A Farmgirl's Kitchen®

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
  • About
  • Recipes
  • Farm Fresh
  • Contact
  • Shop
menu icon
go to homepage
  • About
  • Recipes
  • Farm Fresh
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Farm Fresh
    • Contact
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast & Brunch » Cast Iron Cinnamon Rolls

    Cast Iron Cinnamon Rolls

    Published: Feb 28, 2020 · Modified: Dec 6, 2020 by Jessica Robinson · This post may contain affiliate links

    14.7K shares
    • Facebook
    • Email
    Jump to Recipe Jump to Video
    Cinnnamon rolls in cast iron skillet with icing
    homemade cinnamon rolls in a 17-inch cast iron pan
    cinnamon rolls in a cast iron skillet

    Cast Iron Cinnamon rolls are baked in a whatever size cast iron skillet you prefer. These classic, home-style cinnamon rolls are fluffy and soft and drizzled with simple glaze.

    Skillet Cinnamon Rolls are the perfect homemade cinnamon roll recipe for the holidays or any occasion.

    homemade cinnamon rolls in cast iron skillet

    This is the BEST cinnamon roll recipe! Gooey cinnamon rolls topped with a simple icing. They are easy to make and can be made ahead of the day before and the dough left to rise overnight in the refrigerator.

    Be sure and also try my Cast Iron Pizza, Glazed Donuts Recipe and homemade Apple Fritters Recipe.

    This is one of my most popular and most requested recipes! I mean, who doesn’t love homemade cinnamon rolls?! They do take some time, as the dough needs to properly rise. But, oh how they are SO worth the effort! And you can make the dough ahead of time, then simply bake the cinnamon rolls in the morning.

    How to make Homemade Cinnamon Rolls:

    Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

    cinnamon roll dough rising

    Step 2: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel.

    Step 3: Place in a warm area and let rise until doubled in size, about 1 hour. Turn the dough out onto a floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise again until doubled, about 1 hour.

    cinnamon rolls rising in a mixing bowl

    Step 4: Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about ½-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.

    homemade cinnamon rolls being rolled out on a butcher block

    How to Make Cinnamon Rolls Icing:

    Combine powdered sugar, vanilla, and milk with a whisk. Adjust as you desire. I tend to like a thicker icing so it spreads and doesn’t melt too quickly down the cinnamon rolls.

    cinnamon roll dough rolled out and melted butter brushed on with a pastry brush

    Looking for one of the best wooden rolling pins made in the USA? Order this one, handmade in Maine by Fletchers’ Mill. Love red handles!

    brown sugar, sugar, and cinnamon sprinkled on top before being rolled up. Wooden rolling pin to the right

    Step 5: Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 ½ hours.

    Step 6: Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

    cinnamon rolls rising in a 17-inch cast iron two-handle pan

    If you love these cinnamon rolls, use the same dough to create Easy Apple Fritters. Those are always a huge hit in our household!

    cinnamon rolls in a cast iron pan drizzled with icing

    This 17-inch two-handle cast iron pan is perfect for making homemade cinnamon rolls or even pizza. We absolutely love it for Cast Iron Pizza! The 10-inch and 12-inch ones work so well for all of my pie recipes! Easy Blackberry Pie, Homemade Apple Pie, Easy Blueberry Pie.

    For more Cast Iron Recipes be sure and try Cast Iron Chicken, Easy Chicken Fajitas, Cast Iron Pork Chops, and Cast Iron Pork Tenderloin.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    4.87 from 30 votes
    cinnamon rolls in a cast iron pan drizzled with icing
    Print Rate this Recipe

    Cast Iron Cinnamon Rolls

    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!
    Course: Breakfast or Brunch, Desserts
    Cuisine: American, Southern
    Servings: 10 people
    Calories: 799kcal
    Author: Jessica Robinson

    Ingredients

    Cinnamon Roll Dough:

    • 2 ¼ teaspoons (1 packet) active dry yeast
    • ¼ cup lukewarm water
    • 1 ½ cups milk warm (scalded and cooled to warm)
    • ½ cup granulated sugar
    • 3 large eggs, room temperature
    • 5 ½ cups all-purpose flour
    • 1 teaspoon kosher salt
    • ½ cup (1 stick) unsalted butter softened

    Cinnamon Roll Filling

    • ½ cup (1 stick) butter melted
    • 1 cup brown sugar
    • 1 cup granulated sugar
    • ground cinnamon

    Cinnamon Roll Icing:

    • 3 cups powdered sugar
    • 1 teaspoon pure vanilla extract
    • 2-4 tablespoons whole milk

    Instructions

    Cinnamon Roll Dough

    • In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
    • Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 hour.
    • Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise again until doubled, about 1 hour.
    • Turn the dough out onto a floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about ¼ to ½-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.
    • Roll up, starting at the long end fairly tight. Brush the edge of the dough with melted butter and press to seal. Cut the dough into 2 inch rolls.
    • Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 30 minutes to 1 hour.
    • While they are rising, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thick.
    • Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

    Cinnamon Roll Icing

    • Mix the powdered sugar, vanilla extract, and milk in a bowl with a whisk. Adjust the milk amount as needed based on how thick or thin you prefer your icing.

