Cinnamon Roll Skillet Bread

Make your mornings special with this easy Cinnamon Roll Skillet Bread recipe. This comforting treat combines the classic flavors of cinnamon and sugar in a fun, shareable format. It’s a fantastic recipe for cozy weekend mornings, providing a sweet start to your day that’s as enjoyable to make as it is to eat.

Welcome to your new favorite breakfast treat: Cinnamon Roll Skillet Bread. This recipe transforms the beloved flavors of a classic cinnamon roll into a stunning, easy-to-share bread baked right in your skillet. Perfect for lazy weekend mornings, special brunch gatherings, or just a comforting snack, this skillet bread is all about bringing people together.

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

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!

Why You’ll Love This Recipe

• Even if you’re new to the world of baking, this recipe is straightforward and forgiving. The step-by-step instructions are easy to follow, making the process enjoyable and stress-free.
• While everyone loves a good old cinnamon roll, this skillet bread version brings a fun and innovative twist to the table, literally! It’s all the flavors you cherish, presented in a delightful new format. Feel free to add nuts, raisins, or even a sprinkle of cardamom to the dough or topping for a personalized touch that suits your taste.
• There’s something deeply comforting about the aroma of cinnamon and sugar baking in the oven. This recipe promises to fill your home with those warm, inviting scents, setting the stage for a cozy morning or afternoon.
• Designed to be enjoyed together, this skillet bread is perfect for family breakfasts, brunch with friends, or as a heartwarming treat to share with neighbors. The skillet presentation not only makes for easy baking and serving but also looks impressive on any table. You get to serve up big smiles along with a big, beautiful cinnamon roll.

Looking for more delicious and unique brunch recipes? You’ve got it! I have a collection of my best crowd-pleasing brunch recipes I know you’re going to love!

Ingredients

• All-purpose flour: The base of our dough, giving structure to the cinnamon roll skillet bread.
• Sugar: Adds a subtle sweetness to the dough, enhancing the overall flavor.
• Brown sugar: Used in both the dough coating and streusel topping for a deep, molasses-like sweetness that complements the cinnamon.
• Salt: Balances the sweetness and enhances the flavors of all the other ingredients.
• Instant yeast: A key leavening agent that helps the dough rise and achieve a fluffy texture.
• Water: Activates the yeast, essential for the dough’s rise.
• Milk: Enriches the dough, making it tender and adding a slight richness.
• Butter: Used in various stages for its rich flavor and to create tender, flaky layers in the bread.
• Vanilla: Infuses the dough and glaze with a warm, aromatic flavor.
• Cinnamon: The star spice that provides the iconic warm and spicy note in every bite.
• Confectioner’s sugar: Creates a smooth, creamy glaze that drapes beautifully over the warm bread.

How to Make

Okay my friend, it’s time to bake this Cinnamon Roll Skillet Bread. I’ll walk you through it step-by-step below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.

1. 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).

1. Grease a 12-inch skillet and set aside.
2. 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.

4. Then, pinch the ends of the ropes together and twist them together. Pinch the other ends once twisted.
5. 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).

6. 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.
7. 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.

8. 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.

And that’s it! All that’s left to do is enjoy this Cinnamon Roll Skillet Bread.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely! You can prepare the dough and have it shaped in the skillet the night before. Simply cover it tightly and let it rise overnight in the refrigerator. The next morning, let it sit at room temperature for about 30 minutes before baking as directed.

What if I don’t have a stand mixer?

No worries! You can mix the dough by hand. It might take a bit more time and effort, but the end result will be just as delicious. Just ensure the dough is smooth and elastic before letting it rise.

How do I know if my yeast is active?

When you mix the yeast with warm water, it should start to froth and bubble within about 5 to 10 minutes. If it doesn’t, your yeast might be expired, which means it won’t help the dough rise.

What’s the best way to serve this cinnamon roll skillet bread?

It’s best served warm, right out of the oven, to enjoy the gooey, melty texture of the cinnamon filling. If you have leftovers, reheat them in the oven or microwave for a few seconds before serving.

How should I store leftovers?

Keep any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for

As you can imagine, one bite of this Cinnamon Roll Skillet Bread and the memories just flooded back. While it’s not Grandma’s, I love this recipe. I hope you do, too. If you give it a try, be sure to stop back and leave a comment and a 5-star rating below. 

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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 minutes

Cook Time: 45 minutes minutes

Rising Time: 2 hours hours

Total Time: 3 hours hours 7 minutes minutes

Servings: 8

Calories: 659kcal

Ingredients

For the dough:

• 3 cups all-purpose flour
• 4 tablespoons sugar
• 2 teaspoons salt
• 3 teaspoon instant yeast
• 1/4 cup water warmed to 105-110 degrees F
• 1 cup milk warmed to 105-110 degrees F
• 3 tablespoons butter melted

For coating the dough:

• 1/2 cup butter melted
• 1/2 teaspoon vanilla
• 3/4 cup brown sugar
• 1 1/2 teaspoons cinnamon

For the streusel topping:

• 1/4 cup brown sugar
• 1 teaspoons cinnamon
• 1 tablespoon butter cold

For the glaze:

• 2 cups confectioner’s sugar
• 1/4 cup milk
• 1/4 cup butter melted
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Instructions

• 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.

Nutrition

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