We know what we’re having for Sunday brunch… This spiraled cinnamon roll skillet cake with sweet apple butter layers and a cream cheese glaze. Yes, it is as good as it sounds! It’s total time is a bit lengthy but it’s well worth the wait (trust us!) With just 9 easy ingredients to make this giant cinnamon roll skillet, there’s no need for store-bought buns. Deliciously fluffy and oh-so-gooey, what else could anyone need?
Prep Time: 25 minutes
Cook Time: 30 – 35 minutes
- 3 cans buttermilk biscuits
- ½ cup (1 stick) butter, melted
- 1 cup sugar
- ½ cup brown sugar
- 1 tablespoon cinnamon
- apple butter spread
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 cups confectioner’s sugar
- 3 tablespoons milk
Preheat oven to 350 degrees
In a bowl, combine the sugar, brown sugar and cinnamon. Mix well.
Remove the biscuits from the package and using a rolling pin, lightly flour and roll each biscuit out until thin, about ¼” thick.
Cut the dough into 4 long strips.
Thoroughly dip each strip into the melted butter and then place into the cinnamon and sugar mixture, coat evenly.
Lightly spread apple butter on the inside of each strip.
Roll the first strip as you would if you were making a regular cinnamon roll. Afterwards, for each additional strip, wrap it tightly around the first roll until you have formed one giant roll.
Repeat this process until the dough has reached the edge of the cast iron skillet (I used a 6″ skillet).
Bake for 30-35 minutes (or until toothpick comes out clean).
When the cinnamon roll cake is done, remove from the oven and cool for about 5-10 minutes.
Cream Cheese Glaze
While the cake is baking, whisk 4 ounces of cream cheese and 2 tablespoons milk. Next, slowly whisk in the confectioner’s sugar. If it seems a too thick, add a bit more milk.
Apply glaze generously and serve immediately.