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There’s something about the smell of warm cinnamon and maple that makes a kitchen feel like home. This cinnamon roll skillet cake is the ultimate indulgent treat for cozy mornings, weekend brunches, or anytime you’re craving something extra special. Soft, buttery dough wraps around a sweet cinnamon filling, baked in a cast iron skillet for a rustic touch and topped with butterscotch-cream cheese icing. It’s a shareable dessert that’s just as good as it looks, maybe even better.

A large Cinnamon Roll Skillet Cake topped with a rich butterscotch glaze sits in a cast-iron skillet on a marble countertop.

This cinnamon roll skillet cake is gooey, golden, and smothered in rich icing. Perfect for breakfast, brunch, or dessert, it’s a warm and cozy treat everyone loves.

Love sweet treats? Also try blueberry muffins or amaretto cream pie. Linzer cookies and oatmeal butterscotch cookies are pretty amazing too!

A slice of cake on a plate is being drizzled with a luscious butterscotch glaze, adding rich butterscotch maple flavour to every bite.

Why You’ll Love It

Gooey center, crispy edges: Each bite has the perfect contrast of textures.
Skillet baked for rustic charm: No need for a cake tin, and cleanup is a breeze.
Make-ahead friendly: You can prep it the night before and bake it fresh the next morning.
Butterscotch icing bonus: That sweet, creamy drizzle takes it over the top.

A slice of Cinnamon Roll Skillet Cake with caramel drizzle on a white plate, boasting a hint of butterscotch maple flavour, sits beside a silver fork—fresh from the cast iron pan.

Cinnamon Roll Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All purpose flour: Forms the structure of the dough, giving it a soft, chewy base.
Granulated sugar: Sweetens the dough and filling.
Instant yeast: Helps the dough rise quickly and reliably.
Milk: Activates the yeast and add moisture for tender dough.
Maple extract: Brings a warm, maple-kissed flavor to the dough.
Unsalted butter: Used in the dough, filling, and icing for richness and depth.
Dark brown sugar: Adds deep molasses flavor to the dough and icing.
Eggs: Bind the dough and provide richness.
Vanilla extract: Enhances the sweet cinnamon filling.
Cinnamon: Adds warm spice to the filling.
Butterscotch chips: Melt into the icing for a rich, sweet finish.
Powdered sugar: Creates a smooth and fluffy texture in the icing.
Cream cheese: Adds tang and creaminess to the icing.
Heavy cream: Loosens the icing for an easy drizzle.

Baking ingredients on a white countertop, including eggs, flour, sugars, butter, spices, extracts, and milk—perfect for making a sticky cinnamon bun cake or baking in a cast iron pan.

How to Make Cinnamon Roll Skillet Cake with a Butterscotch Glaze

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the brown butter: Melt and cook butter until light brown, then transfer to a bowl.
Warm the liquids: Heat water, milk and maple extract until steaming, then mix with brown butter.
Prepare the dough: Mix dry ingredients, add liquids and eggs, and combine until dough forms.
Let it rise: Cover and place dough in a warm spot to rise.
Make the icing: Combine icing ingredients in a saucepan and cook, whisking often.
Roll out the dough: Flatten on a floured surface under parchment paper.
Add the filling: Brush dough with butter and sprinkle with cinnamon sugar.
Shape the cake: Roll and coil strips in a greased skillet with some icing.
Second rise: Cover and let rise until dough nearly reaches skillet edges.
Bake the cake: Bake until golden, covering edges if needed.
Finish the icing: Warm icing again just before serving.
Top and serve: Pour icing over the warm cake and let cool briefly.

A slice of Cinnamon Roll Skillet Cake with caramel drizzle on a white plate, boasting a hint of butterscotch maple flavour, sits beside a silver fork—fresh from the cast iron pan.

Substitutions and Variations

Maple extract substitute: Use vanilla extract with a dash of maple syrup.
Dairy-free option: Swap milk, butter and cream with plant-based alternatives.
Add-ins: Mix chopped pecans or raisins into the cinnamon sugar filling.

