Skillet Cinnamon Rolls

skillet cinnamon rolls

You gotta eat them hot~that’s the best. And, if you don’t slather on some butter and put them under the broiler to crisp and warm.

Cinnamon rolls recipes

Thursday was always one of my favourite days of the week as a child. No, it wasn’t at all like #tbt. After walking home from school in my wild fantastic West Virginia small town nestled in the woods, I’d dash to my Grandma’s house because it was the day she made bread and cinnamon rolls. This happened last Thursday. Grandma Cook cabbage roll soup, after whom I (Alice) was named, was full of piss and vinegar. I’d watch Grandma work the dough masterfully on the old metal kitchen table, little and wirey, with her blue-toned hair, tissue tucked up her jacket collar, apron coated with dust, and spectacles on. Her hands and wrists functioned without a hitch.

How to make cinnamon rolls?

My Easy Apple Cinnamon Roll Up Pie are nowhere near as tall or as big as hers. Cinnabun was her before Cinnabun was a bun. However, these petite but beautiful cinnamon rolls are just what I need at this age to keep my portions in check. To be honest, I prefer the smaller, slightly ‘flatter’ version with a little crisp crunch on the outside that comes with each slice. It’s better to eat them when they’re still hot. If you don’t, slather them with butter and broil them to crisp and cook them up. Food is the most powerful memory builder in the world!

The best cinnamon roll recipes

Since they only need one raise, these simple cinnamon rolls are ideal for yeast beginners. Each cinnamon roll has a wonderful cinnamon swirl and is extra sweet.

Classic, home-style cinnamon rolls are made with this cinnamon roll recipe. They’re light and fluffy, with a vanilla glaze on top. It took some time for me to produce simple cinnamon rolls with the same flavour as typical overnight cinnamon rolls. I’ve got the champion right here, and I made two batches just to be sure.

Baked cinnamon rolls

Do you like baked cinnamon rolls with Cinnamon Almond Rolls but are hesitant to use yeast in the kitchen? Join the fraternity. I was in the same boat! But then I came across this recipe, and it completely changed my life. They’re ideal for beginners learning how to bake with yeast. Unlike overnight cinnamon rolls, which take several hours of rising time plus a second raise after the rolls are made, this simple cinnamon roll recipe only needs one rise.

Vegan cinnamon rolls

My first piece of advice is to use a solid and dependable yeast for 4 ingredient lemon cheese buns. Red Star Platinum Yeast is an instant yeast that reduces the amount of time it takes to grow. Its precise recipe fortifies your dough while also making dealing with yeast straightforward. And, after all, keeping it easy is still a positive thing, right?

A quick dough for cinnamon

To make the dough, follow these steps: Flour, sugar, salt, yeast, water, milk, butter, and one egg are the basic ingredients. Combine the butter, milk, and water in a saucepan and bring to a boil. After that, add the butter mixture to the dry ingredients, followed by the egg. Your dough is now able to be kneaded!

Cinnamon rolls with eggs

Knead the dough as follows: Knead the dough for croatian nut roll povitica with your hands or with your mixer. Do you want to hear more about the kneading process? This useful guide is something I refer to on a regular basis. After you’ve done kneading the dough, cover it and put it aside for a few minutes to allow the gluten to settle. Prepare your filling ingredients at this time: butter, cinnamon, and sugar.

skillet cinnamon rolls

skillet cinnamon rolls

Skillet Cinnamon Rolls

Yield: About 12 cinnamon rolls

You gotta eat them hot~that's the best. And, if you don't slather on some butter and put them under the broiler to crisp and warm.


  • Preheat oven to 350
  • 1/3 cup hot water (110-120 degrees)
  • 1 package (3/4 oz.) fast acting yeast
  • 1 tsp. sea salt
  • 1 Tbl. Sugar
  • 2 ¼ cups flour, divided
  • 4 Tbl. Butter, melted
  • ¼ cup sugar
  • 1 ½ tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 egg, white only + 1 Tbl. Water, mixed together


  1. In a medium sized bowl, put the warm water and yeast. Whisk together. Sit this bowl in a larger skillet that has hot water in it—to keep the yeast/water warm and activating. Let it sit about 15 minutes.
  2. Add the salt and sugar and dissolve. Put the bowl on the counter and add 1 ½ cups of flour. Blend together well. Cover and put the bowl back in the skillet with hot water. (You may need to reheat some water.)
  3. Double in size (should be about 20-30 minutes). In the meantime, combine the sugar, cinnamon and nutmeg in a small bowl and mix together.
  4. Put the remaining flour on the clean counter surface. Dump the dough on to it. Knead about 5 minutes then flatten out the dough to about a 12-15” piece.
  5. Cover almost to the edges with the melted butter (use a brush to spread the butter). Sprinkle on all the sugar mixture.
  6. Start rolling the dough into a snake shape. You might need to use a metal spatula to gently nudge from the counter. Cut into about 2 to 2 ½ inch pieces and place in a non-stick greased skillet. Brush the tops of the rolls with the egg white wash.
  7. Bake for about 23-25 minutes. Remove to a cooling rack. Ready to eat!


If you want to make a powdered sugar drizzle for the rolls, have at it. Or you can just dust them with some powdered sugar! As for me, I like mine naked!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

skillet cinnamon rolls

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  1. William Rodríguez says:

    I will definitely try you recipe since I love cinnamon rolls and used to make them with the friendship sour dough we used to exchange with friends. Most my friends passed so I stopped baking but I’m going start up again and yours will my first one! Thanks for the recipe

    1. William! So glad you’re willing to try this recipe, my friend. Now sour dough sounds awesome! Let me know! xoxx ally

  2. A question about the second half of flour. Once dough is made and dumped on counter with remaining flour, do you make sure to incorporate all of that remaining flour into the dough?

    1. Hi, Roni, good question, and I’ll make that edit in the instructions. You’ll use probably three quarters of it, maybe a little more. It’s kind of like making pasta from scratch, a lot is in the ‘feel’ and consistency of the dough. Mine didn’t rise as much as I’d have liked them to, so don’t expect a ‘cinnabon’! lol! The dough was yummy though. I kinda liked it like that. Maybe next time I’ll try regular vs. fast acting yeast. Let me know, luv! xoxx all

      1. Debbie Rodriguez says:

        I’m wondering and take into consideration here I know nothing 😉 do you think if you put the bowl with water and yeast that it can heat it up more? Is the temp gets higher than called for can it kill the yeast? They look delicious. I think this size is great.

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