Want to change things up this Father's Day?
Serve Dad some Skillet Cinnamon Rolls and make it a breakfast to remember.
One of my favorite recipes from The Traveling Apron Cookbook, these guys are baked directly in a cast iron skillet. These cinnamon rolls are not only delicious but they make traveling a breeze. Prepare the cinnamon rolls, place in skillet, cover with foil, then pop them into the oven and prepare the icing once you get to Dad's house. Enjoy right out the pan!
Ready to whip up these sweet cinnamon rolls?
Let's get started!
- 1 package (16 oz) Pillsbury Specialty Mix
- 1/2 cup butter, softened
- 1 cup light brown sugar, firmly packed
- 2 teaspoons cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 1/2 teaspoons milk
- 1/2 tsp vanilla
- Prepare the dough mix according to package directions; let stand for 5 minutes.
- Roll the dough into a large rectangle and spread with the softened butter. Mix together the brown sugar and cinnamon. Sprinkle over the butter.
- Roll the dough up tightly, starting at one long end, and cut into 12 slices. Place the rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet. Cover loosely with plastic wrap and a cloth towel and let rise in a warm place, for about 30 minutes or until rolls have double in size.
- Preheat the oven to 375 degrees.
- Uncover the rolls and bake 20 to 25 minutes until the centers are golden brown. Let cool on a wire rack for 10-15 minutes. While the rolls are cooling, beat together the icings ingredients. Drizzle over the warm rolls.
If you're feeling extra crafty, attach a favor tag to an individually wrapped baked cinnamon roll with a "I like the way you roll" saying. Or something cheesy like that.
NOTE: Photograph features 7 oversized rolls in a 10inch skillet. You can alter the amount, just increase the baking time to make sure larger rolls are cooked through.