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.
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.
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.
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.
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.
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!
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.
If you love these cinnamon rolls, use the same dough to create Easy Apple Fritters. Those are always a huge hit in our household!
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.
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Cast Iron Cinnamon Rolls
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 directedNutrition
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Rosey says
I love to make cinnamon rolls for the family. We have a wonderful time together and waking up to the smell of those rolls baking makes our get-togethers even better (most of my kids are grown but when they’re all home to visit at once we make these).
Wanda Lopez says
OMG, I’ve never done cinnamon rolls from scratch. I will be making them this weekend. Who doesn’t love warm homemade cinnamon rolls with milk or coffee.
Sarah Meh says
It looks a delicious roll. You explained it step by step and I think, I should give it a try.
Echo says
These looks so delicious. I love baking in my cast iron!
Brittany Vantrease says
I don’t have a cast iron skillet- *gasp* I know! I’m sure that these will work with something else I haven’t made any cinnamon rolls that were homemade that have turned out correctly, but that won’t stop me from trying these.
Karen Wharram says
My grandmother made bread every week and cinnamon rolls were just a part of the process (sometimes bread, buns and rolls) she used 10 lbs of flour so it was a major deal. She used about every pie pan in the house for the rolls and buns and for a hint if you do this kind of baking they freeze well.
Dani says
I would never have thought of cooking scrolls in a cast iron pan. What a great idea!
Joan says
I can imagine the smell in the house when they were baking. I need to get me some cinnamon these have to be made.
Agnes dela cruz says
We love cinnamon rolls when I crave we result to buying at Cinnabon or even at the local bakeshop. This is a perfect recipe for this weekend.
gen says
yay! we love cinnamon rolls and we can’t wait to try out your recipe!
Jean Exum Sauban says
Oh my god.. This is the kind of delicious thing I wish people WOULD NOT blog about. LOL. Cinnamon roles, along with those Boberry Biscuits from Bojangles, used to be downfall.
Ruth I. says
We love cinnamon rolls and this looks so good! Much better than what we usually buy here. I’ve never tried making it this way. I think it’s about time to buy a cast iron pan! Ha!
Princess Quinn says
You made it look like making cinnamon rolls is as easy as counting 1,2,3. What I love about the recipe is how convenient it is in terms of finding the ingredients that you’ll use. Mouth watering rolls indeed.
lavieenmay says
Looks amazing! I’ve made cinnamon rolls in a cast iron pan before and they are fantastic! The little bit of crust on the outside of the roll is amazing.
Laura Dove says
Oh I love cinnamon rolls! I have never made my own and had no idea you can make them in this way! they look delicious!
Ally says
These look absolutely delicious! I’ll be pinning this and will absolutely be making these on a snow day.