Cast Iron Cinnamon Rolls

🧂 Ingredients

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup lukewarm water
• 1 ½ cups milk warm

  (scalded and cooled to warm)
• ½ cup granulated sugar
• 3 large eggs, room temperature
• 5 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• ½ cup (1 stick) unsalted butter

  softened
• ½ cup (1 stick) butter

  melted
• 1 cup brown sugar
• 1 cup granulated sugar
• ground cinnamon
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons whole milk

Instructions

• 1 In a large mixing bowl of a stand mixer dissolve the yeast in the warm water.
  Add the warm milk, sugar, and eggs. Add the dough hook attachment, and stir in
  the flour and salt. Scrape the bottom and sides of the bowl occasionally with a
  rubber spatula. Cut the butter into small pieces and incorporate into the dough.
  Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7
  minutes.
• 2 Turn the dough out onto a floured work surface and knead for 5-6 minutes, making
  a smooth dough. This dough is going to be sticky when you turn it out. After
  kneading, shape into a round ball and place back into the 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.
• 3 Turn the dough out onto a lightly floured work surface and knead the dough for a
  few minutes. Turn back into the greased bowl (spray with cooking spray again if
  needed) and let rise again until doubled, about 1 hour.
• 4 Turn the dough out onto a floured work surface and roll out with a rolling pin.
  Making it into a rectangle shape, about ¼ to ½-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 ground cinnamon.
• 5 Roll up, starting at the long end fairly tight. Brush the edge of the dough with
  melted butter and press to seal. Cut the dough into 2 inch rolls.
  
• 6 Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan
  lined with parchment paper. Cover the pan loosely with plastic wrap and a clean
  kitchen cloth and let rise until doubled, about 30 minutes to 1 hour.
  
• 7 While they are rising, whisk together your icing. Cover with plastic wrap and
  set aside. You want it to be fairly thick.
• 8 Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size,
  brush gently with an egg wash. Place the cast iron pan in the preheated oven and
  bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning
  the icing over top the cinnamon rolls.
  
• 9 Mix the powdered sugar, vanilla extract, and milk in a bowl with a whisk. Adjust
  the milk amount as needed based on how thick or thin you prefer your icing.

Nutrition Info