Soft, from-scratch cinnamon rolls baked in a cast iron skillet and finished with an easy homemade caramel sauce. Perfect for a cozy weekend or holiday breakfast.
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I restored an old, vintage cast iron skillet found in a basement and now reach for it almost every day. Properly seasoned, cast iron browns beautifully and adds a rich flavor to baked and savory dishes. That skillet inspired this recipe: a tested, from-scratch cinnamon roll dough baked in a 10‑inch cast iron skillet and finished with a warm caramel topping. The dough comes together easily in a stand mixer and the caramel is quick to prepare while the rolls bake.
Cast Iron Skillet Cinnamon Rolls with Caramel Topping
These rolls have cinnamon baked into the dough as well as in the filling. They bake in a cast iron skillet for a golden exterior and are drizzled with hot caramel immediately after coming from the oven. The full recipe yields 16 rolls.
Yield & Time
- Yield: 16 rolls
- Prep time: about 30 minutes (active)
- Rise time: about 1 hour + 45–60 minutes (two rises)
- Cook time: 35–45 minutes
- Total time: roughly 3 hours including rises
Ingredients
Dough
- 1 cup warm 2% milk (about 110°F / warm to the touch)
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 tablespoons warm water
- 2 1/4 teaspoons instant or rapid-rise yeast
- 3 1/4 cups all-purpose flour, plus extra for rolling
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
Filling
- 2 tablespoons butter, melted or softened
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
For brushing: 1 large egg, lightly beaten
Caramel Topping
- 1 cup brown sugar
- 1/4 cup butter
- 2 tablespoons milk
See the instructions below for notes on making a thicker layer of caramel or a lighter drizzle.
Instructions
1. Prepare a warm spot for rising
Preheat your oven to 225°F. Once it reaches that temperature, turn the oven off and close the door. This creates a gently warm environment ideal for proofing the dough. Do not leave the oven on during the rise or it may become too hot and kill the yeast.
2. Mix the dough
In a two-cup measuring cup whisk together the warm milk, melted butter, sugar, warm water, and yeast until the yeast dissolves. In the bowl of a stand mixer combine the flour, salt, and 2 teaspoons cinnamon. Fit the mixer with the dough hook, start on low speed, and slowly add the milk mixture. Mix until the dough comes together, about 2 minutes. Increase to medium speed and continue mixing until the dough is smooth and elastic and pulls away from the sides of the bowl but may still stick to the bottom.
3. First rise
Transfer the dough to a lightly greased bowl, cover with greased plastic wrap or a clean towel, and place it in the warm oven (turned off) until doubled in size, about 1 hour.
4. Roll and fill
On a lightly floured surface roll the risen dough into a 16 by 12‑inch rectangle with the long side facing you. Brush the surface with 2 tablespoons melted or softened butter, leaving a 1/2‑inch border at the edges. Evenly sprinkle the brown sugar and 1 teaspoon cinnamon over the butter.
5. Shape the rolls
Starting from the long edge, roll the dough tightly into a log and pinch the seam to seal. Cut the log into 16 one‑inch slices. Grease a 10‑inch cast iron skillet generously with butter and arrange the rolls in the skillet. Cover and let rise in the warm oven (turned off) until doubled, about 45–60 minutes.
6. Bake
Once the rolls have risen, preheat the oven to 325°F. Brush the tops with the lightly beaten egg and bake until golden brown, about 35–45 minutes. Baking time will vary slightly depending on your oven and skillet.
7. Make the caramel topping
While the rolls bake, prepare 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 1–2 minutes, stirring, until the sugar dissolves and the mixture is smooth. For a thinner drizzle, halve the caramel recipe; for a thick layer, use the full amount.
8. Finish and serve
As soon as you remove the cinnamon rolls from the oven, drizzle or pour the hot caramel sauce evenly over the top. Transfer the skillet to a wire rack and allow the rolls to cool for about 10 minutes before serving. Serve warm directly from the pan or transfer to a rack—these are especially delicious while still warm.
Notes & Tips
- Use a 10‑inch cast iron skillet for even browning and a homey presentation.
- If your kitchen is warm, skip the oven proofing trick; simply find a draft‑free spot for the dough to rise.
- For easier slicing, chill the rolled log briefly before cutting, or use unflavored dental floss to cut clean slices.
- Adjust caramel quantity depending on how saucy you like your rolls; the full recipe yields a generous layer like in the photos.
Nutrition (approximate per roll)
- Calories: 268
- Total fat: 11 g (Saturated fat: 7 g)
- Sodium: 370 mg
- Carbohydrates: 39 g (Sugar: 19 g)
- Protein: 4 g
More bread and roll recipes
- Overnight Buns — ideas for make‑ahead dough
- Ways to Roll Out Bun Dough — tips for a neat, even spiral
