I love cinnamon rolls! My sister and I used to make them when we were little and sell them on the corner like a lemonade stand but with cinnamon rolls. Ahh, the memories. But today we are going to do a little twist on the traditional cinnamon roll with Cinnamon Roll Cake.
Cinnamon Roll Cake
2 packages Buttermilk Biscuits (you may have a few left over)
1/4 cup butter, melted
3/4 cup white sugar
1 tsp. cinnamon
1 1/2 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla extract
2-3 tbsp milk or heavy cream
- Preheat over to 350 degrees F. If you don’t have a pre-seasoned skillet, rub about 1 tsp of vegetable oil on the bottom of the skillet and set aside. (this is for an 8-inch skillet)
- Remove the biscuits from the packages.
- Using a rolling pin, roll each of the biscuits very flat and thing.
- Dip each biscuit in the melted butter, shake off the excess and then dip the biscuit in the cinnamon and sugar mixture make sure to cover both sides. Shake off the excess.
- Roll up each biscuit and place the rolled up biscuit on the outside of the skillet in a circle fashion, spiraling towards the inside of the skillet.
- Bake for 18-20 minutes.
- Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Slowly add in the milk or heavy cream until desired consistency is reached.
- Remove the cake and let cool for about 5-7 minutes before frosting.
- Pipe the frosting over the cake and cut in to slices.