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!
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
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…
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.
Using a rolling pin (or even your hands) you’ll flatten each biscuit as thin as possible. The biscuit 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.
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.
- 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 teaspoon cinnamon
- 1 and 1/2 cups powdered sugar
- 1/4 cup butter softened
- 1/2 - 1 teaspoon vanilla extract depending on taste preference
- 2-3 tablespoons milk or heavy cream
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.
(I used an 8-inch skillet. If you use a bigger one, you will need to adjust the ingredient amounts.)
Remove the biscuits from the packages.
Using a rolling pin, roll each of the biscuits very flat and thin.
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.
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.
Bake for 18-20 minutes. If the outside is cooking faster than the inside, tent the outer edges with foil.
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.
Remove the cake and let cool for about 5-7 minutes before frosting.
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.