SOURDOUGH SKILLET CINNAMON ROLL CENTERS
Serves 16
30 mins prep
30 mins cook
60 mins total
I think we can all come to an agreement that the best part of a cinnamon roll is the center — yes or yes?!! This is incredibly easy, soft, fluffy, and gooey
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Preheat the oven to 350F. Grease a small cast iron skillet or a small round/square baking pan with butter; set aside. In a large bowl, add all of the ingredients for the dough, and mix until well combined. The dough is going to be a little sticky, but just trust the process! Lay the dough on a generously floured surface. Sprinkle some more flour on top. Use your hands to knead a couple of times, until the dough becomes smooth. If the dough still seems too sticky, add 1 more tbsp of flour at a time, and continue to knead until it comes together more! Divide the dough into 16 pieces. Use your hands and fingers to pinch and form the pieces into balls. Then, place into the prepared cast iron skillet or baking pan. Set aside while you make the cinnamon roll topping. In a small bowl, combine the melted butter, brown sugar, and cinnamon. The mixture is going to seem a little lumpy, but that’s okay! Pour the cinnamon roll topping over the balls. Warm the heavy cream in the microwave and pour over the dough balls. Bake at 350F for 28-30 minutes, or until golden and the gooey cinnamon topping is bubbling. Beat together the ingredients for the cream cheese glaze. Remove from the oven, and allow to cool for 5 minutes. Drizzle the cream cheese glaze over the skillet. Serve immediately. Enjoy!
