Cast Iron Cinnamon Rolls

A recipe for Cast Iron Cinnamon Rolls! These homemade cinnamon rolls are baked in a cast iron skillet, then covered with a decadent cream cheese frosting.

Secret Recipe Club

It is time for Secret Recipe Club again! For those who haven’t seen my previous posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe from that blog to post on Monday reveal day.

I look forward to my assignment email for each event and the opportunity to discover new blogs. It is also fun to see what someone chooses from yours.

This month, I was assigned to A Day in the Life on the Farm! Wendy and her husband are retired police officers and moved to a house in the country on 12 acres with plenty of crops and animals. She also hosts foreign exchange students and works part time as a local representative for World Heritage.

There are so many amazing recipes on Wendy’s blog and I was especially inspired by her Cinnamon Rolls. I have also saved her Ramen Noodles and Meatballs, Baked Honey Sesame Chicken, Lazy Pierogi, and Chicken and Spinach Alfredo Pizza for later.

Cast Iron Cinnamon Rolls

I have shared a couple of cinnamon roll variations on the blog so far, but this is my first time finally featuring the more traditional, fluffy American-style rolls.

Using Wendy’s recipe as the base, I adapted the rolls for a 10 inch (25 centimeter) cast iron skillet. The result is a wonderful option for a weekend brunch or holiday meal.

These yeast-based rolls are swirled with a buttery cinnamon brown sugar mixture and baked until deeply golden with caramelized edges and a soft, gooey center.

To finish, the Cast Iron Cinnamon Rolls are covered with a decadent cream cheese frosting and served while still warm.

Looking for more Cinnamon Roll Recipes?

Try my:

• Cinnamon Wreaths
• Pumpkin Cinnamon Fantail Rolls
• Gingerbread Cinnamon Rolls

Forming the Cinnamon Rolls

Bring the cream cheese and butter to room temperature before using.

When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

After mixing together the dough, it should be loose and slightly sticky. Knead until smooth and add just enough flour to be able to handle and roll out the dough. Be careful not to add too much or the rolls will lose their light and fluffy texture. Add a little more milk if the dough is too tough and crumbly.

In a warm kitchen, the first rise should take about one hour to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.

Use a sharp knife to cut the rolls. This will help keep the layers distinct without the dough sticking together.

The cast iron skillet retains heat more evenly to form a crisp, caramelized crust in contrast with the gooey center. If you do not have a cast iron skillet available, swap for a 10 inch (25 centimeter) round baking dish.

Prepare the cream cheese frosting while the cinnamon rolls are in the oven. After beating until smooth and creamy, slowly add just enough milk to get the desired texture. Two tablespoons (30 milliliters) was perfect for me. Add a little more if desired to turn the frosting into a glaze thin enough to be drizzled.  

Spread the cream cheese frosting over the rolls about 5 minutes after removing from the oven. The rolls should still be warm so the cream cheese melts a little into the nooks and crannies.

These cinnamon rolls are best warm from the oven and definitely the day they are baked.

If you want an even stronger cinnamon flavor, dust a little ground cinnamon over the frosting before serving.

Check out what everyone else made!

• S’mores Fudge Pie from Oh! You Cook!
• Moroccan Carrots from Sew You Think You Can Cook
• Quinoa Fried Rice from Bewitching Kitchen
• Fork Cookies from Karen’s Kitchen Stories
• Garlic Bread Cheese Toastie from Lavender and Lovage
• Slow Cooker Shredded BBQ Brisket from The Spiffy Cookie
• Homemade Graham Crackers from Loving Life
• Whole Wheat Oatmeal Molasses Bread from Making Miracles
• Cheese and Spring Onion Scones from A Day in the Life on the Farm

This recipe was originally posted in June 2014 and updated in September 2025.

Cast Iron Cinnamon Rolls Recipe

Adapted from A Day in the Life on the Farm

Print Pin

Cast Iron Cinnamon Rolls

A recipe for Cast Iron Cinnamon Rolls! These homemade cinnamon rolls are baked in a cast iron skillet, then covered with a decadent cream cheese frosting.

Course Breakfast

Cuisine American

Keyword bread, breakfast, brunch, cast iron, cinnamon, cinnamon roll, cream cheese

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 1 hour hour 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 9 Cinnamon Rolls

Ingredients

Dough:

• 2 1/4 teaspoon (7 grams) active dry yeast
• 1 cup (240 milliliters) lukewarm milk 105-115˚F (40-46˚C)
• 4 cups (500 grams) bread flour
• 1/3 cup (67 grams) granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 4 tablespoons (60 grams) unsalted butter softened at room temperature

Filling and Topping:

• 1 cup (200 grams) packed light brown sugar
• 1 tablespoon (6 grams) ground cinnamon plus more for dusting if desired
• 4 tablespoons (60 grams) unsalted butter softened at room temperature, plus more for greasing

Cream Cheese Frosting:

• 4 ounces (113.4 grams) cream cheese softened at room temperature
• 6 tablespoons (85 grams) unsalted butter softened at room temperature
• 1 1/2 cups (180 grams) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons (30 milliliters) milk

Instructions

To make the dough:

• In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and allow to sit at room temperature until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
• Mix in the frothy yeast with milk, then the eggs, and finally the butter to form a soft dough.
• On a lightly floured surface, knead the dough until smooth and elastic, adding a little more flour only if too sticky to handle and a little more lukewarm milk if too crumbly.
• Place the dough in a large bowl. Cover and allow to rise at room temperature until doubled, 1-2 hours.

To assemble:

• Grease a 10 inch (25 centimeter) cast iron skillet with butter.
• In a medium bowl, evenly combine the brown sugar and cinnamon.
• Lightly dust a large work surface with flour.
• Roll the risen dough into a rectangle about 14 inches (35.5 centimeters) long and 11 inches (28 centimeters) wide.
• Evenly spread 4 tablespoons (60 grams) softened butter over the surface of the dough.
• Sprinkle the brown sugar cinnamon mixture over the butter in an even layer, leaving about 1/2 inch (1.25 centimeters) free across the long edges.
• Roll up the rectangle tightly from long side to long side and pinch the seam to seal.
• Using a sharp knife, cut the log into 9 equal rolls.
• Place the rolls cut side up in the prepared cast iron skillet. Cover lightly with a towel and allow to rest at room temperature until puffed, 30 minutes to 1 hour.
• Preheat oven to 350˚F (180˚C).
• Place the cast iron skillet on a rimmed baking sheet (to protect the oven in case any of the brown sugar bubbles over) and place the baking sheet in the preheated oven.
• Bake the rolls until deeply golden over the top and the center is cooked through, 25-30 minutes.
• While the rolls are baking, prepare the cream cheese frosting.
• In a medium bowl, beat together the cream cheese and butter until smooth.
• Beat in the powdered sugar until incorporated, then the vanilla extract and slowly pour in the milk to form a light and smooth frosting.
• Once the cinnamon rolls are baked through, remove from the oven and allow to rest in the skillet for 5 minutes.
• Spread the cream cheese frosting over the rolls and serve warm.