Gluten-Free Cinnamon Roll Cake
Do you miss cinnamon rolls since going gluten-free? Now you don't have to! This cinnamon roll cake has both the texture and the taste of a gooey cinnamon roll. Cinnamon rolls are not just for breakfast anymore
Ingredients
Cake:
- 3 cups *gluten-free flour I like Pillsbury or Namastae gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 1/2 teaspoons xanthan gum leave out if your flour already contains it.
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons gluten-free baking powder
- 1 1/2 cups milk For dairy-free I like almond milk
- 2 Eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted butter melted (For dairy-free I like Earth Balance or Smart Balance.)
Topping:
- 1 cup unsalted butter softened (For dairy-free I like Earth Balance or Smart Balance)
- 1 cup packed brown sugar
- 2 tablespoons gluten-free flour
- 1 tablespoon cinnamon
Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk dairy-free use almond
- 1 teaspoon vanilla
Instructions
Cake:
- Preheat oven to 350° F.
- Spray a 9×13 glass baking pan with cooking spray.
- In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
- Once combined stir in the melted butter.
- The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
Topping:
- In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
- Drop heaping tablespoonfuls of the butter mixture into the cake batter.
- Use a knife to swirl the butter mixture through the cake.
- Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.
- Glaze:
- In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
- Pour over the warm cake.
- Enjoy!
- Store in an air-tight container.
Recipe found on: