Cast Iron Skillet Cinnamon Rolls

The best homemade cast iron skillet cinnamon rolls ever! Perfectly fluffy, packed with a cinnamon brown sugar filling, and frosted with a maple cream cheese frosting.

Skillet cinnamon rolls are the perfect homemade breakfast recipe for the holidays, slow weekends at home, or any occasion.

Easy Cast Iron Cinnamon Rolls

Cast iron skillet cinnamon rolls are a treat that no one in my family can resist! Cinnamon rolls are such a cozy sweet treat. They’re great for enjoying on a Saturday morning or during the holidays.

For more delicious easy recipes, try these cast iron skillet treats! Skillet Apple Crisp, Skillet Peach Crisp with Oats, and Blueberry Crisp!

Why You Will Love this Recipe

Healthier: I have tried many homemade cinnamon rolls in my lifetime; many are too sweet for my liking. So I have created this recipe to use maple syrup in the dough to replace the white sugar.

Then, this recipe uses a cream cheese glaze sweetened with maple syrup instead of icing filled with powdered sugar.

Minimal Ingredients: No complicated hard-to-find ingredients for this recipe. Just good old-fashioned wholesome pantry essentials!

I purchase all of my organic pantry ingredients from Azure Standard, which you can read about HERE!

Baked in Cast Iron: I love baking cinnamon rolls in a cast iron skillet. They cook evenly, and it just feels old-fashioned, like they came from grandma’s kitchen. But, of course, use whatever cooking dish you have available in your kitchen.

Ingredients for Cast Iron Skillet Cinnamon Rolls

This cast iron skillet cinnamon roll recipe has four separate parts: the dough, filling, topping, and glaze. However, this simple recipe uses basic ingredients you will probably find in your pantry.

Here’s what you’ll need to make the best cinnamon roll recipe:

• Yeast: While I believe that sourdough is always healthier, I don’t always have the time to let the rolls ferment overnight. So, I use yeast to make these delicious cast iron cinnamon roll! I like to use Fleishmanns, which is an active dry yeast.   
• Water: lukewarm water help to activate the yeast.
• Maple Syrup: this is used to sweeten the cinnamon rolls and to help activate the yeast.
• Milk: I recommend using whole milk or half n half.
• Salt: I use Celtic salt.
• Butter: I prefer to use salted butter. You’ll need room-temperature softened butter for the dough, filling, and icing.
• Egg: Large eggs are standard for this recipe. The egg should be at room temperature.
• Flour: You can use all-purpose flour or bread flour. Bread flour has a higher protein level to help lighten the cinnamon roll texture. I use all-purpose as this is what I generally have available in the pantry.
• Cinnamon: organic cinnamon is going to be the best option for flavor!
• Brown Sugar: Personally, I love using organic dark brown sugar for a more robust sweet molasses flavor in the filling. You can also use light brown sugar.
• Cream Cheese: I use full-fat room temperature cream cheese for the cream cheese icing.

Kitchen Essentials You May Need

• Stand Mixer: A stand mixer with a dough hook attachment makes the kneading process much easier. Don’t have a stand mixer? You can also knead the dough by hand.
• Rolling Pin: For rolling out that beautiful dough use this beautiful made-in-America rolling pin.
• Mixing Bowl: these bowls are my favorite. I love the old-fashioned stoneware feel.
• Wooden Spoon: I recommend using a wooden spoon to scrap down the sides of the mixing bowl.
• Measuring Cups and Spoons
• Kitchen Scale: In all my years of baking, I have found that having a scale to measure flour is the best way to get a perfect loaf of bread. Everyone measures flour differently but always use a scale for the most consistent results.
• Floss or Thread: I have found that the best way to cut the cinnamon rolls out after you roll the dough up is to use a long piece of floss or thread. It makes a nice clean cut leaving the dough in a beautiful shape. You can also use a serrated knife.
• Cast Iron Skillet: The best cinnamon rolls are baked in a cast iron skillet. I use my favorite cast-iron skillet for this recipe, and I have also used my 9×13 Pampered Chef Stoneware pan.

How to Make Cast Iron Skillet Cinnamon Rolls

Here are the details on making Cast Iron Skillet Cinnamon Rolls. You can find the printable recipe card at the end of this post.

Before starting this recipe, be sure that the butter and the egg are both at room temperature.

Mix the Yeast Ingredients

Step 1: Dissolve the Yeast. In a large mixing bowl of a stand mixer, dissolve the yeast in warm water. Add 1 teaspoon of maple syrup, and let the mixture rest for 5 minutes.

Step 2: Warm the Milk. In a small saucepan, warm the milk to 105-115 degrees F – it should feel warm but not hot. If the milk is too hot, it will likely kill the yeast, which means the cinnamon rolls will not rise.

