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skillet cinnamon rolls with vanilla glaze

Welcome to the weekend dear friends! I love Friday and the anticipation of waking up on a Saturday with little to no agenda. I’m up in Redding California this weekend visiting a couple of friends, and breakfast together is a tradition we carry from when we all lived in LA. This weekend, I’m popping these skillet cinnamon rolls with vanilla glaze into the oven for a sweet little weekend treat.

Homemade cinnamon rolls are fantastic, but take a little more work than your store-bought. If you have the time and feel like being tactile, this recipe is one that is delicious and worth the time. However, you can easily simplify your effort by buying a favorite pre-made cinnamon roll and fancying it up with your own homemade glaze or some yummy additions like chopped fruit or nuts.

I love cooking cinnamon rolls in a skillet, both for the presentation and for the way the extra hot heat from the pan crisps the edges of the rolls. Give them a go, I guarantee they’ll be a great addition to your weekend!

Skillet Cinnamon Rolls with Vanilla Glaze

For the rolls:
1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
1 cup (240 ml) unsweetened plain almond milk
1/2 cup butter, divided
1/4 tsp salt
3 cups (408 g) unbleached all purpose flour
1 tablespoon ground cinnamon
1/2 cup brown sugar
1 tsp nutmeg

For the glaze:
2 cups powdered sugar
1 tablespoon butter
1/4- 1/2 cup almond milk

  1. In a large bowl, warm your almond milk in the microwave with 2 tablespoons of butter, until the butter is melted. Don’t boil.
  2. Sprinkle in the yeast, 1 tablespoon sugar, and 1 tsp salt and then stir. Let the mixture activate for about 10 minutes.
  3. Next, add in your flour, stirring as you go. Once flour is added, pour out on a lightly floured surface and knead for about 2 minutes. Rinse your bowl out, then lightly oil it with a bit of butter or canola oil. Press your dough into a ball and place in the greased bowl. Cover with a damp towel or plastic wrap and let it rise for about an hour, or until it’s about doubled in size.
  4. In a small mixing bowl, combine your remaining butter, brown sugar, cinnamon and nutmeg.
  5. Roll out your dough on a lightly floured surface into a thin rectangle and distribute your butter/sugar mixture evenly among the dough.
  6. Starting at one end, tightly roll up the dough unit its in the shape of a tube. Seal the ends together, then slice the roll into 1.5 inch sections and place in a buttered skillet. (You should have 8-10 rolls)
  7. Brush the tops of the rolls with a bit more butter if desired, then let them rise again for about 10 minutes while you preheat your oven to 350 degrees.
  8. Bake for 25 minutes or until the rolls are golden.
  9. While your rolls are baking, make your glaze. Stir together your butter and brown sugar, then add in your almond milk until the glaze reaches your desired consistency.
  10. Remove the rolls from the oven and let them cool for a few minutes. Drizzle liberally with your vanilla glaze and serve warm!



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