Cinnamon Roll Skillet Cake

5 from 4 votes

Cinnamon Roll Skillet Cake

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 Time30

Cook Time30

Rise Time30

Total Time1 30

Course: Dessert, Sweets

Cuisine: American

Keyword: cake

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

4 Cups all purpose flour
1/3 Cup granulated sugar
3 Teaspoons instant yeast
3/4 Cup water
1/3 Cup milk whole
2 Teaspoons maple extract
1/2 Cup unsalted butter
1 Tablespoon brown sugar dark
2 eggs

For the Filling

1/3 Cup unsalted butter melted
1 Teaspoon vanilla extract
1 Tablespoon cinnamon
1/2 Cup granulated sugar

For the Icing

1/2 Cup unsalted butter
1/4 Cup butterscotch chips
1 Cup brown sugar dark
1 Cup powdered sugar
2 Oz cream cheese at room temperature
1/4 Cup heavy cream

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

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