A quick and easy cinnamon roll coffee cake, with all the flavours of cinnamon rolls, but made in one pan in under an hour!

Easy Cinnamon Roll Coffee Cake

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!

Ingredients and Substitutions

Yeast – this recipe specifies Instant or Rapid Rise Yeast. If you only have Active Dry yeast, you will need to proof it in the warmed milk before adding it to the batter.

Recipe Tips

Again, there is absolutely no kneading required for this yeast cake and if you’re an experienced bread baker, you’ll want to throw 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.

Easy Cinnamon Roll Coffee Cake

 

Get the Recipe: Easy Cinnamon Roll Coffee Cake

A quick and easy cinnamon coffee cake, with all the flavours of cinnamon rolls. No-kneading required. Made in one pan and ready in less than an hour.
4.88 stars from 8 ratings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings

Ingredients

Batter:

  • 1 1/2 cups all-purpose flour
  • 4 teaspoons instant or rapid-rise yeast, *see Instruction for Active Dry yeast
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 2/3 cup milk, warmed to about 120°F
  • 2 Tablespoons butter, melted
  • 2 Tablespoons vegetable oil, or canola oil
  • 1 large egg

Cinnamon Mixture:

  • 3 Tablespoons butter, at room temperature
  • 3/4 cup brown sugar
  • 1 1/2 teaspoons cinnamon

Icing:

  • 1 cup powdered/icing/confectioner's sugar
  • 1-2 Tablespoons milk
  • 1 Tablespoon butter, melted
  • 1/2 teaspoon vanilla

Instructions
 

  • **For Active Dry yeast: heat the milk only to 105F. Add the yeast to the lukewarm milk. Stir and let stand 10 minutes before adding to the batter.
  • 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.
Cuisine: American, Canadian
Course: Snack
Serving: 1serving, Calories: 250kcal, Carbohydrates: 40g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 115mg, Potassium: 57mg, Sugar: 28g, Vitamin A: 220IU, Calcium: 37mg, Iron: 0.9mg
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