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Skillet Cinnamon Rolls

1 review
Test Kitchen Approved
Total Time

Prep: 50 min. + rising Bake: 20 min.

Makes

1 dozen

Updated: Nov. 08, 2023
I love using cast iron to get a nice crust on these skillet cinnamon rolls! The pan also makes an impressive serving dish on the table without it looking as if you tried too hard. —Danielle Williams, Newport, Rhode Island
Skillet Cinnamon Rolls
Skillet Cinnamon Rolls Recipe photo by Taste of Home
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 large egg yolk, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • FILLING:
  • 8 bacon strips, chopped
  • 1/2 cup packed brown sugar
  • 1 tablespoon maple syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • FROSTING:
  • 2 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 2 tablespoons 2% milk
  • 1 tablespoon maple syrup

Directions

  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium-low heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons.
  4. In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and 2 tablespoons reserved bacon drippings; cook and stir until blended. Cool to room temperature. Wipe out skillet; grease with remaining bacon drippings.
  5. Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls.
  6. Place rolls, cut side down, in prepared skillet. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake on a lower oven rack until golden brown, 18-20 minutes. Cool 20 minutes.
  7. In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.

Nutrition Facts

1 cinnamon roll: 424 calories, 18g fat (10g saturated fat), 57mg cholesterol, 356mg sodium, 59g carbohydrate (36g sugars, 1g fiber), 6g protein.