A giant skillet sized cinnamon roll is a perfect way to serve breakfast or brunch. Cut a small sliver or a big slice and you still get all of the layers in whatever serving size you choose.
Skillet cinnamon rolls are such a fun addition to a brunch spread. Just the sight of one is sure to draw you in.
Plus of course you get the added benefit of smelling it bake. You get the aroma of fresh bread mixed with that intoxicating scent.
This particular recipe adds in a little whole wheat flour to balance out the sugary glaze. I am pretty sure the math works out on that one. 😉
I originally shared the recipe back in 2015, so I thought it eas time to brush it off and give it a facelift. Now you get the chance to remember how much you wanted to make one for yourself.
This dough has a bit of whole wheat flour mixed in for that feel good addition. It also adds just a tiny bit of nutty goodness to the mix.
If you don’t have any whole wheat flour on hand, don’t despair. You can always just substitute all purpose flour if you prefer.
Otherwise this dough is super simple to make. It was tempting to do a potato dough like in my cinnamon buns, but thought this dough might be more approachable.
It is still soft and delicious and goes so well with the buttery cinnamon filling.
Assembling your cinnamon roll cake
Once the dough has proofed, roll it into a rectangle and spread on the cinnamon mixture just like you would a traditional batch of cinnamon rolls. But instead of rolling and cutting individual rolls, you cut strips of dough.
Roll the first one into a roll much like you are familiar with and place it in the center of your skillet. Then take strips of dough anf loosely wrap them around the center.
You don’t want them to be super tight, the roll needs room to expand as the yeast does its thing. Just gently make what looks like one giant cinnamon roll.
At this point you can cover it and let it rise before you bake it. Alternatively you can cover it well and put it in the refrigerator overnight.
Then in the morning let it come to room temperature and rise. Once it has doubled it size, bake it according to the directions.
It helps to keep the mess off your counter the morning of an event if you are having guests. Either way you choose to go, it is sure to be delicious.
Original post from 2015
I have been seeing some really cute ways to do cinnamon rolls in skillets. Some look like roses. Some are folded over on themselves and placed in the skillet so no cinnamon shows, it’s like a surprise inside.
I had to get in on the action. I mean any excuse to make cinnamon rolls is a good one, right?!
So I decided to make one big massive 12″ skillet of cinnamon roll goodness! I have been dying to make it for a couple of weeks now, but life has been so busy.
I was really excited that I finally got to it and it was worth the wait. It was every bit as good as I thought it might be…
It really is quite easy. Be warned, the dough is still pretty loose after the knead. That is ok.
The whole wheat flour just takes a little while to hydrate completely. By the time the first rise is done, you will be amazed.
It was actually really easy to work with. I didn’t need a rolling pin to form my rectangle.
Just thirty seconds and a few nudges with my finger tips. But it wasn’t sticky at all.
I didn’t flour my fingers, just the counter… no muss, no fuss! Spread the buttery, brown sugar and cinnamon mix over the dough and cut into strips.
More great cinnamon roll treats
Pumpkin spice skillet cinnamon roll has pumpkin and pumpkin spice mixed right in. Top it with brown butter maple glaze for an extra special treat.
Coffee and cream cinnamon rolls are a mix of your favorite coffeehouse drink and pasty. They are sure to make waking up more exciting!
Cinnamon roll cookies are the perfect mix of sugar cookies and cinnamon rolls. They are a perfect take home favor for brunches or would make a tasty addition to any cookie tray.
Strawberries and cream skillet roll is stuffed with cream cheese, fresh strawberries and tons of flavor. It’s so much fun to slice and serve!
Giant Skillet Cinnamon Roll
- 3 cups all purpose flour
- 1 cup whole wheat flour (can use all purpose)
- 1 Tablespoon yeast
- 3 Tablespoons granulated sugar
- 1¼ cups milk warmed
- 3 Tablespoons butter
- 1 large egg
- 1 teaspoon salt
- 5 Tablespoons butter melted
- ½ cup brown sugar
- 1½ Tablespoons cinnamon
- 1 cup powdered sugar
- 2 Tablespoons whole milk
- 1 teaspoons vanilla
- Mix the flour, sugar, salt and yeast in your mixer bowl. Add warm milk, butter and egg. Mix until completely combined.
- Scrape down sides, then attach your dough hook. Allow it to work the dough on low for five minutes.
- Transfer dough into a greased bowl and cover. Let rise in a warm place until doubled in size, about an hour. The dough is ready when you touch it and the indent stays down.
- Pat out into a 12 x 20-inch square on a floured surface.
- Mix together melted butter, brown sugar and cinnamon. Spread over dough. Cut into two inch strips.
- Tightly roll the first strip and place in the center of a greased 12″ cast iron skillet. Add the rest of the strips in circles around the center.
- Let dough rise to double again. You can let it rise on the counter for another hour, or in the fridge overnight.
- Bake at 350°F for thirty minutes
- Mix together powdered sugar, milk and vanilla. Drizzle glaze over hot cinnamon roll.
- Allow to cool slightly, but it is best served while still warm.