Cinnamon Roll Cake

4.95 from 17 votes

This Cinnamon Roll Cake has all the flavor of cinnamon rolls without the hassle—no yeast, no rising, just quick and easy baking! Top it with cream cheese frosting and enjoy.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American, Vegetarian

Keyword: Cinnamon Roll Cake, cinnamon roll cake recipe

Servings: servings (9-inch pie pan; or smaller skillet)

Author: Chelsea Lords

Cost: $2.27

Equipment

Pie pan or cake pan or skillet—really any size works! see note 1
Hand mixer

Ingredients

Cinnamon Roll Cake

2 (7.5-ounce) packages buttermilk biscuits see note 1
4 tablespoons unsalted butter melted
3/4 cup granulated sugar
1 tablespoon cinnamon

Frosting

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

US - Metric

Instructions

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!

Video

Notes

Note 1: This recipe is flexible—as long as you have enough butter, sugar, cinnamon, and biscuits, you can adjust the size. I 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: 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, microwave it again briefly.

Storage: This cake is best enjoyed the same day, especially warm. The biscuits will harden and lose flavor the longer the cake sits out.

Nutrition