Cinnamon Roll Skillet Recipe

Prepare skillet and filling

Preheat oven to 350°F (175°C). Place a 10-inch oven-safe skillet on the stovetop over medium-low heat. Add 2 tbs unsalted butter and let it melt, swirling to coat the bottom. Stir in 3 tbs packed brown sugar and 1 tsp ground cinnamon until the mixture is a glossy, bubbling caramel (about 1–2 minutes). Sprinkle 1 tbs chopped nuts evenly over the caramel if using.

Arrange rolls

Remove skillet from heat briefly so caramel thickens slightly but remains pourable (about 30 seconds). Arrange 5 cinnamon rolls, seam-side down, in the skillet: one in the center and four around it so they touch. If using pre-iced rolls, remove any heavy frosting first; if raw dough, arrange as-is.

Bake

Transfer the skillet to the preheated oven. Bake until rolls are puffed and golden and the centers are cooked through, about 18–25 minutes depending on dough size and oven. Start checking at 15 minutes. The tops should be set and edges slightly caramelized.

Rest

Carefully remove the skillet from the oven using oven mitts. Let the skillet rest on a heatproof surface for 3–5 minutes so the caramel sets slightly and the rolls firm up enough to flip without losing shape.

Invert (optional)

If you prefer the caramel on top, place a large plate or serving board over the skillet, hold firmly, and invert the skillet so the caramel side becomes the top of the rolls. If you prefer to keep rolls upright, skip the inversion and drizzle glaze on top in place.

While the rolls bake, make the glaze. In a medium bowl, beat 4 oz softened cream cheese and 1 tbs softened unsalted butter with a hand mixer or whisk until smooth and lump-free (about 1–2 minutes).

Add 1 cup powdered sugar, 1 tsp vanilla extract, 1 tbs milk or heavy cream, and a pinch (0.25 tsp) of salt. Beat or whisk until the glaze is smooth and spreadable. If too thick, add milk 1/2 tsp at a time until desired consistency; if too thin, add a little more powdered sugar.

Taste and adjust: add an extra pinch of salt or 1/4 tsp cinnamon if you want a spiced note. Transfer glaze to a small piping bag or spoon for drizzling.

Once rolls have rested and been inverted (if you inverted), drizzle or spread the cream cheese glaze over the warm rolls. The warmth will slightly melt the glaze into the crevices for a shiny finish.

Garnish the glazed skillet with extra chopped nuts and a small sprinkle of fresh chopped parsley or mint if desired. Serve warm straight from the skillet, using a spatula to lift individual rolls onto plates.

Leftovers: Cool completely, then cover and refrigerate up to 3 days. Rewarm in a 325°F (160°C) oven for 8–10 minutes or microwave single rolls for 20–30 seconds before serving; refresh glaze if needed.