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Skillet Cinnamon Rolls
A yeasted dough of warm milk, instant yeast, and 4¼-plus cups of flour rises before being rolled around a filling of packed brown sugar and 2 tablespoons of ground cinnamon. The spirals bake together in a cast-iron skillet so they stay pull-apart soft rather than drying out individually. While still warm, a glaze made from 3 ounces of softened cream cheese, butter, confectioners' sugar, and a splash of milk goes on top and melts into the crevices. Plan for 4 hours start to finish; yields 12 rolls.
Equipment
- Oven
- Skillet
Ingredients
- 2 tablespoons vegetable oil
- 1 cup whole milk, warmed
- ½ cup granulated sugar
- 2 large eggs
- 2 packets instant yeast (about 1 tablespoon total)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ¼ cup plus 2 tablespoons butter
- 4¼ cups plus 2 cup all-purpose flour
- ½ cup firmly packed brown sugar
- 2 tablespoons ground cinnamon
- ⅓ cup confectioners’ sugar
- 3 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1 tablespoon milk
- Pinch salt
Instructions
- 1Combine the warmed milk, granulated sugar, eggs, yeast, vanilla extract, salt, and one quarter cup of butter in a stand mixer fitted with a paddle attachment. Beat on medium speed until mixed.
- 2Mix in four and a half cups of the all-purpose flour and beat until a very sticky dough forms.
- 3Turn the dough out onto a floured surface. Knead for about six minutes, adding just enough of the remaining flour to keep the dough from sticking to your hands. Proper kneading builds the gluten structure so the rolls stay soft and fluffy.
- 4Pour the vegetable oil into a large bowl. Form the dough into a ball and place it in the oiled bowl, turning once to coat the top. Cover the bowl with a damp kitchen towel and plastic wrap, then let it rise in a warm spot at 80 to 85 degrees Fahrenheit for two hours.
- 5Melt the remaining two tablespoons of butter and lightly grease a 12-inch oven-safe skillet. Punch down the risen dough and transfer it to a lightly floured surface.
- 6Roll the dough into a 20 by 12-inch rectangle using a floured rolling pin. Brush the surface with the melted butter and sprinkle evenly with the brown sugar and ground cinnamon.
- 7Roll the dough tightly from one long side to create a log. Cut the log crosswise into 12 equal slices and arrange them cut-side down in the prepared skillet.
- 8Cover the skillet and let the rolls rise in a warm place for one hour.
- 9Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 30 minutes or until the tops turn golden brown.
- 10While the rolls bake, make the glaze by stirring the confectioners sugar, softened cream cheese, softened butter, milk, and a pinch of salt in a medium bowl until completely smooth.
- 11Let the baked rolls cool in the skillet on a wire rack for five minutes before frosting. If you glaze them while piping hot, the icing will melt completely and run to the bottom of the pan. Spread the cream cheese glaze over the warm rolls so it melts slightly into the spirals.
Notes
- Make ahead: You can assemble the rolls in the skillet, cover tightly, and refrigerate overnight. Let them sit at room temperature for 1 to 2 hours to complete their second rise before baking.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Reheat: Warm individual rolls in the microwave for 15 to 20 seconds to restore their soft, gooey texture.
Recipe Details
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