Go Back
–+ servings
cinnamon skillet roll in cast iron pan
Print

Skillet Cinnamon Roll

Bake a stunning skillet cinnamon roll with layers of cinnamon-swirled dough shaped like a flower. Soft, gooey, and perfect for sharing!
Course Bread, Bread/Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Let Rise 1 hour
Total Time 40 minutes
Servings 12 servings
Calories 158kcal
Author Leigh Anne Wilkes

Equipment

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!

Notes

  1. 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.
  2. Yeast Help -If you are new to working with yeast, check out my post on how to proof yeast for some great tips.
  3. Don’t Overproof – Let the dough rise just until puffy; over-proofing can cause the design to lose its shape.
  4. Add Icing After Cooled – Wait until the roll has cooled slightly before drizzling glaze, so it melts beautifully into the swirls without running off.

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 359mg | Potassium: 35mg | Sugar: 22g | Vitamin A: 230IU | Calcium: 31mg | Iron: 0.1mg