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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.

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

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

Find it online: https://thefamilycooking.com/cast-iron-buttermilk-cinnamon-rolls/