These cinnamon rolls have no yeast and are made using Athens Foods phyllo dough for the ultimate phyllo dough dessert! The filling is made with brown sugar, butter, and cinnamon, and then the dough is rolled up in the shape of a cinnamon roll. They are baked in a cast iron skillet then drizzled with cream cheese frosting.
I am honored to have this post sponsored by Athens Foods, thank you!
Move over classic cinnamon rolls, there’s a new phyllo dough dessert in town! Instead of slaving over a yeasted recipe, you can make crispy cinnamon rolls using Athens phyllo dough!
What I love about this recipe is that it is EXTRA crispy and has so much flavor in every single bite. The buttery sweet filling is lined between each sheet of phyllo dough and then rolled up to look like a cinnamon bun.
If you have been looking for a new fun dessert to try that won’t take you hours to make, this is it!
Ingredients & equipment you need
- 1 box Athens Foods Phyllo Dough ( you will use 1 ½ packages)
- Unsalted butter
- Brown sugar
- Cream cheese
- Powdered sugar
For equipment, you will need an 8” cast iron skillet for this recipe. If you don’t have one, you can make this in a round 8” cake pan or an oven safe skillet.
How to make this phyllo dough dessert
- Make sure that your phyllo dough is at room temperature. This is crucial! The dough will crack too much if it is still even a little bit frozen. Preheat the oven to 375° F and grease an 8” cast iron skillet.
- Melt the butter, brown sugar, and cinnamon on low heat until melted. Make sure to watch it so that it doesn’t boil- otherwise it will harden.
- Unwrap the dough and keep a damp paper towel over the sheets when not in use. Brush 5 layers of dough with the butter mixture, then roll into a log.
- Roll the log into itself to make it look like a cinnamon roll and place into the cast iron skillet.
- Repeat the process until you have 7 cinnamon rolls.
- Bake for 20-25 minutes or until the edges are crisp and golden.
- Meanwhile make the cream cheese frosting. Mix together cream cheese, confectioners sugar, and milk until smooth. Drizzle over cinnamon rolls and enjoy!
Storing & Freezing
This recipe is best made and enjoyed the day of but will also be ok the next day. Store it on your counter covered tightly in plastic wrap. I do not recommend storing it in the fridge or freezing this recipe.
Recipe tips for success
- Take the phyllo dough out of your freezer and place in the fridge the night before making them so that it will be at a perfect temperature when you want to start.
- If the butter mixture hardens as you are brushing the sheets, reheat it on low to melt it again. Make sure not to bring to a boil so it doesn’t harden that way either.
- You will be using 1 ½ of the packages inside 1 box of Athens phyllo dough for an 8” skillet. If you have a larger skillet (10”) then you will use all of both packages.
- Make sure the cream cheese is at room temperature before mixing it for the frosting.
Tips for working with Phyllo Dough
- Make sure to completely defrost and thaw out the phyllo dough before you start this recipe. I will either leave mine out at room temperature for a couple hours, or I will thaw it out in the fridge overnight. This will really ensure that you have full length pieces of phyllo to work with and not so many cracked pieces!
- Keep a damp paper towel over the sheets of phyllo while you aren’t using them, this will help to not dry them out and cause more cracks.
- If the pieces crack, that’s ok, just keep working with it.
Find more phyllo dough desserts here
Cinnamon Roll Phyllo Dough Dessert
- 8" Cast Iron Skillet
For the phyllo buns
- 1 box Athens Foods Phyllo Dough
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 tbsp cinnamon
For the cream cheese glaze
- 2 tsp cream cheese
- 1/2 cup powdered sugar
- 1 tsp milk
- Preheat the oven to 375° F and grease an 8” skillet with baking spray.
- Remove the phyllo dough from the package, roll it out, and place a damp paper towel over it.
- Melt the ½ cup butter, ¾ cup brown sugar, and 2 tbsp cinnamon in a small saucepan over low heat.
- Brush the melted butter mixture over 1 sheet of phyllo dough and repeat 4 more times for a total of 5 sheets together.
- Roll the dough into a long log, then roll the dough into itself to form the shape of a cinnamon bun. (See photos above for a visual).
- Place the roll in the skillet and repeat 6 more times to fit 7 cinnamon rolls into the skillet. You may have to squeeze them in, but they fit!
- Bake the rolls for 20-25 minutes until the outside is crispy and golden brown.
- Make the cream cheese glaze. Combine 2 tsp cream cheese with ½ cup powdered sugar, and 1 tsp milk, and mix until a smooth glaze forms.
- Drizzle over buns and enjoy!