The Sunday Recipe: Cinnamon Roll Cake

Cinnamon Roll Cake

I had a terrible craving for cinnamon rolls but trying to stay gluten free, and not wanting to spend the time, I looked for a cinnamon roll cake I could make gluten free. I found this fabulous Cinnabon Cinnamon Roll Cake from The Recipe Critic https://therecipecritic.com/cinnabon-cinnamon-roll-cake/ and proceeded to make the changes.

Ingredients

  • 1 ¼ cups white rice flour
  • 3 Tablespoons tapioca flour
  • 1/8 tsp salt
  • 6 Tablespoons maple syrup
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 Tablespoons butter melted
  • 1 stick butter, softened
  • 6 Tablespoons maple syrup
  • 1 ½ teaspoons cinnamon

Directions

  1. Spray or grease a 9 by 9 pan.
  2. Preheat the oven to 350 degrees.
  3. Combine the first 8 ingredients, through the vanilla, and blend or whisk to a nice batter.
  4. Stir in the melted butter.
  5. Pour into your prepared pan.
  6. Mis the last three ingredients together and spoon onto the cake batter in dollops.
  7. Use a knife to swirl the cinnamon/butter/syrup combo into the cake.
  8. Bake for 30 minutes.
  9. Top with cream cheese frosting or eat as is.

I topped this immediately with a little leftover cream cheese frosting from making the macarons a couple days before. The cream cheese frosting melted onto it perfectly. Cream cheese frosting is just equal parts butter and cream cheese with a little milk or cream, vanilla, and some powdered sugar to stiffen it up. Martha Stewart’s recipe is my go to recipe. https://www.marthastewart.com/964331/cream-cheese-frosting

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