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

skillet cinnamon roll

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}

cinnamon roll skillet

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}

cinnamon roll center

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}

cinnamon roll skillet

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…

Giant Cinnamon Roll Skillet


  • 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


  • 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


adapted from American Classics Cookbook recipe source | French Press

giant cinnamon roll skillet