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You’ve probably made cinnamon rolls or gluten-free cinnamon rolls before, but today I want to introduce you to cinnamon roll skillet cake. Yum!
This recipe is for a gluten-free version of the cinnamon roll skillet cake. It takes a little longer than my one-minute chocolate chip mug cake, but it’s worth the wait.
This cinnamon cake serves 8 people, but our family just takes little pieces here and there. As soon as I take it out of the oven, the forks and plates start to come out. I see a bite taken here, or a piece taken there. So, while it is made to serve 8 people generously, prepare yourself to see 30 little servings gone… or a couple of giant servings if you bring your appetite to the table! hahaha!
The prep time on this gluten-free cake is only about ten minutes. This great recipe is an easy recipe to follow, too. The kids like helping me when I make it, but I think their favorite part is when we put the icing on the top.
This cake is perfect for a birthday cake, too! It’s so delicious that they’ll think it was made by a local bakery. In our family, we love cake & cinnamon rolls… and this recipe combines them into one delicious cinnamon roll skillet cake!
For this cinnamon roll cake recipe, I took a cake recipe & a cinnamon roll recipe and combined them. Then, I made a few tweaks. My original cake recipe called for two egg whites, but I used one large egg instead.
How to make cinnamon roll skillet cake?
- First, we will make the actual cake batter.
- Next, we will make the cinnamon sugar topping and pour it over the cake, spreading to cover the top of the cake.
- Then, the cake goes into the oven for around 30 minutes.
- Lastly, the cake is cooled and topped with a vanilla icing drizzle.
How to Make the Cake batter:
Ingredients for cake batter:
- 1 ½ cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk of choice
- 1 egg
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Directions for cake batter:
- Preheat oven to 350 degrees F. Grease a 9” cast iron skillet and set aside. (I’ve never tried baking this in a cake pan, but I might try it next time.)
- In a large bowl, add flour, sugar, baking powder and salt. Stir to combine.
- Add milk, egg, melted butter and vanilla extract to the dry ingredients. Stir well to incorporate.
- Pour cake batter into prepared skillet.
- Use the handle of a mixing spoon to poke holes throughout the cake. (No need to roll the dough in this recipe! ;) )
- Start on the sugar and cinnamon topping.
How to Make the Cinnamon Sugar Topping:
Ingredients for cinnamon sugar topping:
- ¼ cup unsalted butter, melted
- ¼ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
Directions for cinnamon sugar topping:
- In a small bowl, add cinnamon sugar topping ingredients and stir to combine.
- Spoon the topping onto the cake – being sure to fill the holes.
- Take a butter knife and swirl the cinnamon sugar topping into the cake batter.
- Bake in preheated oven for 27-30 minutes, or until the center comes out clean when a toothpick is inserted into the cake.
- Remove from the oven and allow the cake to cool for 10 minutes. (You can let it cool on a wire rack or just let it cool in the skillet).
Vanilla Icing Drizzle:
Ingredients for Vanilla Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Directions to Make Vanilla Icing:
- While the cake is cooling, combine the vanilla icing drizzle ingredients in a small bowl. (Note: your house will smell amazing, just like freshly baked cinnamon buns)
- Use a spoon to drizzle over the top of the cake.
Slice and serve warm.
This cake is amazing. Your family will ask you to make this every weekend, so be prepared! Not to worry… it will be on YOUR mind already, so you’ll probably be as happy to make it as I am to eat it! 😉
Enjoy!
If you are in the mood for another favorite, try these 3 ingredient cookies or my favorite dessert, 4 ingredient dump cake!
Cinnamon Roll Skillet Cake (Gluten-Free)
Equipment
- Skillet
Ingredients
Cake Ingredients:
- 1 ½ cups gluten free all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk of choice
- 1 egg
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping:
- ¼ cup unsalted butter melted
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
Vanilla Icing Drizzle:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9” cast iron skillet and set aside.
- In a large mixing bowl, add flour, sugar, baking powder and salt. Stir to combine.
- Add milk, egg, melted butter and vanilla extract to the dry ingredients.
- Stir well to incorporate. Pour cake batter into prepared skillet.
- Use the handle of a mixing spoon to poke holes throughout the cake.
- In a small bowl, add cinnamon sugar topping ingredients and stir to combine. Spoon the topping onto the cake - being sure to fill the holes.
- Take a butter knife and swirl the cinnamon sugar topping into the cake batter.
- Bake in preheated oven for 27-30 minutes. Remove from oven and allow cake to cool for 10 minutes.
- While the cake is cooling, combine the vanilla icing drizzle ingredients in a small bowl.
- Use a spoon to drizzle over the top of the cake. Slice and serve warm.
What if I don’t have a cast iron skillet? Is there another option? Thanks!
Hi Becca, you can use a baking pan!