A less than thirty minute dessert or breakfast – a strawberry sweet roll cake. Baked in a cast iron skillet with three simple ingredients and covered in a cream cheese glaze.
One of the most popular recipes on my blog has been the 30-minute cinnamon roll skillet cake I posted a couple of months ago. Man it is good.
The husband and I have had quite a few. Okay, way more than a few…
And then I got to thinking, we should change things up a bit. Add in a different flavor. And so a sweet roll version was invented.
And dang. These are amazing!
Plus, super customizable. You can use whatever jam you want. These used strawberry, but you can use blueberry, blackberry, raspberry, apricot, whatever you want really!
You could even alternate and use strawberry on some and raspberry on others.
These sweet rolls were made in a very similar fashion to the other ones. First, start out with a rolling pin and flatten each biscuit as thin as possible. The biscuit then gets a thick spread of softened butter and then a thick jam filling. Basically you eye-ball how much you want in each of your biscuits making sure to keep the jam away from the very edges of the biscuit.
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. Simple stuff right there.
And while this skillet cake is baking and the anticipation is growing by each minute, the frosting gets whipped together.
A simple cream cheese frosting that is my go-to recipe. But feel free to use a different frosting if cream cheese isn’t your thing or you have another recipe that you love.
- 2 packages Buttermilk Biscuits (Depending on your size skillet you may have some leftover or may need to use more)
- 1/4 cup butter softened
- 1/3 cup seedless strawberry jam
- 1 and 12 cups powdered sugar
- 1/4 cup butter softened
- 1/2 - 1 teaspoon vanilla extract depending on taste preference
- 1 ounce cream cheese at room temperature
- 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.
Spread each biscuit with butter and then with jam right on top.
Keep the butter and jam from the very edges of the biscuits or it will leak out. Basically eye-ball how much you want in each biscuit, but the quantities of butter and jam should be used up if you use an 8-9 inch skillet.
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.
Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Beat in the cream cheese that has been softened to room temperature. Beat until completely smooth. 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.