Gluten Free Cinnamon Roll Cake
- FOR THE CAKE BATTER:
- 3 cups gluten free self-raising flour (i used Doves farm)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups milk
- ½ cup butter, melted
- FOR THE CINNAMON FILLING:
- ¾ cup butter, room temperature
- 1 cup light brown sugar
- 1 tbsp ground cinnamon
- FOR THE GLAZE:
- 1 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- FOR THE CAKE:
- Preheat oven to 350F/180C Fan/Gas 4.
- Grease a 9 x 13'' baking dish.
- In a large bowl, combine ingredients for cake (except melted butter).
- Slowly add the ½ cup melted butter.
- Mix just until combined.
- Spread this batter evenly into your baking dish.
- FOR THE FILLING:
- In a small bowl, combine all your filling ingredients: softened butter, brown sugar, and cinnamon.
- Stir until combined well.
- Drop the cinnamon filling by spoonfuls onto the cake batter.
- Take a butter knife and make swirly, marble-effect patterns all around the cake.
- Drag the knife through both the cinnamon and cake batter.
- Bake the cake for about 35-40 minutes, or until a knife inserted into the center comes out clean.
- FOR THE GLAZE:
- Whisk together powdered sugar, milk and vanilla extract in small bowl.
- Pour the glaze over the warm cake.
Recipe by at https://laurasglutenfreekitchen.com/2020/05/gluten-free-cinnamon-roll-cake/
3.5.3251