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To make this tasty Giant Cinnamon Roll Skillet Cake, you need a few key ingredients: - 4 cups all-purpose flour - 1 packet (2 1/4 tsp) active dry yeast - 1 cup warm milk (110°F / 43°C) - 1/2 cup granulated sugar - 1/3 cup unsalted butter, melted - 2 large eggs - 1 tsp vanilla extract - 1 tsp salt - 1 tablespoon ground cinnamon - 1 cup packed brown sugar These ingredients create a soft, fluffy dough and a sweet filling that you will love. You can add some fun extras to your cake: - 1/2 cup chopped pecans (optional) - 1 cup powdered sugar for glaze - 2 tablespoons milk for glaze - 1/2 tsp vanilla extract for glaze Chopped pecans give a nice crunch, while the glaze adds sweetness. You will need a few basic tools: - Mixing bowls - A whisk - A rolling pin - An oven-safe skillet (about 12 inches) - A clean towel These tools help you mix, shape, and bake your delicious cake. For the Full Recipe, you can follow the steps I provided to create your own Giant Cinnamon Roll Skillet Cake. Enjoy baking! To start, gather your ingredients. You need flour, sugar, yeast, milk, butter, eggs, and salt. In a bowl, mix warm milk with yeast and a pinch of sugar. Let it sit for 5-10 minutes until it foams. This means the yeast is active. In a larger bowl, whisk flour, sugar, and salt. Make a well in the center. Add melted butter, eggs, and the yeast mix into this well. Stir until a dough forms. Knead the dough for 5-7 minutes until it feels smooth. If it sticks to your hands, add more flour slowly. Place the dough in a greased bowl. Cover it with a towel. Let it rise in a warm spot for about 1 hour, until it doubles in size. Once the dough has risen, punch it down gently. Transfer it to a floured surface. Roll it out into a large rectangle, about 1/4 inch thick. In a small bowl, mix brown sugar and cinnamon. If you like, add chopped pecans for crunch. Spread this mixture evenly over the rolled-out dough. Now, roll the dough tightly from one long side to the other. Pinch the edges to seal it well. Slice the roll into about 12 equal pieces. Grab a well-greased oven-safe skillet, about 12 inches wide. Arrange the cinnamon roll slices in a circle, placing one in the center. Cover with a towel again and let it rise for another 30 minutes. During this time, preheat your oven to 350°F (175°C). Bake the skillet cake for 25-30 minutes. Look for a golden brown top. While it bakes, whip up the glaze by mixing powdered sugar, milk, and vanilla extract until smooth. After baking, drizzle the glaze over the warm cake. For the full recipe, check the details above! Enjoy your delicious creation! To make the best dough, start with warm milk. The milk should feel warm but not hot. This warmth helps the yeast grow. If your dough is too sticky, add a bit more flour. Knead the dough for about 5-7 minutes. It should feel smooth and elastic. When it rises, it should double in size. A well-risen dough makes a fluffy cake. You can save time by prepping the dough the night before. Let it rise in the fridge. This slow rise adds flavor. When you wake up, roll it out and fill it. If you want to make it even faster, use pre-made dough. Just roll and fill, and you'll have a quick treat! To get a nice golden brown top, pay attention while it bakes. Set your oven to 350°F (175°C). Bake for 25-30 minutes. Check for doneness by looking at the color. It should be golden and firm to the touch. If the top gets too dark, cover it with foil for the last few minutes. This way, you keep it soft and moist inside. For the full recipe, check the details above. {{image_2}} You can change the filling of your Giant Cinnamon Roll Skillet Cake. Try using chocolate chips for a sweet twist. Cream cheese mixed with sugar can also be a great filling. For a fruity touch, add fresh berries or sliced apples. Mix in nuts like walnuts or almonds for extra crunch. Each option brings a new flavor that makes the cake fun and unique. The glaze is key to the cake's taste. You can stick to the classic vanilla glaze, but why not try a maple glaze? Just mix maple syrup with powdered sugar for a rich flavor. For a citrusy kick, add lemon juice and zest to your glaze. You can even use cocoa powder to make a chocolate glaze. The glaze can make each bite even more special. If you want a gluten-free version, it’s simple! Use a gluten-free flour blend instead of all-purpose flour. Make sure the blend has xanthan gum to help with the dough’s texture. Check your baking powder and other ingredients to ensure they are gluten-free. This way, everyone can enjoy this delicious skillet cake without worry. For the full recipe, follow the steps outlined in this guide and mix and match to find your favorite flavors! To keep your Giant Cinnamon Roll Skillet Cake fresh, let it cool first. Once cool, cover it with plastic wrap or foil. You can also place it in an airtight container. This will help keep the moisture in and prevent it from drying out. Store it at room temperature for up to three days. If you won't eat it in that time, consider freezing it. To reheat your skillet cake, slice it into pieces. You can use the microwave or oven. For the microwave, heat one slice for about 20-30 seconds. Check to see if it’s warm enough; if not, heat a bit longer. If using the oven, preheat it to 350°F. Wrap the cake in foil and heat for about 10 minutes. This method keeps the cake moist. To freeze the Giant Cinnamon Roll Skillet Cake, first slice it into pieces. Wrap each piece tightly in plastic wrap. Then, place the wrapped slices in a freezer bag. Squeeze out as much air as possible before sealing. You can store it in the freezer for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight before reheating. This keeps the flavor and texture just right. The Giant Cinnamon Roll Skillet Cake lasts about 3 days when stored properly. Keep it in an airtight container at room temperature. If you want it to last longer, you can refrigerate it. This may change the texture slightly, but it will still taste great. Yes, you can make this recipe in advance. Prepare the dough and shape it into rolls. Instead of baking, cover the skillet and place it in the fridge. You can do this up to 24 hours before baking. When ready to bake, let it rise for 30 minutes before popping it in the oven. If you don't have active dry yeast, you can use instant yeast. Use the same amount, 2 1/4 teaspoons. Instant yeast does not need to be proofed in warm milk. Just mix it directly with the dry ingredients. Another option is to use sourdough starter. However, you will need to adjust the liquid in the recipe. This blog post covered how to make a Giant Cinnamon Roll Skillet Cake. We discussed key ingredients, essential tools, and detailed steps for preparing, baking, and storing your cake. You learned tips for the best texture and golden finish, plus options for variations and how to store leftovers. In the end, this recipe is a fun treat for any occasion. Enjoy making and sharing this delicious cake!

