Tuesday, September 23, 2014

recipe: gf cinnamon roll biscuit skillet cake (with coconut oil)

In honor of the first day of fall, we bring you a deliciously sweet, warm and cozy treat. We've been talking about making a cinnamon roll inspired recipe for a while now, because we LOVE cinnamon rolls. The thing is, gluten-free cinnamon rolls are just a little too complicated for our kitchen. We've made them once, they were delicious, but we wanted that same cinnamon roll flavor without all the fuss. So, we bring you gluten-free cinnamon roll biscuit skillet cake. Promise, the name is way more complicated than the recipe.
GF Cinnamon Roll Biscuit Skillet Cake
- 2 Tbs. coconut oil (melted)
- 2 1/2 cups gluten-free baking mix
- 1/2 cup water
- 2/3 cup sugar
- 2 eggs
- 2 tsp. vanilla

For Cinnamon Swirl
- 4 Tbs. coconut oil (melted)
- 3/4 cup brown sugar
- 2 Tbs. cinnamon 

For Glaze-
- 2 Tbs. coconut oil (melted)
- 1 tsp. vanilla
- 1 cup powdered sugar
- 2 tsp. almond milk (or milk of choice)

1. Preheat oven to 350° F.
2. In a skillet, melt 2 Tbs. coconut oil over medium heat.
3. Mix together baking mix, water, sugar, eggs and vanilla.
4. Add mixture to the skillet.
5. Mix together cinnamon swirl ingredients and place in a baggie.
6. Snip off a corner of the baggie and squeeze mixture into a swirl on top of the mixture in the skillet.
7. Place skillet in the oven for 20 minutes.
8. Mix together glaze ingredients and drizzle over the cake.
9. Slice the cake and serve warm!

Now if you are only cooking for 1 or 2 people like us, you may want to invite some friends over to prevent you from eating all of this in a day. Trust me, they will thank you.

xo, Savannah

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