Skillet Cinnamon Rolls with Cream Cheese Icing

Steps 10

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1. 1

   Warm the milk until it feels just warm on your wrist (about 37°C) — hot milk kills the yeast. Stir in the yeast and 1 tbsp of the sugar and leave 5 minutes until foamy.

2. 2

   In a stand mixer with the dough hook, mix the flour, the rest of the sugar and the salt. Add the yeasty milk and the egg and knead on low for 4 minutes, then add the soft butter a little at a time and knead 6–8 minutes more, until the dough is smooth, soft and springs back when pressed.

3. 3

   Cover and leave somewhere warm for 1–1½ hours, until doubled.

4. 4

   For the filling, mash the very soft butter with the dark brown sugar and cinnamon into a thick, crumbly paste. Soft butter, not melted: melted butter runs out of the swirl in the oven.

5. 5

   Butter a 26 cm cast-iron skillet. On a lightly floured counter roll the dough into a 40 × 30 cm rectangle, long side facing you. Press and spread the filling evenly all over with your hands, leaving a 1 cm strip clear along the far edge.

6. 6

   Roll up tightly from the long side towards the clear strip, then pinch the seam shut and turn the log seam side down.

7. 7

   With a sharp serrated knife and a gentle sawing motion (do not press down, or the rolls squash), trim the ends and cut the log into 7 thick slices.

8. 8

   Set the slices spiral side up in the skillet, one in the middle and six around it. Cover and prove 30–45 minutes, until puffy and touching. Heat the oven to 180°C (160°C fan).

9. 9

   Bake on the middle shelf for 25–30 minutes, until deep golden and the centre roll reads 88–90°C. Meanwhile beat the soft cream cheese, butter, icing sugar and vanilla until smooth, then loosen with milk, a spoonful at a time, until it pours.

10. 10

    Pour the icing over the rolls the moment they come out of the oven so it melts into every swirl. Rest 5 minutes, then pull them apart and serve warm.