Giant Cinnamon Roll Skillet
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what’s better than a cinnamon roll hot from the oven…
a GIANT cinnamon roll skillet hot from the oven
We LOVE our sweet breakfasts around here.
Doughnuts, muffins, pancakes, and waffles are always welcome on our table. Some of us eat eggs, and I’ve been know to serve a raspberry turnover for breakfast from time to time.
This is our last full week of summer vacation, and our leisurely breakfasts are coming to an end.
Sounds like a reason to celebrate with a giant cinnamon roll, and because I’m a creature of habit, I made it in my cast iron skillet. {I sure hope you are not sick and tired of looking at my skillet, because I am definitely not sick and tired of using it}
I started with my trusty cinnamon roll recipe from American Classics; one of my favorite cook books.
After the dough has risen, roll into a rectangle about 18 x 12 inches, sprinkle on the cinnamon and sugar mixture, cut into 6 long strips, and then to make rolling easier, cut each strip in half {making 12 total strips that are 9×2}
Here’s where the mess begins – roll up one of the strips to form a core, lay that core at the end of the next strip and roll, continuing in this way for the first 6 strips.
You are then going to place the core in the center of a well buttered skillet. Continue wrapping the next 6 strips around the middle section {working from the middle on out}
Yes, you will have cinnamon and sugar ALL over the counter, the floor, and probably yourself, but it’s worth it.
Cover the roll and let rise until it fills out the skillet {this took mine about 45 minutes, but it was VERY warm that day}
Bake and ice as soon as it comes out of the oven; you want that icing to get into all the little nooks and crannies. Cool slightly and cut like you would a cake or pie.
I’d like to say we had leftovers…
Ingredients
- Dough -
- 1/2 cup milk {warmed to 110}
- 1 stick of butter {melted}
- 1/2 cup warm water
- 1 package of instant yeast
- 1/4 cup sugar
- 2 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 4 cups of flour
- Filling -
- 3/4 cup brown sugar
- 3 Tbsp cinnamon
- Icing -
- 1 cup confectioners sugar
- 2 Tbsp heavy cream
- 1 tsp vanilla
Instructions
- Mix together the water, yeast, sugar, and eggs
- add salt,cinnamon, milk, and butter
- switch to the dough hook and add 2 cups of the flour,while kneading on medium speed, add flour a little at a time until you have a smooth ball of dough that no longer is sticking to the sides of the bowl
- Shape your dough into a ball, place in an oiled bowl, cover and let rise until doubled {about 1 1/2 hours}
- while the dough is rising combine the sugar and cinnamon for the filling
- on lightly floured surface roll the dough into a rectangle approximately 18 x 12
- cover the dough with the cinnamon and sugar
- carefully cut into 6 - 2 inch wide strips, and then cut each of those in half - creating 12 strips 9 inches by 2 inches
- tightly roll the first strip to form a "core"
- place that core at the end of the next strip and roll
- continue in this way using the first 6 strips
- place the "core" in the center of a buttered cast iron skillet
- wrap the remaining strips {one at a time} around the center
- cover and let rise until the roll fills the skillet almost completely {45 minutes - 1 1/2 hours}
- pre-heat the oven to 400 degrees
- bake 20 - 25 minutes {unit the center reaches 185 degrees}
- while the roll is baking combine the powdered sugar with the cream and the vanilla
- glaze as soon as the roll comes out of the oven
- cool slightly before cutting
Notes
adapted from American Classics Cookbook recipe source | French Press
Just HOLY COW. I want this RIGHT NOW.
me too, kinda wishing I had some left 🙁
Heather, this might be the single most amazing thing I’ve seen. Maybe that’s a little bit of hyperbole, but only a little–gorgeous! I’m sure it was decadently delicious, and the photos make me want to dig right in. And I will never tire of my cast iron skillets either! Enjoy what is left of your leisurely breakfasts!
thanks so much Jenni! It was decadently delicious {although my kids ate most of it} and we will most definitely enjoy our last few morinings
Good gravy!! That looks awesome!!!
thanks Jocelyn! you can never go wrong with cinnamon and sugar
That’s just epic. I <3 you.