Giant Cinnamon Roll Skillet Cake

Indulge in the ultimate sweet treat with this delicious Giant Cinnamon Roll Skillet Cake! This easy recipe combines warm spices and gooey sweetness, making it perfect for gatherings or a cozy brunch at home. With simple ingredients and straightforward steps, you’ll have a beautiful cake ready to impress.
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Ingredients
  

4 cups all-purpose flour

1 packet (2 1/4 tsp) active dry yeast

1 cup warm milk (110°F / 43°C)

1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1 tsp salt

1 tablespoon ground cinnamon

1 cup packed brown sugar

1/2 cup chopped pecans (optional)

1 cup powdered sugar

2 tablespoons milk for glaze

1/2 tsp vanilla extract for glaze

Instructions
 

In a mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for about 5-10 minutes until foamy.

    In a large bowl, whisk together the flour, granulated sugar, and salt. Create a well in the center and add the melted butter, eggs, vanilla extract, and the yeast mixture.

      Mix until a dough forms, then knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, gradually add more flour as needed.

        Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm area for about 1 hour, or until doubled in size.

          Once risen, punch down the dough and roll it out on a floured surface into a large rectangle (about 1/4 inch thick).

            In a small bowl, combine the brown sugar, ground cinnamon, and chopped pecans (if using). Sprinkle this mixture evenly over the rolled-out dough.

              Carefully roll the dough tightly from one long side to the other and pinch the edges to seal.

                Slice the roll into approximately 12 equal pieces.

                  In a well-greased oven-safe skillet (about 12 inches), arrange the cinnamon roll slices in a circular pattern, with one piece in the center.

                    Cover with a towel again and let rise for an additional 30 minutes.

                      Preheat your oven to 350°F (175°C). Bake the skillet cake for 25-30 minutes, or until golden brown on top.

                        While the cake bakes, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.

                          Once baked, remove the skillet from the oven and drizzle the glaze over the warm cake.

                            Prep Time: 20 minutes | Total Time: 1 hour 35 minutes | Servings: 12

                              - Presentation Tips: Serve directly from the skillet for a rustic look. Garnish with a sprinkle of cinnamon and a few pecans on top for added texture. Enjoy warm!