Recipe
Skillet Cinnamon Rolls for a Slow Sunday
- Prep
- 40 min
- Cook
- 28 min
- Total
- 1 h 8 min
- Serves
- 9 rolls
Ingredients
For the dough
- 300 ml whole milk, warm
- 7 g fast-action dried yeast
- 50 g caster sugar
- 1 egg
- 60 g butter, melted
- 500 g strong white flour, plus extra for dusting
- 1 tsp fine salt
For the filling
- 80 g soft butter
- 100 g light brown sugar
- 2 tbsp ground cinnamon
For the icing
- 120 g icing sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Method
- Stir the warm milk, yeast and sugar together and leave for 5 minutes. Whisk in the egg and melted butter.
- Add the flour and salt and mix to a soft dough. Knead on a floured table for 8 minutes, until smooth and springy.
- Put the dough in a greased bowl, cover and leave somewhere warm for 1 hour, until doubled in size.
- Roll the dough out to a 30 x 40 cm rectangle. Spread it with the soft butter and scatter over the sugar and cinnamon.
- Roll up from a long side and cut into nine equal pieces. Place them cut side up in a greased 24 cm skillet and cover. Leave for 30 minutes.
- Heat the oven to 180°C. Bake the rolls for 25 to 28 minutes, until deep golden and cooked through in the centre.
- Mix the icing sugar, milk and vanilla until pourable. Drizzle over the rolls while they are still warm and serve from the skillet.
