A quick and Easy Cinnamon Roll Coffee Cake, with all the flavours of cinnamon rolls, but made in one pan in under an hour!
There’s a whole class of yeast baking that’s more of a cake than a bread – a yeasted, coffee cake, if you will. The dough is more of a batter. The end result more of a cake. The process, quick and easy. If you’re a nervous yeast baker, this is definitely a great place to start, as there is no-kneading and it’s pretty much foolproof.
This easy skillet cinnamon roll bake has all the flavours of cinnamon rolls, in a quick and easy one skillet (or pan) bake. Great for a weekend morning treat, as it’s ready in less than an hour!
Cook’s Notes for Easy Cinnamon Roll Coffee Cake
Again, there is absolutely no kneading required for this yeast cake and if you’re an experienced bread baker, you’ll want to through out any notion of creating a kneadable dough when you mix it up. This is definitely a batter. And while you can mix this batter up right in the skillet you will bake it in, you could also mix it in a separate bowl or even a stand mixer with a paddle attachment, if you prefer.
DID YOU KNOW? This recipe calls for Rapid-Rise Yeast, also known as Quick Rising Yeast. Not only is it quick rising, it is intended to work well with only one rise (as opposed to the two rising periods that is typically used when making yeasted goods). While baking with Rapid-Rise Yeast is quicker, it is not suited for all yeast baking. It is best suited for recipes like this one (coffee cakes, pancakes, waffles), where you don’t need the benefits of two rising periods to develop texture or flavour. You can use Bread Machine Yeast in place of Rapid-Rise Yeast.
Easy Cinnamon Roll Coffee Cake
- 1 1/2 cups all-purpose flour
- 4 tsp instant or rapid-rise yeast
- 1/4 cup white sugar
- 1/4 tsp salt
- 2/3 cup warmed milk about 120°F
- 2 Tbsp butter melted
- 2 Tbsp vegetable or canola oil
- 1 egg
- 3 Tbsp butter at room temperature
- 3/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 cup powdered/icing/confectioner's sugar
- 1-2 Tbsp milk
- 1 Tbsp butter melted
- 1/2 tsp vanilla
Mix the batter ingredients together in a greased 10-inch skillet or 8x8-inch pan. Let batter rest for 15 minutes. Meanwhile, in a small bowl, combine the ingredients for the cinnamon mixture by mixing with fork.
Top batter evenly with cinnamon mixture, using your fingers to poke the topping thoroughly into batter.
Place baking pan/skillet into a COLD oven, then immediately set the oven temperature to 350° F. Bake for 25-30 minutes, or until lightly browned and firm in centre. Cool for 10 minutes. Combine icing ingredients and drizzle over warm cake.