Indulge in the irresistible taste of cinnamon rolls without the usual effort! This **Quick & Easy Cinnamon Roll Cake Recipe** is a true game-changer, eliminating the need for yeast, kneading, and long rising times. Prepare to be amazed as you bake a delightfully fluffy, spiced cake in record time, complete with a luscious, homemade cream cheese glaze. Serve it warm for an unforgettable breakfast, brunch, or dessert.
The Best Shortcut Cinnamon Roll Cake Recipe
Traditional cinnamon rolls are a beloved classic, synonymous with comfort and indulgence. However, the lengthy process involved—from mixing and kneading the dough to two rounds of rising, then rolling, filling, and baking—can often deter even the most enthusiastic home bakers. It’s a significant time commitment that many busy individuals simply can’t afford.
While I’ve spent considerable time perfecting my Easy Cinnamon Roll Recipe (which simplifies the process with no kneading and no mixer), even that still requires a fair amount of time from start to a warm, glazed cinnamon roll on your plate.
This is precisely why this revolutionary Cinnamon Roll Cake recipe stands out as an absolute winner. It delivers all the comforting flavors and soft texture you crave from a classic cinnamon roll, but with an unparalleled level of ease and speed. Here’s why it’s destined to become your new favorite:
- Authentic Cinnamon Roll Flavor: Experience the rich, warm, and sweet notes that define a perfect cinnamon roll. Every bite of this cake bursts with the familiar spiced goodness, topped with a tangy, sweet cream cheese glaze that truly completes the experience.
- Effortless Preparation: Say goodbye to complex dough making, the sticky mess of kneading, and the frustrating wait for dough to rise. This recipe completely eliminates those steps, making it accessible for bakers of all skill levels, even those new to the kitchen. We achieve this incredible simplicity thanks to a brilliant, store-bought shortcut ingredient!
- Lightning-Fast From Start to Finish: Imagine a homemade dessert that can be ready to serve in approximately 30 minutes. This cake makes that dream a reality! Both the active preparation and the baking time are incredibly quick, making it ideal for last-minute cravings, impromptu gatherings, or busy weeknights.
- Unbelievably Fun to Make and Eat: The assembly process is straightforward and enjoyable, transforming simple ingredients into a beautiful spiral cake. And, of course, the real fun begins when you slice into this warm, glazed masterpiece and share it with loved ones. It’s a delightful treat that brings smiles to every face.
The Genius Shortcut: Refrigerated Buttermilk Biscuits
The secret to achieving such a delicious and speedy cinnamon roll cake lies in a clever, readily available ingredient: refrigerated buttermilk biscuits! These pre-made biscuits are an absolute godsend, perfectly mimicking the soft, fluffy texture of traditional cinnamon roll dough without any of the fuss.
When flattened, coated with cinnamon sugar, and baked, these humble biscuits transform into something truly magical. The result is so convincing that your guests will be shocked to learn you used a store-bought shortcut. They’re truly that good, and the convenience is simply unbeatable!
I typically opt for a 4-pack of standard buttermilk biscuits. This amount is ideal for making one large cinnamon roll cake, or if I’m feeling creative, I might make a couple of smaller ones. If I ever find myself with leftover biscuits (which is rare!), they make a fantastic base for another breakfast favorite: Biscuits and Gravy!
Featured Comment
“Holy Cow!! This was DELICIOUS!!!! My family rated it a 20+ out of 10! Fantastic…and so easy. I don’t have a skillet, so just used an 8″ cake pan, and it worked perfectly. THANK YOU for the awesome recipe!”
– Kara
Crafting Your Cinnamon Roll Cake: A Simple Guide
The magic of this recipe lies in its simplicity. You don’t need any special baking skills to achieve a wonderfully delicious result. For a detailed step-by-step guide, refer to the full recipe card below. However, here’s a concise overview to get you started on this delightful baking adventure:
- Prepare the Biscuits: Begin by carefully separating each refrigerated biscuit. Using a rolling pin or even just the palms of your hands, flatten each biscuit as thinly as possible. The thinner they are, the more layers you’ll create for that signature cinnamon swirl effect.
