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 easy 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.
The Dough
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.
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 is still soft and delicious and goes so well with the buttery cinnamon filling.
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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.
Giant Skillet Cinnamon Roll
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup whole wheat flour (can use all purpose)
- 1 Tablespoon active dry yeast
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1¼ cups milk warmed
- 3 Tablespoons butter
- 1 large egg
Filling
- 5 Tablespoons butter melted
- ½ cup light brown sugar packed
- 1½ Tablespoons cinnamon
Glaze
- 1 cup powdered sugar
- 2 Tablespoons whole milk
- 1 teaspoons vanilla extract
Instructions
- Mix the 3 cups all purpose flour and 1 cup whole wheat flour (or use all all-purpose) in your mixer bowl. Stir in the 1 Tablespoon active dry yeast, 3 Tablespoons granulated sugar, and 1 teaspoon salt.
- Add 1¼ cups milk (warmed), 3 Tablespoons butter and egg1 large 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 lightly press it with a finger and the indent stays down.
- Pat out into a 12 x 20-inch square on a floured surface.
- Mix together melted 5 Tablespoons butter, ½ cup light brown sugar and 1½ Tablespoons 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 1 cup powdered sugar, 2 Tablespoons whole milk and 1 teaspoons vanilla extract. Drizzle glaze over hot cinnamon roll.
- Allow to cool slightly, but it is best served while still warm.
Video
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This looks Ah-mazing! I'm certain it would be a hit in my house!
It is so much fun to have one giant cinnamon roll! Thanks, Ellen!
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!! 🙂
Don't feel bad eating it, we can always make another! You totally do need a skillet though, I use mine for everything!
And While I'm thinking about it, I'll just take one, please. And thankyou!
Stop on by any time, I'd be happy to make one for you!
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
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!
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!
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!
Am I missing it or is there a button to print this recipe without having to print the entire article? I realize I could also copy and paste into a Word program, but I was just hoping to go the easy route.
I'm sorry, I don't have a recipe plug-in that makes them printable. I will keep my eye out for one that works on this platform! Usually what I do (because, I find myself printing my own recipes sometimes!) is highlight the recipe, right click and print the selection. I hope that helps in the meantime, but I promise to look for a better way!
It's so pretty! I bet it tastes as yummy as it looks. I would love a skillet of cinnamon roll of that size! 🙂
It was pretty and fun to eat layer by layer! We really enjoyed it!
Wow! This looks amazing! Thank you for posting this recipe and your photos! 🙂
Thank you! It really is very good. I get to make another one soon. My little sister saw this while she was away at school. She comes home tomorrow and has already requested one!
It was delish!
Thank you so much!! Have a great weekend!
Looks fantastic but when I went to make it I couldn't find a measurement for sugar for the dough. The instructions say to mix the yeast and sugar etc but when I went to the list of ingredients it wasn't there. Am I seeing things?! How much sugar does the dough call for? Help!
Oh my goodness, you are right! I skipped it in the ingredient list. It should have said 3 T sugar. I fixed it. Thank you so much for letting me know!