well combined.
- Shape the rolls: Turn the dough onto a lightly floured surface. Press out the air and roll into an 18×12-inch rectangle. Make sure one of the longer edges is in front of you.
- Spread the cinnamon sugar filling evenly over the dough, leaving about a 1-inch border on all sides.
- Starting with the bottom (long) edge, tightly roll the dough into a log. Use a sharp knife, bench scraper, or dental floss to cut the log into 8-12 pieces (depending on how big you want them).
- Second proof: Grease a large 10-12 inch skillet with butter and arrange the rolls inside. Cover the skillet and leave to rise for about 45-60 minutes. They should double in size.
- Bake: Preheat the oven to 350°F after the rolls have had about 30 minutes to proof. Lightly beat the egg and water in a small bowl.
- Gently brush the tops of the rolls with the egg wash and bake for 25-30 minutes or until golden brown. Leave to cool for about 10 minutes before serving.
- Make the icing: In a medium bowl, beat the cream cheese and butter until well blended. Slowly add 1/4 cup powdered sugar, followed by the vanilla and salt. Beat until smooth, and add more sugar, as needed.
- Spread the icing over the warm cinnamon rolls. Serve and enjoy!
Notes
- For “active dry yeast” – Mix it in a bowl with the milk and 1 tablespoon of the sugar and leave it for 5-10 minutes. The milk must be warmed to about 110°F (you should be able to put your finger in it and feel it’s warm, not hot). Then add the rest of the ingredients and mix into a smooth dough.
- The calories and servings listed are estimated and will vary by the brands used and the size of the rolls. The calories for 1 roll (when making 8) is approximately 528.
