Description
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.
Ingredients
For the Dough:
- 2 cups whole milk
- 1 stick of butter
- 5 cups self-rising flour, plus more for dusting
- 1 1/2 cups cake flour
- 2 (0.25 oz) packages active-dry yeast
- 6 tablespoons granulated sugar
- 2 eggs, at room temperature
- 1 to 2 tablespoons butter (for lining the cast iron pan)
For the Filling:
- 1 1/2 cups melted butter
- 1 cup light brown sugar
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1/4 cup ground cinnamon (adjust to taste)
- 1 teaspoon ground nutmeg
- 1/2 teaspoon allspice
For the Icing:
- 1 1/2 cups powdered sugar
- 1/2 cup heavy whipping cream
- Juice of 1/2 lemon, optional
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
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Prepare the Dough: Heat the whole 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.
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Activate the Yeast: Activate the Yeast: In a large mixing bowl, sift together the self-rising flour, cake flour, and sugar. Stir in the active-dry yeast. Incorporate the eggs, one at a time. Pour in the warm milk-butter mixture and stir until a dough forms.
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Knead the Dough: On a lightly floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. Place the dough into a lightly oiled bowl. Cover it with a kitchen towel, and let it rise in a warm place until doubled in size, usually about 1-2 hours.
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Prepare the Filling: Mix together the melted butter, light and dark brown sugars, granulated sugar, ground cinnamon, nutmeg, and allspice in a bowl until well combined.
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Roll and Fill the Dough: Once the dough has risen. Punch the dough 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 of the filled dough.
- 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 this large starter cinnamon roll in the middle of a buttered 10.25″ cast iron pan, filling side up. Arrange the remaining strips around the large cinnamon 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, leave at least 1 1/2″ as a border for rising (you probably will not using the remaining 1/3 dough unless you are baking in a larger cast iron pan).
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Second Rise and Bake: Cover the roll with a damp, clean kitchen towel or paper towel. Allow to rise for another 30-45 minutes. Preheat the oven to 340°F. Once risen, bake the rolls for 25-35 minutes or until golden brown, and cooked through. (Once the roll starts to brown, cover with non-stick foil to ensure the roll doesn’t burn while fully baking the inside).
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Make the Icing: While the rolls are baking, prepare the icing by whisking together the powdered sugar, heavy whipping cream, lemon juice, vanilla extract, and salt until smooth.
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Finish and Serve: Once the rolls are out of the oven, while they are warm, drizzle the icing generously over the top. ENJOY!
Notes
- 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.
- As an alternative to hand mixing and kneading the dough, use a stand mixer with dough hook attachment.
- For a quicker rise, while you are preparing the dough, preheat the oven to 200°F. 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, try for more of a rectangle.
- Add more or less cinnamon to the filling based on your preference.
- 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.
- Alternatively, bake in a deep, round baking dish.
- Bake at 340° 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.
- Adding fresh lemon juice to the icing is a matter of preference.
- 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.
- Use leftover dough to make small, individual cinnamon rolls.
- Prep Time: 2 hours
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Moderate
- Cuisine: American