Mmmm… Jumbo Cast-Iron Cinnamon Rolls! The name tells you almost everything you need to know. These breakfast bites are massive, made in a trusty cast-iron skillet, and filled with your favorite morning flavors… just like the title claims. But wait, there’s more! The filling is loaded with apple and brown sugar yumminess to create a treat that will really blow your mind. Live out your sweetest dreams with these Jumbo Cast-Iron Cinnamon Rolls!
Ingredients
For the cinnamon rolls:
- 2 3/4 cups all-purpose flour, plus more, to taste, for dusting a work surface, divided
- 1 package active dry yeast
- 2/3 cup potato, cooked and mashed
- 1/2 cup milk
- 3 tablespoons butter, sliced, plus 3 tablespoons butter, softened, divided
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 cup apples, peeled and finely chopped
- 2 teaspoons ground cinnamon or apple pie spice
- 1/2 cup brown sugar, packed
For the cream cheese icing:
- 3 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- milk, to taste
Directions
Step 1 –In a large bowl, combine 1 cup of the flour and the yeast.
Step 2 –In a small saucepan, add the mashed potato, 1/2 cup of the milk, 3 tablespoons of the sliced butter, the granulated sugar, and the salt and cook, while stirring, until it is warm and the butter is almost melted.
Step 3 –Add the potato mixture to the flour mixture.
Step 4 –Add the eggs to the dough mixture and beat with an electric hand mixer on low speed, while scraping the sides of the bowl constantly with a spatula, for 30 seconds.
Step 5 –Beat the dough mixture on high speed for 3 minutes.
Step 6 –Stir 1 cup of the flour into the dough mixture.
Step 7 –Using the extra flour, lightly dust a work surface, turn the dough out onto the surface, and knead in 3/4 cup of the remaining flour until the dough is moderately soft, smooth, and elastic, about 3-5 minutes.
Step 8 –Shape the dough into a ball and place it in a lightly greased bowl.
Step 9 –Turn the dough ball over so both sides are greased, cover, and let it rise in a warm place until it doubles in size, about 45 minutes-1 hour.
Step 10 –Grease a 12-inch cast-iron skillet.
Step 11 –Using more of the extra flour, lightly dust a work surface again, punch down the dough, and turn it onto the freshly floured surface.
Step 12 –Cover the dough and let it rest for 10 minutes.
Step 13 –While the dough is resting, in a small bowl, stir the apples, the cinnamon, and the brown sugar together.
Step 14 –Roll the dough into a 15×10-inch rectangle.
Step 15 –Spread 3 tablespoons of the softened butter over the dough and sprinkle with the apple mixture, leaving 1 inch bare along one of the longs sides.
Step 16 –Starting from the filled long side, roll up the rectangular dough.
Step 17 –Pinch the dough to seal the seams.
Step 18 –Connect the ends of the roll together to form a 12-inch ring, pressing firmly to seal.
Step 19 –Cut the dough ring into 2-inch-thick slices.
Step 20 –Place the slices, cut-side down, in the skillet.
Step 21 –Cover the skillet and let the dough rise in a warm place until it nearly doubles in size, about 30 minutes.
Step 22 –Preheat the oven to 375 degrees F.
Step 23 –Bake the rolls until they are golden, about 25 minutes. Loosely cover the skillet with foil during the last 5-10 minutes if the rolls start browning too quickly.
Step 24 –While the rolls are baking, in a medium bowl, beat the cream cheese, the remaining butter, and the vanilla with an electric hand mixer on medium speed until combined.
Step 25 –Gradually beat the powdered sugar into the icing mixture until smooth.
Step 26 –Beat the remaining extra milk, 1 teaspoon at a time, into the glaze mixture, until it reaches an easily spreadable consistency.
Step 27 –Drizzle the glaze over the rolls.
Step 28 –Serve the cinnamon rolls warm.
