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I love a good cinnamon roll as much as the next person. But…I don’t always feel like spending all morning making them. Cue my Cinnamon Roll Skillet Cake for the best cinnamon roll-like experience you’ve ever had. And, the best part? There’s no yeast required, and you can make it gluten-free and vegan. How’s that for a customizable experience?
What you need to make a cinnamon roll skillet cake
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Before I get into the ingredients, it’s important to point out that you need a skillet! I recommend a 10-inch or 12-inch cast iron skillet, but you can also use an 8×8 square baking dish (your cinnamon roll will be a large square).
Ingredients needed to make the skillet cake
- All purpose flour or gluten-free flour: I have not tested any other flours.
- Coconut sugar: You can use coconut sugar or brown sugar in this recipe.
- Baking powder: We are only using a tiny amount to get the perfect rise.
- Almond milk: You can use any non-dairy milk of choice.
- Vanilla extract: Because every baked treat needs a little flavor boost with vanilla extract.
- Egg: You can substitute the egg for a flax egg if you’d like!
- Cinnamon: It wouldn’t be a cinnamon roll without the cinnamon!
- Vegan butter: The vegan butter is used in the swirl topping! Don’t skip it. That said, you can use regular butter or ghee!
- Powdered sugar: Powdered sugar is for the glaze! You need it!
How to make the cinnamon roll skillet cake
Making your very own cinnamon roll skillet cake is so easy.
First, you need to make the cake portion. To do this, you first mix together the dry ingredients, then add the wet ingredients. Once the batter is combined, transfer it to the skillet and spread it out evenly.
Second, it’s time to make the swirl topping, by whisking together the melted butter, coconut sugar, and cinnamon. Drizzle that on top of the cake batter. I like to do this with a small spoon and make a circle pattern, reminiscent of a large cinnamon roll!
Next, it’s time to bake!
While the cinnamon roll skillet cake is in the oven, prepare the icing, by whisking together the powdered sugar and milk.
Once the cake is done, remove it from the oven, and let it cool completely before adding the icing layer.
Cut in and enjoy!!!
If you make this recipe, be sure to leave a review and rating below! And of course, since I practically live on Instagram, be sure to tag me in your creations so I can repost on my IG stories. xx
Craving warm cinnamon rolls, but don't want to deal with the hassle of making them? I've got you. You can make a delicious cinnamon roll skillet instead, and there's no yeast required!
Ingredients
THE CAKE:
- 1 ½ cups all purpose flour (or Bob’s Red Mill 1:1 Gluten Free Flour)
- ½ cup coconut sugar
- 2 tsp baking powder
- ¾ cup almond milk (or non dairy milk of choice)
- ¼ cup melted butter (or vegan butter)
- 1 tsp vanilla extract
- 1 egg
- ½ tsp cinnamon pinch sea salt
THE CINNAMON SWIRL TOPPING:
- ⅓ cup melted butter (or vegan butter)
- ⅓ cup coconut sugar
- 1 tsp cinnamon
THE ICING:
- 1 cup powdered sugar 4 tablespoons almond milk (or non dairy milk of choice)
Instructions
- Preheat oven to 350.
- Grease a 10 inch skillet well.
- In a medium bowl, whisk together the flour, coconut sugar, baking powder, cinnamon and sea salt, so there are no clumps.
- Next, add the almond milk, melted butter, vanilla, and egg.
- Stir gently until incorporate, but don’t over mix.
- Transfer the batter to the skillet and use a spatula to make it even.
- Next, make the cinnamon swirl topping.
- Mix the ingredients in a small bowl, and then spoon it onto the cake batter, using a spoon to make a swirl.
- Bake for 20-22 minutes.
- While the cake is baking, make the icing by mixing together icing ingredients. It should be very thick.
- Remove from oven and let cool completely before drizzling the icing on top.
- Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
This is SO good! It is definitely a family favorite. I could eat this and your cinnamon roll smoothie every day! Two constants in our household! Thank you so much for sharing!
Heck yes! I am so happy to hear that!
I am SO, SO, SO happy to hear this! You have good taste, those are two of my favorites!
This recipe is AMAZING! Very easy to make and tastes delicious! I subbed eggs with a flax seed egg and it was still light and fluffy. It’s the perfect snowy day treat. We have been making this on repeat, highly recommend trying!
Thank you so much for this review, Madison!!! It means the world to me! It’s definitely one of my favorite recipes, too!
amazing!! A family favorite in the house! So easy to make! I skipped the frosting part and vary toppings from almond butter to granola butter to just eating plain. yummy!