Skillet Sourdough Cinnamon Rolls With Coconut Cream Icing
There’s nothing quite like the smell of warm cinnamon drifting through the house on a slow morning. These skillet sourdough cinnamon rolls with coconut cream icing are one of our family’s favorite treats, soft, fluffy, perfectly sweet, and baked right in a cast-iron skillet for that golden, caramelized edge. They’re simple enough for a cozy homeschool breakfast and special enough for a weekend brunch or holiday morning.
Using sourdough gives them incredible flavor and a tender texture, and the coconut cream icing adds the dreamiest tropical finish; light, creamy, and just sweet enough. If you’re looking for a comforting, homemade recipe that feels both rustic and indulgent, you’re going to love these cinnamon rolls.
Since living in Hawaii, I’ve been enjoying all the tropical flavors of this region. From Lilikoi to Star Fruit, the variety of flavors here is so fun!
I added a regional twist to our favorite cinnamon roll recipe by incorporating coconut. It’s subtle enough that the kids don’t really notice, but it pairs wonderfully with the buttery cinnamon filling.
Skillet Sourdough Cinnamon Rolls With Coconut Cream Icing
Equipment
- cast iron skillet
- Stand Mixer optional
- Rolling Pin
- Bench scrapper or sharp knife
- immersion blender optional
Ingredients
Cinnamon Rolls
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup water
- ½ cup butter melted
- 1 cup fed sourdough starter or discard
- ¼ cup honey
Cinnamon Filling
- ¾ cup coconut sugar
- 2 Tbsp cinnamon
- ½ cup butter Softened
Coconut Cream Icing
- 8 oz cream cheese
- ½ cup coconut cream or the cream part of coconut milk can. Or heavy cream if desired.
- 1 Tbsp vanilla extract
- ½ cup maple syrup or honey
Instructions
- Preheat oven to 375℉
- Melt butter and allow to cool.
- In the bowl of a stand mixer, add all dry ingredients: flour, baking soda, baking powder, and salt. Lightly whisk together until combined.
- Add in wet ingredients: melted (and cooled) butter, water, honey, and sourdough starter.
- Using a dough hook, start the mixer on low speed and then increase to medium speed until ingredients are well combined and a ball forms. This usually takes about 3-5 minutes.
- Once the dough has formed a ball, place it on a lightly floured surface and begin rolling out into a rectangle. Aim for about a 1/4 inch thick rectangle (does not have to be perfect).
- Brush the cinnamon filling evenly onto the rolled-out dough.
- Roll the dough up tightly into a log, starting with the long edge. Pinch the edges together once rolled up.
- Take your bench scraper or sharp knife and cut the log into equal pieces (don't aim for perfection, just try to get them as close to equal as possible – you should end up with 8 large rolls)
- Place them into your pre-buttered skillet, spaced slightly apart.
- Bake in pre-heated oven for about 28-35 minutes, until the tops are puffy and browned and the dough is cooked through.
- Remove from oven and allow to cool. Pour icing over the top once cooled.
- Serve and enjoy!
Cinnamon Filling
- While the dough is mixing, make the cinnamon filling by combining the softened butter, cinnamon, and coconut sugar in a bowl.
Coconut Cream Icing
- In a saucepan over medium heat, add the cream cheese, coconut cream, vanilla, and maple syrup until melted and combined.
- Use an immersion blender to get the icing into an extra smooth and creamy consistency.
- Add in any other flavors or mix-ins you desire and stir to combine.
- Pour over the top of the cinnamon rolls once they have cooled.
Notes
Sourdough
I find the best results with a bubbly active fed starter, but I’ve also made these in a pinch with discard and have gotten great results.
Quick
The best part about these skillet sourdough cinnamon rolls is how quickly they come together. If I start them around 7:30, they are ready for breakfast by 9! About 55 minutes from start to finish.
There is no rise time or long fermenting with these delicious skillet cinnamon rolls.
Icing
Let your creativity shine here (if desired) by adding your own flavor choices. Here are some options to wow the family.
- Lemon or orange zest
- Maple extract
- Shredded coconut flakes
- Chopped Macadamia nuts
Rustic
Rustic cooking is my favorite cooking. This means I don’t aim for perfection, but rather practicality and home-style dishes. These cinnamon rolls don’t need to be perfectly rolled, sized, or spaced.
Allow the ease of natural cooking to take over, don’t overthink it!
Hosting
I love making these skillet sourdough cinnamon rolls when hosting! They are delicious, beautiful, and an impressive homemade dish to whip up!
Perfect choice for Easter or Christmas morning!
Bring them to a friend in need or share them with a neighbor!
Health Benefits
You not only get the health benefits of Sourdough with this recipe, but there is also no refined sugar.
The only sweeteners in this recipe are honey, maple syrup, and coconut sugar.
Enjoy and Share
I hope this skillet sourdough cinnamon roll recipe brings a little extra warmth and sweetness to your kitchen. There’s just something special about using a cast-iron skillet—crispy edges, soft centers, and that nostalgic, homemade feel that makes slow mornings even better.
Whether you’re serving these for a cozy homeschool morning, a weekend family breakfast, or a special treat for guests, this recipe is one you’ll want to make again and again.
If you try these cinnamon rolls, I’d love to hear how they turn out for you! Leave a comment, share a photo, or tag me on social media so I can cheer you on in your sourdough baking journey. Happy baking!
Looking for more sourdough recipes? Check out the ones below.
