- 1¼ C all-purpose flour
- ¼ C sugar
- 2 tsp instant yeast
- ½ tsp salt
- 1 egg
- ½ C milk about 120°
- 3 tbsp olive oil
- 1/2 C additional flour
- 2 tbsp softened butter
- ¼ C brown sugar
- 2 tsp cinnamon plus a little extra for rolling out dough
- 1 C powdered sugar
- ¼ tsp vanilla
- 2 tbsp milk
- Combine dry ingredients on a bowl. (Flour, sugar, yeast, and salt).
- Stir in milk, oil and egg.
- Mix (electric mixer or by hand) until dough forms a soft ball.
- Turn dough out onto floured surface and knead adding small amounts of flour until dough becomes smooth and still sticky but not sticking to hands.
- Cover and let rest for 10 minutes in ball shape.
- During rest time warm and grease 8-inch cast iron skillet.
- Also, in a small bowl combine brown sugar and cinnamon.
- On floured surface roll dough into 12×9 inch shape.
- Spread butter and next brown sugar/cinnamon mixture evenly on dough top.
- Roll up dough starting with 9-inch end and then cut off about 1⁄2 inch on each end and discard.
- Using a serrated knife or dental floss cut roll into 8 even slices.
- Arrange in the greased warm skillet leaving and even space between each roll for room to rise.
- Cover with towel or plastic wrap and let rise to doubled in size approximately 1-1 1⁄2 hours.
- Bake in brick oven at 350° for about 15 min.
- Let cool in pan for 10 min.
- Make frosting by combining powdered sugar, vanilla and slowly adding milk until smooth spreading consistency.
- Drizzle over buns evenly.
- Cool and enjoy!
- To make the rolls ahead of time place each roll individually in an 8-inch greased metal or
glass pan. Cover with plastic wrap and refrigerate. When ready to use transfer dough slices
into a warmed lightly greased 8-inch cast iron skillet. (Transfer technique shown on video)
Cover let rise until doubled in in size. Ready to bake!
- Pre warming cast iron skillet help rolls rise more quickly
- Rotate skillet in the brick oven during baking to help the rolls evenly brown.