Cinnamon Roll Skillet Bread

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Cinnamon and sugar get me every time. The combination of the two (with maybe just a little butter) has always been one of my favorites. This love affair started a long time ago.

Skillet Cinnamon Roll Bread

When I was growing up, my paternal grandmother made these cinnamon rolls that would knock your socks off. They were without a doubt one of the best things I’ve ever eaten. That was over 20 years ago, and I can still taste them. Sadly though, the recipe died with her. And surprisingly enough, I’m kind of okay with it. I think those cinnamon rolls and that recipe were meant just for that special moment in time. I’m also grateful for the fact that her cinnamon rolls started a quest for me to taste and create as many cinnamon-and-sugar-based recipes as I could to mimic that unforgettable flavor. I have yet to succeed, but I’m sure having fun with all of my attempts.

Cinnamon Roll Skillet Bread | Inspired by Charm
Cinnamon Roll Skillet Bread | Inspired by Charm
Cinnamon Roll Skillet Bread | Inspired by Charm

Today’s recipe, Cinnamon Roll Skillet Bread, leads me back to A Year of the Skillet. I’ve been waiting to make a large skillet-style cinnamon roll for quite some time, so I was thrilled when I found this recipe from Seasons & Suppers. Thanks for the inspiration and recipe, Jennifer!

cinnamon sugar bread skillet

I changed the recipe slightly and because of the size of the dough, used a much larger skillet. I recommend a 12-inch skillet, although you can probably get away with a 10-inch.

a year of the skillet cinnamon bread

I also enjoyed this recipe because it involved yeast and making dough. I was once intimidated with yeast, but after spending a year working with it, I’ve come to appreciate bread making and how delicious homemade bread can be. While time consuming, it’s always worth it and so rewarding.

Cinnamon Roll Skillet Bread | Inspired by Charm

Anyway, I was super pleased with this recipe. If you celebrate Easter or are hosting a breakfast / brunch soon, this beauty would be perfect. Give me a chunk of this and a big cup of coffee and I’m set. Talk about an awesome way to start your day. Plus, your house will have a delightful smell when this bad boy is baking. Yum!

Cinnamon Roll Skillet Bread | Inspired by Charm
Cinnamon Roll Skillet Bread | Inspired by Charm

As you can imagine, one bite of this and the memories just flooded back. While it’s not Grandma’s, I love this recipe. I hope you do, too.

Cinnamon Roll Skillet Bread

Who doesn’t love one giant cinnamon roll? If you do, you’re going to love this streusel topped Cinnamon Roll Skillet Bread with sweet glaze.
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast, Brunch
Cuisine: American
Keyword: bread, cinnamon roll, skillet
Prep Time: 22 minutes
Cook Time: 45 minutes
Rising Time: 2 hours
Total Time: 3 hours 7 minutes
Servings: 8
Calories: 659kcal


For the dough:

For coating the dough:

For the streusel topping:

For the glaze:


  • Begin by making your dough. In a small bowl, mix together the yeast and warm water. (This mixture should bubble. That’s how you know the yeast is active.) In the meantime, in a bowl of a stand mixer equipped with a dough hook, combine the flour, sugar, and salt. Then add the warmed milk, melted butter and proofed yeast. Knead with the dough hook until smooth. Add more flour if the dough is feeling too sticky. Remove the dough and place it in a lightly oiled bowl. Cover with plastic wrap, then a towel, and let it rise until it’s doubled in size (about an hour).
  • Grease a 12-inch skillet and set aside.
  • For the coating: in a small bowl, combine the melted butter and and vanilla. In another small bowl, mix together the brown sugar and cinnamon. Next, divide the dough into two pieces and roll each piece into a rope about 3 feet long. Place the dough on a piece of parchment paper. Liberally brush with the melted butter and vanilla mixture, making sure to cover all sides of the dough. Once buttered, coat all sides of the dough with the brown sugar and cinnamon mixture.
  • Then, pinch the ends of the ropes together and twist them together. Pinch the other ends once twisted.
  • Starting in the center of your skillet, place the twisted dough inside and wind it around. If you have any extra butter from the brushing, drizzle it over the dough. Cover the skillet with plastic wrap and let the dough rise until doubled in size (about an hour).
  • In the meantime, prepare the streusel topping. Combine the brown sugar and cinnamon in a small bowl. Then, using a fork or pastry cutter, cut in the cold butter. Set aside.
  • Preheat your oven to 350 degrees F. Once the dough is doubled, sprinkle with the streusel topping and bake for 40-45 minutes. If you notice that your bread is getting too dark, lightly cover it with a piece of aluminum foil. Remove from oven and allow to cool slightly.
  • Prepare the glaze by whisking together the confectioner’s sugar, milk, melted butter, vanilla, and salt. Stir until smooth, adding more milk if necessary to achieve the desired consistency. Pour evenly over slightly cooled bread.


Calories: 659kcal | Carbohydrates: 103g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 862mg | Potassium: 198mg | Fiber: 3g | Sugar: 64g | Vitamin A: 770IU | Vitamin C: 0.04mg | Calcium: 92mg | Iron: 3mg

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  1. can I use my bread machine to make the dough,it has a dough options and dose the rise thing then I can take the dough out to finiash the rest will this work.thank you

  2. Made this for brunch this weekend. Holy cow it was amazing! I refrigerated it after the first rising and did the second rising in the morning, which meant I didn’t have to wake up at the crack of dawn. Worked like a charm 🙂

  3. Just made this,

    my bread came out a little dark after 30 to 35 minutes, but the bread was done.
    i will adjust my heat 10 % down next time and see. I remember something like dark pans cook faster.

    This said, I love the bread, so does hubby.
    Jen, like you, next time I will prepare it ahead of time for the morning after 🙂

    Thanks Michael for a great recipe!


    1. Glad you enjoyed the bread. I often find in my own oven that I need to cover most things with a piece of aluminum foil to prevent them from getting too dark. You may want to give that a try too. Thanks for stopping back to share feedback. I really appreciate it! 🙂

      xo Michael

  4. I don’t have a cast iron skillet (i know!) and even with a normal stainless steel skillet + skipping the streusel and glaze, this was super yummy. Did the 2nd rise overnight and there was just enough time to get this out of the oven before the morning hangry set in. Thank you for another slam-dunk breakfast!

  5. Michael,

    This looks amazing! I think this could be a cool gift…something yummy and homemade and a skillet, tie a ribbon on it-DONE! Also, LOVE your sugar references on IG, because they are SO true-you had me laughing out loud at work…which is much needed sometimes! 🙂 Keep up the beautiful work!

    FYI-the business cards are GORG! You actually inspired me to get gold lettering on my Christmas cards-oh how I love the business cards now!

  6. Oh my goodness! What a beautiful, yummy skillet dish for Friday, Easter or sister get together. And I know I will be doing this for the sisters with lots of creamed coffee. Have a great weekend.