{Easy, 30 minute} Cinnamon Roll Skillet Cake

Simple, no-yeast, time saving cinnamon rolls made in a skillet and covered with a creamy glaze. This cinnamon roll skillet cake takes less than 10 minutes to assemble and is a crowd-pleasing dessert!

Easy, 30 minute cinnamon roll skillet cake

I hope I’m not being too bold here, but I think I just reinvented cinnamon rolls.

Okay probably too bold.

Stay with me here. Three words: cinnamon rolls, skillet

Easy Cinnamon Roll Cake

I love skillet recipes. I’ve featured a monster pizookie in a skillet and have done a skillet deep dish BBQ pizza.

And today, I’m bringing you a skillet cinnamon roll cake that is seriously easy, takes very little prep, and is AMAZINGLY delicious.

Like, just saying, we (the husband and I) have eaten 3 in a matter of 4 days. I know what you are thinking – why didn’t we have 4 in 4 days? I know, seriously. What were we thinking. (???)

Well, in our defense, it might have had something to do with the fact that we were eating Lucky Charms bundt cake on the 3 day…

Step by step easy cinnamon roll skillet cake

Anyways, let’s get to the point of how incredibly simple this skillet cinnamon roll cake is to make.

The actual cinnamon roll part is only 4 ingredients! And none of the ingredients include yeast (!!!)

The 4 ingredients: buttermilk biscuits, butter, cinnamon, and sugar. So incredibly simple.

30 minute cinnamon roll cake - no rising required!

Using a rolling pin (or even your hands) you’ll flatten each biscuit as thin as possible. The biscut then gets dipped in some melted butter (shake off excess) and then gets drenched in a cinnamon-sugar mixture. Shake off excess again.

Each biscuit gets rolled up one side to the next and then placed on the outer edge of the skillet. Working around the skillet in a spiral, each biscuit is placed next to each other seam side down until you reach the center. One biscuit will then get rolled up side to side and then cinnamon roll fashion to make the very center.

And while this skillet cake is baking (and making your house smell like heaven on earth), the frosting gets whipped together.

30 minute cinnamon roll skillet cake

Which is, another 4 ingredients: powdered sugar, butter, vanilla extract, and milk or heavy cream.

The powdered sugar, butter, and vanilla extract get beat together until combined. Then slowly add some milk or cream to get the frosting to your desired consistency.

Bite of cinnamon roll cake

4.9 from 11 reviews
{Easy, 30 minute} Cinnamon Roll Skillet Cake
Cinnamon Roll Cake
  • 2 packages Buttermilk Biscuits (Depending on your size skillet, you may have some leftover)
  • 1/4 cup butter, melted
  • 3/4 cup white sugar
  • 1 tsp. cinnamon
  • 1 and 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 - 1 tsp. vanilla extract, depending on taste preference
  • 2-3 tbsp. milk or heavy cream
  1. Preheat the oven to 350 degrees F. If you don't have a pre-seasoned skillet, rub about 1 teaspoon of vegetable oil on the bottom of the skillet and set aside.
  2. (I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
  3. Remove the biscuits from the packages.
  4. Using a rolling pin, roll each of the biscuits very flat and thin.
  5. Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon sugar mixture making sure to cover both sides. Shake off the excess.
  6. Roll up each biscuit and place the rolled up biscuit on the outside of a skillet in a circle fashion spiraling towards the inside of the skillet.
  7. Bake for 18-20 minutes.
  8. Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Slowly add in the milk or heavy cream until desired consistency is reached.
  9. Remove the cake and let cool for about 5-7 minutes before frosting.
  10. Pipe the frosting over the cake and cut into slices to serve.
You can easily pipe the frosting using a resealable bag and cutting off the tip of the bag and then squeezing the frosting through the hole in the bag. Alternatively you could just spread the frosting on with a knife.

 Craving more cinnamon-roll desserts?