    Video

    Recipe Notes

    Cast Iron Cinnamon Rolls:

    To make the dough easier to work with. Often times, I will use a sharp serrated knife to cut the dough into half and work with half the dough at a time.
    This is a sticky dough. Use plenty of flour on your work surface as needed so the dough doesn’t stick to your work area.
    Make the rolls as big or as small as you prefer.

    Make ahead Cinnamon Rolls:

    Make the dough the day before. After the second rise, place the entire bowl in the fridge. Cover the top of the bowl loosely with plastic wrap. Spray the plastic wrap with cooking spray so the dough doesn’t stick to it! In the morning, simply roll out the dough and shape into cinnamon rolls. Let rise or warm up for about 30 minutes to 1 hour.
    Bake as directed

    Nutrition

    Calories: 799kcal | Carbohydrates: 142g | Protein: 11g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 441mg | Potassium: 199mg | Fiber: 3g | Sugar: 87g | Vitamin A: 700IU | Calcium: 86mg | Iron: 3.7mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Spinach Stuffed Chicken Recipe
    Grilled Pork Chops »

    Comments

    1. Sarah says

      December 24, 2024 at 11:22 pm

      5 stars
      This is my 3rd Christmas making this recipe. My family loves it!

      Reply
      • Jessica Robinson says

        January 13, 2025 at 12:42 pm

        Sarah,
        So happy that you have continued to enjoy it year after year!

        Reply
    2. Danielle says

      December 20, 2022 at 1:00 pm

      can you do this without a stand mixer? if so, how? thanks

      Reply
      • Jessica Robinson says

        December 23, 2022 at 12:52 pm

        You certainly can mix the dough by hand. It just takes a little longer to get a smooth dough.

        Reply
    3. Lisa Haines says

      February 17, 2021 at 2:07 pm

      5 stars
      Absolutely delicious!
      I’ve made cinnamon buns before from other recipes but tried yours as I love cast iron cooking. My husband said better than his fathers and that’s high praise.
      I wish I could eat them but being diabetic I steer clear. Wonderful job and thanks again!

      Reply
      • Jessica Robinson says

        February 17, 2021 at 2:09 pm

        Thank you so much Lisa!!! So glad to hear you enjoyed them!

        Reply
    4. teresa helbren says

      January 17, 2021 at 5:06 pm

      I see I a new place for cooking…thanks
      teresa in canada

      Reply
      • Jessica Robinson says

        January 18, 2021 at 5:23 pm

        Thanks so much for stopping by Teresa!

        Reply
    5. Liz says

      January 08, 2021 at 6:22 am

      5 stars
      Even though the dough did not rise, I need to find out why (room temperature, high altitude, old yeast) it’s a lovely recipe. It has given me usage ideas for my cast iron pots. Thank you so much for sharing it. I will try to make it again hopefully with better results.

      Reply
      • Jessica Robinson says

        January 09, 2021 at 3:32 pm

        Hi Liz,
        Sorry to hear your dough did not rise. I’m not sure about high altitude, but just be sure to check that your yeast is fresh, etc. Sometimes you can kill yeast if you use water that is too hot. Double check that too. And if you are somewhere that it is cold weather, you can warm up the kitchen with the kitchen stove preheating and place your pan of cinnamon buns to rise near the stove. Cover the cinnamon buns with a clean kitchen cloth to give them even more insultation and warmth to rise properly. Let me know if I can help you further with some more tips! Glad to hear you loved them though.

        Reply
        • [email protected] says

          January 11, 2021 at 11:46 am

          2hat would the difference be in baking in a Dutch oven pan? I’m currently 15 min away from the pan is to come out of the oven. I am looking forward to these cinnamon rolls. Picture will follow

          Reply
          • Jessica Robinson says

            January 11, 2021 at 1:52 pm

            You can definitely make these in a Dutch oven. Or even a regular baking pan. Hope you enjoy them!

            Reply
            • Lisa says

              January 25, 2021 at 11:55 pm

              5 stars
              This turned out awesome. I am sure you can imagine what they looked like. . I would not change a thing. Thank you

            • Jessica Robinson says

              January 26, 2021 at 11:47 am

              Lisa,
              Thanks so much!! Thrilled to hear you loved them!

    6. Alex says

      May 20, 2020 at 2:58 am

      5 stars
      First time doing cinnamon rolls and these came out amazing. Only difference I had to change was we only had instant dry yeast. Our dough got super puffy. I don’t know what the standard yield is but I got about a 20×24″ rectangle at 1/4″ thick. And I did skinnier cuts after I rolled, about 1.25″ each and only fit 6 rolls (5 large and one smaller end piece) in a 12″ cast iron. I had enough dough for 10 rolls, relatively even in diameter. This recipe is a keeper for sure, definitely a worthwhile quarantine dessert. Thank you and God bless!

