Cast Iron Cinnamon Rolls are made in a cast iron skillet. They are easy to make and taste absolutely delicious.
Making cinnamon rolls in a cast iron skillet is one of my favorite ways to make cinnamon rolls.
There is something nice and rustic about it. Also, the cast iron helps them stay warmer longer, which is nice.
I like to use my 12-inch skillet so they have room to grow, but if you don't have one, you can get away with a 10-inch. I have.
Cinnamon buns vs cinnamon rolls
The terms "cinnamon bun" and "cinnamon roll" are often used interchangeably, but some people make distinctions and use "cinnamon bun" to describe a softer, more cake-like version, and "cinnamon roll" for a fluffier, yeastier texture.
Eggless Option:
Use my eggless cinnamon roll recipe, and bake as directed here.
HOW TO STORE
Cover cinnamon rolls tightly with plastic wrap. This will preserve the cinnamon rolls for two days at room temperature.
To preserve them for up to a week: refrigerate the cinnamon rolls in a sealed plastic bag with as much air removed as possible.
HOW TO FREEZE
To freeze, let glazed cinnamon rolls cool. Store inside of a heavy-duty freezer bag and squeeze out the excess air before sealing.
They can freeze for up to 2 to 3 months. After that time, they will still be safe to eat, but their quality will begin to degrade.
When ready, thaw in the refrigerator the night before you want to serve the rolls.
The next morning, preheat your oven to 325°F or 160°C and reheat them for 5 to 10 minutes or until warm. Glaze and serve.
Other Recipes You May like:
- Cast Iron Cornbread
- Dairy Free Cinnamon Rolls
- No Knead Cinnamon Rolls
- Overnight Cinnamon Rolls
- Chocolate Sweet Rolls
Cast Iron Cinnamon Rolls
These cast iron skillet cinnamon rolls are fluffy, moist, and delicious!
Ingredients
Dough
- 1 cup warm water (235 milliliters)
- 1 tablespoon instant dry yeast
- 2 tablespoons white sugar
- 3 tablespoons oil*
- 1 egg
- 1 teaspoon salt
- 3 cups all-purpose flour (360 grams)
Filling
- 1 cup brown sugar, packed (220 grams)
- 2 tablespoons cinnamon
- ¼ cup oil* (60 milliliters)
Glaze
- 1 and ½ cups powdered sugar (150 grams)
- 2 tablespoons water or nut milk, warm
Instructions
- Pour warm water, yeast, and sugar into the bowl of a stand mixer. Let sit for a few minutes until the yeast is activated and frothy.
- Add oil, egg, salt, and flour. Knead using the dough hook until the dough is smooth but sticky.
- Cover the bowl with a damp towel and put in a warm place. Let it rise until it's doubled in size.
- Optional: Chill for about half an hour, making it easier to roll out.
- Punch (press) the dough down. Then, remove and place it on a lightly floured surface and roll the dough out into a large rectangle.
- In a mixing bowl, combine brown sugar and cinnamon.
- Lightly pour the oil on the dough, and brush it out. Then, sprinkle the cinnamon sugar mixture over it as evenly as possible.
- From the longer side, roll the dough tightly. Then, cut the roll into 12 pieces and place the pieces in a greased 12-inch (or 10-inch) cast iron skillet**.
- Cover with a damp towel and put in a warm place. Let it rise until it is about double in size.
- Preheat your oven to 350°F or 175°C. When it is fully heated, place the pan in the oven and bake for 20 minutes or until it begins to brown slightly. Remove the pan from the oven and let it cool.
- Combine the confectioners' sugar and water and mix until you have a nice, thick, smooth glaze. If it is too thick, add more water a ¼ teaspoon at a time until you achieve the desired consistency.
- When the cinnamon rolls are completely cool, spoon the glaze over the rolls. Best served at room temperature.
Notes
A great trick when working with dough is to put a little oil on your hands to prevent it from sticking.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 206mgCarbohydrates: 48gFiber: 2gSugar: 22gProtein: 5g
