It’s always messy and time-consuming to bake from scratch, that is why most of the time we resort to using cake mix, biscuit, or crescent rolls (even Pillsbury). Well, not for this recipe. It is pretty easy to make and will only take you about 30 minutes to bake. We just need some basic ingredients to make this gluten-free, melt in your mouth breakfast/dessert cake.
I think it’s about time to do some baking with real ingredients (that I’m sure you already have on hand) without compromising the taste!
Yields: 8 servings
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes
½ cups of gluten-free all-purpose flour
1/2 cup sugar
2 tsp. baking powder
¾ cup milk of choice
¼ cup of unsalted butter, melted
1 tsp. vanilla extract
Cinnamon Sugar Topping:
1/2 cup of unsalted butter, melted
1/2 cup of light brown sugar, packed
1 tsp. ground cinnamon
Vanilla Icing Drizzle:
1 1/2 cups of powdered sugar
3 Tbsp. milk
1 tsp.vanilla extract
How to make Cinnamon Roll Skillet Cake
Step 1: Ready the oven. Preheat to 350 degrees F.
Step 2: Grease a 9-inch cast-iron skillet. Set aside.
Step 3: Put flour, sugar, baking powder, and salt in a large bowl and stir to combine.
Step 4: Add the milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix well and pour cake batter into the prepared greased pan.
Step 5: Using the handle of a mixing spoon, poke holes to the cake.
Step 6: In another bowl, add the cinnamon sugar topping ingredients. Mix well. Use a spoon to transfer topping onto the cake, make sure to fill the holes. With a butter knife, swirl cinnamon sugar topping into the cake batter.
Step 7: Put in the preheated oven and bake at 350 degrees for 27-30 minutes.
Step 8: Once done, remove the cake from the oven. Cool for 10 minutes.
Step 9: While waiting for the cake to cool. In a small bowl, combine the vanilla icing drizzle ingredients.
Step 10: Drizzle icing over the top of the cake using a spoon.
Step 11: And we’re done! Have yourself a slice of this warm and amazing cake made from scratch. Enjoy!
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