Cinnamon Roll Skillet Cookie

This cinnamon roll skillet cookie combines the soft, gooey texture of a giant cookie with the warm cinnamon-sugar flavor of a classic cinnamon roll. Baked in a skillet, it develops golden edges while staying soft and chewy in the center, then gets topped with a sweet glaze for the perfect finishing touch.

Course Dessert

Cuisine American

Keyword Cinnamon Roll Skillet Cookie

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 385kcal

Author Erin Antoniak

Ingredients

Cake

1 egg
½ cup coconut sugar
¼ cup almond butter
1 teaspoon vanilla
½ cup coconut oil melted
1 ½ cup almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch sea salt

Cinnamon Swirl

3 tablespoon coconut oil melted
¼ cup coconut sugar
4 teaspoon cinnamon

Instructions

Preheat oven to 350F
In a mixing bowl, beat egg.
Add in coconut sugar, almond butter, vanilla, and coconut oil.
Stir in almond flour, baking soda, salt and cinnamon.
Grease your skillet well. I used more melted coconut oil.
Pour batter into skillet.
In a small bowl, mix cinnamon swirl ingredients together. Drop by spoonfuls onto uncooked skillet batter and swirl with knife.
Baked in 350F oven for 18-20 minutes depending on skillet size. I have the 10.25 inch.

Nutrition