- Dip and Coat: Next, create your cinnamon-sugar mixture in a shallow dish and have your melted butter ready in another. Take each flattened biscuit, dip it thoroughly into the melted butter, ensuring both sides are coated, then shake off any excess. Immediately transfer it to the cinnamon-sugar mixture, pressing gently to ensure an even and generous coating on all surfaces.
- Roll and Arrange: Tightly roll each coated biscuit into a small, compact cylinder. The tighter the roll, the better the spiral will look. Place these miniature cinnamon rolls seam-side down on the outer edge of your prepared skillet or pie pan. Continue this process, arranging the rolled biscuits in a beautiful spiral pattern, working your way inwards until the entire pan is filled, reaching the center.
- Bake to Golden Perfection: Place your assembled Cinnamon Roll Cake into the preheated oven and bake until golden brown and puffed up. The aroma filling your kitchen will be absolutely divine!
- Whip Up the Glaze: While your cake is baking and filling your home with wonderful scents, seize the opportunity to quickly prepare the irresistible cream cheese glaze. This ensures it’s ready to be generously spread over the warm cake as soon as it comes out of the oven.
Choosing the Right Pan: Versatility in Your Kitchen
One of the many wonderful aspects of this Cinnamon Roll Cake recipe is its remarkable flexibility when it comes to bakeware. There’s no strict requirement for a specific type of pan, allowing you to use what you already have on hand. As long as you have enough butter, sugar, cinnamon, and biscuits, you can easily adapt the recipe to create a cake as large or as small as you desire.
I frequently prepare this delightful cake in a small 6 to 8-inch cast-iron skillet. This size is perfect for a cozy treat for a few people, offering excellent heat retention and a lovely rustic presentation. However, if I’m hosting a larger gathering or simply craving a more substantial dessert, a 9-inch pie pan works beautifully. Its wider surface area accommodates more biscuits, resulting in a bigger, more shareable cake.
Keep in mind that the size of your chosen pan will influence the overall preparation time slightly; larger pans will naturally take a bit longer to arrange the biscuits. However, you’ll be genuinely impressed by how quickly the entire assembly comes together once you get into a rhythm, creating an efficient “assembly line” for dipping and rolling each biscuit. The forgiving nature of this recipe means you can confidently experiment with different pan sizes and still achieve a spectacular, crowd-pleasing dessert.
Mastering the Cream Cheese Glaze for Your Cinnamon Roll Cake
A truly exceptional cinnamon roll cake is incomplete without a rich, smooth, and tangy cream cheese glaze. This frosting not only adds a burst of flavor but also contributes to the cake’s luscious texture. Follow these simple tips to ensure your glaze is absolutely perfect:
- Achieve Room Temperature Ingredients: This is perhaps the most crucial tip for a velvety smooth glaze. Always remember to set out your butter and cream cheese at least an hour before you plan to bake. If these ingredients are cold, they won’t emulsify properly with the powdered sugar, leading to a lumpy, unappetizing glaze with unpleasant cream cheese chunks. If you’re short on time, there are quick methods for bringing butter and cream cheese to room temperature (such as microwaving butter for short bursts or submerging packaged cream cheese in warm water).
- The Essential Flavor Enhancers: Don’t underestimate the power of a tiny pinch of salt and a splash of vanilla extract. These seemingly small additions play a monumental role in balancing the sweetness of the glaze and deepening its overall flavor profile. Salt helps to cut through the richness and enhance other flavors, while vanilla adds a warm, aromatic note that is indispensable in any cream cheese frosting. Even a small amount makes a big difference!
- Customize Sweetness and Consistency: The amount of powdered sugar you add directly impacts both the sweetness and the thickness of your glaze. Start with the recommended amount and then slowly add more to taste and desired consistency. More sugar will yield a sweeter, firmer glaze that sets more firmly, while less sugar will result in a tangier, softer glaze that cascades beautifully over the warm cake. Adjust until it perfectly matches your personal preference for this delectable Cinnamon Roll Cake.
