Cinnamon rolls are my #spiritanimal – that and white cake and sprinkles. I love to cook in my grandmother’s cast iron skillet. You know you can use it for anything, not just savory. It’s the perfect baking dish for cakes, cobblers, biscuits and cinnamon rolls.
I was flipping through a magazine recently and saw an advertisement for Fleischmann’s yeast. I looked up their website which has tons of terrific sweet and savory recipes and gave the one for cinnamon rolls a whirl. Do not be intimidated by making homemade bread. It’s super easy, you just can’t be rushed. This is a Saturday afternoon kind of activity. Here’s the link to the recipe. They bake beautifully!
Homemade Skillet Cinnamon Rolls
These easy homemade skillet cinnamon rolls are ready to eat in
under two hours and will bring the entire family to the table.
Yield 10 servings Prep Time 40 minutes
Rise Time 45 minutes Bake Time 23 to 25 minutes
2-1/2 to 3 cups all purpose flour
3 tablespoons sugar
1 packet Fleischmann’s® RapidRise Yeast
1/2 teaspoon salt
3/4 cup water
3 tablespoons butter or margarine
1/4 cup brown sugar
1/4 cup butter
1/4 cup corn syrup, light OR dark
1/2 cup sugar
1/4 cup butter, softened
1-1/2 teaspoons ground cinnamon
1 tablespoon butter, melted
1/4 teaspoon pure vanilla extract
1 cup powdered sugar
2 to 3 tablespoons milk
Combine 1 cup flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). (My note: 110 degrees is the ideal temperature for yeast to survive – I think 120-130 is too high).
Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, add egg and mix, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic about 6 to 8 minutes. Dough should spring back when lightly pressed with 2 fingers. Cover with a towel; let rest for 10 minutes.
While dough is resting, prepare caramel syrup. Combine butter, brown sugar, and corn syrup in a 10-inch iron (ovenproof) skillet. Heat on stovetop until butter melts completely. Stir until smooth. Remove from heat and set aside to cool slightly.
Roll dough to a 12 x 15-inch rectangle. For filling, mix sugar and cinnamon in a small bowl. Spread the softened butter over dough and sprinkle cinnamon sugar evenly over butter. Roll up from long side, pinching seam to seal. Cut into 10 equal slices. Arrange rolls, cut side down, on top of syrup in skillet. Cover and let rise until doubled, about 45 minutes.
Bake in preheated 350°F oven for 23 to 25 minutes or until lightly browned. Cool skillet for 10 minutes on a wire rack, do not remove cinnamon rolls from skillet.
Combine butter, vanilla, and sugar in a small bowl, adding enough milk to reach desired consistency. Drizzle or spread frosting over warm cinnamon rolls while still in the skillet.
Be sure to check out Fleischmann’s website for other recipes – especially for pizza!