Cast Iron Skillet Cinnamon Rolls

I worked on these for quite awhile...something always seemed just a little bit off or missing or just not right. 

I finally have it down so we get awesome yummy soft amazing cinnamon rolls!  

Of course nothing beats cinnamon rolls in cast iron...but if you don't have cast iron any baking pan will do!

Ingredients:

Dough

> 1 cup warm milk (105 - 109F)

> 1/2 cup sugar + 1tbsp sugar separate

> 1tbsp active yeast

> 2 eggs at room temperature 

> 6 tbsp melted butter (trust me on this! it's a must)

> 1 tsp vanilla extract

> 4 cups white flour (I use bread flour)

> 1 tsp salt

> 2 tsp ground cinnamon

Cinnamon Filling

> 1 cup packed brown sugar

> 3 tbsp ground cinnamon

> 6 tbsp softened butter

Glaze

> 2 cups icing sugar

> 2 tbsp butter

> 1 tsp vanilla extract

> 1 tbsp milk (use more or less to get desired thickness

Directions:

Add warm milk, 1 tbsp sugar and 1 tbsp yeast to stand mixer bowl (or large bowl if you don't have a stand mixer.  Stir well and let sit for 5 - 10 mins until foamy.

Add the 1/2 cup of sugar, butter, eggs and vanilla to the mixture and mix with dough hook (or spoon) until well mixed.

Add in the flour, salt and 2 tsp cinnamon and mix with dough hook or by hand until it forms a large ball.  It should be smooth and tacky!

Place dough on lightly floured surface and knead it by hand until it is nice and smooth and elastic (about 5 mins) then form it into a ball.

Lightly grease a large bowl and place dough inside.  Cover with plastic wrap and let rise in a warm place until doubled (around 1 hour)  (i put it in my microwave with the door ajar so the light stays on) 

While dough is rising you can make your filling:

Mix the brown sugar, 3 tbsp cinnamon and soft butter until its well combined (it will be almost paste like)

Once dough is ready sprinkle work area lightly with flour.

Preheat oven to 350F

Shape your dough into a rectangle then roll the dough until it's 12" wide and 24" long.

Spread your filling all over the dough (i grease my hands and spread it)

Now roll the dough long ways tightly into a 24 inch tube and pinch the ends closed.

Mark your dough every 2 inches so you know where to cut, then cut through with a sharp knife.

Place cinnamon rolls into a greased cast iron skillet (I use a #14 but 2 smaller skillets will work) or baking pan, evenly spaced (it's ok if they touch a bit)

Cover with plastic wrap and let rise for 30 mins or until they are almost doubled in size.

Bake in preheated oven for 18 - 20 mins.

Make your glaze:

In a pot over low heat add icing sugar, vanilla, butter and milk...stir or whisk until everything is blended and smooth.

Remove cinnamon rolls from oven and cover with glaze.  Let sit for 10 mins then dig in!!







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