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Sam’s Skillet Cinnamon Phyllo Rolls

It’s the most wonderful time of the year – and we’ve got visions of these sweet cinnamon rolls dancing in our heads. Sam from Frosting and Fettuccine blog brought us these delectable, crispy phyllo rolls that are a unique alternative to traditional cinnamon rolls. “If you have been looking for a new, fun dessert to try that won’t take you hours to make, this is it!” says Sam. Read on for her step-by-step guide.

These deliciously sweet rolls are made using Athens® Phyllo Dough and are filled with a mixture of brown sugar, butter, and cinnamon. Bonus: they’re baked in a cast iron skillet for easy serving and less clean-up. So much quicker than slaving over a yeasted recipe!

What I love about this recipe is how crispy and flavorful every bite is. Each sheet of phyllo dough is coated with the buttery sweet mixture, then rolled together to create that perfectly swirled roll.

What You’ll Need

For this recipe, I used an 8” cast iron skillet. As a substitute for a cast iron skillet, you could use a round 8” cake pan or an oven-safe skillet.

Another great thing about this recipe is that it only includes a handful of ingredients:

  • 1 package Athens® Phyllo Dough (9″x14″), thawed (each package comes with 2 rolls, but you’ll use 1 ½ for this recipe)
  • Unsalted butter
  • Brown sugar
  • Cinnamon
  • Cream cheese
  • Powdered sugar
  • Milk

Making the Cinnamon Phyllo Rolls

First, be sure to bring both phyllo dough rolls to room temperature so they are completely thawed. If you don’t, you risk the dough cracking. Preheat the oven to 375°F and grease an 8” cast iron skillet.

In a saucepan over low heat, melt the butter, brown sugar, and cinnamon. Be careful it doesn’t boil or else it will harden. Unwrap and unroll the thawed phyllo dough rolls. To keep the phyllo from drying out, immediately cover it with plastic wrap, then a slightly damp towel. Uncover to remove sheets as needed, and then promptly recover.

Brush 1 sheet of phyllo dough with the melted butter mixture. Stack another sheet of phyllo dough on top and brush it with the mixture. Repeat 3 more times so you have a total of 5 sheets stacked. Roll the sheets into a long log, then roll the log into a spiral to achieve the cinnamon roll shape. Place roll in cast iron skillet. Repeat this process until you have a total of 7 cinnamon rolls. Bake rolls for 20-25 minutes or until the edges are crisp and golden.

While the rolls are baking, make the cream cheese frosting. Mix together the cream cheese, powdered sugar, and milk until smooth. When the cinnamon rolls are out of the oven and have slightly cooled, drizzle the frosting over them and enjoy!

Storing & Freezing

For best results, make and serve this recipe the day of. If kept on the counter and covered tightly in plastic wrap, the rolls can still be eaten the next day.  I do not recommend storing the rolls in the fridge or freezer.

Tips for Success

  • Make sure the phyllo is completely thawed and at room temperature for best results. Do not open the dough until all other ingredients are assembled and you are ready to work. You can thaw the phyllo by two different methods:
    • Thaw in the refrigerator: Remove sealed phyllo rolls from box and place in refrigerator overnight. Bring phyllo dough to room temperature prior to use (about 2 hours).
    • Thaw at room temperature: Remove sealed phyllo rolls from box. Place phyllo on counter at room temperature for at least 3 hours.
  • If you notice the butter mixture beginning to harden while you’re brushing the phyllo dough sheets, simply reheat the mixture on low to make it melty again. Do not bring it to a boil or else it will harden.
  • Each package of Athens Phyllo Dough includes 2 rolls of dough. If using an 8” cast iron skillet, you will only use 1 ½ of the rolls. If you have a larger skillet (about 10”), then you will likely use the entire package.
  • Ensure the cream cheese is at room temperature before using it for the frosting mixture.


  • 1 ½ rolls Athens® Phyllo Dough (9″x14″)
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons cream cheese, thawed
  • ½ cup powdered sugar
  • 1 teaspoon milk


Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 375°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Grease an 8” skillet with baking spray.

In a saucepan over low heat, melt the butter, brown sugar and cinnamon. Place 1 sheet of phyllo on work surface. Lightly brush with melted butter mixture. Layer on 4 more sheets, brushing each sheet with the butter mixture, resulting in a stack of 5 total sheets.

Roll the stack into a long log, then roll the log into itself to form a spiral, achieving the cinnamon roll shape. Place roll in skillet. Repeat this process 6 more times to make a total of 7 cinnamon rolls. You may have to slightly squeeze them into the skillet to fit. Bake the rolls for 20-25 minutes, or until golden brown.

To make the cream cheese glaze, combine the cream cheese, powdered sugar, and milk in a bowl. Mix together until smooth. Once the rolls have slightly cooled, drizzle the glaze over top. Serve immediately.

For more phyllo dessert recipes, check out our Pinterest page or our recipe library. Be sure to sign up for our newsletter for monthly inspiration as well!

About Sam
Sam Adler is Le Cordon Bleu-trained pastry chef who loves to bake! Her site is a place where you will find impressive yet achievable dessert ideas and recipes. Follow her on Instagram, too!