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.
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.
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
- Category: Breakfast
- Cuisine: American
For the salted bourbon butterscotch:
- 8 tbsp butter
- 1 cup brown sugar
- 2 tbsp. dark corn syrup
- 1/2 cup heavy whipping cream
- 1 tsp. vanilla extract
- 1/4 cup bourbon
For the cinnamon roll:
- 4 cups all purpose flour +1/3 cup
- 1/3 cup granulated sugar
- 3 tsp. instant yeast
- 3/4 cup water
- 1/3 cup milk
- 4 tbsp. unsalted butter
- 2 large eggs
For the filling:
- 4 tbsp. unsalted butter, melted
- 1 tbsp. ground cinnamon
- 1/3 cup granulated sugar
- 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 1/3 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 1/2″ 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.
Don’t have a skillet? Make this giant cinnamon roll in a 10″ cake pan instead.
- Serving Size: 1" Slice
- Calories: 533