Cast Iron Buttermilk Cinnamon Rolls

Why You’ll Love This Recipe

These cinnamon rolls are ultra-soft thanks to the buttermilk and bake beautifully in a cast iron skillet, which gives them a perfectly crisp, golden edge and an evenly baked center. The recipe is simple enough for a weekend breakfast but special enough for holidays and celebrations. Plus, you can make them ahead of time and bake them fresh in the morning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Granulated sugar
• Salt
• Instant yeast or active dry yeast
• Buttermilk (warm)
• Unsalted butter (melted)
• Egg

For the filling:

• Unsalted butter (softened)
• Brown sugar
• Ground cinnamon

Optional glaze or frosting:

• Powdered sugar
• Milk or cream
• Vanilla extract
• Optional: cream cheese and butter for cream cheese frosting

Directions

1. Make the dough: In a large mixing bowl, combine warm buttermilk, sugar, and yeast. Let sit for 5–10 minutes if using active dry yeast. Add egg, melted butter, salt, and flour. Mix until a soft dough forms.
2. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
3. Prepare the filling: Mix brown sugar and cinnamon in a bowl. Set aside.
4. Roll out the dough into a large rectangle, about ¼-inch thick. Spread with softened butter, then sprinkle evenly with the cinnamon-sugar mixture.
5. Roll up the dough tightly from the long side and slice into 8–10 equal rolls.
6. Arrange the rolls in a greased cast iron skillet. Cover and let rise again for 30–45 minutes, until puffy.
7. Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
8. Make the glaze or frosting: Whisk powdered sugar with milk and vanilla until smooth, or beat cream cheese with butter and powdered sugar for a richer frosting.
9. Drizzle or spread over warm rolls and serve.

Servings and timing

This recipe makes 8–10 cinnamon rolls. Total time is about 2½ hours including rising time—20 minutes for prep, 1½ hours for rising, and 25 minutes for baking.

Variations

• Add chopped pecans or walnuts to the filling for a crunchy twist.
• Mix a little nutmeg or cardamom with the cinnamon for extra spice.
• Use maple syrup in the glaze for a deeper flavor.
• Add a few raisins or dried cranberries to the filling.
• Make overnight rolls by refrigerating after shaping and rising, then baking fresh in the morning.

Storage/Reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven at 300°F (150°C) for 5–10 minutes, or microwave individual rolls for 15–20 seconds. You can also freeze unfrosted rolls for up to 2 months.

FAQs

Why use buttermilk in cinnamon rolls?

Buttermilk adds moisture, tenderness, and a slight tang that enhances the flavor of the dough.

Can I make the dough ahead of time?

Yes, refrigerate the shaped rolls overnight, then let them come to room temperature and rise before baking.

What size cast iron skillet should I use?

A 10- to 12-inch skillet works best for 8–10 cinnamon rolls.

Can I use regular milk instead of buttermilk?

Yes, but the flavor and texture will be slightly different. You can also use a buttermilk substitute (milk + lemon juice or vinegar).

Do I need to proof instant yeast?

No, instant yeast can be mixed directly into the dry ingredients, but you can still let it bloom for a few minutes if desired.

Why are my rolls dense?

This could be from under-kneading, not enough rising time, or using too much flour. Be sure the dough is soft and the rolls are puffy before baking.

Can I freeze baked cinnamon rolls?

Yes, freeze them unfrosted and reheat as needed. Add glaze or frosting after warming.

How do I know when the rolls are done?

They should be golden brown and reach about 190°F (88°C) internally when fully baked.

Can I use bread flour?

Yes, bread flour will give a chewier texture. All-purpose flour makes them softer.

Is cream cheese frosting necessary?

Not at all! A simple vanilla glaze works beautifully, or enjoy them plain for a less-sweet option.

Conclusion

Cast Iron Buttermilk Cinnamon Rolls are everything you want in a homemade treat—fluffy, flavorful, gooey, and golden brown. The cast iron skillet helps create the perfect texture, and the buttermilk dough ensures a rich, tender bite every time. Whether for a holiday breakfast or a weekend indulgence, these cinnamon rolls are guaranteed to be a favorite.

Cast Iron Buttermilk Cinnamon Rolls

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Cast Iron Buttermilk Cinnamon Rolls are soft, fluffy, and gooey, baked to golden perfection in a skillet. The buttermilk dough adds rich flavor and tenderness, while the cinnamon-sugar swirl and optional glaze make them an irresistible treat for breakfast or brunch.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8–10 cinnamon rolls
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the dough:
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast (or active dry yeast)
• 1 cup buttermilk, warm
• 1/4 cup unsalted butter, melted
• 1 large egg
• For the filling:
• 1/3 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon
• Optional glaze/frosting:
• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Optional: 2 oz cream cheese + 2 tablespoons butter for frosting

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Instructions

1. In a large mixing bowl, combine warm buttermilk, sugar, and yeast. Let sit for 5–10 minutes if using active dry yeast.
2. Add egg, melted butter, salt, and flour. Mix until a soft dough forms.
3. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
5. In a small bowl, mix brown sugar and cinnamon for the filling.
6. Roll out the dough into a ¼-inch thick rectangle. Spread with softened butter, then sprinkle evenly with cinnamon-sugar mixture.
7. Roll tightly from the long side and slice into 8–10 rolls.
8. Arrange rolls in a greased 10- to 12-inch cast iron skillet. Cover and let rise for 30–45 minutes until puffy.
9. Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.
10. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. For cream cheese frosting, beat softened cream cheese and butter, then add powdered sugar and vanilla.
11. Drizzle or spread frosting over warm rolls and serve.

Notes

• Ensure buttermilk is warm, not hot, to activate yeast without killing it.
• Use a sharp knife or unflavored dental floss to slice clean cinnamon rolls.
• Let rolls cool slightly before glazing to avoid melting the frosting too thin.
• For overnight prep, refrigerate shaped rolls and bake the next morning after bringing to room temperature and letting rise.
• Freeze unfrosted baked rolls and glaze after reheating for best texture.

Nutrition

• Serving Size: 1 roll (without frosting)
• Calories: 310
• Sugar: 18g
• Sodium: 210mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 45mg