Our friend Pam sent us this recipe just before Easter. It’s originally not a gluten free recipe, but she mentioned that she tried it with Auntie’s flour and said it was amazing. I have to admit, I wasn’t sure what to expect from this recipe because the name is a bit deceiving (and I couldn’t think of a better one!!). But once I made this and tasted it, I realized that this is a recipe for really simple, no-rise cinnamon rolls! I made this for Easter and my family could not get enough. It would be perfect for a brunch or even as a sweet element to your breakfast.
I have a wonderful recipe for gluten free cinnamon rolls that we usually make for Christmas to hand out as gifts, but they take HOURS to make. I’m definitely going to use this recipe for other times when I’m craving cinnamon rolls but short on time. Thanks, Pam!!
P.S. Here’s a picture I took with my iPhone for Instagram. This is what the recipe looks like baked, and unfrosted, for your reference!
Gluten Free Cinnamon Roll Cake
- 3 cups gluten free flour blend (we use Auntie's)
- 1/4 teaspoon salt
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1/2 cup milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup butter, melted
- 1 cup butter (soft to the point that it's almost melted)
- 1 cup brown sugar
- 2 tablespoons gluten free flour blend
- 2 tablespoons cinnamon
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
|Mix all the ingredients for batter in a large bowl except for the melted butter. Once mixed, slowly add in butter. Pour into a 13x9 greased pan. (Batter will be thick and resemble cinnamon roll dough.)|
|Mix all ingredients until well combined. Drop onto batter evenly, then swirl with a knife. (The cake will now resemble monkey bread.) Bake for 35 minutes at 350 degrees.|
|Combine all ingredients until smooth. Drizzle over cake while still warm.|