Cinnamon Roll Cupcakes with a brown sugar streusel
Cinnamon Roll Cupcakes

Miniature Cinnamon Roll Cheesecakes - super easy and delicious dessert!
Miniature Cinnamon Roll Cheesecakes 

Cheesecake Pancakes
Cinnamon-Sugar Cheesecake Stuffed Pancakes

Or more skillet desserts?

Deep dish skillet s’mores

Skillet Pizookie with Reeses Cups and PB M&M's
Skillet Monster Pizookie

Skinny Peach Cobbler
Skinny Skillet Peach Cobbler

Best EVER Cinnamon Roll Skillet Cake - ready in 30 minutes, no rising required


  1. says

    Oh. My. Gosh. These look so incredible. Seriously, only 3 in 4 days? Weak! 😉 I want to reach through the screen and eat these right now. But instead, I guess I’ll just have to settle on pinning then and making them right away. :) Hope your week is going well, sweet girl!

    • chelseamessyapron says

      Thank you Nicole!! Definitely perfect for those cravings when there isn’t enough time to make real cinnamon rolls!

  2. says

    Definitely a bold statement, but I really think you might have reinvented cinnamon rolls! These look amazing, and I can’t get over how easy this is. Such a great idea! Pinning! Do you use a seperate cast iron skillet for baking and cooking? I usually use mine for cooking meat, so I feel like it is kind of seasoned with savory flavors! Not delicious for cinnamon rolls…

    • chelseamessyapron says

      Thank you so much Cate! Oh yeah, savory seasoned sugary cinnamon rolls do not sound too great haha! I have a large 12 inch skillet that I use for cooking meat and savory meals and then a small 8 inch skillet for desserts!

  3. says

    What a fabulous idea! We have a cinnamon roll recipe that works wonderfully, but after 1 1/2 hours of waiting for rise time/baking/etc., my stomach is growling big time. I’ve never tried a shortcut recipe with biscuit dough before – it looks amazing (and delicious)!

  4. says

    A cinnamon roll skillet sounds like one awesome idea! I love cinnamon rolls .. but I can’t make them often since I just want to eat way too many!! haha I could totally understand you guys eating a few of these bad boys!

    • chelseamessyapron says

      Haha that’s our problem too. My husband and I are so obsessed with cinnamon rolls we eat the whole batch. I guess this isn’t too much better since we’ve already eaten 3 of them haha!

  5. says

    Ahh this is so cool! I love that you made this in a skillet and made it one giant cinnamon roll! I’m borrowing a skillet from work, but totally just need to get my own, haha. I love that shot of you drizzling the frosting on top. Looks so good!

    • chelseamessyapron says

      Thanks so much Beth! Oh my gosh I am obsessed with my skillets haha. I try to find every excuse to bake/cook with them!

  6. says

    Love cinnamon rolls and these easy skillet rolls are such a great idea! So dangerous though since I would probably want to eat the whole batch hehe :)

  7. says

    I crave cinnamon rolls all. the. time. But never want to go to all the work! Looks like you fixed that problem for me! These look really delicious. =)

    • chelseamessyapron says

      Haha I am completely the same! So this is a little bit dangerous since they can be ready so quick… Thanks Kayley!

  8. Caitlin says

    I found these on pinterest and HAD to try them. This cinnamon roll skillet cake has changed my life! My whole family was going crazy and it was gone so fast we almost made another one right after the first one. This recipe is my new go-to cinnamon roll dessert!!

  9. says

    I’m seriously in love with cinnamon rolls, but it’s really time consuming!!! If I can get my fix, IN A CAKE version, no less, I definitely would! :)

  10. says

    We’re rolling back the time Sunday morning (really don’t like daylight savings time), sleeping in, and brunching on your cinnamon skillet cake.

  11. Gina Gentry says

    OMG these look sooo good! I have a project for you…find a way to incorporate apple pie filling into this too!

