How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for The Big Cinnamon Roll-Cast Iron?

You need 14 ingredients. The key ingredients include: 1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons), 1/4 cup warm water (100u00b0F to 110u00b0F), 1 cup granulated sugar, divided, 1 teaspoon granulated sugar, divided, and more.

Is The Big Cinnamon Roll-Cast Iron suitable as baking & desserts?

Yes, The Big Cinnamon Roll-Cast Iron falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover The Big Cinnamon Roll-Cast Iron?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Big Cinnamon Roll-Cast Iron Recipe

Name: The Big Cinnamon Roll-Cast Iron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons); 1/4 cup warm water (100u00b0F to 110u00b0F); 1 cup granulated sugar, divided; 1 teaspoon granulated sugar, divided; 2 large eggs, lightly beaten; 1 cup whole milk, divided; 2 tablespoons whole milk, divided; 1 1/4 cups unsalted butter, softened, divided; 5 cups bread flour, divided; 1 3/4 teaspoons kosher salt, divided; 1/2 cup firmly packed light brown sugar; 2 teaspoons ground cinnamon; 4 ounces cream cheese, softened; 2 cups powdered sugar

1

Stir together yeast, warm water, and 1 teaspoon of the granulated sugar in the bowl of a heavy-duty stand mixer fitted with paddle attachment. Let stand until foamy, about 5 minutes. Add eggs, 1 cup of the milk, 1/2 cup of the granulated sugar, 1/2 cup of the butter, 2 cups of the flour, and 1 teaspoon of the salt to bowl. Beat on low speed just until dough comes together, about 1 minute. Replace paddle attachment with dough hook, and add 2 cups of the flour to bowl. Beat on low speed until dough is smooth but still very sticky, about 5 minutes. Turn dough out onto a surface floured with remaining 1 cup flour, and knead until elastic and almost no stickiness remains and all flour is incorporated. Transfer dough to a lightly greased large bowl, turning once to grease top. Cover with a damp towel, and let rise in a warm place (80u00b0F to 85u00b0F) until doubled in size, about 1 hour.

2

Stir together brown sugar, cinnamon, 1/2 teaspoon of the salt, and remaining 1/2 cup granulated sugar in a small bowl. Turn dough out onto a lightly floured surface, and roll out into a 20- x 14-inch rectangle. Spread 1/2 cup of the softened butter over top of dough rectangle; sprinkle with brown sugar mixture. Starting at 1 long end, roll dough into a long rope, stretching dough back to a 20-inch length, if necessary. Starting in center of a 12-inch cast-iron skillet, wrap dough rope into a tight coil, working outward. Using a sharp paring knife, cut slits through top layers of dough at 1-inch intervals. Cover with plastic wrap, and chill 8 hours or overnight.

3

Place a large bowl of very hot water in oven, and let stand 5 minutes. Place skillet with chilled dough in oven, and let rise until doubled in size, about 1 hour. Remove skillet and bowl of water from oven. Preheat oven to 350u00b0F.

4

Place skillet on an aluminum foil-lined baking sheet, and bake in preheated oven until deep golden brown, about 30 minutes. Cover with foil, and bake until dough in center is cooked through and a thermometer inserted in center registers 190u00b0F, 20 to 30 minutes. Cool in skillet 10 minutes before cutting.

5

Meanwhile, beat cream cheese and remaining 1/4 cup butter with an electric mixer on medium-high speed until fluffy. Add powdered sugar and remaining 2 tablespoons milk and 1/4 teaspoon salt, and beat until smooth. Drizzle icing over warm cinnamon roll. Serve warm or at room temperature.

The Big Cinnamon Roll-Cast Iron

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