Gluten Free Cinnamon Roll Cake
3 cups all-purpose gluten free flour
1 1/2 teaspoons xanthan gum (leave out if your flour already has it)
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 teaspoons pure vanilla extract
1/2 cup unsalted butter melted
1 cup butter softened
1 cup packed brown sugar
2 tablespoons gluten-free flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350° F.
Spray a 9×13 glass baking pan with cooking spray.
In large bowl add the gluten-free flour, xanthan gum (omit 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.
Pour into the prepared 9×13 baking pan.
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.
Let cake cool.
In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
Pour over cake.