After I created my Skillet Pizza Crust recipe in my cookbook The Big Book of Gluten Free Baking, I discovered so many other things I could do with my cast iron skillet. I have also successfully made Classic Biscuits, Cherry Cobbler and now Cinnamon Roll Skillet Pizza.
This recipe is super easy.
After surveying all of you guys last week regarding what flour you want to see me use most, my blend or King Arthur’s Measure for Measure. It’s still split down the middle.
For this recipe, I was able to make it using both flour blends and it turned out great both times. I won’t be able to always do this, but I was working on another variation of this recipe so I got a chance to make it with both blends.
I wrote this recipe as if you are using my blend. Get that recipe here. But if you use King Arthur’s Measure for Measure, just omit the xanthan gum that is called for below.
This recipe came about because I really wanted to make a skillet cookie cake. Most of the ones I’ve seen are chocolate chip and my kids don’t eat chocolate. So I wanted a way to keep it interesting, and voila.
The crust didn’t turn out very “cookie-like” so I chose to call it a pizza instead, like a dessert pizza and everyone loved it!
I hope you love this Cinnamon Roll Skillet Pizza too. Let me know if you make it in the comments below or post a photo in my Stay Gluten Free community! As always please reach out if you have questions.
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that the whole family will love. You can sign up to be a Gluten Free Insider at her website stayglutenfree.com
Cinnamon Roll Skillet Pizza
Ingredients
For the Crust
- 190g (1 1/2 cups) SGF All-Purpose Blend (link to recipe in post) OR King Arthur's Measure for Measure
- 67g (1/3 cup) Organic cane sugar
- 2 tsp baking powder
- 1/2 tsp Xanthan gum (omit if using King Arthur's Measure for Measure)
- 1/4 tsp salt
- 3/4 cup Coconut milk beverage
- 1 large Egg
- 1/4 cup Earth Balance Dairy free butter sticks (melted)
- 2 tsp Vanilla extract
- 1/2 tsp Apple cider vinegar
For the Cinnamon Sugar Topping
- 100g (1/2 cup) Organic brown sugar
- 1 tsp Ground cinnamon
- 1/4 cup Earth Balance Dairy free butter sticks (melted)
For the Glaze icing
- 120g (1 cup) Organic Powdered Sugar
- 2 tbsp Coconut milk beverage
- 1/2 tsp Vanilla extract
Instructions
For the Crust
- Preheat the oven to 350 degrees. Season 12" cast iron skillet with a thin layer of oil or melted butter.
- In a small bowl whisk the flour, sugar, baking powder, xanthan gum and salt until combined.
- In a separate bowl whisk together the coconut milk beverage, egg, melted butter and vanilla and vinegar.
- Using an electric mixture or spatula add in the flour mixture and mix until combined.
- Pour the batter into the cast iron skillet and smooth it out from the center to the ends using a spatula.
For the Cinnamon Sugar Topping
- In a small bowl mix up the brown sugar, cinnamon and melted butter. Stir until smooth. Spoon the topping onto the crust.
- Use a butter knife, swirl the cinnamon sugar into the top layer of the crust. Leave about 1/2 inch of the edge without topping.
- Bake for 35-37 minutes. While you make the glaze icing.
For the Glaze icing
- In a small bowl stir together the powdered sugar, coconut milk beverage and vanilla together until smooth.
- Use a pastry brush to spread a thin layer of glaze over the top of the pizza immediately when it comes out of the oven. If the glaze is too thick it will be hard to spread. Add a bit of milk to thin it out. Let it cool 10 minutes and add any remaining glaze icing.
- Slice, serve and enjoy it while it's warm or let it cool completely.
Notes
- While this recipe is gluten free and dairy free, my recipes have been made successfully using dairy.
- The coconut milk I use is the non-refrigerated coconut milk beverage in original flavor (red carton)
- Using different flours than the ones suggested may give you varied results.
Sounds good.
Thank you! It is delicious