Cinnamon Roll Cake

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This Cinnamon Roll Cake is changing the cinnamon-roll game: no yeast, no rising time, and no hassle! This cake comes together quickly and bakes in a fraction of the time that cinnamon rolls take. Add a quick cream cheese frosting on top and be prepared to fall in love!

The best Cinnamon Roll Cake on a plate

The Best Cinnamon Roll Cake Recipe

Cinnamon Rolls are such an iconic dessert, but they also happen to be fairly time-consuming. When you consider waiting for the dough to rise (twice), coupled with preparing a dough, the filling, and a glaze — it can be a lot.

And while I spent months creating my ideal Easy Cinnamon Roll Recipe (which requires NO kneading, NO mixer needed, and the quickest possible dough preparation) — it still takes a fair amount of overall time to get from start to cinnamon rolls on the table.

So this Cinnamon Roll Cake recipe is truly the best — here’s why we think so:

  • All the flavors you know, love, and expect from cinnamon rolls
  • No kneading, no rising, no mixer needed. In fact, we don’t even make the dough thanks to a shortcut ingredient!
  • This cake can be on the table in about 30 minutes. Seriously! The preparation is so quick and the bake time is pretty quick as well.
  • It’s fun! Really, this cake is quite fun to assemble and even more fun to eat (obviously!).

Process shots-- images of the biscuits being rolled out and coated in butter

The “Short-Cut”

So how do we get this cake finished so quickly? We use refrigerated buttermilk biscuits!

The biscuits are the perfect stand-in for cinnamon roll dough here and no one will be the wiser you’re using a store-bought shortcut because this cake is just that good!

I like to grab a 4-pack of buttermilk biscuits to make either a really large cinnamon roll cake or a couple of smaller cakes. If there are leftovers, we use them for a breakfast favorite — Biscuits and Gravy!

Process shots of cinnamon roll cake-- images of the biscuits being rolled in cinnamon sugar

How To Make A Cinnamon Roll Cake

The full recipe is on the recipe card, but here’s a quick overview of the process:

  • Using a rolling pin (or even your hands), flatten each biscuit as thin as possible.
  • Dip the biscuit in some melted butter and then in cinnamon-sugar.
  • Once the biscuit is well coated, roll it up tightly into a cylinder then place on the outer edge of the skillet or pie pan.
  • Working around the pan in a spiral, place each biscuit next to each other, seam side down, until biscuits reach the center.
  • While the Cinnamon Roll Cake is baking (and making your house smell like heaven on earth), whip the frosting together to spread over the warm cake — swoon!

Process shots-- images of the biscuits being placed in the pan and being baked

What Pan To Use

This recipe is very forgiving — as long as you have excess of all the ingredients (butter, sugar, cinnamon, and biscuits), you can make the cake as big (or small) as you’d like.

We love making this cake in a small (6 to 8-inch cast iron skillet) most often, but if we’re feeding others or feeling hungry, we make it in a 9-inch pie pan.

Obviously the bigger the pan, the longer the preparation of this cake takes, but you’ll be impressed how quickly it gets going once the assembly line is set up.

Process shots of the frosting being made

Cinnamon Roll Cake Frosting Tips

  • Set out the butter and cream cheese about an hour before baking to bring them to room temperature. If these ingredients are cold, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring the cream cheese and butter to room temperature quickly.
  • Don’t forget the flavor enhancers. Salt and vanilla extract add nuance and flavor to the frosting — even though these are small amounts, they make a big difference!
  • Slowly add in the powdered sugar. Add more or less powdered sugar, according to personal taste preferences. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer. Go with whatever you prefer on this Cinnamon Roll Cake Recipe!


A resealable plastic bag makes a great disposable piping bag for the frosting! Just remember to cut a very small tip off–you’ll be surprised how much it spreads!

Process shots-- images of the frosting being put into a bag to frost

Adding Frosting To The Cinnamon Roll Cake

Two options:

  1. Spread the frosting across the cake with a table knife.
  2. To get that classic cinnamon roll swirl, transfer the frosting to a piping bag or resealable plastic bag. Cut the tip off the bag and pipe the frosting around the cake.

Overhead image of the Cinnamon Roll Cake with frosting swirled on top


Cinnamon Roll Cake Storage

This cake is best the same day it’s made while it’s warm–this is true with most homemade cinnamon rolls, but especially with this cake, because we’re using biscuits. The biscuits will harden and lose flavor the longer the cake sits out.

