Cast Iron Sourdough Cinnamon Rolls – The Cozy, Old-Fashioned Pan of Comfort

Some mornings deserve more than toast. They deserve something warm, sweet, and filling — the kind of smell that brings everyone into the kitchen before the coffee is even done. Cast Iron Sourdough Cinnamon Rolls are exactly that kind of treat.

Baking cinnamon rolls in a cast iron skillet feels like something Grandma would do: simple, sturdy, and built for real comfort food. The sourdough adds a gentle tang that balances the sweetness, and the skillet gives you those perfect edges — slightly crisp, buttery, and golden — while the centers stay soft and pillowy.

These rolls aren’t rushed. They rise slowly, bake beautifully, and taste like a weekend morning you never want to end.

Cast Iron Sourdough Cinnamon Rolls

Ingredients

For the Dough

• 1 cup active sourdough starter (fed and bubbly)

• ¾ cup warm milk

• ¼ cup sugar (or honey)

• 1 large egg

• ¼ cup melted butter

• 3½ cups all-purpose flour (plus more as needed)

• 1 tsp salt

For the Filling

• ½ cup softened butter

• ¾ cup brown sugar

• 1½ tbsp cinnamon

• Pinch of salt

For the Icing

• 4 oz cream cheese, softened

• 2 tbsp butter, softened

• 1 cup powdered sugar

• 1 tsp vanilla

• 1–2 tbsp milk (as needed)

Instructions

1) Make the Dough

1. In a large bowl, mix sourdough starter, warm milk, sugar, egg, melted butter, and salt.

2. Add flour gradually and mix until a soft dough forms.

3. Knead 5–7 minutes until smooth (or do stretch-and-folds).

4. Cover and let rise at room temperature until doubled — 8–12 hours (overnight).

2) Roll Out

1. Lightly flour your surface.

2. Roll dough into a rectangle, about ¼ inch thick.

3) Add Filling

1. Spread softened butter over the dough.

2. Mix brown sugar + cinnamon + salt, then sprinkle evenly over butter.

4) Shape Rolls

1. Roll the dough tightly into a log.

2. Cut into 10–12 rolls (unflavored dental floss works great).

5) Cast Iron Rise

1. Butter a cast iron skillet (10–12 inch).

2. Place rolls in the skillet, leaving a little space.

3. Cover and let rise again 1–2 hours until puffy.

6) Bake

1. Preheat oven to 375°F (190°C).

2. Bake 22–28 minutes, until golden and cooked through.

7) Ice

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar and vanilla, then milk to desired consistency.

3. Spread over warm rolls.

• Save

Why Cast Iron Makes Them Better

• Even heat = consistent baking

• Golden edges with soft centers

• Stays warm longer, perfect for serving

• Looks beautiful straight from the oven

Tips for Perfect Sourdough Cinnamon Rolls

• Use active starter for best rise

• Don’t overflour the dough — softer dough = softer rolls

• For clean slices, chill the log 10 minutes before cutting

• If tops brown too fast, tent with foil

• Let them cool 5 minutes before icing so it melts perfectly

Serving Suggestions

• Serve warm with coffee

• Add chopped pecans or raisins to the filling

• Try maple icing instead of vanilla

• Perfect for holidays, brunch, or weekend mornings

FAQ – Cast Iron Sourdough Cinnamon Rolls

Do I have to use active starter?

For best rise, yes. If using discard, you’ll need added yeast.

Can I make them overnight?

Yes. After shaping, refrigerate in the skillet overnight. Let sit 45–60 minutes at room temp before baking.

Why are my rolls dense?

Likely under-proofed. Sourdough needs time — let the dough fully rise both times.

Can I freeze cinnamon rolls?

Yes. Freeze baked rolls without icing up to 2 months. Thaw and warm, then ice.