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Cast Iron Rum Chata Cinnamon Rolls

Cast Iron Rum Chata Cinnamon Rolls

Warm, gooey, cinnamon rolls made with Rum Chata baked in a cast iron skillet.
Prep Time 2 hrs
Servings 12 Rolls


  • 1/3 unsalted butter melted
  • 1 cup warm milk 110-115 F
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 1 egg
  • 1 egg yolk
  • 4 cups all purpose flour

Brown Sugar Mixture Filling

  • 6 tbsp unsalted butter melted
  • 3/4 cup brown sugar
  • 1.5 tbsp ground cinnamon

For Pouring Over Rolls Before Baking

  • 1/4 cup rum chata
  • 1/4 cup heavy cream

Cream Cheese Rum Chata Frosting

  • 8 oz cream cheese softened
  • 8 tbsp unsalted butter softened
  • 1 pinch kosher salt
  • 2 cups powdered sugar
  • 1/4 cup rum chata


  • Melt 1/3 cup unsalted butter in saucepan. Let cool.
  • Mix warm milk and yeast together. Stir together and wait for it to bloom.
  • In a large bowl, combine 1/2 cup granulated sugar, 1 tsp salt, cooled melted butter, and yeast mixture. Add eggs one at a time.
  • Add 3.5 cups flour slowly. Once you are able to touch the dough without it sticking too much to your hands, you are good.
  • Use remaining 1/2 cup flour to flour your surface. Knead dough for 6-8 minutes until smooth ball.
  • Grease a large bowl with oil. Oil your dough ball. let rise in warm place until doubles in size; 1-2 hours.
  • Once doubled in size, punch down dough to redistribute growth. Roll out dough to a 15x10 rectangle. Spread brown sugar mixture filling over dough. Roll dough lengthwise. Cut into 12 rolls.
  • Grease 12 inch cast iron skillet. Put rolls on skillet. Cover, let rise another 45 minutes.
  • Mix together 1/4 cup rum chata and 1/4 cup heavy cream. Set aside until ready to bake.
  • Once risen for a 2nd time, add rum chata cream mixture. Bake at 375 for 22-24 minutes. Once slightly cooled, put frosting on top.

Filling Instructions

  • Melt 6 tbs unsalted butter. Mix with brown sugar and cinnamon. Set aside until ready to roll.

Cream Cheese Frosting

  • Mix together softened cream cheese, softened butter, and a pinch of salt in a medium bowl until completely combined and smooth. Mix in powdered sugar until fully blended.  Add rum chata, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.