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!
Calories: 661kcal | Carbohydrates: 96g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 568mg | Potassium: 79mg | Fiber: 2g | Sugar: 51g | Vitamin A: 889IU | Vitamin C: 0.03mg | Calcium: 203mg | Iron: 3mg
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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