Brown Butter Cinnamon Roll Skillet Cake


Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Category: Breakfast

⸻

Notes After Making

Wonderful dish with or without browning the butter.

⸻

Ingredients

Cake

  • 1½ cups (188 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • ¾ cup (180 g) milk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (57 g) unsalted butter, melted and browned (or simply melted)

Cinnamon Swirl Topping

  • ¼ cup (57 g) unsalted butter, melted
  • ½ cup (100 g) packed light brown sugar
  • 1 tablespoon (8 g) all-purpose flour
  • 1½ teaspoons ground cinnamon

Vanilla Glaze

  • ½ cup (60 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15 g) milk

⸻

Instructions

  1. Brown the butter for the cake in a small saucepan over medium heat until golden brown and fragrant, about 4–6 minutes. Watch carefully to prevent burning. Set aside to cool slightly.
  2. Preheat the oven to 350°F. Grease a 10-inch cast iron skillet or oven-safe baking dish.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined.
  6. Slowly stir in the cooled browned butter until incorporated. Do not overmix.
  7. Spread the batter evenly into the prepared skillet.
  8. In a small bowl, stir together the melted butter, brown sugar, flour, and cinnamon until combined.
  9. Spoon the topping evenly over the batter, then gently swirl it through the batter with a butter knife.
  10. Bake for about 25 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  11. Allow the cake to cool for about 20 minutes. If desired, invert onto a serving platter or serve directly from the skillet.
  12. Whisk together the powdered sugar, vanilla, and milk until smooth. Drizzle over the warm cake or individual slices before serving.

⸻

Jessica’s Notes

Prep Ahead:

  • Brown the butter up to 2 days ahead and refrigerate. Gently rewarm before using.
  • Prepare the glaze while the cake bakes for quick finishing.

Storage:

  • Cover tightly and store at room temperature for up to 2 days.
  • Refrigerate for up to 5 days.

Freezer-Friendly:

  • Freeze individual slices or the whole cake, tightly wrapped, for up to 3 months. Thaw overnight and warm before serving.

Variations:

  • Add ½ cup (60 g) chopped pecans or walnuts to the cinnamon topping.
  • Stir 1 teaspoon orange zest into the batter for a citrus twist.
  • Add thinly sliced apples between the batter and cinnamon topping for an apple coffee cake.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Kitchen Sink Oatmeal Cookies

¾ cup (167 g) salted butter, softened ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor) ¼ cup (60 g) granulated sugar 1 large egg 1 tablespoon (15 ml) canola or neutral oil 1 tablespoon (15 ml) vanilla extract 1½ cups (190 g) all-purpose flour 1½ tablespoons (12 g) cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cardamom (or substitute ground ginger) 1½ cups (150 g) old-fashioned rolled oats ½ cup (90 g) semisweet chocolate chips ½ cup (90 g) butterscotch chips ⅓ cup (50 g) raisins ⅓ cup (45 g) chopped walnuts or pecans Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and we...
Read more

Pizza Bowl

Image
  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...
Read more