What’s better than a cinnamon roll? A giant skillet cinnamon roll! This is a fun way to make a classic treat for everyone to slice and share! You can make this same recipe and just roll the dough up and cut into individual rolls if you don’t want to make a giant one, but come on, this giant skillet cinnamon roll is pretty fun!

Prep Time: 30 Minutes

Rise Time: 3.5 Hours

Bake Time: 30 Minutes

Total Time: 4.5 Hours

Serves 8-10 People

Ingredients:

1 Packet (2 ¼ tsp or 7g) Active Dry Yeast
¼ Cup (60mL) Warm Water (105 Degrees F, 40 Degrees C)

1 Large Egg, Room Temp

5 Tbs (71g) Unsalted Butter, Melted and Cooled

¼ Cup (50g) Granulated Sugar

¼ Tsp (1g) Salt

2 Tsp (8g) Vanilla Extract

¾ Cup (180mL) Milk, Room Temp

3 ½ Cups (420g) All Purpose Flour

For the Middle:

½ Cup (113g) Unsalted Butter, Softened

1 Tbs (12g) Ground Cinnamon

½ Cup (100g) Granulated Sugar

½ Cup (120g) Brown Sugar, Packed

For the Glaze:

3 1/2 Cups (420g) Icing Sugar

1/3 Cup (80mL) Milk

Directions:

1.     Pour the yeast into the warm water and set aside for 5-10 minutes, or until foamy with a fermented smell.

2.     In the bowl of a stand mixer, add the egg, melted butter, sugar, salt, vanilla, and milk and whisk to combine, then add the activated yeast and mix again.

3.     Add the dough hook attachment and add half of the flour. Mix on a medium speed until the flour is absorbed and add the rest. Mix on a medium speed until the dough forms, then turn the speed to medium-high and continue to beat for another 5 minutes or until the dough no longer sticks to the side or bottom of the bowl.

4.     Grease a large bowl with cooking spray, collect the dough into a tight ball on a floured surface, and place in the greased bowl. Cover tightly with plastic and a kitchen towel and leave in a warm, dry place to rise until doubled in volume, about 2 hours.

5.     Lightly flour a surface, punch the dough down and turn it out onto the floured surface. Roll out into a 9x13 inch rectangle, about ½ inch thickness in the dough.

6.     In a bowl, mix together the butter, cinnamon, sugar, and brown sugar, then spread the mixture all over the surface of the rolled-out dough.

7.     Cut the dough into 3-inch-thick strips, length wise. Place one strip in a buttered 9-inch cast iron skillet and line it around the outside of the pan. Use another strip to continue on, forming a spiral in the pan, using new strips of dough to meet the ends of the strips you just put in the pan.

8.     Cover with plastic and allow to rise until doubled in volume, about 1 hour. Preheat your oven to 350 Degrees F (180C).

9.     Brush the top of the cinnamon roll with egg wash (1 egg mixed with 1 tbs water), then bake for 35-40 minutes, until golden brown and baked through. The internal temperature should read 185 Degrees F (85C) on a thermometer.

10.  Allow the cinnamon roll to cool for 10 minutes, then make the glaze by mixing the icing sugar and milk until smooth and pour it all over the top of the cinnamon roll, spreading to make sure it’s completely covered in icing. Allow to sit for another 5 minutes, then cut and serve.

-Store at room temperature covered tightly with plastic wrap for up to 3 days.

Microwave for 10 seconds to make it magical and warm again!