This week's post, brought to you by the most EXTRA cinnamon roll this side of brunch. Because, let's be honest, somethings should just be extra.
Guacamole? Extra.
Those frappacinos Starbucks keeps making up? Extra AF.
A giant 10" cinnamon roll smothered in two full cups of sweet, boozy goodness? Extra level: ridiculous.
Now I'm sure some of you are sitting on the other side of the screen virtually passing me a high-five because, let's face it, this just made your week a little more epic. Know that I'm sitting here high-fiving you back. I got you! But I imagine there are a few of you sitting there thinking, "Wow, that seems a little too extra... Why would anyone need something SO extra..."
Ok, let's just brainstorm a couple of reasons you need this extra-ness in your life:
- You have an epic Father's Day weekend brunch to throw.
- You have co-workers who need winning over.
- You love cinnamon rolls.
- You have a cast iron skillet that needs to be used.
- You had an awful day.
- You had an awesome day.
- YOU'RE AWESOME and you deserve a little self care.
Pro-tip: If you don't slice it, it technically only counts as one slice. You're welcome.
Recipe
Bourbon Butterscotch Skillet Cinnamon Roll
If you have some extra time to devote to breakfast or brunch this weekend, THIS is what you need to make. This 10" cinnamon roll is loaded with all the traditional cinnamon roll goodness plus a gooey-sweet bourbon butterscotch kick.
- Prep Time: 90 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10" Cinnamon Roll 1x
- Category: Breakfast
- Cuisine: American
Ingredients
For the salted bourbon butterscotch:
- 8 tbsp butter
- 1 cup brown sugar
- 2 tbsp. dark corn syrup
- ½ cup heavy whipping cream
- 1 tsp. vanilla extract
- ¼ cup bourbon
For the cinnamon roll:
- 4 cups all purpose flour +â…“ cup
- â…“ cup granulated sugar
- 3 tsp. instant yeast
- ¾ cup water
- â…“ cup milk
- 4 tbsp. unsalted butter
- 2 large eggs
For the filling:
- 4 tbsp. unsalted butter, melted
- 1 tbsp. ground cinnamon
- â…“ cup granulated sugar
Instructions
- In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
- In the bowl of a stand mixer, stir together the dry ingredients for the cinnamon roll cakes (4 cups flour, granulated sugar, and yeast). In a small bowl, microwave the butter, water, and milk until the butter has melted. Pour the hot mixture into the bowl with the dry ingredients, add the eggs, and beat for 4-5 minutes. If the dough doesn’t begin to pull away from the sides after a minute or two, begin to add that ⅓ cup of flour. Don’t add any more flour than you have to because this is supposed to be a fairly soft dough.
- Grease a bowl, add your dough, cover with plastic wrap, and allow to rest at room temperature for about 30 minutes.
- If you want to do it all in one go, roll your dough out to 15″ x 18″. Brush the dough with the melted butter for the filling. In a small bowl, stir together the cinnamon and sugar, and dust the dough with it. Cut the dough into 12 equal sizes along the 18″ side (1 ½″ wide strips).
- Pour 1 cup of the bourbon butterscotch into your 10" cast iron skillet. Roll up one strip of dough and place it in the center. Continue wrapping the dough around itself until the skillet is full.
- Cover the skillet and allow to rise in a warm place until the cinnamon roll has filled the pan and almost reached the top (about 30 minutes). Bake at 350F/175C for 30-35 minutes, or until golden brown on top. If any of the cinnamon roll puffs up over the sides while baking (and it will), you can trim off the excess with a knife.
- Drizzle the remaining cup of bourbon butterscotch onto the top of the cinnamon roll and serve.
Notes
Don't have a skillet? Make this giant cinnamon roll in a 10" cake pan instead.
Cinnamon roll cake recipe adapted from Sally’s Baking Addiction
Bourbon butterscotch adapted from David Lebovitz
Nutrition
- Serving Size: 1" Slice
- Calories: 533
Sue says
You crack me up and this cinnamon roll makes me smile 🙂 You are so creative on multiple levels! It looks and sounds delicious!
Analida @ ethnicspoon.com says
I'll go with that fact that I have a cast iron pan that needs to get used so I can add some of these lovely calories to my diet. I would be doing shots of the bourbon sauce while it is baking so I may have to double that portion of the recipe. Thanks for sharing!
Dominique | Perchance to Cook says
My brain is currently overloaded by the amount of goodness in this recipe! All of these flavors are meant to be together and I need this cinnamon skillet roll in my life ASAP.
Anna says
This would go down a treat for Fathers Day. I love your detailed instructions - I'll be sure to follow each step carefully as I've had a few baking fails in my time!
Ben Myhre says
This post is Extra. 😉 Looks like a tasty dessert!
Vanessa Price says
Butterscotch has to be one of my favorite sweet flavors. This looks just delicious! I can't wait to try it.
Kim @ Berly's Kitchen says
Holy moly! That is one heck of a cake! Cinnamon rolls are always a favorite but add a bourbon butterscotch sauce, and it's heaven!
lauren says
Ooooooh yes!!! I am loving all the extra going on here. Definitely making this tomorrow for Father's Day! Both my husband and my dad are going to love the soft cinnamon rolls and the warm bourbon glaze. So much yum.
prasanna hede says
Oooo this looks soooo good!Love butterscotch in my life all the time,lovely recipe.
Anne Lawton says
This is one delicious looking cinnamon cake!
Karly says
High five!! This looks truly amazing!! Definitely Extra!!
Sara says
Girl this is extra AF and I mean that in the best way possible. It seriously looks AWESOME, and I love bourbon + butterscotch + cinnamon rolls + being awesome. I love this and I really want to try to make this for brunch soon. <3
Karyl Henry says
You're speaking my language with bourbon and butterscotch! It's like a cocktail and dessert in one 🙂 I would eat this entire thing myself
Heather says
Big ol' high-five!!! Great recipe.. you had me at bourbon.. then you had me at butterscotch and then you had me at cinnamon roll ... perfect on all levels and the pictures are lovely
Natalie says
THis looks absolutely amazing. I love cinnamon rolls. Adding butterscotch makes this dessert so much interesting. Can't wait to make this!