A giant skillet sized cinnamon roll is a perfect way to serve breakfast or brunch. Cut a small sliver or a big slice and you still get all of the layers in whatever serving size you choose.
Skillet cinnamon rolls are such a fun addition to a brunch spread. Just the sight of one is sure to draw you in.
Plus of course you get the added benefit of smelling it bake. You get the aroma of fresh bread mixed with that intoxicating scent.
This particular recipe adds in a little whole wheat flour to balance out the sugary glaze. I am pretty sure the math works out on that one. 😉
I originally shared the recipe back in 2015, so I thought it easy time to brush it off and give it a facelift. Now you get the chance to remember how much you wanted to make one for yourself.
The Dough
This dough has a bit of whole wheat flour mixed in for that feel good addition. It also adds just a tiny bit of nutty goodness to the mix.
If you don’t have any whole wheat flour on hand, don’t despair. You can always just substitute all purpose flour if you prefer.
Be warned, the dough is still pretty loose after the knead. That is ok.
The whole wheat flour just takes a little while to hydrate completely. By the time the first rise is done, you will be amazed.
It is still soft and delicious and goes so well with the buttery cinnamon filling.
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Assembling your cinnamon roll cake
Once the dough has proofed, roll it into a rectangle and spread on the cinnamon mixture just like you would a traditional batch of cinnamon rolls. But instead of rolling and cutting individual rolls, you cut strips of dough.
Roll the first one into a roll much like you are familiar with and place it in the center of your skillet. Then take strips of dough anf loosely wrap them around the center.
You don’t want them to be super tight, the roll needs room to expand as the yeast does its thing. Just gently make what looks like one giant cinnamon roll.
At this point you can cover it and let it rise before you bake it. Alternatively you can cover it well and put it in the refrigerator overnight.
Then in the morning let it come to room temperature and rise. Once it has doubled it size, bake it according to the directions.
It helps to keep the mess off your counter the morning of an event if you are having guests. Either way you choose to go, it is sure to be delicious.
More great cinnamon roll treats
Pumpkin spice skillet cinnamon roll has pumpkin and pumpkin spice mixed right in. Top it with brown butter maple glaze for an extra special treat.
Coffee and cream cinnamon rolls are a mix of your favorite coffeehouse drink and pasty. They are sure to make waking up more exciting!
Cinnamon roll cookies are the perfect mix of sugar cookies and cinnamon rolls. They are a perfect take home favor for brunches or would make a tasty addition to any cookie tray.
Check out my full collection of cinnamon roll recipes for more tasty inspiration.
Giant Skillet Cinnamon Roll
Equipment
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup whole wheat flour (can use all purpose)
- 1 Tablespoon active dry yeast
- 3 Tablespoons granulated sugar
- 1¼ cups milk warmed
- 3 Tablespoons butter
- 1 large egg
- 1 teaspoon salt
Filling
- 5 Tablespoons butter melted
- ½ cup light brown sugar packed
- 1½ Tablespoons cinnamon
Glaze
- 1 cup powdered sugar
- 2 Tablespoons whole milk
- 1 teaspoons vanilla extract
Instructions
- Mix the flour, sugar, salt and yeast in your mixer bowl.3 cups all purpose flour, 1 cup whole wheat flour, 1 Tablespoon active dry yeast, 3 Tablespoons granulated sugar, 1 teaspoon salt
- Add warm milk, butter and egg. Mix until completely combined.1¼ cups milk, 3 Tablespoons butter, 1 large egg
- Scrape down sides, then attach your dough hook. Allow it to work the dough on low for five minutes.
- Transfer dough into a greased bowl and cover. Let rise in a warm place until doubled in size, about an hour. The dough is ready lightly press it with a finger and the indent stays down.
- Pat out into a 12 x 20-inch square on a floured surface.
- Mix together melted butter, brown sugar and cinnamon. Spread over dough. Cut into two inch strips.5 Tablespoons butter, ½ cup light brown sugar, 1½ Tablespoons cinnamon
- Tightly roll the first strip and place in the center of a greased 12″ cast iron skillet. Add the rest of the strips in circles around the center.
- Let dough rise to double again. You can let it rise on the counter for another hour, or in the fridge overnight.
- Bake at 350°F for thirty minutes
- Mix together powdered sugar, milk and vanilla. Drizzle glaze over hot cinnamon roll.1 cup powdered sugar, 2 Tablespoons whole milk, 1 teaspoons vanilla extract
- Allow to cool slightly, but it is best served while still warm.
Video
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Thanks! We really enjoyed it. I already have a few fun variations in mind that I would like to do!
Now, that's a cinnamon roll! I like how you used wheat flour too. 🙂
I have been using a lot of whole wheat flour in my baking lately. I really like it and it makes the sweets seem a little less sinful (it's easier to justify eating them that way!)
This is so so yummy! Gotta love a giant cinnamon roll.
Thank you! We really enjoyed it.
This is amazing!
Question for you, in the tutorial at the top it says to do the second rise in the skillet after you've formed the roll and before baking, but I did't see that step in the written recipe at the bottom, although I may have missed in there. I assume you do let it rise to double in the pan before baking, right? I am going to try this, this weekend! Thanks,Jan
Oh my, you are right! Thanks for catching that. I will fix it. You do let it rise again in the pan before you bake it.
I can't wait to try your Super Giant Whole Wheat Skillet Cinnamon Roll. I have never seen one like this……..I bet it is delicious.
It was really good and fun to eat each piece layer by layer.
Such a tasty breakfast for company.
It is eye candy as well and mouth candy! 😉
Oh my, my mouth is watering!
Oh my goodness! This looks divine!!! PINNED to make!
Cathy@threekidsandafish.com
Thank you! Have a great week!
YUM! Little Dude is one lucky little guy!
He did enjoy it!