Cinnamon rolls are amazing things....I'll be the first to admit this. But making them? Especially gluten free? Not so amazing. Doable? Yes. But this Cinnamon Roll cake is SO AMAZING to eat and make that we do this about once a month instead! (I also have a dear friend who sneaks me over a cinnamon roll any time she makes them and I love her for it.) This makes a special breakfast, afternoon snack, or even dinner on those nights that we all have. 😂 You will not be disappointed - this will fit the bill for a warm cinnamon roll in your life! And your kids will never know the difference.
Cinnamon Roll Cake
1 1/2 cups gluten-free flour (Cup4Cup, ATK, or your favorite flour with xanthan gum)
1/4 teaspoon salt
1/2 cup sugar
4 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla
1/4 cup butter, melted
1/2 cup butter (1 stick), softened
1/2 cup brown sugar
1 tablespoon rice flour
1/2 tablespoon cinnamon
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla
Preheat oven to 350°F. Grease an 8X8" baking dish with cooking spray. Mix all of the cake ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan. Mix all of the topping ingredients together in a separate bowl until combined. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Bake for 30-35 minutes or until set in the center. Prepare the glaze and pour over the cake while it is still warm. Cut into squares and serve!
Gather your ingredients for the cake. You will need GF flour, sugar, baking powder, salt, butter, an egg, milk, and vanilla.
In a mixing bowl, add the 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla.
Pour in 3/4 milk. Whisk wet ingredients together.
Add 1 1/2 cups gluten free flour....
...1/4 teaspoon salt....
....and 2 teaspoons baking powder. Mix until well combined.
Lastly, pour in the melted 1/4 cup butter. Mix well.
Pour the cake batter into your greased 8X8" baking dish. This recipe can easily be doubled and made in a 9X13" pan too!
For delicious cinnamon topping (the reason we all love cinnamon rolls...) combine 1/2 cup softened butter, 1/2 cup brown sugar, 1 tablespoon rice flour...
....and 1/2 tablespoon cinnamon.
Combine until creamy and smooth.
Using a cookie scoop or tablespoon, scoop filling into balls and put on top of the cake batter, spacing evenly.
Now the fun part! Take a butter knife and swirl that deliciousness into the cake batter. You want big chunks of the topping amidst the cake, so don't combine.....just swirl.
Bake at 350°F for 30-35 minutes or until set in the center and golden.
Prepare the glaze by combining a cup of powdered sugar, 1/2 teaspoon vanilla....
...and a few tablespoons milk. You want a good pouring consistency.
Stir until smooth.
Pour glaze over WARM cake. Let it sit for about 5 minutes so the cake can cool a little and the glaze can thicken up.
Then slice that warm cake into squares (the only difference between this and cinnamon rolls, really) and serve warm. Ooooey, gooey, and YUMMY!
Recipe Source: Recipe from Shanna's recipe box.