Close-up of a sticky cinnamon bun cake with butterscotch maple flavour, drizzled with caramel sauce on a white plate—freshly baked in a cast iron pan.

Serving Suggestions

With savory brunch items: Enjoy this cinnamon roll cake with bacon and eggs benedict, or try something different like biscuits and gravy breakfast casserole or a breakfast lasagna.
With other sweets: You might also enjoy banana pancakes or perhaps one of these smoothie recipes.

A slice of Cinnamon Roll Skillet Cake drizzled with rich butterscotch glaze sits on a white plate with a fork.

How to Store Cinnamon Roll Skillet Cake

Store: As you’d expect, the best way to enjoy this cake is straight from the oven while it’s warm and fresh. However, unless there are 12 of you at the brunch table (or 6 very hungry people!) you are going to have some left over. Cover leftovers with plastic wrap or foil and keep them refrigerated for 2 to 3 days.
Freeze: You can freeze it for up to 3 months. If you’re doing this, it’s best to thaw it in individual portions so you only have to thaw what you need. Another option is to freeze the cake after the second rising (before baking) then thaw it overnight in the refrigerator and proceed with the recipe the next day.
Thaw: Thaw overnight in the fridge or at room temperature for a few hours.
Reheat: You can warm the roll cake back up in a hot oven but bear in mind it might dry out. It can also be eaten cold.

A Cinnamon Roll Skillet Cake with caramel icing sits in a cast iron pan, surrounded by baking tools and butterscotch chips for a delightful butterscotch maple flavour.

Top Tips

Use a warm spot: Dough rises best in a warm, draft-free area.
Check the icing early: Stir it often to prevent burning at the bottom.
Don’t skip the second rise: It ensures a fluffy, fully risen center.
Use a thermometer: Your dough should feel warm but not hot to the touch after mixing liquids.

A slice of Cinnamon Roll Skillet Cake drizzled with caramel sauce on a white plate, with butterscotch chips in the background.

Cinnamon Roll Skillet Cake FAQs

What kind of pan should I use to make this?

A cast iron pan is a versatile kitchen tool because it can be used on the stove and in the oven. Alternatively you can use a round baking dish or cake pan, but you may lose some of the crisp edges.

Can I use active dry yeast instead of instant?

Yes, just bloom it in warm water first before adding it to the dough.

Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate it overnight, then bring to room temperature before rolling and baking.

A giant sticky cinnamon bun cake in a cast iron pan, topped with caramel icing and butterscotch glaze, sits on a marble surface next to a bowl of extra sauce.

Cinnamon Roll Cake Recipe

A large Cinnamon Roll Skillet Cake topped with a rich butterscotch glaze sits in a cast-iron skillet on a marble countertop.
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5 from 4 votes

Cinnamon Roll Skillet Cake

By: Bella Bucchiotti
This soft, gooey skillet cake brings all the flavor of cinnamon rolls with a shortcut-friendly twist. The butterscotch icing adds an extra layer of richness and makes this dish perfect for impressing guests or spoiling yourself.
Prep Time: 30 minutes
Cook Time: 30 minutes
Rise Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9

