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Cast Iron Cinnamon Rolls covered in a thick cream cheese frosting.
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Cast Iron Cinnamon Rolls

A recipe for Cast Iron Cinnamon Rolls! These homemade cinnamon rolls are baked in a cast iron skillet, then covered with a decadent cream cheese frosting.
Course Breakfast
Cuisine American
Keyword bread, breakfast, brunch, cast iron, cinnamon, cinnamon roll, cream cheese
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time: 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 9 Cinnamon Rolls

Ingredients

Dough:

  • 2 1/4 teaspoon (7 grams) active dry yeast
  • 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
  • 4 cups (500 grams) bread flour
  • 1/3 cup (67 grams) granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 tablespoons (60 grams) unsalted butter softened at room temperature

Filling and Topping:

  • 1 cup (200 grams) packed light brown sugar
  • 1 tablespoon (6 grams) ground cinnamon plus more for dusting if desired
  • 4 tablespoons (60 grams) unsalted butter softened at room temperature, plus more for greasing

Cream Cheese Frosting:

  • 4 ounces (113.4 grams) cream cheese softened at room temperature
  • 6 tablespoons (85 grams) unsalted butter softened at room temperature
  • 1 1/2 cups (180 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 milliliters) milk

Instructions

To make the dough:

  • In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and allow to sit at room temperature until frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
  • Mix in the frothy yeast with milk, then the eggs, and finally the butter to form a soft dough.
  • On a lightly floured surface, knead the dough until smooth and elastic, adding a little more flour only if too sticky to handle and a little more lukewarm milk if too crumbly.
  • Place the dough in a large bowl. Cover and allow to rise at room temperature until doubled, 1-2 hours.

To assemble:

  • Grease a 10 inch (25 centimeter) cast iron skillet with butter.
  • In a medium bowl, evenly combine the brown sugar and cinnamon.
  • Lightly dust a large work surface with flour.
  • Roll the risen dough into a rectangle about 14 inches (35.5 centimeters) long and 11 inches (28 centimeters) wide.
  • Evenly spread 4 tablespoons (60 grams) softened butter over the surface of the dough.
  • Sprinkle the brown sugar cinnamon mixture over the butter in an even layer, leaving about 1/2 inch (1.25 centimeters) free across the long edges.
  • Roll up the rectangle tightly from long side to long side and pinch the seam to seal.
  • Using a sharp knife, cut the log into 9 equal rolls.
  • Place the rolls cut side up in the prepared cast iron skillet. Cover lightly with a towel and allow to rest at room temperature until puffed, 30 minutes to 1 hour.
  • Preheat oven to 350˚F (180˚C).
  • Place the cast iron skillet on a rimmed baking sheet (to protect the oven in case any of the brown sugar bubbles over) and place the baking sheet in the preheated oven.
  • Bake the rolls until deeply golden over the top and the center is cooked through, 25-30 minutes.
  • While the rolls are baking, prepare the cream cheese frosting.
  • In a medium bowl, beat together the cream cheese and butter until smooth.
  • Beat in the powdered sugar until incorporated, then the vanilla extract and slowly pour in the milk to form a light and smooth frosting.
  • Once the cinnamon rolls are baked through, remove from the oven and allow to rest in the skillet for 5 minutes.
  • Spread the cream cheese frosting over the rolls and serve warm.