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If you’ve ever wished you could enjoy a giant, gooey cinnamon roll fresh from the oven without the fuss of making a whole batch, this skillet cinnamon roll recipe is for you. Made in one pan, this oversized cinnamon roll bakes up soft, buttery, and swirled with plenty of cinnamon sugar. It’s the perfect shareable treat for breakfast, brunch, or dessert—and so much easier than traditional cinnamon rolls.
Why You’ll Love This Recipe!
Show-Stopping Presentation – The layered ropes of dough create a stunning flower-petal design that looks as good as it tastes.
Easy but Impressive – No need to fuss with multiple pans or a dozen rolls—everything bakes in one skillet for a bakery-worthy treat with minimal effort.
Soft, Gooey Perfection – Every bite is tender, buttery, and swirled with plenty of cinnamon sugar goodness.
Perfect for Sharing – These oversized cast iron cinnamon rolls are ideal for pulling apart with family or friends at brunch, holidays, or any special morning.
Ingredients Needed
- Flour
- Sugar, granulated sugar, brown sugar, and powdered sugar
- Butter, salted. If using unsalted butter add in a pinch moresalt.
- Milk
- Active Dry Yeast
- Cinnamon
- Vanilla Extract
- Salt
How to Make A Skillet Cinnamon Roll
- Warm milk and add butter, salt, and sugar. Stir until butter melts.
- Add yeast to warm water and let proof for about 5 -10 minutes
- Add dry ingredients, flour, milk and yeast mixture together.
- Knead until smooth in stand mixer with dough hook attachment, about 5 minutes
- Place dough in a warm place and allow it to rise for 1 hour.
- Mix together melted butter, brown sugar, sugar, and cinnamon in a bowl..
- Tear off a ball of risen dough and roll into a rope about 6-8 inches long. Lay on a lightly floured surface.
- Dip dough rope into the butter mixture to coat and then place into a 10″ cast iron skillet starting in the middle and spiraling dough around.
- Repeat with remaining dough until the spiral fills the cast iron skillet.
- Cover with plastic wrap and let skillet cinnamon roll rise for about 45 minutes.
- Bake at 350 degrees F until golden brown, about 20 minutes.
- Mix together powdered sugar, vanilla and milk until it is a nice drizzling consistency.
- Frost or Drizzle glaze over top of baked skillet cinnamon roll while warm. If you prefer, you can frost them with a cream cheese frosting.
Tips from leigh Anne
- Alternate pan –If you don’t have a 10 in cast iron skillet, you can also bake this in a medium pizza pan or round cake pan.
- Yeast Help –If you are new to working with yeast, check out my post on how to proof yeast for some great tips.
- Don’t Overproof – Let the dough rise just until puffy; over-proofing can cause the design to lose its shape.
- Add Icing After Cooled – Wait until the roll has cooled slightly before drizzling glaze, so it melts beautifully into the swirls without running off.
Frequently Asked Questions
Can I make skillet cinnamon rolls ahead of time?
Yes! You can assemble the dough in the skillet, cover it tightly, place in fridge overnight. Let it come to room temperature and rise slightly before baking in the morning.
Can I freeze the skillet cinnamon roll?
Yes! You can freeze it baked or unbaked. To freeze after baking, cool completely, wrap tightly, and rewarm in the oven before serving. To freeze unbaked, assemble the roll, wrap well, and freeze; thaw overnight in the refrigerator before baking.
How do I know when the cinnamon roll is done baking?
The roll should be golden brown on top and baked through in the center. If you’re unsure, insert a toothpick into the middle—if it comes out clean (or with just a few crumbs), it’s ready.
Check out more easy roll recipes:
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Skillet Cinnamon Roll
Ingredients
- 3/4 cup milk
- 3 Tbsp butter
- 1/2 Tbsp salt
- 2 Tbsp sugar
- 2 1/2 – 3 cups all purpose flour
- 1 Tbsp yeast
- 1/4 cup warm water
- 1/4 cup butter
- 1/2 cup sugar
- 1 Tbsp cinnamon
- 1/4 cup brown sugar
Glaze
- 2/3 cup powdered sugar
- 1/2 tsp vanilla
- 1 Tbsp milk or enough to make a good drizzling consistency
Instructions
- Warm milk and add 3 Tbsp butter, 1/2 Tbsp salt, 2 Tbsp sugar. Stir so butter melts.
- Add yeast to 1/4 C warm water and let proof for about 5 -10 minutes
- Add flour, millk and yeast mixture together
- Knead until smooth in mixer with dough hook – about 5 minutes
- Let dough rise in a warm place for 1 hour.
- While the dough is rising mix together the 1/4 C melted butter, 1/2 C sugar, cinnamon and brown sugar
- After dough has risen break off balls of dough and roll into dough worms – about 6-8 inches long
- Dip dough worm into sugar mixture to coat and then place into a 10″ cast iron skillet starting in the middle. Roll dough into a spiral and place in center.
- Continue making dough worms and add them onto the spiral until the pan is full.
- Bake at 350 degree F for about 20 minutes.
- While baking mix together glaze.
- Mix together powdered sugar, vanilla and milk until it is a nice drizzling consistency.
- Drizzle over top of cinnamon roll.
- Serve warm!
Tips & Notes:
- Alternate pan –If you don’t have a 10 in cast iron skillet, you can also bake this in a medium pizza pan or round cake pan.
- Yeast Help –If you are new to working with yeast, check out my post on how to proof yeast for some great tips.
- Don’t Overproof – Let the dough rise just until puffy; over-proofing can cause the design to lose its shape.
- Add Icing After Cooled – Wait until the roll has cooled slightly before drizzling glaze, so it melts beautifully into the swirls without running off.
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Nutrition Facts:
DebbieJean says
Several years ago you posted this as Sweet Orange Petal skillet roll and I made it and it was AMAZING!!! I know it had orange zest and orange juice in it. Could you post that again or email it to me? I’m craving it!! KSbeliever2004@yahoo.com. Thank you!! Debbie
Leigh Anne Wilkes says
https://leighannewilkes.wordpress.com/2015/04/02/sweet-orange-petal-roll/
Niko says
Not a novice baker. Followed recipe to the letter. Didn’t rise. Ended up with a flour brick after an hour. : (
Leigh Anne says
If it didn’t rise, it is an issue with your yeast.
Gina says
Question about recipe for Sweet Cinnamon Petal Roll: in the article it says “Once your pan is full of dough worms let it rise for about 45 minutes and it will look like this.”
But in the actual instructions it doesn’t mention this?
I understand the dough has to rise for an hour initially, but does it need to rise again in the skillet for another 45 min?
Thanks
Leigh Anne says
Gina, Yes, it should rise again after the dough is in the pan. I corrected the recipe.