23 Dec

Cinnamon Roll Skillet

With Christmas just a couple of days away we had to share one of our Christmas morning favorites.  This Cinnamon Roll Skillet is everything you would want it to be and more.  It’s warm + gooey with swirls of sweet cinnamon + brown sugar + drizzled with the creamiest cream cheese frosting.  To wake up to the smell alone is heaven.  It is definitely a crowd pleaser + a great twist on a traditional favorite.

CINNAMON ROLL SKILLET

  • ¾ c milk
  • ⅓ c butter
  • 3¼ c flour
  • ¼ c sugar
  • ½ tsp salt
  • 1 package active quick rise yeast
  • 1 egg
  • 4 Tbsp butter, melted
  • ¾ c brown sugar, packed
  • 2 Tbsp cinnamon
  • ¼ c heavy cream
  • 4 oz cream cheese, softened
  • ½ c butter, softened
  • 2 c powdered sugar
  • 2 Tbsp milk/heavy cream
  1. In a saucepan over medium heat, add milk + butter, stir until melted & remove from heat
  2. In a mixing bowl, combine 2¼ c flour, sugar, salt. Add yeast & lukewarm milk mixture. Combine. Add egg.
  3. Using the dough hook attachment on your mixer, knead while gradually adding in 1 c flour until the dough forms a ball & pulls aways from the edges of the bowl. You can also knead by hand.
  4. Let dough rest for 10 minutes. Preheat oven to 350 degrees.
  5. On a floured surface, roll out dough into a rectangle. Spread melted butter on top. Combine cinnamon + sugar +sprinkle on top. Using a knife or pizza cutter, cut into 2 strips + fold each strip in half. Twist each strip like a rope + the coil into a cast iron skillet.
  6. Turn oven off. Cover rolls with a damp towel + allow to rise 25 minutes. Remove from oven, preheat again to 350 degrees. Cover rolls in ¼ c heavy cream. Bake 15-20 minutes, or until slightly golden.
  7. Mix icing ingredients until smooth & drizzle over rolls.
  
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