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Rich, decadent cinnamon rolls with deliciously sweet icing - can you think of a better way to bide your time for Spring to arrive? What makes these cinnamon rolls slightly crisp on the outside and gooey on the inside is its unique baking method.
Introducing the fool-proof method of baking the most perfect cinnamon rolls. Making them in a cast iron skillet. Oftentimes with more traditional methods, the rolls come out either too doughy or overcooked. The cast iron gives the buns a nice, slight crisp on the edges while still providing that desirable soft center.
INGREDIENTS for the Cinnamon Rolls:
INGREDIENTS for the Cinnamon Filling:
INGREDIENTS for the Icing:
1. In a large mixing bowl, add the warm water and the yeast and allow the yeast to dissolve.
2. After it's dissolved, combine the warm milk, honey, eggs, and sugar with the yeast mixture.
3. Attaching the dough hook to the mixer, stir in flour and salt. Add in the butter, and beat until the dough becomes smooth - about five minutes.
4. Lightly flour the counter and transfer dough onto floured surface. Knead for a few minutes, making the dough smooth.
5. After kneading is complete, shape the dough into a ball and put it in a greased mixing bowl. Loosely cover with saran wrap and drape with a kitchen towel. Allow the dough to double in size; it should take about an hour.
6. Bring dough back onto the floured surface and knead. Place dough back into the greased bowl and allow it to double in size again - about an hour.
7. After the dough has risen, place it back onto the floured surface and roll with rolling pin, making a rectangle. (It should be about 1/2 an inch thick.)
8. Drizzle and spread the butter evenly with the back of a spoon or brush. Then sprinkle that brown and white sugars and cinnamon evenly over all the dough.
9. Roll up the dough fairly tight and place a bit of butter at the end to seal it up. Using a serrated knife, cut the dough in 2 inch increments.
10. Grease two 10 to 11 inch cast iron skillets and place the dough rounds evenly inside each skillet. Cover the skillet with saran wrap and a cloth.
11. Allow the dough to double one last time - about a half hour to an hour.
12. Whisk the frosting together making sure it's somewhat thick. Cover and set aside.
13. While the dough is rising, preheat oven to 350F. Once the rolls have doubled, brush the tops of the rolls with an egg wash. Bake for 25-30 minutes.
14. Allow the rolls to cool for about 15 minutes before icing them. Serve warm.
The Lodge Logic Pre-Seasoned Skillet was the winner of Cook's Illustrated traditional cast iron category while Le Creuset's Signature 10.25" Skillet took the top prize in the enamel-on-cast-iron category. Either pan would be an outstanding addition to your cookware collection.
The Lodge Cast Iron Skillet is an American classic, and more than ever, it remains one of your kitchen's most essential pieces. This do-it-all pan is forge-seasoned and ready to use, with natural non-stick properties that will continue to improve with use.
The heavy cast iron is suitable for all range types and safe for use in the oven, on the grill or at the campfire. Lodge skillets are an excellent choice for searing meats, fish or vegetables, frying eggs, browning meats or making chili or stews. And of course, hot cinnamon buns!
Le Creuset has refreshed their classic skillet line, adding several new Signature touches to their original workhorse design. The new 10.25" Signature Skillet features the same durable enameled finish, and matte black interior enamel as the original, but the pan now features the Signature loop handle to make it easier to lift the skillet and move it to your stove top, oven or table.
Plus, its enameled black interior doesn't require seasoning and will sear steaks, chops and more with ease. The skillet can be used with virtually any heat source, including gas, electric, ceramic, halogen and even induction, and comes with Le Creuset's Lifetime Warranty. Made in France.
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