    • chelseamessyapron says

      Haha! Project accepted! My husband’s favorite dessert is an apple pie, so he’d go nuts over that :)

  12. Beth says

    I do not have a cast iron skillet. So I am wondering if this would work in a square dish or pan instead???

    This looks delicious!! Thanks!

    • chelseamessyapron says

      Thank you Beth! Just a regular skillet would work great too! And a casserole dish would be great, you just might need to cook it in the oven for a little bit (to get the cheese melty) and then place the fries on top!

    • chelseamessyapron says

      Sorry Beth! I must have misread in my comment page the post you were commenting on! I haven’t tried this recipe in anything but a skillet, but I’m sure a round cake pan would work. You could try an 8 or 9 inch round cake pan, it just might require extra of all of the ingredients. Let me know if you give it a try and how it works out! :)

  13. Jono says

    This looks both beautiful and delicious, and I’ll second everyone thanking you for saving us the rising time!

    However, may I repeat Beth’s question from above because it looks like your reply might’ve applied to a different recipe:

    Does this have to go into a skillet or could an 8-inch cake pan or even a 9-inch pie dish work, too?

    Thank you! Can’t wait to try it.

    • chelseamessyapron says

      Oops!! You are completely right – thank you so much Jono! For some reason my comments said she was commenting on a different meal made in a skillet!

      I haven’t tried it in a cake pan, but I’m sure it would work out great. You may need a few more biscuits to make the recipe is all. I’d love to hear how it works in a cake pan if you give it a try!

  14. says

    I am a fellow blogger and wanted to do a post all about cooking in a cast iron skillet. I found your recipe and tried it this week and loved it! My family didn’t know that I “cheated” and used biscuits, and I appreciated not having to let dough rise! I’m mentioning my experience in this weeks blog and linking to your recipe. I hope others try it out and enjoy it as much as I did! Thanks!

    • chelseamessyapron says

      Yay!! I am so glad you tried it and liked it! Thank you so much for your kind comment :) And thanks for the link up Rebekah!

  15. Cass says

    I made the thing and the thing was perfect. It’s a fantastically delicious replacement to individual cinnamon rolls. Not to mention, this way I don’t feel quite so bad about eating so much… :)

    Thanks for the wonderful recipe!

  16. says

    Ok, I know I already commented on this, but I was just on Foodgawker, and looked at the most gawked recipes this month, and right there at the top, most views this month was this! Wahoo!! Congrats girl! So exciting. :)

  17. angela says

    These are delicious!!!! We are making them for the 5th time since I pinned this! Right now my 7 year old is making them! Thanks

  18. Denise L says

    These look amazing and, since I’ve just rejuvenated my old cast iron skillet, they’re definitely on my “must make” list. I live in Canada and don’t recall every seeing this type of buttermilk biscuit in my local stores. Can you elaborate on the brand and if they’re fresh, frozen, ??

    Thanks so much,
    ~~ Denise

  19. Lindsey says

    I’m currently training for a fitness competition and don’t have much of a sweet tooth naturally, but I have to say cinnamon rolls are my WEAKNESS. These look amazing! I definitely found my next cheat meal!! Thanks for the wonderful recipe!!

  20. linda roberts says

    I made these this morning, love, love, love the recipe, I wanted to be able to freeze leftovers, so I put 2 biscuits in each muffin tins, turned out awesome!! Love your site, just found it a few days ago, love your cheery since of humor. thanks so much for your welcoming site!

    • chelseamessyapron says

      You are so sweet Linda! This made my day :) Thanks for your sweet comment and I am so glad you enjoyed the cake! Plus, freezing them? What a great idea!! I’m definitely trying that out :)

  21. Sondra says


    I took your great idea and kicked it up a notch – I put brown sugar and butter and pecan pieces in the bottom before the rolled up pieces of cinnamon biscuits and then turned it out when it was done – nice caramelly – not a word – yummy goo – I added cream cheese to the glaze – just saying Omg – lol

    • chelseamessyapron says

      HAHA!! Thanks so much for your comment Sondra – I love your additions and can’t wait to give some pecan pieces a go in this – sounds perfect!!

