Cast-Iron Skillet Cinnamon Rolls

• Vegetarian

• Baking & Spices

  • 3/4 cup Brown sugar, firmly packed light
  • 2 tbsp Cinnamon, ground
  • 1 1/2 cups Confectioners' sugar
  • 1 Sweet roll dough
  • 1/2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted
  • 4 oz Cream cheese
  • 4 tbsp Whole milk

Found on tasteofthesouthmagazine.com

Description

Ingredients

• Sweet Roll Dough (recipe below)
• 1/2 cup plus 4 tablespoons unsalted butter, softened and divided
• 3/4 cup firmly packed light brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened
• 1 1/2 cups confectioners sugar
• 4 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 3 1/2 to 3 3/4 cups all-purpose flour
• 1 (1/4-ounce) package active dry yeast
• 1/2 cup whole milk
• 1/2 cup sour cream
• 6 tablespoons unsalted butter, cubed
• 1/3 cup sugar
• 2 teaspoons kosher salt
• 1 large egg, lightly beaten

Directions

• Spray a 10-inch cast-iron skillet with cooking spray. Set aside. Prepare Sweet Roll Dough, and let rise according to recipe directions. Lightly punch down dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread 1/2 cup butter evenly over dough. In a small bowl, stir together brown sugar and cinnamon. Sprinkle over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 9 or 10 rolls. Place rolls into prepared skillet. Cover, and let rise in a warm draft-free place (85 degrees) until doubled in size, approximately 45 minutes. Preheat oven to 350 degrees. Bake, uncovered, until golden brown, approximately 30 minutes. Let cool in skillet on a wire rack 30 minutes. In a medium bowl, beat remaining 4 tablespoons butter and cream cheese with a mixer until smooth. Add confectioners sugar, milk, and vanilla, beating until smooth. Spread glaze over warm rolls.
• In the work bowl of a stand mixer fitted with a paddle attachment, combine flour and yeast. In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until mixture reads 120 degrees on a candy thermometer. With mixer on low speed, add milk mixture to flour mixture. Add egg. Beat until dough forms. Turn off mixture. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, approximately 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.) Spray a large bowl with nonstick cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm draft-free place (85 degrees) until dough has doubled in size, approximately 1 hour and 30 minutes.