Perfect Skillet Cinnamon Rolls

Kitchen Tools:

• 10-inch frypan: Valencia Pro Frypan 
• Serrated knife: Premiere Titanium 5" Serrated Knife
• Whisk: Platinum Silicone Whisk
• Stand mixer, optional
• Cooling rack

INGREDIENTS:

For the cinnamon rolls 

• 3/4 cup whole milk, heated to about 110°F 
• 1 packet rapid-rise yeast (2 1/4 teaspoons) 
• 3 large eggs, room temperature 
• 4 cups all-purpose flour, plus more if needed 
• 1/2 cup cornstarch 
• 1/2 cup granulated sugar 
• 1 1/2 teaspoons kosher salt 
• 12 tablespoons unsalted butter, softened and cut into 12 pieces 

For the filling 

• 1/2 cup unsalted butter, softened to spreadable consistency 
• 1 cup brown sugar 
• 2 tablespoons ground cinnamon 
• 1/4 teaspoon salt 

For the glaze 

• 1 cup powdered sugar 
• 1 tablespoon butter melted and cooled 
• 2 tablespoons milk or cream 
• 1 teaspoon vanilla 
• Pinch of salt 

PREPARATION INSTRUCTIONS:

1. Proof the yeast—In a small bowl or large measuring cup, stir milk and yeast together. Set aside until bubbly—about 10 minutes.

2. Start mixing the dough—In a the bowl of a stand mixer, stir together flour, cornstarch, sugar, and salt, then attach bowl to mixer and fit with dough hook. Whisk eggs into milk mixture. Start mixer on a low speed and pour milk mixture in a steady stream, mixing until dough comes together—a minute or two.

3. Finish mixing the dough—Increase to a medium speed and add in butter pieces, 1 or 2 at a time, until fully incorporated. Keep mixing until dough is cohesive, smooth, and coming away from the sides of the bowl—about 10 minutes. (If dough is still wet and sticky, add more flour, a tablespoon at a time, until it releases from bowl). Turn dough out onto a lightly floured surface and knead to form a smooth ball.

4. Proof the dough—Place dough in a medium greased bowl and cover with plastic wrap or kitchen towel. Place bowl in a warm spot and let rise until doubled in size, 1 to 2 hours.

5. Fill and shape the cinnamon rolls —Turn dough out onto a lightly floured surface. Roll dough into an 18” square. In a small bowl, mix together filling ingredients to form a paste. Spread filling evenly over dough. Roll dough tightly to form a log and pinch seam together to seal. Cut dough into 12 equal pieces—a serrated knife makes this easier.

6. Proof the cinnamon rolls —Arrange pieces, cut side up, in a generously buttered nonstick, oven-safe skillet. Cover skillet with a kitchen towel and let rolls rise until doubled in size—about 1 hour.

7. Bake the cinnamon rolls —Preheat oven to 350°F. Remove towel and transfer skillet to center rack of oven. Bake until filling is melted and bubbly and rolls are a deep golden brown—about 30 to 35 minutes. Transfer skillet to wire rack to cool.

8. Glaze the cinnamon rolls —While rolls are cooling, stir together glaze ingredients in a small bowl. Drizzle glaze over warm rolls and enjoy!

TIPS:

Yeast Activation—To help activate the yeast, the milk can be warmed slightly (to about 110°F). Careful, not too hot though! Yeast dies at around 140°F.

On a Roll—As you roll out dough, periodically pull out corners and push in sides to encourage the square shape. It’ll never be perfect, but that’s ok! 

Perfect Cuts—Use a serrated knife or unflavored dental floss for the cleanest cinnamon roll slices.

Proofing Hack—Cold kitchen? Place the dough in a slightly warm oven (turned off!) to rise.

Make it Ahead—After placing rolls in skillet, cover with plastic wrap and let rise in the refrigerator overnight. Bake them up fresh in the morning. Yum! 

With this easy skillet cinnamon rolls recipe, you can bring the joy of homemade treats to your kitchen. Love to bake? Check out our range of GreenPan Premiere Ovenware and discover more delicious recipes to elevate your baking experience!