Image of a bite of the cake being taken out

More Cinnamon Roll Favorites:

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Cinnamon Roll Cake

4.95 from 18 votes
This Cinnamon Roll Cake is changing the cinnamon-roll game! No yeast, no rising time, and no hassle! This cake comes together quickly and bakes in a fraction of the time that cinnamon rolls take. Add a quick cream cheese frosting on top and be prepared to fall in love!
Print Recipe

Cinnamon Roll Cake

4.95 from 18 votes
This Cinnamon Roll Cake is changing the cinnamon-roll game! No yeast, no rising time, and no hassle! This cake comes together quickly and bakes in a fraction of the time that cinnamon rolls take. Add a quick cream cheese frosting on top and be prepared to fall in love!
Course Breakfast, Dessert
Cuisine American, Vegetarian
Keyword Cinnamon Roll Cake, cinnamon roll cake recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 9-inch pie pan (or smaller skillet)
Chelsea Lords
Calories 570kcal


  • Pie or cake pan or skillet -- really any size works! (See Note 1)


Cinnamon Roll Cake

  • 2 pkgs. (7.5 ounces each) Buttermilk Biscuits Note 1
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup white, granulated sugar
  • 1 tablespoon cinnamon


  • 2 tablespoons unsalted butter, softened
  • 2 ounces full-fat brick-style cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract, optional


  • Preheat the oven to 350°F. Grease a pie pan, cake pan, or skillet with cooking spray.
  • Remove biscuits from packages. Flatten each biscuit with a rolling pin or your hands.
  • Dip each biscuit in melted butter, shake off excess, then coat generously in cinnamon sugar. Shake off excess. (See Note 2.)
  • Tightly roll each biscuit and place them in a spiral pattern in the pan, starting from the outside and working inward.
  • Bake for 20-25 minutes. Adjust time for pan size. If the edges cook faster, tent them with foil.
  • Meanwhile, use a hand mixer to beat together softened cream cheese and butter until smooth. Mix in vanilla extract, salt, and powdered sugar until creamy.
  • Optional: transfer frosting to a piping bag or resealable plastic bag, cut off the tip, and pipe across the cake. Alternatively, spread frosting with a table knife.
  • Remove the cake and let it cool for 5-7 minutes before frosting. Pipe frosting over the cake, slice, and serve warm for the best taste!


Recipe Notes

Note 1: Quantities: This recipe is flexible—as long as you have enough butter, sugar, cinnamon, and biscuits, you can adjust the size. We often use a small 6 to 8-inch cast iron skillet, but for larger servings, a 9-inch pie pan works well. Just melt more butter and mix extra cinnamon and sugar if needed. The recipe quantities are for an 8-inch skillet, with a few leftover biscuits for Air Fryer Donuts!
Note 2: Cinnamon-sugar blend: Depending on how generous you are with the butter and cinnamon-sugar mixture, you might need more or have some left over. Extra cinnamon-sugar can be added to microwave oatmeal. If the butter hardens before you've finished coating the biscuits, simply microwave it again briefly.

Nutrition Facts

Calories: 570kcal | Carbohydrates: 81g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 700mg | Potassium: 182mg | Fiber: 2g | Sugar: 47g | Vitamin A: 482IU | Vitamin C: 0.05mg | Calcium: 61mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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4.95 from 18 votes (2 ratings without comment)

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Recipe Rating


  1. So funny..I’m totally in the process of developing cinnamon rolls. They are just always a winner!
    But, easy and no yeast and in a skillet cake? Yea…you may have just reinvented them. Love this!

    1. These are my favvvoorriitteeee! One thing I’ve noticed, the outside of the buns always cook faster than the inside of the bun, which is a pain! Any suggestions for how to stop that? Besides that, this receipe is one of my all time favs. Thank you!

      1. So happy to hear this is one of your favorites Katie! 🙂 I would try adding a tin foil tent to just the outside buns for about 5 minutes (after initial baking time) and that should help the inside cook without the outside being overdone.

      1. I’ve never tried making these in mini bundt pans, but I don’t see why it wouldn’t work. The bake time will likely be different so just keep an eye on them 🙂

  2. 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!

    1. Haha! Totally weak right?! Haha thanks for the pin Erin and your sweet comments! 🙂 I hope your week is going well too and the marathon training! (PS doesn’t that just totally consume your life training for a marathon?!)

    1. Just came across these, I have everything in the house to make right now, except I don’t own a cast iron skillet! Look great!!

  3. 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…

    1. 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!

  4. These are a dream Chelsea! Perfect for crazy morning before church when I’m craving cinnamon rolls, but literally have no time to make them. On my list to make.

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

  5. 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)!

  6. 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!

    1. 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!

  7. 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!

    1. 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!

  8. 5 stars
    THIS IS BRILLIANT! and soooo pretty–ahhh those ooey gooey pictures!!! I want cinnamon roll skillet goodness now!!

  9. 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 🙂

  10. 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. =)

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

  11. 5 stars
    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!!

