These skillet cinnamon rolls feature warm cinnamon baked into the dough and a buttery caramel sauce poured over them straight from the oven. The dough is easy to mix in a stand mixer, and this from-scratch recipe yields tender, homemade rolls perfect for breakfast or a cozy dessert.
Note: This recipe includes a simple caramel sauce you cook on the stove and pour over the rolls while they are hot.
I rescued an old cast iron skillet from a basement and restored it with seasoning and care. Since then it’s become a daily workhorse in my kitchen. The skillet gives a lovely, even browning and adds depth of flavor to baked goods and savory dishes alike. Inspired by a swirl bread recipe, I adapted the dough and paired it with a rich caramel topping to create these skillet cinnamon rolls. The dough mixes easily in a stand mixer, and baking them in cast iron delivers excellent texture and crust.
How to Make Skillet Cinnamon Rolls with Caramel Topping
Ingredients
- 1 cup warm 2% milk (about 110°F or pleasantly warm to the touch)
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons warm water
- 2 1/4 teaspoons instant or rapid-rise yeast
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons salt
- 2 teaspoons ground cinnamon (for the dough)
- 1/4 cup brown sugar (for the filling)
- 1 teaspoon ground cinnamon (for the filling)
- 2 tablespoons butter, melted (for brushing)
- 1 large egg, lightly beaten (for brushing before baking)
Caramel Sauce
- 1 cup brown sugar
- 1/4 cup butter
- 2 tablespoons milk
Prep and rise environment
If your kitchen is cool, create a gentle, warm spot for the dough to rise by preheating your oven to 225°F, then turning it off and leaving the door closed. The oven should be warm, not hot—just cozy enough to encourage proofing without harming the yeast. Always check the temperature before placing the dough inside; if it’s too hot, open the door until it cools slightly.
Make the dough (stand mixer)
In a liquid measuring cup, whisk together the warm milk, melted butter, granulated sugar, warm water, and yeast until the yeast dissolves. In the bowl of a stand mixer, whisk the flour, salt, and 2 teaspoons cinnamon together. Using the dough hook on low speed, slowly add the milk mixture and mix until the dough begins to come together, about 2 minutes. Increase the mixer to medium and knead until the dough is smooth and elastic—it should pull away from the sides but still stick slightly to the bottom.
First rise
Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap or a clean towel, and place it in the warmed (but turned-off) oven. Let the dough rise until doubled in size, about 1 hour.
Shape the rolls
Turn the risen dough out onto a lightly floured surface. Roll it into a 16 x 12-inch rectangle with the long side facing you. Brush with 2 tablespoons melted or softened butter, leaving a 1/2-inch border at the edges. Evenly sprinkle the brown sugar mixed with 1 teaspoon cinnamon over the butter. Starting at the long edge, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 16 slices, each about 1 inch thick.
Second rise in the skillet
Generously butter a 10-inch cast iron skillet. Arrange the 16 rolls in the skillet, cover loosely with greased plastic wrap or a towel, and let them rise again until nearly doubled, about 45–60 minutes.
Bake
Preheat the oven to 325°F. Brush the tops of the rolls with the beaten egg. Bake until golden brown and cooked through, about 35–45 minutes. Baking times vary by oven and skillet; start checking at 30 minutes and adjust as needed.
Make the caramel topping
While the rolls bake, make the caramel: in a small saucepan combine 1 cup brown sugar, 1/4 cup butter, and 2 tablespoons milk. Bring to a boil and cook just until the sugar dissolves and the mixture is combined, about 1–2 minutes. Remove from heat and set aside.
Finish and serve
As soon as the rolls come out of the oven, drizzle the warm caramel over the top so it seeps into the swirls and between the rolls. Transfer the skillet to a wire rack and let it cool for about 10 minutes. Serve warm directly from the skillet or transfer the rolls to a rack or plate. These are especially irresistible when served hot.
Notes and tips
- For a lighter caramel drizzle, halve the caramel recipe and spoon sparingly over the rolls.
- If your oven runs hot, monitor the rolls closely during the final 10–15 minutes of baking to prevent over-browning.
- Use a well-seasoned cast iron skillet for best browning and easy release; a light coating of butter helps prevent sticking.
Recipe at a glance
- Yield: 16 rolls
- Prep time: about 30 minutes (plus rises)
- Cook time: 35–45 minutes
- Total time: roughly 3 hours including rising and cooling
Cast Iron Skillet Cinnamon Rolls with Caramel Topping
Warm, fluffy cinnamon rolls baked in a cast iron skillet and finished with a simple brown sugar caramel—perfect for weekend breakfasts or special occasions.
Ingredients Summary
- Milk, butter, sugar, yeast, flour, salt, cinnamon, brown sugar, egg
- Caramel: brown sugar, butter, milk