Skillet Biscuit Cinnamon Rolls


for the rolls

  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon sugar
  • 1/8 teaspoon baking soda
  • 2 ¾ cups all-purpose flour , plus more
  • ¾ cups (1 ½ sticks) chilled unsalted butter, cut into pieces
  • ¾ cups chilled buttermilk , plus more for brushing
  • ¾ cup dark brown sugar (light is fine too)
  • 6 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon (or more to taste)

for the glaze

  • 1 cup confectioners' sugar , sifted
  • ¼ cup heavy cream , or milk
  • dash of salt


  1. Melt butter. Combine with brown sugar and cinnamon in a small bowl. Set aside.
  2. Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
  3. Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
  4. Place dough on a lightly floured surface and pat into a rectangle that’s about ¼ inch thick. Using a spatula spread the butter, cinnamon and brown sugar mixture onto the dough leaving a ½ inch border at the edges. Beginning at the long side, role up dough and pinch edge together to seal. Cut into 8 equal pieces if you can. Mine came out to about 9 because my ends were a little small. Place each roll into the cast iron skillet or 9-inch cake pan. Bake until golden brown, 30–35 minutes. Pour glaze over cinnamon roll while still warm.