Cinnamon Roll Cake
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Lynn makes a cinnamon roll cake in a cast iron skillet — same flavor as cinnamon rolls, but you mix a batter, dollop a brown sugar and cinnamon mixture over it, swirl it in, and bake it like a cake. No rolling, no cutting, and she drizzles a simple powdered sugar icing over the top once it cools.
What Lynn shows you
- It bakes in a well-sprayed cast iron skillet at 325, for around 35 minutes; she checks it with a toothpick and waits for it to come out clean.
- She points out the batter is deliberately on the thicker side, not thin — that's what lets the cinnamon mixture hold its swirl instead of sinking.
- The swirl mixture is brown sugar (light or dark, her choice was dark), cinnamon, a stick of butter, and a couple tablespoons of flour, mashed together with a fork. That butter has to be softened, not melted — if you microwave it, she says only about 15 seconds.
- For the icing she starts with powdered sugar and drizzles the milk in slowly, because "when you're making powder sugar icing you don't want to put much milk in it." A splash of vanilla goes in too.
- She lets the cake sit about 15 minutes to cool before icing it. Quantities throughout come from auto-generated captions — follow along with the video rather than this list.
These notes summarise the video — watch it for the full method.
