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Giant Skillet Cinnamon Roll

Giant Skillet Cinnamon Roll

Recipe Details

SKILL LEVEL: Intermediate

YIELD: 4 servings

PREP TIME: 30 minutes

TOTAL TIME: 3 hours 10 minutes

Giant Skillet Cinnamon Roll


1 cup milk

1/4 cup butter

1 package (2-1/4 teaspoons) instant yeast

1 tablespoon granulated sugar

3 cups all-purpose flour

1 tablespoon olive oil

3/4 cup packed brown sugar

2 tablespoons ground cinnamon

1/2 cup butter, melted


1/2 cup butter, softened

2 cups powdered sugar

1 tablespoon milk

2 teaspoons vanilla



Giant Skillet Cinnamon Roll

  1. In a large microwavable bowl, heat milk and 1/4 cup butter on High 30-45 seconds or until very warm (about 110°F). Stir in yeast and granulated sugar with whisk. Let stand 10 minutes until mixture begins to bubble.
  2. Slowly stir 2 cups of the flour into yeast mixture. When dough becomes too thick to stir, transfer to a lightly floured surface. Knead, adding more of the remaining 1 cup flour as needed, until dough becomes soft but not sticky. Shape into a ball. Coat another bowl with oil; place dough in bowl, turning to grease all sides. Cover and let rise in a warm place for 1 hour or until doubled in size.
  3. On a lightly floured surface, roll dough into a large 1/2-inch-thick rectangle. Drizzle with 1/2 cup melted butter; sprinkle with brown sugar and cinnamon. With a pizza cutter, cut dough lengthwise into 2-inch-wide strips. Spray a REVERE® COPPER CONFIDENCE CORE™ 1.9-QT STAINLESS STEEL BRAISING PAN W/ LID with cooking spray. Tightly roll one dough strip; place in center of pan. Roll up remaining strips, one at a time, and place around the center roll.
  4. Set pan on top of the oven and let rise for 45-60 minutes while oven heats to 375°F. When ready to bake, the roll should nearly fill the skillet. Bake 22-27 minutes or until edges are golden brown.
  5. In a mixing bowl, beat icing ingredients until blended and smooth. Frost hot cinnamon roll as soon as it’s pulled from the oven. Serve warm.


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