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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!
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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 15x10-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.
