These easy skillet cinnamon rolls are buttery delicious and simple to bake.
This past weekend, I was looking for something sweet to bake that wouldn’t take long in the oven, so I grabbed my favorite cast iron skillet and whipped up a batch of cinnamon rolls with a few items I had on hand.
I must say, the boys devoured them, and I had to keep a close watch on my husband to keep him from eating the rest on his own.
I love skillet baking because the cast iron stays super hot to create the perfect crust. It also makes cooking easier because the meal is cooked up together all in one big pan.
Easy Skillet Cinnamon Rolls
For this one, I used the big buttermilk biscuits dipped in melted butter, then cinnamon and sugar, and rolled them all up in the bottom of the pan.
After that, I just baked them to a golden crust, sprinkled on a few chopped pecans, and finally, added the vanilla glaze that makes a cinnamon roll so deliciously sweet.
Check out the full recipe for how I made these Skillet Cinnamon Rolls at the bottom of this post, and be sure to check out these other delicious skillet dessert favorites, too:
I want to thank Mitzi for stopping by the blog this week and giving us this wonderful recipe for breakfast.
- 16 large buttermilk biscuits
- 1 stick butter , melted
- 1 1/8 cup sugar
- 1 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
Preheat the oven to 350 degrees and coat the bottom and sides of 10 inch skillet with vegetable oil.
Blend sugar and cinnamon in shallow pan and set aside.
Roll out each biscuit until flattened and thinned.
Dip each flattened biscuit in butter and then in the cinnamon sugar.
Shake off excess and roll up the biscuit, and begin forming a spiral pattern along the outside edge of the pattern.
Continue the pattern working to the center until the bottom of the pan is filled.
Bake for about 20 minutes.
To make glaze, blend powdered sugar, vanilla, and gradually add milk until desired consistency.
Remove the cinnamon rolls from the oven, pour over the glaze, and sprinkle with chopped pecans.
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