Prep Time 60m
Cook Time 35m
Ready Time 80m
Yield 1 skillet (12 cinnamon rolls)

  • No-Stick Cooking Spray
  • 1 packaging Pillsbury™ Hot Roll Mix
  • 3 tablespoons sugar
  • 1 cup hot water (120-130°F)
  • 2 tablespoons butter, softened
  • 1 egg, at room temperature
  • 1 cup packed brown sugar
  • 1/3 cup Pillsbury™ Best™ All-Purpose Flour
  • ½ cup butter, softened
  • 1 ½ tablespoons ground cinnamon
  • Use Pillsbury™ Creamy Supreme Cream Cheese Frosting, or make your own:
  • 2 tablespoons butter, softened
  • 1 ½ ounces cream cheese
  • ¾ cup powdered sugar
  • 1 tablespoon half-and-half
  • ¼ teaspoon vanilla extract
Preparation Directions
  • Step 1Set oven to 375°F. Coat 10-inch cast iron skillet with non-stick cooking spray.
  • Step 2Combine flour and yeast packets with sugar in large bowl. Stir in water, butter and egg until dough pulls away from sides of bowl.
  • Step 3Knead on lightly floured surface 5 minutes or until smooth. Cover. Let rest 5 minutes.
  • Step 1Combine brown sugar, flour, butter and cinnamon with fork in a small bowl.
  • Step 2Roll dough to 15 x 10-inch rectangle on lightly floured surface.
  • Step 3Crumble cinnamon mixture evenly over dough. Starting at 10-inch side, roll up tightly, pressing edges to seal. Cut into 12 slices.
  • Step 4Place the first cinnamon roll in the center of the skillet. Then, working outwards, carefully unravel each next roll and wrap it tightly around the spiral.
  • Step 5Bake in the oven for 30-35 minutes until the top is golden brown and the center is fully cooked through. If you notice the top or edges browning before the center is finished baking, cover the cinnamon roll with foil and continue to bake until it’s cooked all the way through.
  • Step 6Once it’s finished baking, drizzle the cream cheese over the top of the warm cinnamon roll.
  • Step 7Slice into wedges to serve. Enjoy!
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