A few years ago my parents remodelled their kitchen, bought an induction cooktop and gave my sister and I their old pots and pans so they could replace them with an induction friendly set. Among the pots and pans they were getting rid of were two, very, very old, cast iron frying pans. To be honest… I probably would have passed on them. My parents hadn’t used them in years because everything you tried to cook in them would stick to the cast iron. The Hubs saw past the years of cast iron neglect and saw “the diamond in the rough”. He politely asked Sisser if she wanted one and when she declined he took both. I admit, I may have rolled my eyes and said “Do we REALLY need to take both of these? Are we EVER going to use them?”
The Hubs came home and began to research. The pans sat in our garage for several months as he researched all the different ways to restore cast iron frying pans. He weighed pros and cons and finally decided to try the self cleaning oven cycle method.
The pans came out clean and for weeks after he re-built the seasoning on the pans. We have been using them several times a week ever since. When my mom saw what a beautiful job The Hubs did refurbishing the pans she told us that the pans had been her parent’s pans and their parent’s pans before that. Yep our beautiful cast iron frying pans traveled all the way from Tramping Lake, Saskatchewan to the West Coast and originally belonged to my great grandparents.
The Hubs looked for more information about the forge that made our pans (there was a stamp on the bottom of them) and they stopped making cast iron frying pans in the early 1900’s making our frying pans over 100 years old!
Cooking with cast iron seems to be coming back into style. More than that, baking with cast iron has become incredibly popular. Today I decided to share with you my Oooey Gooey Caramel Skillet Cinnamon Roll Recipe. This recipe, like all good things in life, takes a bit of time. You will need to leave your dough to rise once before you roll it out and again once you form the cinnamon rolls. If you are going to be in a rush in the morning I suggest prepping these the night before and then popping them in the oven when you are ready to eat them.
Oooey Gooey Caramel Skillet Cinnamon Roll Recipe:
For the dough-
- 2 1/4 cups flour
- 2 TBSP yeast
- 3 TBSP white sugar
- 1/4 tsp salt
- 1 cup water
- 2 TBSP butter, softened
- 2 TBSP canola oil
For the filling:
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 TBSP ground cinnamon
- 1/4 cup butter, melted
For the caramel sauce:
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 cup half and half
- a pinch of salt
- 1 TBSP Vanilla
For the icing (optional- these cinnamon rolls are oooey gooey delicious with just the caramel sauce, but extra decadent with icing):
- 2 TBSP butter, melted
- 1 tsp vanilla
- 1 cup powdered sugar
- 3 TBSP milk
Directions for the dough:
- On low heat, warm butter, oil and water until butter has melted and mixture is warm.
- Attach the dough hook to your mixer (if you don’t have a mixer you can do this by hand)
- In the bowl of your mixer combine 1 cup flour, yeast, sugar and salt.
- Pour butter mixture into flour mixture and mix until incorporated.
- With mixer on slowly add remaining flour.
- Once dough has come together and is starting to look smooth, remove from mixing bowl and place on a lightly floured surface. Knead dough by hand for 2 minutes.
- Place dough in bowl and cover. Leave it rest for 10 minutes
- While waiting make your caramel sauce and cinnamon roll filling
Directions for the caramel sauce:
- In your skillet, on medium low heat, combine butter, cream, sugar and salt. Stir to combine.
- Whisk for 5 minutes or until it starts to thicken.
- Add vanilla and whisk.
- Remove from heat and set aside.
Directions for the cinnamon roll filling:
- Combine white sugar, brown sugar and cinnamon.
- In a seperate bowl melt your butter, you will brush this onto your dough.
Making Your Cinnamon Rolls:
- On a lightly flowered surface roll your dough so it is approximately 6 inches by 12 inches
- Brush dough with melted butter, then, sprinkle your sugar and cinnamon mixture evenly on top
- Roll dough into a log (you are rolling across the 6 inch section so that your cinnamon roll log will be 12 inches long)
- Cut your cinnamon roll log into 12 equally sized pieces
- Place cinnamon rolls into skillet on top of the caramel syrup
- Cover (we use a layer of parchment paper with a tea towel on top) and let rise in a warm spot for 45 minutes.
- Preheat oven to 350 degrees
- Bake cinnamon rolls for 25-30 minutes until browned
- Top with icing (optional)
- Serve and enjoy!
Directions for icing (optional):
- Combine butter, sugar, vanilla and milk. Whisk until all ingredients are smooth
- Spread on top of warm cinnamon rolls
If you like this recipe please make sure to check out our other Cast Iron Skillet Recipes:
Tell me… Do you have a cast iron frying pan? Have you ever considered picking one up at the Goodwill and restoring it? Do you ever bake with your frying pan?