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The Porch Cast-Iron Cinnamon Rolls

While we won’t be open this year to help celebrate Mother’s Day, we still wanted to do something specialfor Mom’s special day. That’s why we would like to share our recipe for our delicious Cast-Iron Cinnamon Rolls – a popular treat from our weekend brunch menu. 

For the woman who is always taking care of us, waking up to a sweet aroma coming from the kitchen and a fresh-brewed cup of coffee on the nightstand is the gift she is really looking for… 


The Porch Cast-Iron Cinnamon Rolls


16 oz. Milk
3 oz. Unsalted Butter, melted
2 med. Eggs 
34 oz. All Purpose flour
7 oz. Sugar
2 oz. Fresh Yeast
½ oz. Salt
½ tsp. Allspice
½ tsp. Nutmeg

Cinnamon Filling
1 c. Unsalted Butter, melted
1 c. Brown Sugar
¼ c. Ground Cinnamon
2 tbls. Corn Starch
1 tsp. Salt

Cream Cheese Frosting
8 oz. Unsalted Butter
8 oz. Cream Cheese, softened
2 c. Powdered Sugar
1    tsp. Vanilla 



  1. Mix all dry ingredients together in the bowl of a stand mixer. Whisk wet ingredients together in a separate bowl, then pour into the dry mix. Mix with the dough hook on low speed for 3-5 minutes until the dough comes together in a nice ball. Refrigerate the dough for 12-36 hours. 
  2. Working while dough is still cold, lightly flour a surface and roll the dough out into an even rectangle until it is about ¼ inch in thickness. 
  3. For the cinnamon filling, melt the butter in a saucepan, then add the rest of your ingredients into the pan, whisking until smooth. Spread the cinnamon filling evenly over the dough leaving about an inch on the top (the edge farthest from you) so it can seal. Starting from the bottom (the edge closest to you), roll the dough over on itself tightly, working your way to the top. Once you have a roll or two you should be able to roll the rest of the way easily sealing the top at the end. 
  4. Cut the dough into spirals and lay them flat side down in a cast-iron pan. Cover with plastic wrap and proof (let the dough rise) for 1-2 hours at room temperature until doubled in size. 
  5. Bake at 375° for 12 minutes until golden brown. While rolls are cooling, mix the cream cheese frosting ingredients in a stand mixer with the paddle attachment, whipping for 5-7 minutes, scraping down the sides as necessary until the mixture is light and fluffy and well incorporated. Slather onto your freshly baked cinnamon rolls and enjoy!