🙂 I {heart} you too Amy! wish you were headed to Tillamook
Oh my gosh!!! This is amazing!!
thanks Zainab, I’d have to agree with you on that one 🙂
This is kind of like a dream version of breakfast, I hope I never wake up 😉
you and my daughter dream alike 🙂 thanks sue
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Wow, this looks gorgeous Heather!!! I’m totally in love with this giant cinnamon roll and all I want to do is to dive head first into your pretty cast iron skillet! It sounds amazing, pinning:)
thank you so much Kelly
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insert “i am not worthy” emoticon here.
ha! thanks
SHUT YO MOUTH!!!! That is awesome and I WANT IT today! Thanks for sharing this recipe and idea.
it was pretty awesome Jennifer 🙂 thanks
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This is marvelous! What size is your skillet?
pretty sure it’s a basic 9 inch
Thanks!
Hello!
I am so excited to make this recipe! I had a question though, if I don’t have a a mixer with a dough hook could I just use a wooden spoon or my hand?
Thanks!
yes, you could just knead the dough by hand
Oh sweet Jesus…I SOOOO need this in my life right this minute! Looks amazing!
you and me both!!
This looks amazing! Can I keep it all to myself!?
absolutely!!
How much would it cost to have you come make one for me?!!
ha 🙂 not much I’m sure
This looks amazing! I just jumped on the cast iron skillet train, so I am always on the look out for new recipes to try in it. Definitely pinning this one to try soon. 🙂
thanks Carrie – I am addicted to my skillet
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In the ingredient list for the dough is 1 t of cinnamon, but in the directions it isn’t shown. When/where does it go in? Or do I leave it out? Did I miss it? Thanks!
I cannot believe no one else pointed that out 🙂 sorry I left it out – it is added with the salt, butter, and milk, but you could also add it with the flour – I have edited the recipe to include the full instructions thanks for the comment
THANK YOU! I can sleep at night now. LOL.
🙂
OMG this looks amazing! Wondering what kind of skillet you have? Looking to get one eventually once we move and get a gas stove 🙂
thanks so much! I use my Lodge cast iron skillet nearly every day and LOVE it
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Does the filling require 3 TBSP or 3 TSP? 3 TBSP is a lot :/
I use 3 TBSP – but if you refer less cinnamon reduce it to your taste preference
This looks wonderful. I may try it using honey, molasses, or maple syrup as a topping. Next time we have overnight guests I’ll try this. Thanks!
ooh, maple syrup would be SO good! thank you
Can you refrigerate this overnight after it is rolled out? Just pull out in the morning and let come to room temp?
I have never made it that way, it may rise a bit more than it should, but other than that it probably would work just fine
Believe it or not I don’t have a cast iron skillet!!! Can I use a 9″ cake pan or do you have a suggestion? Thanks, cleaning up drool from floor while waiting for your answer!!!
a cake pan will also work
This looks so amazing! I have been wanting cinnamon rolls all week! I must make this ASAP.
thanks, we always want cinnamon rolls 🙂
Oh gosh, this looks fantastic! Makes my mouth water, pinning!
thank you
Wow! This looks amazing! I love cinnamon rolls, but I’ve never thought about making a giant one like this in an iron skillet. What a great idea! Thanks for the recipe!
thank you, i love making them this way
This looks absolutely delicious! We too love our breakfasts and adore cinnamon rolls. I am going to have to give this one a try as a morning surprise for my family!
i could eat breakfast pretty much all day every day, hope you enjoy it
OH… MY…GOSH! This is everything! I definitely want to make this!
wow, thanks so much
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Can I ask what size cast iron skillet would be best to use? This looks amazing!
i use a 12 inch skillet, and thank you
Whoa! This looks excellent!
thank you so much
This is perfect for a family get together!
it sure is! thanks so much
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