Cinnamon Roll Skillet Cake

5 from 3 votes

Cinnamon Roll Skillet Cake

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!

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 661kcal

Author Nicole Modic

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!

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