Cast Iron Skillet Cinnamon Bread

Cast Iron Skillet Cinnamon Bread

Cast Iron Skillet Cinnamon Rolls at 1840 FarmFor the last few weeks, I have been trying to find inspiration for a new bread recipe to share.I didn’t have to wait long for inspiration to strike.  Lisa from Fresh Eggs Daily mentioned that she had made a delicious cast iron skillet bread and shared a photo.  As soon as I saw her beautiful loaf, I knew that I wanted to try her recipe for myself.  I had a feeling that it just might help point me in the direction of that new bread recipe I was hoping for.

A few hours later, I was in our farmhouse kitchen with my two children surrounded by the ingredients to make her Cast Iron Pan Cloverleaf French Bread.  We modified the recipe slightly to fit the ingredients we had on hand and the pan that we were using.  As it baked in the oven, the whole house took on the intoxicating aroma of freshly baked bread.

Cast Iron Skillet Cinnamon Rolls at 1840 FarmThe loaf was delicious.  It garnered rave reviews from everyone gathered around our table that night and the following evening.  In fact, it was such a hit that we made it again, this time arranging individual portions of dough in the pan to resemble a sunflower shape.

Then the idea for my new recipe finally came to me.  I wondered if I could take the recipe and transform it into a skillet full of cinnamon bread.  There was only one way to find out.  It was time to head back into the kitchen.

We baked the bread on Saturday evening and then warmed them in the oven on Sunday morning.  We added a drizzle of vanilla icing to the warm bread right before serving.

I am happy to report that the cinnamon bread was a hit with the whole family.  They are sure to become a regular feature on our weekend breakfast table.

Cast Iron Skillet Cinnamon Bread
serves 6

This is a fantastic recipe to make with children or a bread baking novice.  Kneading the small portions of dough is easy to master.  By the time you have kneaded and formed twelve pieces of dough, you will have mastered both techniques!

12 ounces warm water
1 teaspoon honey
4 teaspoons active dry yeast
1 Tablespoon butter, melted
1 teaspoon salt
4 cups (480 grams) all-purpose flour
1 Tablespoon butter, melted

4 Tablespoons butter, melted
2 Tablespoons ground cinnamon
3/4 cup (144 grams) dark brown sugar

1 Tablespoon butter, melted
4 Tablespoons powdered sugar
1 teaspoon vanilla extract

Combine water and honey in a large bowl.  Sprinkle yeast over the liquid mixture and allow to rest for five minutes.  At the end of five minutes, the yeast should be foamy.

Add the melted butter and salt to the yeast mixture.  Mix to combine.  Add the flour, mixing until a shaggy dough forms.  Divide the dough into twelve equal portions.

Melt 1 Tablespoon of butter.  Using a pastry brush, butter a 10″ cast iron skillet.  Reserve the remaining butter and set the buttered skillet aside as you prepare the bread and filling.

Make the cinnamon filling.  In a small bowl, combine 4 Tablespoons melted butter with the ground cinnamon and brown sugar.  Mix until it forms a smooth paste.

On a lightly floured surface, knead each portion of dough until it comes together into a smooth ball.  Set aside and repeat until all twelve portions of dough have been kneaded.

Using your fingers, gently stretch one ball of dough slightly.  Place 1 Tablespoon of the cinnamon filling on the dough and pull the edges around the filling, pinching them together.  Place this round roll in the middle of the buttered skillet to serve as the center of the flower.

To form the petals, stretch the next ball of dough into an oblong shape.  Add a Tablespoon of filling on the dough before pulling the edges around the filling and pinching them closed.  Repeat with the remaining balls of dough.  Arrange the eleven oblong pieces around the perimeter of the round ball in the center of the pan to look like the petals of the sunflower.

Brush the top of the bread with the remaining melted butter used to butter the skillet.  Using a very sharp knife, cut a slit in each roll from the center of the pan outward in order to allow the dough to rise.  Place the skillet in a draft-free place to rise for one hour or until the bread has risen to the top of the pan.

Preheat the oven to 350 degrees Fahrenheit.  Place the skillet in the oven and bake for 25-35 minutes or until lightly browned.  Remove from the oven and allow to cool slightly.

Prepare the icing by combining 1 Tablespoon of melted butter with powdered sugar and vanilla extract in a small bowl.  Mix until completely smooth.  Drizzle over the warm bread before serving.

The bread can be baked a day in advance.  Allow to cool completely before covering the pan with aluminum foil.  Before serving, place the covered skillet in a 350 degree oven for 20 minutes or until warmed through.  Remove the pan from the oven and top with the vanilla icing.  Serve warm.

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