SKILLET CINNAMON ROLLS

😱 SKILLET CINNAMON ROLLS

No Oven Needed — Grandma-Style 👵

Ingredients

For the Dough

  • 500 g all-purpose flour
  • 7 g instant dry yeast
  • 50 g sugar
  • 1 teaspoon salt
  • 240 ml warm milk
  • 60 g melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Filling

  • 80 g softened butter
  • 120 g brown sugar
  • 2 tablespoons ground cinnamon
  • 1 pinch of salt

For the Cream Cheese Frosting

  • 120 g cream cheese, room temperature
  • 30 g softened butter
  • 100 g powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk, if needed

Instructions

1. Prepare the Dough

In a large bowl, combine the flour, sugar, salt, and yeast.

Add the warm milk, egg, vanilla, and melted butter. Knead for 10–12 minutes, until the dough is smooth, soft, and elastic.

2. First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest for approximately 1 hour, or until doubled in size.

3. Prepare the Filling

Mix the brown sugar, cinnamon, and a pinch of salt together in a small bowl.

4. Shape the Cinnamon Rolls

Roll the dough into a rectangle approximately 40 × 30 cm (16 × 12 inches).

Spread the 80 g of softened butter evenly over the entire surface. Sprinkle the cinnamon-sugar mixture evenly over the butter.

5. Roll and Cut

Starting from one of the long sides, tightly roll the dough into a log, being firm without crushing the dough.

Cut the log into 8 equal pieces.

6. Second Rise

Lightly grease a large 10–11-inch (26–28 cm) skillet.

Arrange the cinnamon rolls in the skillet, leaving a little space between them.

Cover and let them rest for 30–40 minutes, until they look puffy.

7. Cook Without an Oven

Place the skillet over the smallest burner and cook over very low heat, keeping the skillet covered, for approximately 25–35 minutes.

If your skillet tends to concentrate heat in one area, carefully rotate the skillet every 8–10 minutes to help the rolls cook evenly.

The cinnamon rolls are ready when they are nicely puffed, the center looks cooked through, and the bottoms are lightly golden.

8. Make the Frosting

Beat the cream cheese and softened butter until creamy.

Add the powdered sugar and vanilla and mix until smooth. If the frosting is too thick, gradually add 1–2 tablespoons of milk until you reach your desired consistency.

9. Finish the Rolls

Let the cinnamon rolls rest for about 5 minutes after turning off the heat.

Spread plenty of frosting over the rolls while they are still warm, allowing it to melt slightly and seep into the cinnamon swirls.

👵 Tips for Soft, Homemade Cinnamon Rolls

  • Make sure the milk is warm, not hot, so you don’t damage the yeast.
  • Don’t add too much flour while kneading. The dough should remain soft and slightly moist.
  • The most important trick when cooking cinnamon rolls in a skillet is to use very low heat and keep the skillet covered.
  • The gentle heat and trapped steam help cook the centers before the bottoms become too brown.
  • Allowing the rolls to rise properly is what gives them that wonderfully soft and fluffy texture.

❤️ Grandma’s Skillet Cinnamon Rolls

Soft, fluffy, buttery, and packed with cinnamon flavor, these homemade cinnamon rolls prove you don’t need an oven to make an incredible batch. All you need is a skillet, a little patience, and very low heat!

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