Go Back Email Link
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Cinnamon Roll Cake

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)
Calories 570kcal
Author Chelsea


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


Cinnamon Roll Cake

  • 2 pkgs. (7.5 oz each) Buttermilk Biscuits (depending on your size pan you may have some leftover -- 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


  • PREP: Preheat the oven to 350 degrees F. Generously grease a pie pan, cake pan, or skillet with cooking spray.
  • FLATTEN BISCUITS: Remove biscuits from the packages. Using a rolling pin, roll each of the biscuits very flat and thin--or flatten with your hands.
  • DIP: Quickly dip each biscuit in the melted butter, shaking off the excess and then dip the biscuit in the cinnamon sugar mixture, making sure to generously coat both sides. Shake off the excess. (See Note 2.)
  • ASSEMBLE: Tightly roll up each biscuit and place the rolled biscuit on the outside of a pan in a circle fashion, spiraling towards the inside of the skillet.
  • BAKE: Bake for 20-25 minutes (larger cake pans take a little longer; smaller pans a bit less). If the outside is cooking faster than the inside, tent the outer edges with foil.
  • FROSTING: Meanwhile, prepare the frosting by using a hand mixer to beat together softened cream cheese and butter until smooth and creamy. Mix in vanilla extract and a pinch of salt. Mix. Add powdered sugar and beat until smooth.
  • FROSTING CONT.: Optional: transfer frosting to a piping bag or resealable plasti bag and cut off the tip. Pipe in a swirl across the cake. Or, just spread frosting across the top with a table knife.
  • ENJOY: 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. Serve warm -- this is when it tastes best!



Note 1: Quantities: This recipe is very forgiving -- as long as you have enough of all the ingredients (butter, sugar, cinnamon, and biscuits), you can make the cake as big or small as you 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. Just melt more butter and mix together more cinnamon + sugar if needed to fill the size pan you have! (Recipe quantities are intended for an 8-inch skillet -- with a few leftover biscuits you can use to make some Air Fryer Donuts!)
Note 2: Cinnamon-sugar blend: Depending on how "heavy handed" you are with butter and/or cinnamon-sugar mixture, you may need a touch more or have some extra. If you've got extra cinnamon-sugar, add it to a bowl of microwave oatmeal! If the butter starts to harden before you've finished coating biscuits, just quickly microwave it again.


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