Storage Guidelines
Optimal Storage for Your Cinnamon Roll Cake
For the ultimate taste and texture experience, this Cinnamon Roll Cake is **best enjoyed the same day it’s made**, particularly while it’s still warm. Like most homemade cinnamon rolls, this is especially true for this shortcut cake because we are using refrigerated biscuits. The texture of the biscuits tends to harden and their fresh flavor diminishes the longer the cake is left out at room temperature.
If you do have leftovers, you can store them in an airtight container at room temperature for up to one day, or in the refrigerator for up to two days. When refrigerating, ensure it’s tightly sealed to prevent the cake from drying out. To revive refrigerated slices, a quick warm-up in the microwave (15-30 seconds) can bring back some of its delightful warmth and softness. Freezing is generally not recommended for this specific recipe due to the biscuit base, which can become dry and crumbly upon thawing.
Discover More Cinnamon Roll Inspired Delights:
Desserts
Cinnamon Roll Cookie Recipe
Desserts
Cinnamon Roll Popcorn
Desserts
Cinnamon Roll Cheesecakes
Breakfast
Cinnamon Roll Monkey Bread
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Cinnamon Roll Cake Recipe
Equipment
- Pie pan or cake pan or skillet—really any size works! see note 1
- Hand mixer
Ingredients
- 2 7.5-ounce packages buttermilk biscuits see note 1
- 8 tablespoons unsalted butter melted
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- 2 ounces cream cheese softened see note 1
- 2 tablespoons unsalted butter softened
- 1/2 cup powdered sugar
- 2 tablespoons milk I use whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease your chosen pie pan, cake pan, or skillet with cooking spray.
- Flatten Biscuits: Remove biscuits from their packaging. On a clean surface, flatten each biscuit as thin as possible using a rolling pin or simply your hands.
- Coat Biscuits: Dip each flattened biscuit completely into the melted butter, allowing any excess to drip off. Then, coat it thoroughly in the cinnamon sugar mixture, shaking off any extra (see Note 2).
- Assemble Cake: Tightly roll each coated biscuit into a small cylinder. Arrange these rolled biscuits in a spiral pattern within your prepared pan, starting from the outside edge and working your way inward until the center is filled. Ensure the seam side of each roll is placed facing down.
- Bake: Bake for 20–25 minutes, or until golden brown and cooked through. Baking time may vary slightly depending on your pan size. If the edges begin to brown too quickly, you can loosely tent the pan with aluminum foil.
- Make Glaze: In a medium bowl, beat the softened cream cheese and butter with a hand mixer until the mixture is completely smooth and creamy. Gradually add the powdered sugar, milk, vanilla extract, and salt. Continue beating until the glaze is light, fluffy, and well combined.
- Glaze and Serve: Allow the baked cake to cool for 5–7 minutes immediately after removing it from the oven. While still warm, generously spoon the prepared cream cheese glaze over the entire cake, letting it beautifully drip into all the crevices. For an even thicker coating, you can add more glaze once the cake has cooled slightly more. Slice and serve warm for the best experience.
Recipe Notes
Note 2: Cinnamon Sugar Coating: The exact amount of cinnamon sugar you’ll need can vary based on how heavily you coat each biscuit. Feel free to adjust the quantity to your liking. Any leftover cinnamon sugar is wonderfully versatile and can be sprinkled on oatmeal, toast, or even coffee. If your melted butter begins to solidify during the assembly process, simply rewarm it briefly in the microwave for a few seconds until it’s liquid again.
Storage: As mentioned, this cake is best enjoyed fresh and warm on the day it’s made. The biscuit base can tend to harden and lose its fresh flavor if stored for too long. If you have leftovers, store them in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days. Reheat gently in the microwave for a few seconds to restore its soft texture and warmth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.