Cast Iron Skillet Cinnamon Roll Cake with Cream Cheese Frosting

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes

Quick Ingredients

• 1 cup (240 ml) warm whole milk, 110°F
• 2 1/4 tsp (1 packet, 7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temp
• 6 tbsp (85 g) unsalted butter, melted and cooled (dough)
• 3 to 3 1/4 cups (360–390 g) all-purpose flour
• 3/4 tsp fine salt
• 6 tbsp (85 g) unsalted butter, very soft (filling)
• 1 cup (200 g) packed light brown sugar
• 2 1/2 tbsp ground cinnamon
• 2 tbsp (28 g) unsalted butter + 2 tbsp (25 g) brown sugar (skillet base)
• 4 oz (113 g) cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened (frosting)
• 1 1/4 cups (150 g) powdered sugar
• 1 tsp vanilla extract; pinch of salt; 2–3 tbsp warm milk

Do This

• 1. Whisk warm milk, sugar, and yeast; let foam 5–10 minutes.
• 2. Mix in egg, yolk, melted butter, flour, and salt; knead 8–10 minutes. Rise 60 minutes.
• 3. Stir filling (butter, brown sugar, cinnamon). Butter a 10-inch cast-iron skillet; scatter brown sugar; line bottom with parchment.
• 4. Roll dough to 12×18 inches; spread filling. Slice into 5 long strips; coil into the skillet.
• 5. Cover and rise 30 minutes; preheat oven to 350°F (175°C).
• 6. Bake 25 minutes until deep golden (195°F center). Whisk frosting; spread half on hot cake to melt, then the rest. Serve warm.

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Why You’ll Love This Recipe

• All the joy of cinnamon rolls with fewer steps—one big, gorgeous spiral you pull apart at the table.
• Cast-iron baking caramelizes the bottom while keeping the center soft and pillowy.
• Tangy cream cheese frosting melts into the warm swirls for that classic bakery finish.
• Great for brunch or dessert—easy to make ahead and reheat.

Grocery List

• Produce: 1 lemon or orange (optional, for zest in frosting)
• Dairy: Whole milk, unsalted butter, cream cheese, eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, active dry yeast, ground cinnamon, vanilla extract, fine salt, parchment paper

Full Ingredients

Dough

• 1 cup (240 ml) whole milk, warmed to 110°F
• 2 1/4 tsp (1 packet, 7 g) active dry yeast
• 1/4 cup (50 g) granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 3 to 3 1/4 cups (360–390 g) all-purpose flour
• 3/4 tsp fine salt
• 1 tsp vanilla extract (optional)

Cinnamon-Sugar Filling

• 6 tbsp (85 g) unsalted butter, very soft
• 1 cup (200 g) packed light brown sugar
• 2 1/2 tbsp ground cinnamon
• 1/8 tsp fine salt

Skillet Base

• 2 tbsp (28 g) unsalted butter, melted
• 2 tbsp (25 g) light brown sugar
• 1 round of parchment cut to fit the skillet bottom

Cream Cheese Frosting

• 4 oz (113 g) cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/4 cups (150 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt
• 2–3 tbsp warm milk (as needed for spreadable consistency)
• Optional: 1 tsp finely grated lemon or orange zest

Step-by-Step Instructions

Step 1: Proof the yeast

In the bowl of a stand mixer (or a large mixing bowl), whisk the warm milk (110°F), granulated sugar, and yeast. Let stand until foamy, 5–10 minutes. If the mixture does not foam, the yeast may be inactive—start again with fresh yeast.

Step 2: Mix and knead the dough

Whisk in the egg, egg yolk, and vanilla. Add the melted butter, then 3 cups (360 g) of flour and the salt. Mix with a dough hook on low (or stir with a sturdy spoon) until a shaggy dough forms, 1–2 minutes. Increase to medium and knead until smooth, elastic, and slightly tacky but not sticky, 8–10 minutes, adding up to 1/4 cup (30 g) more flour only if needed.

Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.

Step 3: Prep the skillet and filling

Brush a 10-inch cast-iron skillet with 2 tbsp melted butter. Sprinkle 2 tbsp brown sugar evenly over the bottom. Press in a parchment round to line the base; lightly butter the parchment too.

For the filling, stir the soft butter, brown sugar, cinnamon, and salt in a small bowl until it forms a spreadable paste.

Step 4: Roll, fill, and form the giant spiral

Punch down the dough and roll it on a lightly floured surface to a 12×18-inch rectangle. Spread the cinnamon filling all the way to the edges in an even layer. Using a pizza cutter or sharp knife, slice lengthwise into 5 long strips (each about 3.6 inches wide).

Tightly roll one strip into a coil. Place it in the center of the prepared skillet. Wrap the remaining strips around the coil one at a time, aligning seams and pinching ends together so the spiral stays tight. Keep the final seam tucked on the outside edge.

Step 5: Second rise and preheat

Cover the skillet loosely and let the dough rise until puffy and expanded, about 30 minutes. Meanwhile, preheat the oven to 350°F (175°C) with a rack in the center.

Step 6: Bake

Bake the spiral until the edges are deep golden and the center reaches 195°F on an instant-read thermometer, about 25 minutes. If the top is browning faster than the center cooks, tent loosely with foil for the last 5 minutes.

Step 7: Frost and serve

While the cake bakes, beat the cream cheese and softened butter until smooth. Mix in powdered sugar, vanilla, and salt; thin with 2–3 tbsp warm milk to a thick, pourable glaze. Optional: add lemon or orange zest. Spread half the frosting over the hot cake so it melts into the swirls, then wait 5 minutes and dollop on the rest for a pretty, creamy finish. Serve warm, pulling apart into wedges or spirals.

Pro Tips

• Milk temperature matters: 105–110°F wakes up yeast without killing it.
• For tender dough, keep it slightly tacky; avoid packing in too much flour.
• Line the skillet with a parchment round to prevent sticky caramel from welding to the pan.
• Check doneness with a thermometer (195°F center) to avoid underbaked doughy centers.
• Apply frosting in two stages—half on hot for soak, half after 5 minutes for lush swirls.

Variations

• Maple Pecan: Add 1/2 cup chopped toasted pecans over the filling; swap 1 tbsp milk in the frosting for pure maple syrup.
• Sticky Toffee Bottom: Increase skillet base to 3 tbsp butter + 3 tbsp brown sugar; add a drizzle of honey for extra caramelization.
• Apple Spice: Scatter 1 cup very small diced, peeled apple over the filling; add a pinch of nutmeg and cardamom.

Storage & Make-Ahead

Let leftovers cool, then cover and refrigerate (due to cream cheese) for up to 3 days. Rewarm slices in a 300°F oven for 8–10 minutes or microwave 15–20 seconds. To make ahead, assemble the spiral in the skillet, cover, and refrigerate up to 16 hours. Bring to room temp for 45–60 minutes, then bake as directed. For longer storage, bake unfrosted, cool completely, wrap well, and freeze up to 2 months; thaw overnight in the fridge, warm at 300°F for 12–15 minutes, and frost.

Nutrition (per serving)

Approximate for 12 servings: 445 calories; 20 g fat; 61 g carbohydrates; 6 g protein; 2 g fiber; 320 mg sodium; 34 g sugars.