Cast-Iron Skillet Cinnamon Rolls: A recipe from Southern Cast Iron

Cast-Iron Cinnamon Rolls

These classic sweet rolls from our sister publication Southern Cast Iron are a favorite breakfast mainstay. Break out your favorite cast-iron skillet, and get your morning off to a sweet start! Get a copy of Southern Cast Iron to find decadent flavor variations like Nutella S’mores and Coconut-Pecan! 

Cast-Iron Skillet Cinnamon Rolls
Yield: approximately 10 rolls
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  1. Sweet Roll Dough (recipe below)
  2. 1/2 cup plus 4 tablespoons unsalted butter, softened and divided
  3. 3/4 cup firmly packed light brown sugar
  4. 2 tablespoons ground cinnamon
  5. 4 ounces cream cheese, softened
  6. 1 1/2 cups confectioners' sugar
  7. 4 tablespoons whole milk
  8. 1/2 teaspoon vanilla extract
  1. Spray a 10-inch cast-iron skillet with cooking spray. Set aside.
  2. Prepare Sweet Roll Dough, and let rise according to recipe directions. Lightly punch down dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle.
  3. Spread 1/2 cup butter evenly over dough. In a small bowl, stir together brown sugar and cinnamon. Sprinkle over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 9 or 10 rolls. Place rolls into prepared skillet. Cover, and let rise in a warm draft-free place (85 degrees) until doubled in size, approximately 45 minutes.
  4. Preheat oven to 350 degrees. Bake, uncovered, until golden brown, approximately 30 minutes. Let cool in skillet on a wire rack 30 minutes.
  5. In a medium bowl, beat remaining 4 tablespoons butter and cream cheese with a mixer until smooth. Add confectioners' sugar, milk, and vanilla, beating until smooth. Spread glaze over warm rolls.
Taste of the South
Classic Sweet Roll Dough
Yield: approximately 10 rolls
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  1. 3 1/2 to 3 3/4 cups all-purpose flour
  2. 1 (1/4-ounce) package active dry yeast
  3. 1/2 cup whole milk
  4. 1/2 cup sour cream
  5. 6 tablespoons unsalted butter, cubed
  6. 1/3 cup sugar
  7. 2 teaspoons kosher salt
  8. 1 large egg, lightly beaten
  1. In the work bowl of a stand mixer fitted with a paddle attachment, combine flour and yeast.
  2. In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until mixture reads 120 degrees on a candy thermometer. With mixer on low speed, add milk mixture to flour mixture. Add egg. Beat until dough forms. Turn off mixture.
  3. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, approximately 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
  4. Spray a large bowl with nonstick cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm draft-free place (85 degrees) until dough has doubled in size, approximately 1 hour and 30 minutes.
Taste of the South


  1. These sound great! May have to try these this weekend, it will be a long rainy weekend so these would be good with a piping cup of coffee.
    I have a problem sometimes with the yeast, I kill it. But I am going to try again. Anything cooked in a cast iron skillet is good.

  2. I made these cinnamon rolls for Sunday breakfast, and they were heavenly! I loved the cream cheese topping. Thanks so much for sharing this fabulous recipe!

    • I’m new to baking from scratch. How did you leave the dough overnight?? I’m wanting to do this but afraid I’ll ruin them by waiting to bake them until morning .

  3. Trying these right now. When it says combine flour and yeast does it mean to combine the yeast dry or mix as instructed on back of package of yeast?
    Look delicious!

  4. These popped up when searching for a cinnamon roll recipe. Couldn’t wait for breakfast so we’re having them for tonight’s dessert. The dough didn’t rise as I had hoped but once in the oven everything came together. Delish!!

    • Hi Debbie, Start with 3 1/2 cups of flour. If the dough seems too sticky, you can add the remaining 1/4 cup of flour to the mixture.

    • Hi Adam, while we haven’t tested this method, we suggest skipping the second rise and covering and chilling the rolls immediately after placing them in the pan. You’ll want to pull them out of the ice box 45 minutes to an hour before baking so that they come to room temperature.


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