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+ servings

Cinnamon Roll Skillet Cake

5 from 3 votes
Nicole Modic
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
SERVES 4
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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 1/2 cups all purpose flour (or Bob’s Red Mill 1:1 Gluten Free Flour)
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 3/4 cup almond milk (or non dairy milk of choice)
  • 1/4 cup melted butter (or vegan butter)
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 tsp cinnamon pinch sea salt

THE CINNAMON SWIRL TOPPING:

  • 1/3 cup melted butter (or vegan butter)
  • 1/3 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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