The Cinnamon Scroll Cake is a hybrid of sticky cinnamon rolls and a moist coffee cake, baked in a cast-iron skillet for maximum caramelized edges. It delivers the warm spice hit of a cinnamon roll without the yeast, proofing, or rolling fuss.
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This recipe uses a simple two-stage mixing method to create a light crumb, then layers a cinnamon-sugar swirl that forms a crackly, gooey ribbon through the center. The skillet's heat distribution ensures the edges get a slightly crisp crust while the middle stays tender.
I've tested this cake with both all-purpose and bread flour, and the structure holds up best with AP. The key is to not overmix the batter once the flour is added, which keeps the cake from becoming tough.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Use unbleached all-purpose for the best structure. You can substitute a 1:1 gluten-free baking flour, but the crumb will be slightly more delicate.
2 teaspoons baking powder
Check the date; old baking powder will result in a flat cake. If you're out, mix 1 teaspoon baking soda with 2 teaspoons lemon juice as a quick substitute.
1/2 teaspoon salt
Fine sea salt dissolves evenly. Table salt works too, but reduce to 1/4 teaspoon if using it.
1/2 cup (115g) unsalted butter, softened
Use unsalted to control the salt level. If you only have salted, reduce the added salt to 1/4 teaspoon.
3/4 cup (150g) granulated sugar
Regular white sugar gives the right sweetness. You can swap for coconut sugar, but it will darken the cake and add a slight caramel flavor.
2 large eggs, room temperature
Room-temperature eggs emulsify better, creating a smoother batter. Cold eggs can seize the butter; place them in warm water for 5 minutes if needed.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. If using imitation, use 1 1/2 teaspoons to compensate for weaker flavor.
1/2 cup (120ml) buttermilk
Buttermilk adds tang and keeps the cake moist. No buttermilk? Stir 1 tablespoon lemon juice into 1/2 cup milk and let sit 5 minutes.
For the swirl: 1/2 cup (100g) packed brown sugar
Light or dark brown sugar both work. Dark brown sugar gives a deeper molasses flavor. If you're out, mix white sugar with 1 tablespoon molasses.
For the swirl: 2 tablespoons ground cinnamon
Use a good-quality cinnamon like Ceylon for a milder, sweeter spice, or Saigon for a stronger kick. Store in a cool, dark place to keep it potent.
For the swirl: 1/4 cup (60g) unsalted butter, melted
Melt in the microwave or on the stove. Let it cool slightly so it doesn't cook the sugar prematurely.
Tips & Tricks
Use room-temperature ingredients
Cold butter and eggs won't cream properly, leading to a dense cake. Set them out 30 minutes ahead.
Don't overmix the batter
Mix just until the flour disappears; overmixing develops gluten and makes the cake tough.
Layer the swirl evenly
If you dump all the cinnamon sugar in one spot, you'll get a gooey pocket that might sink. Drop it in dollops and use a knife to marble it.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep pan
Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with butter or nonstick spray. This ensures the cake releases easily and forms a golden crust.
2. Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly and prevents clumps.
3. Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
4. Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The batter should look smooth and glossy.
5. Alternate flour and buttermilk
Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with flour. Mix on low just until combined after each addition. Do not overmix.
6. Prepare the swirl
In a small bowl, stir together the brown sugar and cinnamon. Pour the melted butter into a separate small bowl. Set both near the skillet.
7. Layer batter and swirl
Spread half the batter into the skillet. Drizzle half the melted butter over it, then sprinkle with half the cinnamon sugar. Repeat with the remaining batter, butter, and cinnamon sugar. Use a knife or skewer to gently swirl the layers in a figure-eight motion, being careful not to overdo it.
8. Bake until golden
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. The internal temperature should read 200°F (93°C) in the center.
9. Cool and serve
Let the cake cool in the skillet on a wire rack for 10 minutes. Slice and serve warm, straight from the skillet.
Delicious Variations
Apple Cinnamon Scroll Cake
Fold 1 cup finely diced apple (about 1 medium) into the batter before layering. Reduce sugar to 1/2 cup.
Pecan Streusel Topping
Combine 1/2 cup chopped pecans, 2 tablespoons brown sugar, and 1 tablespoon melted butter; sprinkle over the top before baking.
Maple Glaze
Whisk 1 cup powdered sugar with 2 tablespoons maple syrup and 1 tablespoon milk; drizzle over the cooled cake.
How to Store Cinnamon Scroll Cake
Refrigerator
Store in an airtight container in the fridge for up to 4 days. Let come to room temperature before serving.
Freezer
Wrap the cooled cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat individual slices in a toaster oven at 350°F (175°C) for 5-7 minutes, or microwave for 20 seconds. For a crispier edge, warm in a buttered skillet over medium heat for 2 minutes per side.
Frequently Asked Questions
Q: Can I make this cake in a regular cake pan?
Yes, you can use a 9-inch round cake pan or an 8×8 square pan, but the baking time may vary. Start checking for doneness at 30 minutes. The skillet creates a crispier crust, so a regular pan will yield a softer edge.
Q: Why did my cinnamon swirl sink to the bottom?
The swirl sinks when the batter is too thin or the cinnamon sugar is too heavy. Make sure your butter is properly creamed and the batter is thick enough. Also, don't overswirl—too much mixing breaks the structure.
Q: Can I use a gluten-free flour blend?
Yes, use a 1:1 gluten-free baking flour that contains xanthan gum. The cake will be slightly more crumbly but still delicious. Add 1 tablespoon of milk to the batter if it seems too thick.
Q: How do I know when the cake is done?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. The internal temperature should read 200°F (93°C).
Q: Can I reduce the sugar?
You can reduce the granulated sugar to 1/2 cup without affecting the texture much, but the swirl needs the brown sugar to caramelize properly. Cut back on the swirl to 1/3 cup if you prefer less sweet.
If you make this Cinnamon Scroll Cake, I'd love to hear how it turned out. Drop a comment below with your twist—whether it's a new spice blend or a glaze experiment. And if you're hungry for more skillet desserts, check out my cast-iron chocolate chip skillet cookie next.
Cinnamon Scroll Cake
Cinnamon Scroll Cake is a buttery, tender skillet cake swirled with cinnamon sugar, ready in 35 minutes for a cozy, impressive dessert.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- For the swirl: 1/2 cup (100g) packed brown sugar
- For the swirl: 2 tablespoons ground cinnamon
- For the swirl: 1/4 cup (60g) unsalted butter, melted
📋 Instructions
- 1Preheat and prep pan — Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet with butter or nonstick spray. This ensures the cake releases easily and forms a golden crust.
- 2Whisk dry ingredients — In a medium bowl, whisk together the flour, baking powder, and salt. This distributes the leavening evenly and prevents clumps.
- 3Cream butter and sugar — In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
- 4Add eggs and vanilla — Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The batter should look smooth and glossy.
- 5Alternate flour and buttermilk — Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with flour. Mix on low just until combined after each addition. Do not overmix.
- 6Prepare the swirl — In a small bowl, stir together the brown sugar and cinnamon. Pour the melted butter into a separate small bowl. Set both near the skillet.
- 7Layer batter and swirl — Spread half the batter into the skillet. Drizzle half the melted butter over it, then sprinkle with half the cinnamon sugar. Repeat with the remaining batter, butter, and cinnamon sugar. Use a knife or skewer to gently swirl the layers in a figure-eight motion, being careful not to overdo it.
- 8Bake until golden — Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. The internal temperature should read 200°F (93°C) in the center.
- 9Cool and serve — Let the cake cool in the skillet on a wire rack for 10 minutes. Slice and serve warm, straight from the skillet.
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