Healthier Skillet Cinnamon Roll

Preheat the oven to 400 degrees + stick a small 6" cast iron skillet in there as it heats up.In a small mixing bowl, whisk together ½ cup gluten-free all-purpose flour + 1 tsp baking powder + 1 tsp cinnamon + a pinch of sea salt.In a measuring cup, whisk together ½ cup unsweetened nutmilk (I used my homemade cashew milk) + 2 eggs + 1 tbsp vanilla extract + 1 tbsp maple syrup + 2 tbsp melted buttery coconut oil.Make a little well in the center of the flour mixture + dump in the milk mixture, whisking until incorporated.For the cinnamon filling, mix 2 tbsp melted buttery coconut oil + 2 tbsp maple syrup + a drizzle of vanilla-bean paste + 1 tsp cinnamon + a pinch of sea saltTake 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.Stick it back in the oven + bake for 15 minutes.While that's doin' its thaaaaaaang, make the "icing": mix 2 tbsp cashew butter + the juice of ½ a lemon + a little drizzle each of maple syrup + vanilla bean paste.When the roll comes out of the oven, immediately spoon the icing on top + devour.