• Preheat oven to 425°F.

For the filling

• In a medium bowl, whisk together melted butter, cinnamon, and sugar. Set aside.

For the rolls

• In a food processor pulse to combine flour, baking powder, salt, and sugar.
• Add in cubed butter and process about 8 seconds until mixture resembles wet sand.
• Pour flour mixture into a mixing bowl. Add milk and stir with spatula.
• Turn out onto a floured work surface and roll out into a 7x11 square.
• Fold dough into thirds width wise.
• Turn 90 degrees and roll out again.
• Repeat this laminating process 5 or so times (the more you fold the more flaky layers are achieved)
• Cut dough in half. Roll out 1 piece of dough into a rectangle about 6"x12".
• Using half the filling, spoon and spread over dough making sure to get all the way to the edge.
• Roll dough lengthwise into a log. Using a sharp knife, slice log in 1 inch sections. Repeat using the rest of the dough.
• Butter cast iron skillet or pan and arrange cinnamon rolls. I am able to fit all the rolls into one 12 inch cast iron skillet.
• Cover with foil and bake for 25 minutes on center rack.
• Remove foil and bake for an additional 5 minutes or until rolls are nicely browned.
• While rolls are baking make the frosting by whisking together all ingredients
• Remove rolls from oven and allow to cool for 5 minutes before frosting
• Cinnamon Rolls are best fresh out of the oven but will stay fresh for 2 days in an air tight container