Warm and gooey cinnamon rolls baked perfectly in your cast iron skillet – make a batch of my Easy Cast Iron Cinnamon Rolls for breakfast tomorrow! No more pop top tubes in your fridge, print this bad boy out and keep it on hand for when you need a cinnamon sugar fix!
Recently there was an online article circulating about the benefits of baking, how it can be a therapeutic tool – this is something I have been saying for years, so I found myself nodding throughout the post. When I am stressed, sad, angry or feeling out of sorts I turn to baking. It can be a new recipe, or an old favorite, just having my hands in the flour, sugar and butter makes everything a little bit better. I love to bake for others, to give the joy of homemade treats, conjuring up food memories to a time in their life that was filled with deliciousness. That is my therapy, my mental health prescription, the thing that keeps me sane when life seems unbearable. And cinnamon rolls just make things better – soft and golden brown with a layer of icing that is drizzled on while still warm. The great thing about my Easy Cast Iron Cinnamon Rolls recipe is that it comes together in less time than it takes to watch a movie. I am a huge fan of cast iron, it heats up so evenly that you get a perfect bottom to your rolls each time. Add nuts, some crumbled cooked bacon or a cream cheese frosting, and you have a breakfast/brunch/snack that will make your day – or mine if I get the honor of making you some.
- 4 T unsalted butter
- 1 cup whole milk
- 1 package yeast (2 1/4 tsp)
- 3 cups flour
- 1/4 cup sugar
- 1/2 tsp kosher salt
- 1 large egg
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 T cinnamon
- 4 T softened unsalted butter
- 1 1/2 cup powdered sugar
- 1-2 T whole milk
- 4 T melted unsalted butter
- 1/2 tsp vanilla
- Make the dough: In a microwave safe bowl heat together butter and milk on high heat one minute. Stir and heat for 10-15 seconds more or until butter is melted.
- Milk/butter mixture should be around 115 degrees (let stand and cool if too hot).
- Once cooled add milk/butter mixture and yeast to a stand mixer (attach dough hook) and let proof for one minute, stirring to combine.
- In a medium bowl whisk together flour, sugar and salt.
- On medium low speed add flour mixture to yeast and milk.
- Add egg and let beat until combined, about one min.
- Continue beating and let dough come together to form a ball, for about 5-6 minutes. If you find mixture is too sticky, you can add 1/4 more flour.
- Remove dough from mixer and place inside a greased medium sized bowl and let proof for 8-10 minutes.
- While dough is proofing make your filling by combining sugars and cinnamon together in a small bowl. Set aside.
- Once dough is proofed, place on a flour work surface.
- Roll dough out into a rectangle, 14 x 9.
- Spread softened butter from filling ingredients across entire dough.
- Top evenly with cinnamon sugar.
- At 14 inch edge start rolling dough tightly upwards and pinch the final seam to dough to keep together when cutting.
- Cut ends off and set aside.
- Cut dough into 12 equal rolls.
- Place rolls into a 9 or 10 inch cast iron skillet and cover with a damp cloth for 25-30 minutes. If all rolls will not fit close together, use two smaller skillets.
- Make icing - Whisk all ingredients (start with 1 T milk) together until combined. If too thick add additional milk, if too runny add additional powered sugar. Cover and set aside.
- Preheat oven to 350.
- Bake rolls for 20-25 minutes or until brown and filling is bubbling.
- Remove from oven and let sit for 3 minutes.
- Add icing and serve warm after 10-15 minutes or let cool completely and wrap tightly at room temp for up to three days (won't last that long)
If adding bacon, cook while dough is proofing, drain grease and add with cinnamon sugar filling or top right before baking. If adding nuts, add with cinnamon sugar filling.