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Recipe: Cast Iron Skillet Funfetti Cinnamon Rolls

Ingredients

Directions

~ Marla Meridith

Recipe: Cast Iron Skillet Funfetti Cinnamon Rolls

Enjoy these delicious Confetti Cinnamon Rolls with a hot cup of coffee or chilled glass of milk.

12 cinnamon rolls

–Funfetti Dough
1/2 cup warm water, about 110°F
1/2 cup whole milk, room temperature
2 1/4 teaspoon dry active yeast
1/4 cup + 1 tbsp granulated sugar
1 large egg
1 large egg yolk
1 tsp fine sea salt
4 cups all-purpose, unbleached flour
5 tbsp unsalted butter, room temperature
1/2 cup confetti sprinkles
–Cinnamon Brown Sugar Filling
1/3 cup unsalted butter, softened
1/3 cup light brown sugar, packed
1 tbsp ground cinnamon
pinch of kosher salt
–Cream Cheese Frosting
5 oz full fat cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 tsp pure vanilla extract
pinch kosher salt
1/4 cup confetti sprinkles, to garnish
–You will also need
12 inch cast iron skillet
canola oil

–Funfetti Dough
In a measuring cup stir together the water, milk, yeast and 1 tablespoon of sugar. Let sit for 7 minutes until frothy.
In the bowl of a stand mixer, whisk together the yeast mixture, remainder of the sugar and eggs. Change to the dough hook, add 2 cups of the flour mixture. Mix on low speed until combined. Add 1 more cup of flour and the butter, combine well. Add the last cup of flour. Knead until the dough pulls away from the edges of the mixer bowl.
Remove the dough from the mixer and transfer to a clean, lightly floured surface. With clean hands, knead in the confetti sprinkles. Clean the mixer bowl.
Place the dough in a large, lightly greased bowl, cover with plastic wrap and let rise for one hour at room temperature. The dough should double in size.
–Assemble the Cinnamon Rolls
Pre-heat the oven to 350 degrees with the rack in the middle.
Punch down the dough and place the dough back on the lightly floured work place. Roll out to about 1/4 inch thick rectangle (about 20×14 inches)
In a bowl combine the sugar, cinnamon & salt.
With a spatula, layer on the softened butter to cover the entire rectangle. Next, sprinkle on the sugar, cinnamon and salt.
With the long end facing you, start to roll the dough until you have a log. Cut the log into 12 equal slices.
Spray or wipe some canola oil generously onto your cast iron skillet. Place the rolls into the skillet so they are in a single layer, they will fit snuggly. Cover the rolls and let them sit at room temperature for 30 minutes to rise some more.
Uncover and bake for 30-35 minutes until golden brown. Let cool about 10 minutes.
–Cream Cheese Funfetti Frosting
While the rolls are baking make the frosting. In your mixer, beat together the cream cheese and butter until smooth. With the speed on low, add in the powdered sugar, vanilla and salt. Beat until smooth and well combined.
–Frost the Rolls
With a spatula, frost the rolls and top with the rest of the confetti sprinkles. Serve warm or at room temperature.

This recipe adapted from “The Little Epicurean” https://www.thelittleepicurean.com/2016/07/funfetti-cinnamon-rolls.html

~ Marla Meridith