Let’s Welcome Cinnamon to the Stage: Healthier Skillet Cinnamon Roll

I’ve never met anyone who doesn’t love a cinnamon roll. The soft, warm, doughy bread; the gooey, buttery, cinnamon filling; the sweet, oozy icing sinking down into each little crevice. They’re positively orgasmic. If ever I were forced into pole-dancing to support my family, my stripper name would be Cinnamon. And I’d invent a signature move called the Cinnamon Roll that would delight all my regulars and make it rain dolla bills that I could use to buy more cinnamon.

As we all know, however, I’m not a fan of most store-bought baked goods. So every single Christmas Eve, I prep a batch of homemade cinnamon rolls so that first-thing Christmas morning, I can just pop ’em in the oven and enjoy the sweet, sweet smell of cinnamon wafting into the living room as the boys attack their presents. And they’re freaking killer.

But let’s be real – making homemade cinnamon rolls is kind of a pain in the ass. I’ll gladly do it for Christmas and a couple other special occasions throughout the year, but it’s not a process I have time for on a typical weekday morning. But you know what my cravings give literally zero f**ks about?? Respecting my time. Which means that every so often, my tongue demands that I bathe it in cinnamon roll, work schedule be damned. So what’s a healthy-food blogger to do? Duh. Create a health(ier) alternative, of course.

This lil guy is gluten-free, dairy-free and almost entirely refined-sugar free (other than the teeeeeeeeeeny, almost-not-even-worth-mentioning amount in the vanilla bean paste). Plus, it tastes freaking amazing. Do it.

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Healthier Skillet Cinnamon Roll

The perfect solution when you're craving a giant cinnamon roll, but don't want all the shizz that comes with the conventional options. Dairy-free, gluten-free + almost entirely refined-sugar free, other than the scant amount in the vanilla-bean paste. This one's a winner, y'all. You will LOVE!!

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Courses

Breakfast

Cook Time

15 minutes

Servings

(6") roll MetricUS Imperial

Ingredients

• Batter:
• 1/2 cup gluten-free all-purpose flour I use Namaste brand
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch of sea salt
• 1/2 cup unsweetened nutmilk
• 1 egg
• 1 tbsp vanilla extract
• 1 tbsp maple syrup or Swerve if you're cutting down on sugar
• 2 tbsp pasture-raised butter
• Cinnamon Filling:
• 2 tbsp pasture-raised butter
• 1 tbsp maple syrup
• lil drizzle of vanilla-bean paste
• 1 tsp cinnamon
• pinch of sea salt
• Icing:
• 2 tbsp cashew butter
• juice of 1/2 a lemon
• lil drizzle maple syrup
• lil drizzle vanilla-bean paste

Courses Breakfast Cook Time 15 minutes Servings (6") roll MetricUS Imperial Ingredients Batter: 1/2 cup gluten-free all-purpose flour I use Namaste brand 1 tsp baking powder 1 tsp cinnamon pinch of sea salt 1/2 cup unsweetened nutmilk 1 egg 1 tbsp vanilla extract 1 tbsp maple syrup or Swerve if you're cutting down on sugar 2 tbsp pasture-raised butter Cinnamon Filling: 2 tbsp pasture-raised butter 1 tbsp maple syrup lil drizzle of vanilla-bean paste 1 tsp cinnamon pinch of sea salt Icing: 2 tbsp cashew butter juice of 1/2 a lemon lil drizzle maple syrup lil drizzle vanilla-bean paste

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Instructions

1. Preheat the oven to 400 degrees + stick a small 6" cast iron skillet in there as it heats up.
2. In a small mixing bowl, whisk together 1/2 cup gluten-free all-purpose flour + 1 tsp baking powder + 1 tsp cinnamon + a pinch of sea salt.
3. In a measuring cup, whisk together 1/2 cup unsweetened nutmilk + the egg + 1 tbsp vanilla extract + 1 tbsp maple syrup + 2 tbsp melted butter.
4. Make a little well in the center of the flour mixture + dump in the milk mixture, whisking until incorporated.
5. For the cinnamon filling, mix 2 tbsp melted butter + 2 tbsp maple syrup + a drizzle of vanilla-bean paste + 1 tsp cinnamon + a pinch of sea salt
6. Take the hot skillet out of the oven + spray it with coconut oil spray, then spoon a little bit of the cinnamon filling into the bottom. Pour the batter into the skillet + spoon the rest of the cinnamon filling on top of the batter in a swirly pattern.
7. Stick it back in the oven + bake for 15 minutes.
8. While that's doin' its thaaaaaaang, make the "icing": mix 2 tbsp cashew butter + the juice of 1/2 a lemon + a little drizzle each of maple syrup + vanilla bean paste.
9. When the roll comes out of the oven, immediately spoon the icing on top + devour.