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Easy Cinnamon Rolls Recipe {Cast Iron Cinnamon Rolls}

The BEST Cinnamon Rolls recipe | easy recipe in about an hour

Easy Cinnamon Rolls Recipe

I’m always watching my weight, even if it’s just watching those tastes, drips & drizzles going into my mouth. If I’m going to “spend” calories on a sweet treat, it needs to be worth every calorie! I love a good cinnamon roll, but it seems they’re few & far between.

Dieting has made me a food critic! I won’t name names, but I find that a lot of cinnamon rolls are dry & boring. I’ve been on a quest to bake the perfect cinnamon rolls for a while & I’m happy to announce that I’ve nailed it! Wahoo! I still like cinnamon rolls made from frozen bread dough, but they’re not quite as soft & fluffy & you don’t save that much time using the frozen bread dough.

More than once I’ve forgotten to start it the night before & had to come up with an alternate plan in the morning. That’s how these babies were born! Adapted from All Recipes, I have found my perfect cinnamon rolls & dare I say, the best cinnamon roll recipe.

These buns roll up beautifully {& easily}. I’m all about fuss-free.

Easy homemade cinnamon rolls recipe in about an hour

There are a couple of “secrets” to these delectable rolls – the most important is covering them in cream before baking them. You won’t regret it, I promise! While you can bake them in a traditional baking dish, I love them in the cast iron skillet. It cooks them evenly & feels like they’re fresh from my Grandma’s farm.

The secret to THE BEST cinnamon rolls

Easy made from scratch cinnamon roll recipe that's better than the bakery!

Easy made from scratch cinnamon rolls in about an hour

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The BEST Cinnamon Rolls recipe with cream cheese icing. Get the secret to make them light & fluffy...

The BEST Cinnamon Rolls recipe | easy recipe in about an hour

I use this beautiful cast iron skillet for just about everything – it’s so versatile!

Better than the bakery cinnamon rolls recipe - get the secret for these light & fluffy cinnamon rolls!

To see how easy these Cinnamon Rolls are, watch the video in the post.

Better than the Bakery Cinnamon Rolls Recipe

Total Time


  • 3/4 c milk
  • 1/3 c butter
  • 3 1/4 c flour
  • 1/4 c sugar
  • 1/2 tsp salt
  • 1 package active quick rise yeast
  • 1 egg
  • 4 Tbsp butter, melted
  • 3/4 c brown sugar, packed
  • 2 Tbsp cinnamon
  • 1/4 c heavy cream


  • 4 oz cream cheese, softened
  • 1/2 c butter, softened
  • 2 c powdered sugar
  • 2 Tbsp milk/heavy cream


  1. In a saucepan over medium heat, add milk & butter. Stir until melted & remove from heat.
  2. In a mixing bowl, combine 2¼ c flour, sugar, salt. Add yeast & lukewarm milk mixture. Combine. Add egg.
  3. Using the dough hook attachment on your mixer, knead while gradually adding in 1 c flour until the dough forms a ball & pulls aways from the edges of the bowl. You can also knead by hand.
  4. Let dough rest for 10 minutes. Preheat oven to 350 degrees.
  5. On a floured surface, roll out dough into a rectangle. Spread melted butter on top. Combine cinnamon & sugar & sprinkle on top. Using a knife or pizza cutter, cut 10 strips. Roll & place in a baking dish or cast iron skillet.
  6. Turn oven off. Cover rolls with a damp towel & allow to rise 25 minutes. Remove from oven, preheat again to 350 degrees. Cover rolls in ¼ c heavy cream. Bake 15-20 minutes, or until slightly golden.
  7. Mix icing ingredients until smooth & drizzle over rolls.
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I hope you had a fabulous Thanksgiving & are as excited as I am for the holidays! We’re kicking off the season with a train ride – I can’t wait!

PS this post uses affiliate links.


36 comments on “Easy Cinnamon Rolls Recipe {Cast Iron Cinnamon Rolls}”

  1. Totally craving cinnamon rolls right now – these look incredibly delicious (and perfect too)!

  2. Recipe looks like it has fantastic results! Just wanted to double check though, in your ingredients list it says 3 and a 1/4 cups of flour but in the method only 2 and a 1/4 are used….

  3. You reference 1/4c water in the ingredients, but nowhere in the directions. When should this be used.

  4. My husband who is a baker may find the title offensive 😉 but I am giving these a go for Christmas morning…..they do look really delicious!

  5. These look delicious! I’m planning to make them for Christmas but was wondering if it could be done the night before? Could I do everything up until baking, then put them in the fridge overnight? Thanks!

    • Cameron, I would prepare them & cover with plastic wrap – they will rise in the refrigerator overnight. The next morning, remove from the refrigerator & let them rise to desired size, about a half hour, then bake.

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  8. Little confused here. You say “Turn oven off. Cover rolls with a damp towel & allow to rise 25 minutes. Remove from oven”, so does the dish go in the oven at this point?

  9. Hi there! Looks delicious! I’m a little confused, what is the cream cheese for?

  10. This recipe looks wonderful, but I am curious, why pour heavy cream over them prior to baking?

  11. Hi Julie. I’d love to try this recipe in a week. I was wondering, how much dry active yeast do I use in terms of tbsp?

  12. Self rising or all purpose flour?

  13. I would love to see a video of this being prepared. Personally, I’m a visual learner. It would also answer questions anyone might have.

    • I have been doing videos for some of my most popular recipes, but it’s definitely an investment of time and money. I’m happy to answer any questions you have – they’re pretty quick and easy and ridiculously good! I hope you enjoy them as well!

  14. These looks amazing, and I can’t wait to make some. Hope your Thanksgiving was a great one. Happy Holiday’s!

    • Thank you, Ivory! We have had a wonderful weekend and even made a double batch of these to enjoy throughout. Hope you’re enjoying the holidays so far! I always appreciate you taking the time to leave kind comments – it means so much to me!

  15. I merged this with another recipe becasuee I love to use iron skillets. My only issue is that the filling needs to be thicker. I love cinnamon. I also added toasted pecans.

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  17. These are incredible! I was a little scared to try yeast, but it worked and they were worth the effort!

  18. Approximately how large is the rectangle when you roll it out? Guessing approximately 10 x 12?

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  20. What size cast iron skillet do you use?

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