There’s something magical about a giant cinnamon roll baked to golden perfection in a skillet. This indulgent treat combines soft, pillowy dough with a swirl of warm cinnamon sugar, creating a melt-in-your-mouth experience. The edges crisp up beautifully, while the center stays irresistibly gooey, making every bite a delightful contrast of textures. Topped with a creamy glaze, it’s a showstopper that’s worth the 3-hour prep time for its homemade charm.
Baking this cinnamon roll in a skillet ensures even heat distribution, resulting in a perfectly cooked masterpiece in just 25 minutes. The aroma of cinnamon and butter fills your kitchen, promising a cozy, comforting treat. Whether shared with loved ones or savored solo, this giant roll is a celebration of flavor and warmth. It’s the ultimate dessert or brunch centerpiece that feels both nostalgic and special.
Ingredients for Giant Cinnamon Roll in a Skillet
- Dough:
- 1/2 cup (4 fl oz / 115ml) milk
- 1/2 cup (4 oz / 115g) butter (unsalted, softened)
- 1/2 cup (4 fl oz / 115ml) warm water (about 110°F / 43°C)
- 2 tsp instant yeast
- 1/4 cup (2 oz / 57g) sugar
- 2 eggs (room temperature)
- 1 tsp salt
- 1 tsp cinnamon
- 4 cups (20 oz / 568g) all-purpose flour (plus extra for dusting)
- Filling:
- 1/2 cup (3 oz / 85g) brown sugar (packed)
- 2 tsp cinnamon
- Glaze:
- 1/2 cup (4 oz / 115g) cream cheese (softened)
- 2 cups (8 oz / 230g) powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
Step-by-Step Instructions
- Make the dough: In a stand mixer with a dough hook, combine flour, cinnamon, sugar, salt, and yeast. In a separate jug, microwave butter, water, and milk for 20-30 seconds until melted. Add eggs to the dry ingredients. With the mixer on medium speed, slowly stream in the wet ingredients until a dough forms. Knead for 6-8 minutes.
- Proof the dough: Transfer dough to a lightly greased bowl, cover with cling wrap, and let rise until doubled in size, about 1.5 hours.
- Prepare the filling: Roll out the dough on a floured surface to 18×12 inches. Brush with butter, then sprinkle evenly with brown sugar and cinnamon.
- Shape the rolls: Cut the dough lengthwise into 2×6-inch strips. Roll one strip into a spiral and place it in the center of a buttered 10″ cast iron skillet. Wrap the remaining strips around it to form one giant cinnamon roll.
- Second proof: Cover the skillet and let the dough rise again for 45 minutes to 1 hour, or until puffy.
- Bake: Preheat oven to 400°F (200°C). Bake the cinnamon roll for 20-25 minutes, or until golden brown.
- Make the glaze: While baking, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.
- Assemble: Let the cinnamon roll cool slightly, then drizzle with glaze. Slice into 10 pieces and serve warm.
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese glaze is a classic choice, consider drizzling your giant cinnamon roll with a caramel sauce or a maple glaze for a richer flavor. For a fruity twist, add a handful of fresh berries or a dollop of fruit compote on the side. If you’re feeling indulgent, a scoop of vanilla ice cream or a sprinkle of chopped nuts can take this treat to the next level.
Serve It Right: Presentation Tips
For a show-stopping presentation, serve the giant cinnamon roll directly in the skillet at the table. Use a pizza cutter or sharp knife to slice it into wedges while it’s still warm. Pair it with a cup of coffee or hot chocolate for a cozy breakfast or dessert. If you’re hosting a brunch, add a side of crispy bacon or scrambled eggs to balance the sweetness.
Keep It Fresh: Storage and Reheating Tips
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a preheated oven at 350°F (175°C) for 5-7 minutes. For best results, add a splash of milk or a drizzle of glaze before reheating to keep it moist.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought cinnamon roll dough as a shortcut and follow the same assembly and baking instructions. Alternatively, prepare the dough the night before and let it proof in the fridge overnight. In the morning, simply assemble, proof, and bake. This way, you can enjoy a fresh cinnamon roll with minimal morning effort!
Cast Iron Magic: Why It Works
Using a cast iron skillet ensures even heat distribution, giving your cinnamon roll a perfectly golden crust. It also retains heat well, keeping your treat warm longer. If you don’t have a cast iron skillet, a 9×13-inch baking dish works too, though the presentation won’t be quite as dramatic. Just be sure to adjust the baking time slightly if needed.
Giant Cinnamon Roll in a Skillet
Equipment
- GoodCook 10″ Cast Iron Skillet
- GoodCook pizza cutter
Ingredients
Dough
- 1/2 cup milk 4 fl oz /115ml
- 1/2 cup butter 4oz/115g
- 1/2 cup warm water 4 fl oz/115ml
- 2 tsp instant yeast
- 1/4 cup sugar 2oz/57g
- 2 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 4 cups all-purpose flour 20oz/568g
Filling
- 1/2 cup brown sugar 3oz/85g
- 2 tsp cinnamon
Glaze
- 1/2 cup cream cheese 4oz/115g
- 2 cups powdered sugar 8oz/230g
- 2 Tbsp milk
- 1 tsp vanilla extract
Instructions
- First make the dough: In a large stand mixer fitted with a dough hook attachment combine flour, cinnamon, sugar, salt and instant yeast.
- In a separate jug, add the butter, water and milk then melt together in the microwave for 20-30 seconds.
- Add the eggs into the dry ingredients.
- With the machine on medium speed, add in the eggs and slowly stream in the wet ingredients allowing it to absorb into the flour and form a dough. Don’t add in the liquid all at once, hold a little back allowing the dough to fully absorb the liquid. If it seems dry add the rest of the liquid, otherwise you can discard it.
- Allow the dough to knead on medium speed for 6-8 minutes. Transfer the dough to a large bowl lightly greased with flavorless oil. Cover with cling wrap and proof until the dough has doubled in size, about 1 1⁄2 hours.
- Once the dough has risen, knock the air out in the bowl then transfer to a lightly floured surface.
- Roll out the dough to 18 inches by 12 inches and brush with butter. Dust over cinnamon and brown sugar.
- Next, use a GoodCook pizza cutter to cut the dough lengthwise into 2×6-inch strips to create the cinnamon roll shape.
- Butter a GoodCook 10″ Cast Iron Skillet and set aside.
- For a more detailed explanation of the cinnamon roll assembly I suggest you watch the video.
- To assemble the giant cinnamon roll, take one of the 6″ strips and roll it up into a spiral shape, place it in the center of the GoodCook 10″ Cast Iron Skillet. Next using the other strips of dough continue wrapping the remaining strips around until you have formed one large cinnamon roll.
- Once your giant cinnamon roll is assembled in the skillet, allow it to proof once more for an additional 45 minutes to 1 hour or until the top has risen.
- Preheat your oven to 400oF (200oC) and bake for 20-25 minutes.
- While the skillet cinnamon roll is in the oven make the glaze: In a large bowl combine the soft cream cheese, milk, vanilla extract and powdered sugar. Whisk until smooth and set aside.
- Remove the giant cinnamon roll skillet from the oven and allow to cool just slightly before pouring over the glaze.
- Once at room temperature, slice into 10 slices and serve.
