Skillet Cinnamon Rolls with Cream Cheese Icing Recipe
Delight in these soft and fluffy skillet cinnamon rolls, perfect for a cozy breakfast or indulgent snack. This recipe features a rich dough made with butter, milk, and egg, generously filled with cinnamon sugar, baked to golden perfection in a skillet, and topped with a luscious cream cheese icing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 500 grams all-purpose flour (4 cups)
- 6 grams instant yeast (2 teaspoons)
- 3 grams salt (1/2 teaspoon)
- 25 grams granulated sugar (1/4 cup)
- 240 grams milk, at room temperature (1 cup)
- 60 grams butter, softened at room temperature (1/4 cup)
- 1 egg
Filling
- 60 grams butter, softened at room temperature (1/4 cup)
- 50 grams sugar (1/2 cup)
- 8 grams ground cinnamon (1 tablespoon)
Cream Cheese Icing
- 1/2 cup cream cheese, softened at room temperature
- 1 tablespoon milk
- 1 and 1/2 tablespoons honey (or maple syrup)
- 2 tablespoons confectioners’ sugar (or more to taste)
Instructions
- Prepare and proof the dough (first rise): In a large mixing bowl, whisk together flour, yeast, salt, and sugar until evenly combined. Add in milk, softened butter, and egg, stirring with a spatula until no dry flour remains and all ingredients are well incorporated.
- Knead the dough: Transfer the dough to a clean, dry surface and knead for about 5 minutes until it becomes soft and smooth. Alternatively, use a stand mixer on medium speed for 10 minutes to achieve a supple dough.
- First rise: Place the dough back into the mixing bowl, lightly grease with oil, cover with a lid, and let it rise at room temperature for 1 hour or until doubled in size.
- Shape the cinnamon rolls (second rise preparation): Turn the dough onto a lightly floured surface and roll into an 18x12-inch rectangle. Spread the softened butter evenly, leaving a 1-inch border around the edges.
- Add cinnamon sugar filling: In a small bowl, mix sugar and cinnamon, then sprinkle evenly over the buttered dough surface.
- Roll and cut: Roll the dough tightly into a log, pinching the ends to seal. Cut into 8-12 equal rolls about 2 inches thick, fitting them snugly into a greased skillet.
- Second rise: Cover the skillet with plastic wrap and let the rolls rise for 30-45 minutes at room temperature until nearly doubled in size. Optionally, refrigerate overnight for a slow rise and bake the next day.
- Bake the cinnamon rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown on top. Allow them to cool for 10 minutes before applying icing.
- Prepare cream cheese icing: Whisk together softened cream cheese, milk, honey, and confectioners’ sugar until smooth and creamy.
- Serve: Spread the cream cheese icing evenly over the warm cinnamon rolls and enjoy.
Notes
- For a softer dough, knead longer or use a stand mixer.
- Make sure the butter is properly softened to spread easily.
- Cinnamon roll amount can be adjusted based on skillet size.
- Allow rolls to cool slightly before icing to prevent melting.
- Optionally, substitute honey with maple syrup in the icing.
- Overnight rise in the fridge improves flavor and texture.