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  • 2 C whole milk
  • 1 stick butter
  • 5 C self-rising flour
  • 1 1/2 C cake flour
  • 2 .25 oz packages active-dry yeast
  • 6 TBLS granulated sugar
  • 2 eggs, room temperature
  • 1 to 2 TBLS butter, for lining cast iron pan
  • 1 1/2 C melted butter
  • 1 C light brown sugar
  • 3/4 C dark brown sugar
  • 3/4 C granulated sugar
  • 1/4 C ground cinnamon, more if you like
  • 1 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 1/2 powdered sugar
  • 1/2 C heavy whipping cream
  • juice of 1/2 lemon
  • 1/2 tsp vanilla
  • 1/8 tsp salt
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I was just going to add this beautiful, huge Cast Iron Cinnamon Roll to my recipe for Fluffy Cinnamon Rolls, but I really think it needs its own recipe. I not only doubled the original recipe, but I also changed up the flour mixture to include self-rising, and a bit of cake flour. I wanted to see if I could skip the overnight rising. It worked beautifully. The technique to create this huge roll is easier than you may think!

I used a 10/10.25 cast iron pan from Lodge. Click here! If you don’t have one, definitely make the investment. I use cast iron pans weekly.

cast iron cinnamon roll

Heat up the milk and butter in a microwavable-safe bowl in 30-second intervals. The milk should be warm and the butter fully melted. In a large bowl, sift together the self-rising flour, cake flour and sugar. Add in the yeast. Stir to combine. I actually used a whisk. If you are using a stand mixer, you can mix with the dough hook attachment. Add in the eggs, one at a time. Combine.

Whisk in the milk/butter mixture. I combined everything nicely with the whisk then turned the dough onto a floured surface and kneaded it for about six minutes. You want to see a nice soft dough form. I loved doing this by hand, because I got a feel for when the dough was just right. I also got a bit of exercise in at the same time! Place dough in lightly oiled bowl.

dough for cast iron cinnamon roll

Cover with plastic wrap and allow to double in size. This will take about an hour. I actually preheated my oven to 200 degrees while I was preparing the dough and turned it off. So that when it came time to allow the dough to rise, I placed in oven. It took only about 45 minutes to double.

While the dough is rising, in a bowl, melt the butter for the filling. Mix in the remaining ingredients. The mixture will turn into a paste. You may have to add a touch more sugar. I like a lot of cinnamon in mine. So add more or less to your liking.

After the dough has doubled in size, punch down and place on floured surface. Take about three-fourths of the dough and roll out to about 1/2″ thickness. Cover the entire surface with a nice coating of the filling. I did this in stages with the dough, because this was so big. I only used about half of the remaining dough and all of the remaining filling for my second roll out.

Line the cast iron pan with the butter. I melted the butter just slightly so I could get the butter all around the edges of the inside of the pan and the bottom.

Cut the dough into 2 1/2″ strips. Roll the first strip as if you were making one small cinnamon roll. With the seam side down, place the roll on the end of the second strip and start rolling the two together. You should be able to do this one more time before the roll becomes too big to handle. Place in cast iron pan.

Start taking the remaining strips and place around the starter roll. I did have to roll out the remaining dough. I did not use it all, but most of it. Depending on how much you fill, you may have to mix up just a touch more filling. You should have something that looks like this when you are finished rolling and placing in the pan. Don’t worry at all about it being perfect. Perfection to me is that it looks rustic.

cast iron cinnamon roll ready to rise

Cover with a damp towel and place in a warm area to rise. You can do like I did with the oven when I let the dough double in size. I did not turn the oven back on. This took about a half hour or so.

cast iron cinnamon roll ready to bake

Heat oven to 350 degrees. Bake for at least 30 minutes. You will probably need a bit longer. You may see that the top starts to brown before the inside is baked. Take a piece of foil once the top browns and place on top, so the top does not burn. I had to do this at about the 20/25 minute mark. You can test the inside for doneness by just touching to see if it has firmed up.

While the cinnamon roll is baking, prepare the icing. Place the powdered sugar in a bowl and slowly incorporate the cream and lemon juice. Add in the vanilla and salt. If the icing seems too thick, add a touch more cream or even water to thin. You don’t want too thin. The icing will melt nicely on top of the warm roll.

Remove the Cast Iron Cinnamon Roll from the oven. Drizzle on the icing with a spoon or whisk. ENJOY!

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  1. […] way to enjoy these Cinnamon Rolls? Make a HUGE one in a cast iron pan. Check out my recipe for this Cast Iron Cinnamon Roll. I changed up the ingredients just a touch…you are going to love. Have your kids […]

  2. I love this big cinnamon roll. I eat cinnamon rolls with Christmas in small buns, but maybe next year I’m going to make this big roll for brunch.

  3. Oh wow my guy LOVES cinnamon rolls. Can’t wait to make this for him!

  4. Holy Moly! This is a cinnamon roll done right!

  5. This looks delicious. I must try it.

  6. I love cinnamon roll, especially if is fresh and warm. It is one of my favorite snacks

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