Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.17
from
12
votes
Cinnamon Roll Skillet Cake (Gluten-Free)
This amazing cake is ooey, gooey and delicious! It serves 8 people and you'll want to make it again & again!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Cooling Time
10
minutes
mins
Total Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cake, skillet cake, cinnamon rolls
Servings:
8
people
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.
Notes
Cake may be stored in an airtight container for up to 3 days; however, the texture is best when served on the same day.