      Reply
      • Jessica Robinson says

        May 20, 2020 at 8:25 am

        Hi Alex!
        Thanks for letting me know you loved these. With instant dry yeast, you typically need one less rise. Because the yeast is meant for fast acting….
        Glad you enjoyed them!

        Reply
    7. Logan Alexander says

      May 17, 2020 at 9:45 am

      5 stars
      I LOVE this recipe. I have been looking for a long time of things to cook in my 17 inch cast iron Lodge pan, and this recipe is going in the recipe book. Just cooked these this morning at our hunting cabin and it was a real hit!! 10/10 would recommend. Tasted almost store bought!! But wayyyy better. Thank you!

      Reply
      • Logan Alexander says

        May 17, 2020 at 10:08 am

        Oh by the way I did it all by hand and turned out FANTASTIC!! Don’t need a heavy mixer

        Reply
        • Jessica Robinson says

          May 17, 2020 at 10:35 am

          Also good to know that you don’t need fancy equipment to make this recipe!

          Reply
      • Jessica Robinson says

        May 17, 2020 at 10:35 am

        Thank you SO much Logan!!! So thrilled to hear that you loved this cinnamon roll recipe! You can use your 17-inch cast iron skillet for homemade pizza too! (see my website for the recipe!)

        Reply
    8. Kelly says

      May 06, 2020 at 4:41 pm

      5 stars
      This recipe was amazing!!! My entire family loved it. We ended up doing a cream cheese icing instead but the cinnamon rolls were delicious!

      Reply
      • Jessica Robinson says

        May 06, 2020 at 4:47 pm

        Hi Kelly,
        Thanks so much for letting me know you loved these! I love doing a cream cheese frosting on these too!

        Reply
    9. Chelsie Straus says

      April 29, 2020 at 8:51 pm

      5 stars
      We love this recipe! I cheat a little and use a bread machine but follow everything after! How do you recommend storing this so they don’t get hard? We save the extra icing for your pumpkins waffles the next day!

      Reply
      • Jessica Robinson says

        April 29, 2020 at 9:05 pm

        Hi Chelsie!
        So glad to hear you love the cinnamon rolls! I’m happy to hear they work in a bread machine. I usually put parchment paper over the cinnamon rolls (so the icing doesn’t stick to the plastic wrap) and than a good layer of plastic wrap to stay fresh. Warm up in them individually on a plate in the microwave the next day for about 30 seconds.

        Reply
    10. Kyle says

      April 26, 2020 at 2:00 pm

      Tried the recipe and it was spot on worked great thanks for the great recipe

      Reply
      • Jessica Robinson says

        April 26, 2020 at 3:13 pm

        Hi Kyle,
        Thanks so much!! Glad you enjoyed them!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Jessica Robinson from A Farmgirl's Kitchen

    Welcome!

    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients.

    More about me
    • Facebook
    • Instagram
    • Pinterest

    Cast Iron Cooking and Baking

    • Open crumb picture of cinnamon raisin sourdough loaf.
      Cinnamon Raisin Sourdough Bread
    • Small sourdough loaf held by hand.
      Beginners Sourdough Bread Recipe
    • Slices of pound cake with chocolate swirls.
      Marble Loaf Cake
    • Two slices of lemon loaf cake on small white plate.
      Lemon Loaf Cake

    Home Canning

    • Dill pickle spears in clear glass jar with clasp lid and rubber orange seal on small wooden cutting board.
      Refrigerator Dill Pickles
    • Raspberry Peach Jam
    • Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.
      Homemade Canned Spaghetti Sauce
    • Close up of pickled peppers in vintage Mason jar.
      Pickled Sweet Peppers

    Homemade Pie Recipes

    • Small white bowl with cherry crisp and vanilla ice cream.
      Cherry Crisp Recipe
    • Peach Crisp Recipe
    • Cobbler with lattice pie crust in white baking dish, apples around.
      Apple Cobbler
    • Cherry cobbler with lattice crust, fresh cherries around, wooden spoon.
      Cherry Cobbler Recipe

    Chili & Soups

    • Close up of Beef Bourguignon in red Dutch oven.
      Classic Boeuf Bourguignon
    • bowl of Italian sausage soup, topped with shredded yellow cheddar cheese and slices of French baguette to side of bowl
      Sausage and Vegetable Soup
    • pulled pork on a soft roll topped with coleslaw
      Slow Cooker Pulled Pork
    • The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food! #bestmacandcheese #recipes #recipe #kidfriendly #macandcheese #macaroni
      Homemade Mac and Cheese

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Follow Us On

    • Facebook
    • Twitter
    • Instagram
    • Pinterest

    Policies

    • Privacy Policy
    • Accessibility Statement

    Copyright 2024 - A Farmgirl's Kitchen ®