These cast iron cinnamon rolls are absolutely delicious! Theyre not the least bit dry or bready. Theyre perfectly moist and mouth-watering. I can honestly say they are some of the best cinnamon rolls Ive ever had! They definitely take time and effort to make, but they are so worth it! Cast Iron Cinnamon Rolls 1 cup warm water (105 - 110 degrees) 1 packet yeast (or 2 1/4 tsp) 4 Tblspoons sugar, divided 2 cups bread flour 2 cups all purpose flour 1 1/2 tsp salt 1/2 cup oil 1 large egg, lightly beaten 2 tsp vanilla 1 cup brown sugar 1 Tblspoon cinnamon 1/2 cup browned butter, melted (see below) 2 Tblspoons sugar Combine water, yeast, and 2 Tblsp sugar in small bowl. Let stand 5 minutes. Combine bread flour, 1 cup all purpose flour, 2 Tblsp sugar, and salt in bowl. Whisk together. In mixer bowl with paddle attached, combine yeast mixture, oil, egg, and vanilla. Gradually add flour mixture, mixing well after each addition. Add remaining 1 cup flour, mixing to make soft dough. Turn dough onto lightly floured countertop. Knead until smooth, about 3-5 minutes. Place in lightly greased bowl, turning to grease top. Cover, let stand in warm place until doubled, about 1 to 1 1/2 hours. Punch down dough, let stand covered 15 minutes. Lightly grease 10-inch cast iron skillet. (I used coconut oil.) Combine brown sugar and cinnamon in bowl. On lightly floured surface, roll out dough to 10x18 rectangle. Brush with melted browned butter. Sprinkle sugar/cinnamon mixture over top, leaving about a 1 border on long side of dough. Tightly roll starting on long side and press edge to seal. Cut into 1 1/2 slices. (Dental floss works well.) Place in skillet. Cover and let rise in warm place for about 1 hour. Preheat oven to 350. Bake 25-30 minutes. Run knife around edge of pan to prevent sticking. Pour glaze over top. Glaze (I only made half this glaze recipe and felt it was more than enough.) 2 cups powdered sugar 1/2 cup heavy cream 2-3 Tblspoons corn syrup (I used maple syrup.) Whisk together in bowl. Pour over rolls when done baking. Browned Butter - In saucepan over med-high heat, melt a stick of butter. Cook until it foams and turns golden and has nutty aroma, around 5-8 minutes. Strain through fine-mesh sieve. Cool and use in this recipe, or keep in refrigerator for up to 2 weeks.
Posted on: Thu, 01 Jan 2015 23:38:39 +0000
Trending Topics
Recently Viewed Topics
© 2015