Cast Iron Cinnamon Roll

Marvel at the sight of this jumbo-sized cinnamon roll, baked to perfection in a classic cast iron pan. This Cast Iron Cinnamon Roll isn’t just your ordinary cinnamon roll. This sweet treat is a flavorful, oversized delight that explodes with sweet, aromatic cinnamon goodness in every bite. Baking it in a sturdy cast iron pan not only adds a rustic charm, but also ensures beautifully caramelized edges and a soft, pillowy interior. This fluffy cinnamon roll is a perfect addition to your holiday breakfast or brunch, or serve on an easy Sunday morning.

Making this delicious homemade treat with your children is a fun baking activity. This large cinnamon roll should easily feed up to 10-12 people.

What You Will Need to Make This Cast Iron Cinnamon Roll

• 10.25″ Cast Iron Pan
• Whisk
• Rolling Pin
• Stand Mixer (If you do not want to do all of the work)
• Non-Stick Foil

How to Make an Extra Large Cinnamon Roll

All of the moving parts to this homemade cast iron cinnamon roll come together easily. The dough is a dream to work with. With my quick rise tips, this fluffy cinnamon roll is baked and ready to be devoured in no time.

1. Prepare the Dough: Heat the milk and butter, in 30-second intervals, in the microwave until the butter melts. Allow it to cool until it’s warm, but not hot.
2. Activate the Yeast: In a large mixing bowl, sift together the self-rising flour, cake flour, and sugar. Stir in the yeast. Incorporate the eggs, one at a time. Pour in the warm milk-butter mixture and stir until a dough forms.
3. Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes, until it becomes smooth and elastic. Place into a lightly oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in size, usually about 1-2 hours.
4. Prepare the Filling: Combine the melted butter, sugars, and spices in a bowl.
5. Roll and Fill the Dough: Once the dough has risen. Punch down. Cut into three equal pieces. Roll one portion out into a large rectangle on a floured surface. Spread the filling mixture evenly over the dough. Starting from one long edge, cut the dough into 2 1/2″ strips. Roll one strip.
6. Forming the Roll: Place the rolled strip, seam side down, onto the end of another strip. Roll. Do this one more time with another strip. Place, filling side up, in the middle of a buttered cast iron pan. Arrange the remaining strips around the roll, placing each strip at the seams. Roll out another portion of dough, spread on the butter/sugar filling. Cut into strips. Arrange these strips around the roll until you have at least a safe, 1 1/2″ border, for rising.
7. Second Rise and Bake: Cover with a damp towel. Rise for another 30-45 minutes. Preheat oven to 340°F. Bake for 25-35 minutes, or until golden brown (Once the roll starts to brown, cover with non-stick foil to ensure the roll doesn’t burn while fully baking the inside).

Tips to Making this Cinnamon Roll Recipe

Although this recipe is relatively straightforward, here are a few helpful tips:

• The combination of self-rising flour and cake flour, allow for a quick rise. If substituting with all-purpose flour, allow the dough to rise in the fridge overnight. 
• Instead of forming the dough and kneading by hand, feel free to use a stand mixer with dough hook attachment.
• For a quicker rise, while you are preparing the dough, preheat the oven to 200°F (93°C). Turn off. Add the covered bowl with the dough to the warmed oven. This baking hack also works on the second rise.
• If you want a larger cinnamon roll, use a 12″ cast iron pan (bake time will increase and you will use all of the dough if making a larger one and may even have to mix up a bit more filling).
• When rolling the dough, form into a rectangle. 
• Chopped pecans, walnuts or raisins can also be added to the filling.
• Cut the strips of dough with filling, lengthwise, to approximately 2 1/2″ wide.
• You should be able to roll at least 3 strips before the cinnamon roll gets to large to handle without falling apart. 
• Add additional strips by finding the seam in the roll and attaching there. This helps to ensure there are not gaps.
• Bake at 340°F (170°C) to ensure the inside of the cinnamon roll fully bakes.
• If the roll is browned, but the inside is still doughy, cover with non-stick foil to finish baking.
• If the icing seems to thick, add a touch more cream. If too thin, add a touch more powdered sugar.
• Drizzle the homemade icing onto the roll right out of the oven. 
• You probably will not use all of the dough. Use to make smaller individual cinnamon rolls.

How to Serve and Store Homemade Cinnamon Rolls

Finishing and Serving:

1. Icing: Combine all of the ingredients for the icing. Stir until smooth. Drizzle the icing generously over the warm roll just before serving. This allows the icing to melt slightly and spread its sweetness over the roll.
2. Serve Warm: Serve warm for the best taste and texture.
3. Accompaniments: This cinnamon roll pairs wonderfully with a hot cup of coffee, tea, or a cold glass of milk. Consider adding fresh fruit on the side for a refreshing contrast.

Storage:

1. Room Temperature: If planning to consume within a day or two, store the leftover cinnamon roll covered at room temperature. Use an airtight container or wrap tightly with plastic wrap to maintain freshness.
2. Refrigeration: For longer storage, keep the cinnamon roll in an airtight container or tightly wrapped with plastic wrap and store in the refrigerator for up to 3-4 days.
3. Freezing: To store for an extended period, freeze the cinnamon roll. Allow to cool completely, then wrap in plastic wrap and place in a freezer-safe bag or container. Properly stored, this jumbo cinnamon roll can stay good in the freezer for up to 1-2 months.

Reheating:

1. Room Temperature or Refrigerated Roll: If the cinnamon roll was stored at room temperature or in the refrigerator, reheat in the oven at 300°F (150°C) for about 10-15 minutes until warmed through.
2. Frozen Rolls: For a frozen cinnamon roll, thaw in the refrigerator overnight before reheating. Then follow the same oven reheating instructions.

More to Cinnamon Love

• Fluffy Cinnamon Rolls
• Cinnamon Oatmeal Pancakes

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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