Cast Iron Cinnamon Rolls
Did you know you can make cinnamon rolls in a cast iron skillet?! Neither did I until a few years ago. The round shape is perfect for cinnamon rolls, plus a well-seasoned cast iron pan is naturally non-stick.
Ingredients:
Dough
2 1/4 tsp yeast
1/4 cup lukewarm water
1 1/2 cups warm milk
1/4 cup granulated sugar
2 tbs honey
3 large eggs, room temperature
5 1/2 cups all-purpose flour
1 tsp salt
1/2 cup margarine
1 egg for egg wash
Filling
1/2 cup margarine, melted
3/4 cup brown sugar
3/4 cup granulated sugar
1/3 cup cinnamon
Icing
3 cups powdered sugar
1 tsp vanilla extract
2-4 tbs milk
Method:
Dissolve the yeast in the warm water and let stand for at least 10 minutes. Add the warm milk, sugar, honey, and eggs. Stir in the flour and salt. Incorporate the margarine into the dough and knead until it becomes smooth, about 5-7 minutes.
After kneading, shape into a ball and place into a greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 hour.
Turn the dough onto a lightly floured surface and knead for a few minutes. Turn back into the greased bowl and let rise again until doubled, about 1 hour.
Turn the dough out and roll with a rolling pin, forming a rectangle shape, about 1/4 to 1/2-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with cinnamon.
Roll up tightly, starting at the long end. Brush the edge of the dough with melted butter and press to seal. Cut the dough into 2-inch rolls.
Place the cinnamon rolls evenly into greased cast iron pans or pie plates. There should be 7 in the cast iron pan and 5 in two pie plates. Cover the pans loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 30 minutes.
While they are rising, whisk together the icing. You want it to be fairly thick. Cover with plastic wrap and set aside.
Preheat the oven to 350°F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the pans in the preheated oven and bake for 25 minutes. Let cool before drizzling the icing over top.
