Friday, March 12, 2010
Iron Skillit Cinnamon Rolls
1 yellow cake mix (not pudding)
5 c. flour
1 pkg. dry yeast
2 1/2 c. warm water
3 sticks butter, room temperature
1/2 c. white sugar
1 1/2 c. brown sugar, divided
1 c. pecans pieces
cinnamon, as desired
In a large bowl, combine cake mix and flour. In a small bowl, dissolve yeast in warm water. Add dissolved yeast to cake mix/flour mixture. Mix with wooden spoon and hands. Let rise in a warm place for about 1 hour.
On a well-floured surface, roll out dough to 1/2-inch thick. Butter dough. Combine 1/2 cup white sugar, 1/2 cup brown sugar and cinnamon to taste. Sprinkle over buttered dough. Roll long-ways and cut into 24 rolls.
Butter bottom and sides of two 10-inch cast iron skillets, approximately 1 stick per pan. Sprinkle buttered skillets with remaining brown sugar and pecans. Put rolls in skillets and let rise 1 hour.
Bake at 350° for 15-20 minutes, until golden brown. Remove from oven and immediately turn rolls out of skillets onto plates. Scrape out any caramel that stays in skillets and spread on rolls.