Nothing is quite as classic as a tried-and-true cast-iron skillet full of ooey-gooey cinnamon rolls.
Cast-Iron Skillet Cinnamon Rolls
Makes about 10
Ingredients
- 3½ to 3¾ cups all-purpose flour
- 1 (0.25-ounce) package active dry yeast
- ½ cup whole milk
- ½ cup sour cream
- 6 tablespoons unsalted butter, cubed
- ⅓ cup granulated sugar
- 2 teaspoons kosher salt
- 1 large egg, lightly beaten
- ½ cup plus 4 tablespoons unsalted butter, softened and divided
- ¾ cup firmly packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- 1½ cups confectioners’ sugar
- 4 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
- In a medium saucepan, combine milk, sour cream, butter cubes, granulated sugar, and salt; cook over medium heat, stirring occasionally, until an instant-read thermometer registers 120°. With mixer at low speed, gradually add milk mixture to flour mixture. Add egg. Beat until a dough forms.
- Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let rise in a warm draft-free place (75°) until dough doubles in size, about 1 hour and 30 minutes.
- Spray a 10-inch cast-iron skillet with cooking spray.
- Lightly punch down dough. On a lightly floured surface, roll dough into a 14×10-inch rectangle.
- Spread ½ cup softened butter evenly over dough. In a small bowl, stir together brown sugar and cinnamon. Sprinkle over butter. Starting with one long side, tightly roll up dough, jelly roll style; pinch seam to seal. Using a serrated knife, cut into 9 or 10 slices. Place cut side down in prepared skillet. Cover, and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
- Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes. Let cool in skillet on a wire rack for 30 minutes.
- In a medium bowl, beat remaining 4 tablespoons softened butter and cream cheese with a mixer at medium speed until smooth. Add confectioners’ sugar, milk, and vanilla, beating until smooth. Spread glaze over warm rolls.
