Giant Cinnamon Roll Skillet Cake Deliciously Easy Bake

Get ready to indulge in a cozy classic with a twist! The Giant Cinnamon Roll Skillet Cake is a delightful way to enjoy the warm, sweet flavors of cinnamon rolls, all in one easy bake. In this guide, I’ll walk you through the simple steps to create a stunning centerpiece that’s perfect for brunch or dessert. Let’s dive into the delicious details and turn your kitchen into a fragrant bakery!

Ingredients

To make a Giant Cinnamon Roll Skillet Cake, you need the following items:

– 4 cups all-purpose flour

– 1 packet (2 1/4 tsp) active dry yeast

– 1 cup warm milk (110°F / 43°C)

– 1/2 cup granulated sugar

– 1/3 cup unsalted butter, melted

– 2 large eggs

– 1 tsp vanilla extract

– 1 tsp salt

– 1 tablespoon ground cinnamon

– 1 cup packed brown sugar

– 1/2 cup chopped pecans (optional)

– 1 cup powdered sugar

– 2 tablespoons milk (for glaze)

– 1/2 tsp vanilla extract (for glaze)

Each ingredient plays a key role in the flavor and texture of the cake.

The flour gives the cake structure. The yeast helps it rise and become fluffy. Warm milk activates the yeast. Sugar adds sweetness and moisture. Butter makes it rich and tender. Eggs bind the mixture and add richness. Vanilla extract gives a nice aroma. Salt enhances the flavors. Ground cinnamon adds warmth and spice. Brown sugar adds a deep flavor. Chopped pecans give a nice crunch, but they are optional. Powdered sugar, milk, and vanilla extract create a sweet glaze that tops the cake.

Gather these ingredients before you start. This will help you stay organized and make the baking process smooth. For the full recipe, check the earlier section!

Step-by-Step Instructions

Preparing the Dough

Activation of Yeast

Start by activating the yeast. In a mixing bowl, combine 1 cup of warm milk, 1 packet of active dry yeast, and a pinch of sugar. Let it sit for 5 to 10 minutes. You want it to be bubbly and frothy. This shows that the yeast is alive and ready to work.

Combining Dry Ingredients

In a large bowl, whisk together 4 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1 teaspoon of salt. Mix them well. This helps your dough rise evenly.

Forming and Kneading the Dough

Make a well in the center of your dry mix. Add in 1/3 cup of melted butter, 2 large eggs, and your foamy yeast mix. Stir until the dough forms. Turn it onto a floured surface and knead for about 5 to 7 minutes. The dough should be smooth and elastic. If it’s sticky, add a bit more flour.

Assembling the Cinnamon Rolls

Rolling Out the Dough

Once the dough has risen for about 1 hour, punch it down gently. Roll it out on a floured surface into a big rectangle, about 1/4 inch thick. This is where the fun starts!

Mixing the Cinnamon Filling

In a small bowl, combine 1 cup of packed brown sugar, 1 tablespoon of ground cinnamon, and chopped pecans if you like. Sprinkle this mix over your rolled-out dough.

Rolling and Slicing

Start rolling the dough from one long end. Roll it tightly and pinch the seams to seal. Use a sharp knife to slice the log into about 12 equal pieces.

Baking the Skillet Cake

Arranging Rolls in Skillet

Take a greased oven-safe skillet and arrange the sliced rolls in a circle. Place one roll in the center and the rest around it. This shapes your cake nicely.

Second Rise

Cover the skillet with a towel and let the rolls rise for another 30 minutes. This helps them puff up and get fluffy.

Preheating and Baking

Preheat your oven to 350°F (175°C). Bake the skillet cake for 25 to 30 minutes. Look for a golden brown top and check that the rolls are cooked through.

Finishing Touches

Making the Glaze

While the cake bakes, mix 1 cup of powdered sugar with 2 tablespoons of milk and 1/2 teaspoon of vanilla extract. Whisk until smooth and creamy.

Glazing the Cake

When the cake is out of the oven, drizzle the glaze over it while it’s still warm. This lets the glaze soak in.

