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
- In a saucepan over medium heat, add milk + butter, stir until melted & remove from heat
- In a mixing bowl, combine 2¼ c flour, sugar, salt. Add yeast & lukewarm milk mixture. Combine. Add egg.
- 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.
- Let dough rest for 10 minutes. Preheat oven to 350 degrees.
- 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.
- 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.
- Mix icing ingredients until smooth & drizzle over rolls.
