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Skillet Cinnamon Phyllo Rolls

Total Time: 40 MIN Makes: 7 phyllo rolls
Prep Time: 15 MIN Cook Time: 25 MIN

A unique alternative to traditional cinnamon rolls! Layers of phyllo are coated with a mixture of brown sugar, butter & cinnamon, then baked to golden perfection in a skillet and topped with a cream cheese glaze. Recipe & photo by Sam Adler of Frosting and Fettuccine blog.

  • 35 sheets 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.