  22. Emma says

    I didn’t have a skillet so I used a pie plate I also added fresh chopped apples and use cream cheese icing.
    I was sooooo Yummy and Easy


  23. Andrea says

    Heey! I’m from Venezuela and the brands aren’t the same here, how many buttermilk cookies should I use for the recipe? I mean the weight :) thank you!!

  24. Sonya says

    I have made this a couple of times, and it is extremely delicious. Yesterday I used a different, simpler (in my opinion) technique that combines another favorite pinterest recipe, garlic bread from canned biscuits. Instead of rolling out the biscuits, I cut them in quarters, then dipped in butter and cinnamon sugar. I also had my cinnamon and sugar in a plastic storage bowl, so I dipped in butter, put a few pcs in the storage bowl, put the lid on, and shook it up. That worked great also. I have a bowl that you can use to batter things that I am going to try next time, thinking I should be able to put all in at once, close and shake up, making prep even faster. Can you tell I like short prep time? I’m not sure how to describe the breader, but if you google it, you can see what it is.

    • chelseamessyapron says

      What an awesome idea!!! Thank you so much for sharing :) I’ll definitely have to try this out next :) Thanks Sonya!

  25. chippysue says

    Just made this for Hubster and he LOVED it. Definitely making this again for the upcoming holidays!!!
    A few things;
    I found it easier to brush the butter on rather than ‘dip’ but I think that is because of the smallish container I used to melt the butter.
    I used 2 round cake pans and nested together to give it a thicker ‘wall’ as I didn’t have a small skillet.
    I also used just one package of biscuits (Grands size)and didn’t want to open another for just 1 or 2 more and have the rest leftover so it was more of a ‘ring’ but it came out just perfect!
    Thanks for sharing!

    • chelseamessyapron says

      Thanks so much for sharing your helps for this recipe :) And glad to hear the cake pans worked out well for you :) Thanks for the comment and have a great night!

  26. Grazia says

    Delicious recipes. Can’t wait to try some of them. Just wanted to know what is buttermilk biscuits as I live in South Africa and not sure you get them here. Are they frozen biscuits or are they ready baked? It looks like a crumpet/pancake?

  27. Taylor says

    I love this recipe! I’ve made it twice and even used it once for a dessert after dinner! The recipe is perfect.. especially straight out of the oven when everything is nice and melty! Ahhh… Yum!

    • chelseamessyapron says

      So glad to hear you love it! And I couldn’t agree more – right out of the oven is the BEST!

  28. sylvia says

    hi! this looks great! but i live in israel and we dont have any packaged Buttermilk Biscuits :/ do u know how i could make my own? :)

    • chelseamessyapron says

      I’m sorry I don’t know how to make the kinds of biscuits needed for this recipe to work. I wish I could be of more help!

  29. Dan says

    My wife and I stumbled upon your recipe through the Buzzfeed 39 Skillet Dishes page. Love the idea. Just made our first batch. They taste wonderful but, dang if we shouldn’t have checked the center to make sure they were done. They sure looked done. Anyway, this is just a message to all who try this to go ahead and let these bake to the upper end of the time allotted, then check your centers with a toothpick. Because the outside looked so good and crispy and we were so eager to dive into them, we didn’t realize our mistake until we had iced, cut and plated them. We stuck them back in, icing and all, for another six to eight minutes. Still doughy, but better. Definitely a recipe worth experimenting with. Thanks, Chelsea.

    • chelseamessyapron says

      Glad to hear it! I’ve never had a problem with the centers being under-done at the time amount, so it must be a difference in ovens! Either way, checking and then poking with a toothpick should solve the problem :)

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