Super Giant Whole Wheat Skillet Cinnamon Roll

   I have been seeing some really cute ways to do cinnamon rolls in skillets.  Some look like roses.  Some are folded over on themselves and placed in the skillet so no cinnamon shows, it’s like a surprise inside.  I had to get in on the action.  I mean any excuse to make cinnamon rolls is a good one, right?!
    So I decided to make one big massive 12″ skillet of cinnamon roll goodness!  I have been dying to make it for a couple of weeks now, but life has been so busy.  I was really excited that I finally got to it and it was worth the wait.  It was every bit as good as I thought it might be…

   It really is quite easy.  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 was actually really easy to work with.  I didn’t need a rolling pin to form my rectangle.  Just thirty seconds and a few nudges with my finger tips.  But it wasn’t sticky at all.  I didn’t flour my fingers, just the counter…  no muss, no fuss!  Spread the buttery, brown sugar and cinnamon mix over the dough and cut into strips.
    Start by rolling a strip to make the center.
  Then keep adding strips until you run out.
    Allow to rise until doubled in size (or wrap in plastic wrap and place in the fridge over night).  After the second rise, bake it up!
    Then drizzle with glaze and enjoy!
Whole Wheat Skillet Cinnamon Roll


3 cups all purpose flour
1 cup whole wheat flour
1 T yeast
3 T sugar
1 1/4 cups milk, warmed
3 T butter
1 egg
1 tsp salt
5 T butter, melted
1/2 cup brown sugar
1 1/2 T cinnamon
1 cup powdered sugar
2 T whole milk
1 tsp vanilla
  1. Mix the flour, sugar, salt and yeast in your mixer bowl.  Add warm milk, butter and egg.  Mix until completely combined.  
  2. Scrape down sides, then attach your dough hook.  Allow it to work the dough on low for five minutes.
  3. 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 when you touch it and the indent stays down.
  4. Pat out into a 12 x 20 square on a floured surface.
  5. Mix together melted butter, brown sugar and cinnamon.  Spread over dough.  Cut into two inch strips.
  6. 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.
  7. Let dough rise to double again.  You can let it rise on the counter for another hour, or in the fridge overnight. 
  8. Bake at 350 F for thirty minutes
  9. Mix together powdered sugar, milk and vanilla.  Drizzle glaze over hot cinnamon roll.
  10. Allow to cool slightly, but it is best served while still warm.
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