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Cast Iron Christmas: Skillet Cinnamon Roll

Cast Iron Christmas: Skillet Cinnamon Roll

I am always trying to think of new ideas for Christmas. It is a family joke that our Christmas tradition is to try something new every year! Not so traditional, eh? I have tried many different things for Christmas breakfast and everything has received lukewarm reviews. Well, all except of the coveted box of sugar cereal Santa delivers! This breakfast, may or may not make the cut for a tradition, but it will certainly be a tasty treat for Christmas morning. Plus it looks (and smells) amazing!

This recipe starts off with one of my favorite dough recipes. It is aptly called Magic Dough and with a few simple ingredients, you can have yourself a dough that will work in many ways. Scones (the fried kind), dinner rolls, sweet breads, the sky’s the limit. I love it.

The recipe yields 2 giant cinnamon rolls with some leftover for a few regular-sized rolls. The cast iron allows this LARGE cinnamon roll to bake to perfection with very little doughy parts. It amazed my husband with the uniformity of browning achieved on the top and bottom. The cast iron is able to absorb and maintain the heat and bake the cinnamon roll evenly.

Start off your cast iron Christmas with this new “tradition” for your family, from ours…until next year! ;)

Magic Dough

Ingredients:

  • 1 c. butter, melted
  • 2 1/2 c. warm water (really warm)
  • 3/4 c. sugar, plus 2 T.
  • 2 T. yeast
  • 2 1/2 t. salt
  • 7-8 c. flour (I use all-purpose)

Directions:

  • Dissolve yeast in warm water with 2 T. of sugar and let rest 5 minutes.
  • Add melted butter, rest of sugar and 2 cups of flour.
  • Stir.
  • Add salt and add the rest of the flour 1 cup at a time until dough comes together.
  • Let rise until double in size (about 1 hour).

Skillet Sized Cinnamon Roll

Ingredients:

  • 1/2 recipe magic dough
  • 3 T. butter, softened
  • 1 c. sugar
  • 2 T. ground cinnamon

Directions:

  • Mix sugar and cinnamon together. (adjust cinnamon according to your taste preference).
  • Spray counter with non-stick spray and roll dough out the size of a jelly-roll pan. I use my fingers to “dimple” the dough. This allows for maximum filling.
  • Spread softened butter over surface of dough (your fingers will be best for this).
  • Sprinkle generously with cinnamon-sugar mixture (you probably will not use it all), then pat into dough.
  • At this point, do not roll, but cut into strips length-wise. I used the side of my skillet as a guide (I am measurement challenged…).
  • Then start rolling one strip up. When you get to the end, use the next strip to continue the rolling. Stop when you fill the skillet with 2 fingers widths all around.
  • Place a cookie sheet on top and let rise 1 hour.
  • Preheat oven to 375.
  • Take the cookie sheet off and bake 20-25 minutes.
  • Check halfway through baking. If the center is poking out, use a wooden spoon to push it back down to prevent it from burning.

You will know when you take this out, when the center springs back when pressed and the roll is nicely browned.

Dimpled dough

Rolling it all up

In the skillet pre-rise

After rise

Baked…almost ready!

Frost with your favorite recipe of cream cheese frosting will still warm so it will dribble down.

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