Skillet Cinnamon Rolls

By srumbel

Breakfast has long been my favorite meal, and I suspect that it has something to do with the fact that cinnamon rolls often appear at breakfast. (If I had it my way, cinnamon rolls would also appear at lunch and dinner.) But homemade cinnamon rolls can be a pain to make. They aren’t all that difficult, but that pesky dough has to rise. I set out to fix that problem with this batch of overnight skillet cinnamon rolls. Mix these bad boys up the afternoon or evening before, and then breakfast is a cinch the next morning. You do still need to let the dough rise the next morning, but there is literally no work involved.
from foodfanatic.com

Ingredients

• For the Cinnamon Pecan Filling:
• 1/2 cup granulated sugar
• 1 tablespoon cinnamon
• 1/2 cup pecans, chopped
• For the Dough:
• 8 tablespoons unsalted butter, softened and divided
• 3 tablespoons granulated sugar, plus 1 teaspoon
• 3/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 3 1/2 teaspoons instant yeast, this is slightly less than 2 1/4 ounce packages
• 2 1/4 cups all-purpose flour
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Preparation

Step 1

For the Cinnamon Pecan Filling:

In a small bowl, mix together all of the ingredients for the cinnamon pecan filling. Set aside.

For the Dough:

In the bowl of a countertop mixer, add 4 tablespoon of the softened butter, sugar and salt. Mix on medium speed until light and fluffy (~2-3 minutes). (Note: The remaining butter will be used after the dough has risen.)
Add the egg and mix until just absorbed.
Add the milk, yeast and flour and mix for 1-2 minutes on low speed, or until a smooth dough forms.
Increase speed to medium and mix for 4 more minutes.
Cover dough and place in a warm location (85°F). Let rise for 11/2 hours.
Once risen, transfer dough onto a well-floured countertop. Roll into a 9”x12” rectangle.
Spread the remaining 4 tablespoon of softened butter evenly across the dough. Sprinkle with the Cinnamon Pecan Filling.
Beginning with a long edge of the dough, roll into a tight cylinder. Pinch seam closed. (Tip: Take care to keep ends of the cylinder even.)
Using a sharp knife, slice the cylinder into 12 pieces. (Each piece should be ~1” wide.)
Grease the bottom of an 8” cast iron skillet with butter. Place the rolls cut-side down into the skillet.
Cover skillet and refrigerate overnight.
The next morning, place skillet in a warm location until dough has filled bottom of the pan and increased in size (~75 minutes). (Note: Depending on how warm the spot is, this step may take a bit more or a bit less time.)
Bake at 325°F for 32-24 minutes, or until tops of rolls are golden brown.
Let buns cool in pan for 15 minutes.

For the Glaze:

While buns are cooling, make the glaze by whisking together the powdered sugar, milk and vanilla. Once buns have cooled slightly, drizzle with glaze.