Imagine a morning where the comforting aroma of pumpkin spice and warm cinnamon fills your kitchen. Now picture a generous slice of a giant, fluffy cinnamon roll, still warm from the oven, glistening with a rich, maple brown butter glaze. This isn’t just a dream; it’s the reality of a Pumpkin Spice Skillet Cinnamon Roll with Maple Brown Butter Glaze – a truly glorious way to kickstart any fall day or make a holiday breakfast unforgettable.
There’s something uniquely special about a colossal cinnamon roll baked right in a cast iron skillet. It transforms a humble breakfast pastry into an impressive centerpiece, almost like a “cinnamon roll cake” that begs to be devoured. This particular pumpkin-infused iteration, crowned with a decadent maple brown butter glaze, elevates the experience to new heights. It’s an ideal choice for a cozy autumn morning, a festive Thanksgiving breakfast, or any occasion when you want to make a statement with your morning meal.
Starting your day with such a delightful treat sets a positive tone, promising good things to come. The sight of a perfectly golden, spiraled cinnamon roll, still bubbling gently in its skillet, is enough to brighten anyone’s mood. Its sheer size means there’s plenty to go around, and the ability to cut slices as big or as small as desired makes it incredibly versatile for serving a crowd or enjoying a quiet moment of indulgence.
Over the years, I’ve experimented with many giant skillet cinnamon roll recipes, each with its own charm. But this pumpkin spice version holds a special place in my heart. The infusion of pumpkin puree into the dough, combined with a luscious pumpkin spice filling, creates a depth of flavor that perfectly encapsulates the essence of fall. It’s a wonderful way to satisfy that sweet pumpkin craving early in the day, offering a satisfying start that can even help bridge the gap until a big holiday meal.
While the pumpkin cinnamon roll is undeniably delicious on its own, it’s the homemade maple brown butter glaze that truly elevates it to a masterpiece. Initially, I considered a classic cream cheese glaze, a common and beloved choice. However, my wonderful MiMi suggested going for something less “obvious.” Her brilliant idea of browned butter sparked an inspiration. By twisting it with maple syrup, a glaze with unparalleled warmth, nutty depth, and sweet caramel notes was born.
This exquisite maple brown butter glaze is a game-changer. As it’s generously drizzled over the warm pumpkin roll, the glaze melts slightly, seeping into the tender, pumpkin pie spiced filling. The flavors meld together harmoniously – the rich, earthy pumpkin, the aromatic spices, and the sweet, nutty, caramelized essence of the maple brown butter. It creates a symphony of taste and texture that is utterly irresistible, making every bite a comforting delight.
The Irresistible Appeal of Skillet Cinnamon Roll Cakes
There are numerous reasons why baking a “skillet cinnamon roll cake” has become one of my favorite culinary endeavors. Beyond its incredible flavor, this format offers practical benefits and a charming aesthetic that truly sets it apart.
- Stunning Presentation: The sheer size and beautiful spiral pattern of a giant cinnamon roll baked in a cast iron skillet make for an incredibly eye-catching presentation. It’s a showstopper that instantly impresses guests and signals a special occasion. Perfect for brunch gatherings or holiday breakfasts, it adds a rustic yet elegant touch to your table.
- Customizable Portions: Unlike individual cinnamon rolls which can sometimes be overwhelmingly large, a skillet cinnamon roll cake allows everyone to choose their perfect slice. Whether you prefer a small nibble to accompany other breakfast items or a substantial piece to keep you fueled, this format offers unparalleled flexibility. This is especially advantageous during holidays like Thanksgiving, where guests might want to save room for the main meal but still enjoy a sweet treat.
- Convenience for Crowds: Preparing one large skillet roll is often less fuss than shaping and baking numerous individual rolls. It’s a streamlined process that still yields an abundance of delicious servings, making it ideal for feeding families and friends without extra effort.
- Maintains Moisture and Warmth: Baking in a cast iron skillet helps the cinnamon roll stay incredibly moist and tender. The skillet also retains heat wonderfully, keeping the roll warm for longer, which is essential for that gooey, fresh-from-the-oven experience.
- Double the Pumpkin Goodness: This particular recipe integrates pumpkin puree directly into the soft, yielding dough, adding moisture and a subtle sweetness. The filling is then generously spiced with pumpkin pie spice and cinnamon, ensuring that rich, autumnal flavor permeates every layer. This double dose of pumpkin, combined with the warming spices, makes it the quintessential fall breakfast.
The beauty of this skillet cinnamon roll is in its versatility and comfort. It’s a celebration of autumn’s best flavors, bringing warmth and joy to any morning. For those who can’t get enough of cinnamon rolls, I invite you to explore my collection of cinnamon roll recipes for more tasty inspiration, including various sizes, flavors, and techniques to master this beloved pastry.
