This recipe for a huge cast iron skillet cinnamon roll with classic cream cheese frosting brings all of the holiday feels into my kitchen this winter. Simple to make the night before, the fluffy layers of brown sugar and cinnamon topped with rich frosting have everything that you would want in a breakfast bake.
As a kid, there are a few strong Christmas memories that I will always remember. The first is waking up far too early, forced to sit at the top of the steps with my sister while we waited for our 6am minute marker for the official go-ahead to forcing the parents to get out of bed and allow us to run into the living room to claim our bounty. The second is the smell of cinnamon rolls coming from the kitchen.
It was tradition in our house to have cinnamon rolls, usually classic and some sort of orange ones that I can remember not really enjoying. These popped out of a can. Y’all know the type. The ones that feel like they may blow the walls down if you happen to push the little lines on the thin paper tube. Still to this day, I hate opening those things. In true Southern Fatty style, I decided to try and improve a bit on the recipe that I grew up with (Sorry, Mom! They were still great. Promise.) by making a huge skillet-sized cinnamon roll of all cinnamon rolls. With a favorite Blacklock Skillet from Tennessee’s own Lodge, I’ve managed to make what I can proudly declare the best cinnamon roll of all holiday bakes.
Baking in cast iron is one of my favorite southern secrets to adding that special zing to a bake. Cast iron provides unparalleled durability, heat retention, and versatility that can be your baking best friend. A perfectly seasoned skillet (or TRIPLE seasoned ™️ with the Blacklock by Lodge) will only need a simple swipe to clean up (I mean… who doesn’t want that?), but the real star baking reason that I prefer it for bread bakes is the finish you can achieve without any added work.
Making the pastry in the skillet will allow you to proof and allow the bread to rise without moving the dough at all. I roll up the dough with the sweet cinnamon and brown sugar, swirl it into the already seasoned skillet, and let it rise. If you want to bake it the next morning, you just toss the whole thing into the fridge, wake up, bake it after you’ve opened your gifts and eaten too much candy from the stocking, and finish it with rich cream cheese frosting. Done!
Cinnamon rolls to me mean celebrating time with friends and family. Blacklock skillets were designed to commemorate 1896, the year that Joseph Lodge created the Blacklock Foundry in South Pittsburg, Tennessee.
The triple seasoned, lightweight cast iron series have extended handles, pour spouts, and sloped sides to slide a spatula easily behind your cake-cut warm cinnamon rolls. The connection between what is a twist on a classic childhood memory for myself, and the fusion of tradition with innovation that Lodge proudly presents is a match made for perfection.
These cinnamon rolls are my way of sharing a bit of holiday cinnamon and carb-o-cheer with you all. What better way to enjoy the season than with frosting glazed cinnamon rolls cut out like a slice of cake warm from the oven?! If I’m honest, I’ll be making these all year long.
This recipe for a huge cast iron skillet cinnamon roll with classic cream cheese frosting brings all of the holiday feels into my kitchen this winter. Simple to make the night before, the fluffy layers of brown sugar and cinnamon topped with rich frosting have everything that you would want in a breakfast bake. From SouthernFatty.com.
- 450 g flour, all-purpose (3 1/2 cups)
- 120 g (1/2 cup) sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt, fine
- 1/4 teaspoon baking soda
- 115 g (8 tablespoons) butter, unsalted
- 115 g (1/2 cup) milk, whole
- 225 g (1 cup) whole Greek yogurt, plain
- 115 g (8 tablespoons) butter, unsalted, room temp.
- 175 g (3/4 cup) light brown sugar
- 60 g (1/4 cup) dark brown sugar
- 20 g (3 tablespoons) cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon salt, fine
- 120 g (4 oz) cream cheese, room temp.
- 2 teaspoons vanilla extract
- 150 g (1 and 1/3 cup) powdered sugar, sifted
Cinnamon Roll Dough
- Start by sifting the dough dry ingredients (flour, sugar, dry yeast, salt, baking soda) into a mixer bowl.
- Whisk to incorporate the dry ingredients well.
- In a saupan over medium heat, melt butter. Add milk and yogurt, stirring well.
- Remove from heat.
- Pour into mixer bowl with dry mix.
- With a dough hook, on low speed, mix until combined.
- Increase the speed when the dough comes together and mix at medium speed for 25 minutes. (Yes. This is a long mix, but is needed.)
- While mixing, prepare the filling.
- After mixed for 25 minutes, transfer dough to a bowl, cover with plastic, and let rise at room temperature for 2 hours, or until doubled. (Will vary depending on room temperature. Tested at 68 F room temperature.)
- Once proofed, transfer dough to a lightly floured clean counter or surface and roll out into a rough approx. 12-inch tall by 20-inch wide rectangle. If you do not have room, you can divide the dough into two pieces for the same result. This is what I did here in the post content.
- Warm the filling gently in microwave for 15 seconds to loosen it up for spreading.
- Spread to dough using a thin layer with a spatula.
- Tightly roll dough from bottom to top to create a long rolled dough.
- In a 10-inch cast iron skillet, swirl the dough, starting from the center.
- Allow the dough to rise again, covered or placed in a closed bag, overnight in the fridge, or at room temperature for about 4 hours.
- If proofed overnight chilled, remove the skillet and allow to reach room temperature for about an hour for best results. This is optional, but results in a taller bake.
- Preheat oven to 315 F.
- Bake until golden and internal temperature is 185 F or a knife comes out clean, about 50-60 minutes. This will vary with the pan you are using. Cover with foil if top browns too quickly.
- Remove and cool. Serve warm with frosting on top.
- Combine ingredients and beat vigorously for about 5 minutes.
- Beat all ingredients until smooth.
Recipe adapted from Stella Parks' Bravetart Cookbook.
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Amount Per Serving: Calories: 360Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 3mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 4g