Step 3: Mix Liquid Ingredients. Using a fork, mix the warm milk, egg, butter, maple syrup, and salt in a medium mixing bowl. Once combined, add the milk mixture to the yeast mixture.

Step 4: Add Flour. Using a kitchen scale, measure the flour and add it to the liquid ingredients. Begin by only adding 4 cups (512g) Attach the dough hook and set the mixer on low speed. Mix the flour in.

Occasionally, turn the mixer off and use a wooden spoon to scrap down the sides of the bowl.

Continue adding a small amount of flour until the bread dough forms and stays wrapped around the hook, pulling away from the sides of the bowl. Knead on medium speed for 5 minutes.

Let the Dough Rise

Step 5: The First Rise. Once the dough has finished kneading, shape it into a round ball and place dough back into the mixing bowl. Cover loosely with plastic wrap and cover with a clean kitchen towel, and place in a warm area.

Allow dough to rise for 1 hour to 1 ½ hours or until doubled in size. This may be more or less time, depending on the humidity and temperature in your home.

Step 6: The Second Rise. After the dough has doubled in size, punch the dough down and let rise until doubled again, about an hour.

Prepare Filling

Step 7: Cinnamon Sugar Filling. In a small bowl, combine the softened room-temperature butter, brown sugar, and cinnamon until it is well combined. It should be the consistency of a thick paste. Set the mixture aside.

Prepare to Cut into Rolls

Step 8: Roll out the Dough. After the dough has doubled in size, transfer dough to a lightly floured surface. Roll out into a large rectangle, about 1/2 -3/4″ thick.

Step 9: Add Filling. Use the back side of a wooden spoon to smooth the cinnamon brown sugar mixture over the whole dough rectangle.

Step 10: Roll. Starting on the long side, tightly roll the dough up. Pinch seam to hold the dough together and place seam side down, making sure to seal the edges of the dough as best you can.

Step 11: Cut and Place. Cut the rolled dough into 1-inch to 1-1/2-inch sections with a serrated knife, thread, or floss. You should get 12-14 large size rolls. Place rolls into a well-seasoned cast iron pan, spacing them apart evenly.

Leave space around the edge of the skillet and between the cinnamon rolls to allow them room to rise.

The Final Rise and Bake

Step 12: Let the Rolls Rise. Place cinnamon rolls in a warm draft-free place. Cover them with a towel, and let rise until doubled, about 30 minutes to an hour.

Step 13: Bake. Preheat the oven to 350 degrees and bake for 20 to 25 minutes until the cinnamon rolls are lightly golden brown.

Once the cinnamon rolls are golden brown, remove them from the oven. They will continue to cook slightly as they cool in the cast iron skillet.

Make the Frosting

Step 14: Mix Ingredients. Mix cream cheese, butter, maple syrup, and vanilla extract in a medium bowl. Beat with an electric mixer until smooth and fluffy. Place the frosting in the refrigerator while the cinnamon rolls cool.

Once the cinnamon rolls have cooled, spread the frosting over the top of the rolls. Or, serve the frosting alongside the rolls – some of my family members love these cast iron skillet cinnamon rolls without any frosting!

Enjoy the best gooey cinnamon rolls!

Tips for Making the Best Cast Iron Cinnamon Rolls

• Yeast: Different yeast calls for slightly different proofing methods; please check the back of your yeast packet for their recommendations on temperature guidelines.
• Room Temperature Butter: Many cinnamon roll recipes call for using melted butter as the base of the filling, then adding brown sugar and cinnamon. However, this causes the filling to leak and makes a huge mess. So, use room-temperature butter and mix the cinnamon and brown sugar to make a thick paste. Then spread it on the dough.
• Room Temperature Egg: if you use a cold egg, there’s a chance it could affect the yeast, so be sure to use a room-temperature egg.
• Use a Floured Surface: when this recipe is made according to instructions, I do not have to use flour to roll out the dough. However, if you find that the dough is slightly sticky, be sure to spread your work surface with flour before rolling out the dough.

How to Store Cinnamon Rolls

To store cinnamon rolls at room temperature, allow them to cool down after removing them from the oven. Place the cooled rolls inside a ziplock bag or an airtight container; they stay good for up to 2 days.

How to Make Overnight Cinnamon Rolls

To make overnight skillet cinnamon rolls, make the dough the day before. Once the dough has risen for the second time, place the dough into the refrigerator. Cover the bowl with plastic wrap.

The next morning, remove the dough from the refrigerator, roll it out, add the filling, and shape it into cinnamon rolls. Let the rolls rise in a warm place until they double in size. Bake as directed.

Cast Iron Cinnamon Rolls

If you make this Cast Iron Skillet Cinnamon Rolls recipe, leave a comment and give this recipe a rating! Also, if you are on Pinterest, please feel free to leave a comment there!

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