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Super Giant Whole Wheat Skillet Cinnamon Roll

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One giant 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. This super giant whole wheat skillet cinnamon roll is a favorite!

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   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…

 

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   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.

 
 
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    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.
 
 
    Start by rolling a strip to make the center.
 
 
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  Then keep adding strips until you run out.
 
 
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    Allow to rise until doubled in size (or wrap in plastic wrap and place in the fridge over night). 
 
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 After the second rise, bake it up!
 
 
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    Then drizzle with glaze and enjoy!
 
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If you love skillet cinnamon rolls as much as I do, you’ll want one for every season! The pumpkin spice skillet cinnamon roll with maple brown butter glaze is perfect for fall and the strawberries and cream skillet roll is wonderful in the spring!

Yield: 12 servingsAuthor: Cooking With Carlee

 

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Super Giant Whole Wheat Skillet Cinnamon Roll

One giant 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. This super giant whole wheat skillet cinnamon roll is a favorite!
prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins

ingredients:

Dough

 

  • 3 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 Tablespoon yeast
  • 3 Tablespoon sugar
  • 1 1/4 cups milk, warmed
  • 3 Tablespoons butter
  • 1 egg
  • 1 teaspoon salt
Filling:

 

  • 5 Tablespoons butter, melted
  • 1/2 cup brown sugar
  • 1 1/2 Tablespoons cinnamon
Glaze

 

  • 1 cup powdered sugar
  • 2 Tablespoons whole milk
  • 1 teaspoons vanilla

instructions

  1. Mix the flour, sugar, salt and yeast in your mixer bowl.  Add warm milk, butter and egg.  Mix until completely combined.  
  2. Scrape down sides, then attach your dough hook.  Allow it to work the dough on low for five minutes.
  3. 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.
  4. Pat out into a 12 x 20 square on a floured surface.
  5. Mix together melted butter, brown sugar and cinnamon.  Spread over dough.  Cut into two inch strips.
  6. 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.
  7. Let dough rise to double again.  You can let it rise on the counter for another hour, or in the fridge overnight. 
  8. Bake at 350 F for thirty minutes
  9. Mix together powdered sugar, milk and vanilla.  Drizzle glaze over hot cinnamon roll.
  10. Allow to cool slightly, but it is best served while still warm.
Created using The Recipes Generator

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Family Around the Table

Monday 29th of August 2016

This looks Ah-mazing! I'm certain it would be a hit in my house!

Carlee

Tuesday 30th of August 2016

It is so much fun to have one giant cinnamon roll! Thanks, Ellen!

Katie

Tuesday 15th of March 2016

Carlee this looks so beautiful in that skillet! I'd almost feel bad eating it..... But this also makes me want a cast iron skillet, too :). Thanks for sharing this, found you at your Throwback Thursday and congrats and becoming the latest hostess w the mostess!! :)

Carlee

Tuesday 15th of March 2016

Don't feel bad eating it, we can always make another! You totally do need a skillet though, I use mine for everything!

Frugal Hausfrau

Friday 11th of March 2016

And While I'm thinking about it, I'll just take one, please. And thankyou!

Carlee

Friday 11th of March 2016

Stop on by any time, I'd be happy to make one for you!

Frugal Hausfrau

Friday 11th of March 2016

Dang, Carlee, this is super amazing! I've never thought of a giant cinnamon roll and now I can't stop thinking about it! lol!

Happy Throwback Thursday!!

Mollie

Carlee

Friday 11th of March 2016

Thank's Molly! I've done a few variations on this over the past year and there are so many more I can't wait to do!

Unknown

Friday 11th of March 2016

Hello brunch-time fun! This sounds and looks amazing! And since I only use whole wheat, this recipe is perfect for us. (Nice too that you can prep it ahead and put it in the fridge overnight). And what a great presentation!

Carlee

Friday 11th of March 2016

Thank you! We've tried a few different variations of this idea and they have all been really good. This classic cinnamon roll is my favorite though!