Cast Iron Cinnamon Rolls
cut into small cubes
unbleached all-purpose flour
instant or dry active yeast
Mix together and knead all of the dough ingredients. This can be done by hand, mixer or in a bread machine (on dough setting).
If mixed by hand or mixer, once smooth and soft, place dough in lightly greased bowl. Cover and let rise for 60 minutes or doubled.
Gently transfer dough to a floured surface. Roll dough into a large rectangle until dough is roughly just under a centimeter.
Spread melted butter onto the surface of dough (reserving 1 tbsp). Sprinkle brown sugar and cinnamon evenly on top.
From the shorter end, roll the dough into a log and cut into 15-16 slices.
Place buns in a well-greased cast iron. Drizzle reserved 1 tbsp butter over buns. Cover skillet and let buns rise for about 30 minutes.
Preheat oven to 400 degrees F.
Uncover buns and bake for about 15 minutes, just until they’re golden brown.
While buns are in the oven, beat cream cheese, butter, sugar and vanilla.
Remove cinnamon rolls from the oven and spread icing evenly on top while they’re warm.
Best served warm with a tall glass of milk. Wrap in plastic wrap to store at room temperature for a few days… If you’re able to stay away for that long!