  12. 5 stars
    This is such a unique but delicious looking recipe Chelsea!! I could definitely eat this up. Pinning!

  13. 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! 🙂

  14. 5 stars
    We’re rolling back the time Sunday morning (really don’t like daylight savings time), sleeping in, and brunching on your cinnamon skillet cake.

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

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

  16. 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!

    1. 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!

    2. 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! 🙂

  17. Considering this obvious display of genius, I have no problem crediting you as the “re-inventor of cinnamon rolls” 🙂 These look amazing!!

  18. 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.

      1. Thanks very much! I enjoy blowing my friends’ minds with new desserts. I’ll let you know if they swoon.

  19. 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!

    1. 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!

  20. 5 stars
    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!

  21. 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. 🙂

  22. 5 stars
    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

  23. 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

    1. Thank you Denise! They are fresh in the refrigerated section (at my grocery store – near packaged cinnamon rolls and grands biscuits, butter, cream cheese).

  24. 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!!

  25. 4 stars
    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!

    1. 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 🙂

  26. Hi

    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

    1. 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!!

  27. 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


  28. 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!!

  29. 5 stars
    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.

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

  30. 5 stars
    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!

    1. 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!

  31. Hi!
    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?

  32. 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!

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

  33. 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? 🙂

    1. 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!

  34. 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.

    1. 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 🙂

    1. Absolutely! Use a round pie dish 🙂 It will need more biscuits and likely a longer bake time so you’ll have to keep an eye on it, but it should work out great!

    1. The recipe isn’t on Pinterest it is above all the comments on this recipe page 🙂

  35. I would love to try the 30 minute cinnamon roll in the cast iron skillet but I don’t have a cast iron skillet or any other type of skillet that can go in the oven. Can I just use a 8″ round cake pan? Do I need to change anything?

    1. Sure that will work great! The cooking time will likely be different (longer) and you will likely need more biscuits to fill up the pan! 🙂 Enjoy!

  36. 5 stars
    I am not the type to make dough and let it rise and roll it out and all that good stuff just for bread, or cinnamon rolls, or anything else for that matter. I am too lazy, I admit it lol. However, My husband is always asking for cinnamon rolls, they are his favorite thing in the world, and I try to spoil him by making what he likes cause he works hard for me. Since I am not the dough making type, I just usually make him a cinnamon roll cake, but now that I have found this recipe, I will be making this from now on. I made it today and he devoured half of f it himself. He loves it, says that ever bite is like the inside of a cinnamon roll, which is the best part.

    Thanks for posting this. I’m sure I’ll be making it a few times a week. I love how simple it is,and basically 25 minutes from start to in my tummy. 🙂

    1. You are a very sweet wife! 🙂 I am so thrilled to hear that your husband loves this cake and it will be made often in your home! Thanks so much for the comment Lovada!

  37. I stumbled onto your recipe while looking for bubble up recipes and it looks so yummy. think I want to make this instead of the bubble up. I think I might add some chopped pecans to it also.. Thanks for sharing..

    1. I don’t on this one, I’m still working my way adding facts to older recipes. In the meantime, I would try My Fitness Pal 🙂 Thanks for the comment!

  38. 5 stars
    Holy Cow!! This was DELICIOUS!!!! My family rated it a 20+ out of 10! Fantastic…and so easy. I don’t have a skillet, so just used an 8″ cake pan, and it worked perfectly. THANK YOU for the awesome recipe!

    1. Sounds yummy! They probably won’t be super tender in the cooking time, but if that doesn’t bother you than I’d say go for it 🙂

  39. Could you do these on the stovetop? I found this recipe with our RV share website. It would be easier in the RV on the stove instead of oven. What do you think?

  40. Hey Chelsea. What is the weight of the biscuit packages you used? Or how many biscuits in each? I am in Canada and our package sizes are usually different so I’m just wondering so I can make sure I buy the right amount. Thanks!

  41. Bless your heart. I have an even easier recipe.
    One (or more depending on size of pan or skillet and number of people) can of frosted cinnamon rolls
    Open and separate the rolls
    Leave frosting out to warm
    Then place one whole cinnamon roll in the center
    Wrap it with unrolled cinnamon rolls
    Bake per directions
    Over campfire in dutch oven or in propane oven or convection tabletop oven
    Spread frosting on top when done…
    That’s it. Easy peasy. Been doing this for years. .

  42. Can’t wait to try this recipe. I care for my granddaughters before school, and this would be a perfect breakfast treat! Thanks Chelsea, and have a great day 🙂

      1. 5 stars
        Hi again! Just wanted to let you know that this recipe was a total success in terms of time, flavor, and ooooooh so gooey! One girl loved it, one not as much as she is not a “sweet” person! Thank you so much, Chelsea, this is a perfect go-to recipe for early morning treats!

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