Cast Iron Skillet Cinnamon Roll Cake-So Warm and Gooey
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This Cast Iron Skillet Cinnamon Roll Cake is everything you love about cinnamon rolls all wrapped up in a shareable form that’s truly perfect for any occasion. Whether you are serving for a holiday breakfast, family brunch, or just because this cinnamon roll cake is always a crowd pleaser.
Cast Iron Skillet Cinnamon Roll Cake
I have yet to meet someone who doesn’t love a good cinnamon roll, and just like my classic cinnamon roll recipe, this cinnamon roll cake is a keeper. (How many times can I say cinnamon roll challenge?!)
With a crisp brown outer crust and that classic, soft, gooey center we have all grown to love from cinnamon rolls, this cake brings out the same mouth-watering flavors and textures.
Why Bake In a Cast Iron Skillet?
Baking this cinnamon roll cake in a cast iron skillet is a game changer. Cast iron is known for its ability to evenly distribute heat, which means this cinnamon roll cake bakes up with a perfect golden-brown crust and a soft, gooey center.
And let’s not forget the rustic presentation—a cast iron skillet gives your cake a cozy, homey feel that’s perfect for serving or a special treat at home. It’s all about texture, flavor, and presentation coming together effortlessly!
Recommended Equipment
Cinnamon Roll Cake Ingredients
I love this recipe because it uses basic household ingredients, things you most likely already have on hand. Let’s get to it and make sure you have everything you need to make this recipe magic happen. Here is what you will need:
Cinnamon Roll Dough
- 3-3 1/2 cups all purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup milk 115º F
- 1/4 cup butter softened
- 1 egg
Cinnamon Topping
- 1/4 cup butter softened
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
Vanilla Frosting Glaze
- 4 tablespoons butter softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
How to Make Cinnamon Roll Cake in a Skillet
Now that we have gathered up all of the necessary ingredients, let’s talk about the process.
- Mix the Dry Ingredients– in a large mixing bowl or stand mixer, combine the flour, yeast, sugar, and salt. When using instant yeast, it does not need to be proofed, it can be added right into the dry ingredients.
- Add the Wet Ingredients– in a bowl or large mixing cup, microwave the milk and butter for one minute. Stir and test the temperature. It should not be higher than 120º F. Add the milk and butter to the flour mixture and stir. Pour in the egg and continue to mix the dough until a soft ball has formed. Adding more flour if needed to form the dough. Knead for 4-5 minutes. The dough will be soft and slightly sticky but should not stick to the sides of the bowl.
- Roll Out– on a lightly floured surface, roll out the cinnamon roll dough in a rectangle that is about 12 x 18 inches.
- Spread on Cinnamon Butter– combine the ingredients for the cinnamon butter and spread over the top of the rolled-out dough until it is fully covered. This can be done with a spatula or an offset spatula.
- Cut and Roll-slice the dough into 6 slices that are about 2 inches thick and 18 inches long. Roll up one piece into a cinnamon roll shape and place it in the center of the skillet lined with parchment paper. Add each additional piece of dough by lining it up with the end of the previous piece and rolling around the outside of the piece before until all strips are used.
- Rise and Bake– Cover the cake and allow it to rise for at least 45 minutes, up to 1 hour. Bake in a 350º F oven for 30-35 minutes. Check on the cake to make sure that the center is not rising too high while baking, if it is, take it from the oven and press it back down into the center with the back of a spoon or spatula, then continue baking.
- Frost-while the cake is baking, prepare the frosting by whisking together the softened butter, vanilla, powdered sugar, and milk. Mix until a smooth frosting is made.
Leftovers and Storage
If there happens to be leftovers, which there rarely are, place them into an air-tight container or zip-top bag and store them on the counter for 1-2 days. Reheat in the microwave if desired for the whole experience over again.
This can be frozen, I like to slice it into individual slices, then place them into plastic bags and freeze them for up to 3 months. Just reheat in the microwave until warm.
Cast Iron Skillet Cinnamon Roll Cake Recipe
When you have finished feeding your fam this delicious cinnamon roll cake recipe, be sure to come back and leave me a review here! I can’t wait to hear how this recipe turned out for you!
If you are looking for more detailed recipes and ideas to help with the daily dinner dilemma, or maybe a sweet treat, be sure to follow along with me on YouTube, and if you feel like sharing your masterpieces, be sure to tag me on Instagram or Facebook.
Enjoy!! -Sarah 🤗
Other Cast Iron Skillet Desserts We are Loving:
If you are a seasoned skillet baker, or just starting out, here are some of our other favorite desserts you should try:
Cast Iron Skillet Cinnamon Cake
Ingredients
- 3-31/2 cups all purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup milk 115º F
- 1/4 cup butter softened
- 1 egg
Cinnamon Topping
- 1/4 cup butter softened
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
Vanilla Frosting Glaze
- 4 tablespoons butter softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
Instructions
- In a large mixing bowl combine 3 cups of the flour, yeast, sugar and salt.
- In a microwave safe bowl or measuring cup, heat the milk and butter for 1 minute. Take out and stir. Continue to heat if needed, the butter should be melted and the mixture should be warm to the touch. The temperature should be around 115º F. I like to use an instant read thermometer to check the temperature.
- Pour the milk mixture in with the dry ingredients and stir. Add in the egg and mix the dough for 4-5 minutes until it just pulls away from the side of the bowl. Add more flour if needed. The dough will be sticky.
- Cover the dough and allow to rest for 10 minutes while you prepare the Cinnamon Topping.
Cinnamon Topping
- In a bowl mix together the butter, cinnamon and brown sugar until well combined.
- After the dough has rested 10 minutes, roll it out on a floured surface into a rectangle measuring roughly 12 x 18 inches. Spread the cinnamon butter topping over the dough.
- Using a knife or pizza cutter, cut the dough into 6, 2 x 18 inch strips.
- To form the cinnamon roll cake, roll up one of the strips and place into the center of a parchment lined or greased 10 inch cast iron skillet. At the end of the first roll, add another strip of the cinnamon roll dough. Continue adding and rolling the dough around the center matching up the ends until all of the strips have been used.
- Cover and let rise for 45 minutes in a warm place.
- Bake at 350º F for 30-35 minutes until baked through. The center should be about 185º F. If the cake rises in the center, remove it from the oven and press it back into place, then continue cooking.
Vanilla Frosting
- While the cinnamon roll cake is baking, prepare the vanilla frosting by combining the softened butter, vanilla and powdered sugar. Whisk together until smooth adding milk as needed to get to a good consistency.
- Remove the cinnamon roll cake from the oven and top with frosting while still warm.
Notes
- Nutrition facts are just an estimate of the ingredients listed.
- If the cake is getting too high in the center while baking, take the cake out and gently press it back down with the back of a spoon or spatula
- Store any leftovers in an air tight bag or container for 1-2 days.
- Don’t have a cast iron skillet? This can be made in a 9 inch round cake pan as well.
