This gross cold weather has gotten me into the mood for a lot of fall baking so I think this weekend will be filled with a lot of powdered sugar and sweet cookie scents. A few weeks ago Brian and I tried a new recipe and I would love to share it, I am hoping to repeat it this weekend.
Giant Skillet Cinnamon Roll
1 cup milk
1/2 cup sugar
1 1/2 tsp salt
4 1/2 tsp active yeast
1 tsp sugar
1 cup warm water
6 cups bread flour
4 tbsp unsalted butter melted
1/2 cup butter melted
1 cup sugar & 1/2 cup brown sugar
3 tsp cinnamon
4 oz cream cheese
4 tbsp butter
2 cups powdered sugar
3 tbsp hot milk
2 tsp vanilla extract
- Heat the milk with 1/2 cup of sugar and salt over medium heat. Once a few bubbles start forming, remove the pan from heat and let it cool.
- Dissolve the yeast and 1tsp sugar in warm water in a stand mixer and blend. Let it stand for 10 min.
- Beat eggs into the yeast mixture. Stir in the milk (hopefully lukewarm by now) and using a dough hook slowly add in flour until the dough is elastic. Add in the melted butter, mix, and then add in more flour until dough gets elastic again. Set a timer and continue kneading for 5 min.
- Place the dough in a buttered bowl, cover with plastic wrap and watch how quickly the dough rises to double its size (mine took about an hour)
- Punch down the dough and put on a floured surface. Cut the dough into two pieces and roll out each into big rectangles (photo below)
- For the filling, brush the rectangles with melted butter and sprinkle each with the mixture of cinnamon and sugar.
- Cut each rectangle into 5 long strips. Roll one strip as in making a regular cinnamon roll, once you get to the end just add the next piece and continue rolling. Once its too big to hold, place in the middle of a cast iron pan and keep rolling with the rest of the pieces. Don’t give up 🙂
- Once all the dough is used, cover the pan and let it rise until its doubled (around 30 min). Preheat oven to 400 degrees.
- Bake for 20-25 minutes or until the top is golden (we over baked a little the first time)
- While the roll is baking, whisk all the glaze ingredients together and add additional milk if needed. Glaze the roll while its still hot, cut and serve while still warm. Enjoy and its probably a good idea to share with others!
Just writing about this post makes my mouth water and crave it all over again. FYI, we first saw this recipe on Sprinkle Bakes and only altered it very slightly, her photos are just as mouth watering.
What are your plans for the weekend?