Presentation Tips

Serve the cinnamon roll skillet cake right from the skillet. It looks great and saves on dishes! For a nice touch, sprinkle some extra cinnamon and pecans on top. Enjoy it warm for the best taste!

You can find the full recipe in the article for more details.

Tips & Tricks

Tips for Perfecting the Recipe

– Ensuring Yeast Activation: Always check that your yeast is fresh. Mix it with warm milk and a pinch of sugar. Wait for it to foam. This shows that it is active and ready to help your dough rise.

– Kneading Technique: Knead the dough on a floured surface for about 5 to 7 minutes. You want it smooth and elastic. If it sticks, add a little more flour. This helps the rolls rise better.

– Avoiding Overbaking: Keep an eye on the oven. Bake the skillet cake until it is golden brown. This usually takes about 25 to 30 minutes. If you bake it too long, it can dry out.

Common Mistakes to Avoid

– Not Rolling the Dough Thin Enough: Roll the dough to about 1/4 inch thick. If it is too thick, the rolls won’t cook evenly. You want soft and gooey centers.

– Skipping the Second Rise: Don’t skip this step! Let the rolls rise again for 30 minutes. This makes them fluffy and light.

– Insufficient Glaze: Make sure to drizzle enough glaze over the warm cake. It adds flavor and makes the cake look great. A good glaze is the finishing touch that everyone loves.

For the full recipe, check the ingredients and instructions above.

Variations

Flavor Variations

You can easily change up the flavor of your Giant Cinnamon Roll Skillet Cake. Here are some fun ideas:

– Adding Chocolate Chips: Mix in a cup of chocolate chips into the cinnamon filling. This will give your cake a rich and sweet twist.

– Swapping Pecans for Walnuts: If you prefer walnuts, feel free to swap them out. They add a different crunch and taste.

– Experimenting with Different Glazes: Instead of the classic glaze, try a cream cheese glaze or even a maple syrup drizzle. Each choice brings a new flavor.

Dietary Considerations

If you have dietary needs, you can still enjoy this cake. Here are some options:

– Gluten-Free Options: Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the taste and texture without gluten.

– Vegan Adaptations: Replace the eggs with flax eggs and use plant-based milk and butter. These simple swaps make the cake vegan-friendly.

For the full recipe, check out the details above. Enjoy making your own special version of this giant treat!

Storage Info

Storing Leftovers

Room Temperature Storage

You can keep leftover Giant Cinnamon Roll Skillet Cake at room temperature. Place it in an airtight container. This way, it stays soft and tasty for up to two days.

Refrigeration Tips

If you want it to last longer, put it in the fridge. Wrap it well in plastic wrap or foil. It will stay fresh for about one week. Just remember to let it sit at room temperature for a bit before eating.

Reheating Suggestions

Oven Method

To reheat, preheat your oven to 350°F (175°C). Place the cake in the oven for about 10-15 minutes. This warms the cake and keeps it fluffy. Cover it with foil to avoid it getting too brown.

Microwave Method

For a quick option, use the microwave. Heat a slice for about 15-20 seconds. Check if it’s warm enough. If not, heat for another 10 seconds. This method is fast but may make the cake a bit chewy.

Enjoy your delicious Giant Cinnamon Roll Skillet Cake! For the full recipe, check out the detailed instructions above.

FAQs

How long does it take to make a Giant Cinnamon Roll Skillet Cake?

Making a Giant Cinnamon Roll Skillet Cake takes about 1 hour and 35 minutes. This includes 20 minutes for prep and about 1 hour for baking and rising. You need to let the dough rise twice, which adds some time, but it’s worth the wait for that fluffy texture.

Can I make this recipe in advance?

Yes, you can make this recipe in advance. Prepare the dough and let it rise. Once the dough is ready, you can cover it and store it in the fridge overnight. The next day, let it come to room temperature and bake it. This way, you have fresh cinnamon rolls ready for breakfast!

What can I substitute for the active dry yeast?