Equipment

Ingredients 

For the Filling

For the Icing

Instructions 

  • Prepare brown butter for the dough. Heat a saucepan over medium heat. Cut butter into tablespoon-sized pieces and add to the pan. Melt, then stir constantly until light brown.
  • Remove from heat and pour into a bowl immediately to prevent overcooking.
  • Add water, milk and maple extract to the saucepan and place back over heat. Cook until steaming. Remove from heat and add to the bowl with butter.
  • Prepare the dough. Combine dry ingredients in a large mixing bowl. Mix well, then pour in the liquids. Lightly mix, then add the eggs. Use a dough whisk to mix until well combined and the dough starts to pull from the sides of the bowl.
  • Add dough to a greased bowl and cover with a towel. Place into a warm or sunny spot and let rise for 30 minutes.
  • Once 20 minutes has passed, prepare icing. Combine all ingredients in a saucepan and whisk. Cook over medium heat for 15 minutes. Stir often.
  • Lightly flour a wooden cutting board. Remove dough from the bowl and place it onto the cutting board. Cover with a sheet of parchment paper and roll dough out to 15 x 18 inches.
  • Prepare the filling. Combine melted butter and vanilla extract in one bowl, and cinnamon and sugar in another. Brush dough with melted butter, then sprinkle evenly with cinnamon sugar.
  • Cut dough into twelve 1 1/2-inch pieces.
  • Pour just enough icing into a 12-inch cast iron skillet to cover the bottom. Roll up one strip of dough in the center. Wrap another strip around the center piece. Continue with remaining dough strips. The cinnamon roll will not reach the edges at this point. It will increase in size as it rises a second time.
  • Place a towel over the skillet and allow it to rise in a warm or sunny spot in your kitchen for 30 minutes. **Check to be sure the dough has risen enough where it just about reaches the sides. If there is more than 1 inch of space, cover and wait 15 more minutes. The temperature of your kitchen will affect this timing; my kitchen was a bit chilly, so we placed the skillet on our stove top on top of the oven and set the oven to a low temperature to help warm the skillet.
  • Preheat the oven to 350 degrees F.
  • Place the skillet into the oven and cook for 30 minutes. Watch the edges of the skillet to be sure they don’t burn. Cover with foil if it gets too crispy.
  • When 10 minutes remain, return the icing to the stove top and warm it on the lowest setting.
  • Remove cinnamon roll from the oven and let cool for 2 minutes. Then, pour icing over the cinnamon roll. Let cool for 8 more minutes

Notes

Use a warm spot: Dough rises best in a warm, draft-free area.
Check the icing early: Stir it often to prevent burning at the bottom.
Don’t skip the second rise: It ensures a fluffy, fully risen center.
Use a thermometer: Your dough should feel warm but not hot to the touch after mixing liquids.

Nutrition

Calories: 763kcal | Carbohydrates: 107g | Protein: 10g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 73mg | Potassium: 187mg | Fiber: 3g | Sugar: 61g | Vitamin A: 1097IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 3mg
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Baking ingredients on a white countertop, including eggs, flour, sugars, butter, spices, extracts, and milk—perfect for making a sticky cinnamon bun cake or baking in a cast iron pan.
A bowl of beaten eggs on a marble counter with ingredients like flour, eggs, vanilla, and butterscotch maple flavour—perfect for a delicious Cinnamon Roll Skillet Cake baked in a cast iron pan.
A glass bowl with flour, sugar, and yeast on a marble counter, eggs in a dish, and a yeast packet nearby—perfect for making a Sticky Cinnamon Bun Cake or Cinnamon Roll Skillet Cake topped with rich Butterscotch Glaze.
A ball of dough in a clear glass bowl on a marble countertop, ready to become a delicious Cinnamon Roll Skillet Cake baked in a cast iron pan.
A hand spreads cinnamon filling on rolled dough with a spatula, preparing it for a sticky cinnamon bun cake baked in a cast iron pan.
A giant Cinnamon Roll Skillet Cake, infused with butterscotch maple flavour, baked in a black cast iron skillet on a marble countertop.

A cinnamon roll skillet cake is the ultimate weekend treat. With layers of soft dough, warm cinnamon sugar and luscious icing, these butterscotch glazed cinnamon rolls are sure to be a showstopper. Whether you serve it for brunch or as dessert, this rustic cake delivers bakery-level flavor without the fuss. The cast iron pan gives it beautiful edges and makes serving simple. Share it warm with friends, or enjoy every last bite yourself with a hot drink on the side.

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    Close-up of sticky cinnamon bun cake with rich butterscotch glaze, shown in a baking pan with text overlay.
    Bella Bucchiotti

    Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

     

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    5 from 4 votes (2 ratings without comment)

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