Pumpkin Spice Skillet Cinnamon Roll with Maple Brown Butter Glaze
Carlee
16 Servings
30 mins
30 mins
2 hrs 30 mins
3 hrs 30 mins
Equipment
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Lodge Seasoned Cast Iron Skillet Bundle
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KitchenAid 5-Qt. Stand Mixer
Ingredients
Pumpkin Dough
- ½ cup butter
- ½ cup milk
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1½ Tablespoon pumpkin pie spice
- 1 packet active dry yeast or 2¼ tsp
- 1 pinch salt
- ½ cup pumpkin puree
- 1 large egg lightly beaten
Pumpkin Spice Filling
- 4 Tablespoon butter softened
- ⅔ cup light brown sugar packed
- ½ teaspoon pumpkin pie spice
- 1 Tablespoon ground cinnamon
Maple Brown Butter Glaze
- ½ cup butter
- 3 Tablespoons maple syrup
- 1½ cups powdered sugar
- 2 Tablespoons milk
- 1 pinch salt
Instructions
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In a saucepan over medium-low heat, melt the butter. Once the butter is melted, add the milk until scalded. (You want it to get pretty warm, but not boil. Once it gets steamy it should be ready.) Remove from heat and let cool a bit.½ cup butter, ½ cup milk
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Meanwhile, in your mixer bowl stir together the flour (start with three cups, you can add more later if you need it), sugar, pumpkin pie spice and yeast.3 cups all-purpose flour, ¼ cup granulated sugar, 1½ Tablespoon pumpkin pie spice, 1 packet active dry yeast
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Using the dough hook, go ahead and mix in the pumpkin, salt and egg. (A mixing bowl and spoon really work just as easily)1 pinch salt, ½ cup pumpkin puree, 1 large egg
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Check your milk mixture to be sure it isn’t too hot (you don’t want to kill the yeast. You should be able to hold your finger in it without getting burned.) If it isn’t too hot, slowly drizzle it into your dough mixture with the hook going on slow.
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Check your consistency. Add a little more flour or milk if it needs it.
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Turn the mixer to medium and let it knead the dough for 5-7 minutes. (Sometimes I really love doing this part by hand, sometimes I am glad for the help!)
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Place dough in a greased bowl. Cover and let rise in a warm spot until doubled in size, it took mine about an hour and a half.
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Roll your dough out into a large rectangle about 1/2″ thick.
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Spread very soft butter over the dough. Sprinkle with brown sugar. Dust with pumpkin pie spice and cinnamon.4 Tablespoon butter, ⅔ cup light brown sugar, ½ teaspoon pumpkin pie spice, 1 Tablespoon ground cinnamon
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Cut dough into 1-2″ strips. Carefully roll one strip like you would a cinnamon roll to start the center of your skillet roll. Place in the middle of a greased 10-12″ cast iron skillet.
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Gently place the other strips around the center to make one large cinnamon roll. Don’t worry about making it perfect or getting them too tight. The roll will push out as it rises.
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I made my dough the night before, so I wrapped the skillet in plastic wrap at this point and placed it in the fridge. You could also just wrap it in plastic wrap and let it rise right away. Either way, it should double in size again before it is baked. This should take about another hour in a warm spot without being refrigerated, a bit longer if they are starting cold. I went ahead and preheated my oven to 200 F, turned it off and stuck the roll in the oven to rise to make it go a little faster.
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Preheat the oven to 375 (don’t forget to take the skillet out of you let it rise in there!) and remove the plastic wrap. Bake the roll for about 15-20 minutes. You want it to start getting a little golden, but you don’t want it to go too far. Soft and luscious is better!
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Remove from oven and make your glaze while it starts to cool.
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In thick bottomed sauce pan over medium heat, melt butter. Continue to cook, stirring occasionally for about 10 minutes or until golden brown.½ cup butter
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Remove from heat and stir in powdered sugar, syrup, salt and milk. You can add more milk until you reach your desired consistency.3 Tablespoons maple syrup, 1½ cups powdered sugar, 2 Tablespoons milk, 1 pinch salt
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Drizzle glaze over roll while still warm. This is best eaten still warm from the oven with a gooey glaze. Leftovers are good too, just give them a little zap in the microwave and they’ll be almost as good as new!
Nutrition Information
Calories: 512kcal |
Carbohydrates: 84g |
Protein: 9g |
Fat: 16g |
Saturated Fat: 9g |
Polyunsaturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 51mg |
Sodium: 145mg |
Fiber: 3g |
Sugar: 23g
“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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