Skillet Cinnamon Roll Cake

photo 2 (3)You can stop searching for that perfect weekend breakfast to indulge in because this is it! It has everything you and your sweet tooth are looking for. Fluffy biscuits coated in cinnamon and sugar, drizzled in a rich vanilla icing. What’s even better is that this sweet breakfast only takes 30 minutes from prep to stuffing you face. Enjoy!

  • 1 package of buttermilk biscuits (10 rolls), I used 9
  • 4 tablespoons butter, melted
  • 3 tablespoons white sugar
  • 1 tablespoon cinnamon

For the Icing:

  • 1.5 cups powdered sugar
  • 1 tablespoon butter
  • ⅛ teaspoon vanilla
  • 3 teaspoons hot water

*I had icing left over but it will depend on how much you like to drizzle or pour all over your cinnamon roll!

*I used a mini skillet but you double the recipe if you have a bigger skillet.


1. Preheat the oven to 425 degrees F. Coat skillet with some butter or cooking spray.

2. Put the melted butter in one shallow bowl and mix the sugar and cinnamon together in a separate bowl. Set aside.

3. Remove the biscuits from the package and roll each biscuit flat with a rolling pin.

photo 1

3. Dip each biscuit in the melted butter then in the cinnamon/sugar mixture and roll up.

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4. Place the biscuits seam side down in the skillet starting on the outside and work your way in.

photo 5

photo 1 (3)

5. Bake for 10-12 minutes or until a toothpick comes out clean and center is cooked. Cool for about 10 minutes.

6. Mix all of the icing ingredients together and drizzle over the the cinnamon roll. Dig in and enjoy!

photo 5 (2)



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12 thoughts on “Skillet Cinnamon Roll Cake

  1. It just so happens I have some biscuits in the fridge left over from another recipe (I bought a package of 4 cans – it was cheaper that way) Gonna give this a try this week.

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