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Giant Skillet Cinnamon Roll: 1 Beloved Recipe

Giant Skillet Cinnamon Roll
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This giant cinnamon roll recipe is perfect for sharing. It’s a warm, gooey dessert that brings back sweet memories.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet.
  2. In a large bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the brown sugar and cinnamon.
  7. Spread half of the dough evenly into the prepared skillet.
  8. Sprinkle half of the brown sugar cinnamon mixture over the dough.
  9. Dot with half of the melted butter.
  10. Spread the remaining dough over the cinnamon layer.
  11. Sprinkle with the remaining brown sugar cinnamon mixture and dot with the remaining melted butter.
  12. Bake for 30-35 minutes, or until golden brown and cooked through.
  13. While the roll is baking, prepare the frosting. In a medium bowl, beat together the softened cream cheese and 1/4 cup softened butter until smooth.
  14. Gradually beat in the powdered sugar and 1 teaspoon vanilla extract.
  15. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  16. Let the cinnamon roll cool in the skillet for 10 minutes before frosting.
  17. Spread the frosting evenly over the warm cinnamon roll.
  18. Serve warm.

Notes

  • For an extra gooey center, you can add a few dollops of caramel sauce before baking.
  • If you don’t have a cast-iron skillet, a 9×13 inch baking pan will also work. Adjust baking time as needed.
  • The frosting can be made ahead of time and stored in the refrigerator. Let it soften slightly before spreading.

Nutrition

Find it online: https://delishdiarist.com/giant-skillet-cinnamon-roll-recipe/