If you don’t have active dry yeast, you can use instant yeast instead. Use the same amount, but you don’t need to activate it first. If you want to avoid yeast altogether, you can use baking powder. For every packet of yeast, use 1 tablespoon of baking powder and skip the rising time.

Is it possible to freeze the cinnamon roll skillet cake?

Yes, you can freeze the cinnamon roll skillet cake. After baking, let it cool completely. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can stay in the freezer for up to three months. To enjoy, thaw it in the fridge overnight, then warm it in the oven before serving.

You now have all the tools to make a delicious Giant Cinnamon Roll Skillet Cake. We covered ingredients, preparation steps, and tips to perfect your recipe. Remember to pay close attention to yeast activation and avoid rolling the dough too thick. You can add your twist with flavors or dietary changes. Store leftovers properly for best taste, and reheating options are simple. Enjoy creating this treat for friends or family. Your efforts will certainly pay off with smiles and compliments all around. Happy baking!

Giant Cinnamon Roll Skillet Cake

Indulge in the ultimate dessert with this Giant Cinnamon Roll Skillet Cake! This easy recipe combines soft, fluffy rolls infused with cinnamon and topped with a sweet glaze. Perfect for brunch or dessert, it’s sure to impress family and friends. Discover step-by-step instructions that make baking a breeze. Click through now to explore this delicious recipe and bring warmth and sweetness to your table!

Print Recipe Pin Recipe

Ingredients

  

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 cup warm milk (110°F / 43°C)

1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1 tsp salt

1 tablespoon ground cinnamon

1 cup packed brown sugar

1/2 cup chopped pecans (optional)

1 cup powdered sugar

2 tablespoons milk (for glaze)

1/2 tsp vanilla extract (for glaze)

Instructions

 

Activate the Yeast: In a mixing bowl, combine the warm milk, active dry yeast, and a pinch of granulated sugar. Allow this mixture to sit undisturbed for about 5 to 10 minutes until it becomes frothy. This step ensures your yeast is active and ready to help your dough rise.

Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt until evenly mixed. Create a well in the center of the dry mixture.

Form the Dough: In the well, add the melted butter, eggs, vanilla extract, and the foamy yeast mixture. Stir the ingredients together until a soft dough begins to form.

Knead the Dough: Transfer the dough onto a lightly floured surface. Knead the dough for about 5 to 7 minutes until it is smooth and elastic. If the dough feels too sticky, gradually add a little more flour, one tablespoon at a time, until the desired consistency is reached.

First Rise: Place the kneaded dough into a greased bowl, covering it with a clean kitchen towel. Set it in a warm, draft-free area to rise for about 1 hour or until it has doubled in size.

Roll Out the Dough: After the dough has risen, gently punch it down to remove excess air. Roll it out on a floured surface into a large rectangle, approximately 1/4 inch thick.

Prepare the Cinnamon Filling: In a small bowl, mix the packed brown sugar, ground cinnamon, and chopped pecans (if using). Sprinkle this mixture evenly over the rolled-out dough.

Roll and Slice: Starting from one long edge, carefully roll the dough tightly into a log shape. Pinch the seams to seal it securely. Using a sharp knife, slice the rolled dough into approximately 12 equal pieces.

Arrange in Skillet: In a well-greased oven-safe skillet (about 12 inches in diameter), arrange the cinnamon roll slices in a circular pattern, placing one roll in the center and the others around it.

Second Rise: Cover the skillet with a towel and allow the rolls to rise again for an additional 30 minutes, allowing them to puff up.

Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the skillet cake for 25 to 30 minutes, or until the top is golden brown and the rolls are cooked through.

Make the Glaze: While the cake is baking, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a small bowl until smooth and creamy.

Glaze the Cake: Once baked, remove the skillet from the oven and immediately drizzle the glaze over the warm cinnamon roll cake, allowing it to soak into the crevices.

Prep Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 12

- Presentation Tips: Serve the cinnamon roll skillet cake directly from the skillet for a delightful rustic look. For an eye-catching finish, sprinkle a little extra ground cinnamon and a few pecans on top for added texture. Enjoy it warm for the best flavor!