8 INGREDIENTS AND NONE OF THEM ARE YEAST!
I know that yeast serves a purpose but I’m pretty impatient. I just can’t stand all that waiting around. This recipe gives you all that cinnamon roll deliciousness in a fraction of the time. I love it, and you will too! For this recipe, you’ll need a sturdy skillet that can be used in the oven. I love my cast iron skillet for recipes like this. Go ahead and grease it just a little bit with vegetable oil. The original poster says to do this if your skillet isn’t pre-seasoned but I am a woman of caution and I did not want a stuck-on situation happening. You’ll use refrigerated biscuit dough which makes this a snap. Roll those babies as flat and thin as you can and then dip them into melted butter. After a bath in the butter, dip it in the cinnamon-sugar mixture and shake off excess.
Next, you’ll roll up your biscuits and place each one along the edge of the skillet in a circular pattern that will spiral into the inside of the skillet. Once the skillet is filled with your biscuit spiral, bake it. While it does its thing in the oven, you’ll make the icing. You can adjust the consistency of the icing by adding more milk or heavy cream (whichever one you choose to use). When baking time is up, allow the skillet cake to cool for a few minutes. Then frost it up and serve warm.
I found this sumptuous recipe on the Chelsea’s Messy Apron blog. Click the link below to see the blog and full recipe for this Cinnamon Roll Skillet Cake.
CLICK HERE FOR RECIPE
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