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Prep time
15 minutes
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Cook time
40 minutes
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Serves
12
Author Notes
This cinnamon roll cake is one of my favorites, it’s like a fluffy cake and a cinnamon roll had a delicious baby—who could resist that? You can throw this together in about 15 minutes, making it perfect for those last-minute dessert needs or when you want to impress guests without the fuss. —The Salty Cooker
Ingredients
- Cake
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2 ¾ cups
Bob’s Red Mill 1.1 Gluten Free Flour
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1 tablespoon
baking powder
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1 teaspoon
kosher salt
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1 ¼ cups
sugar
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½ teaspoons
ground cinnamon
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2
eggs
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½ cups
vegetable oil
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3 teaspoons
vanilla extract
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1 ⅔ cups
milk
- Cinnamon Filling
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¾ cups
brown sugar
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2 teaspoons
cinnamon
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10 tablespoons
butter melted and cooled
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½ cups
prepared cake batter
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Glaze
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3 cups
powdered sugar
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5-6 tablespoons
milk
Directions
- Cake
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Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick baking spray.
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Prepare the Cake Batter:
In a large bowl, whisk together the gluten-free flour, baking powder, sugar, ground cinnamon, and salt.
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In a separate bowl, mix the vegetable oil, eggs, vanilla extract, and milk until smooth.
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Pour the wet ingredients into the dry ingredients, stirring until smooth.
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Set aside ½ cup of the cake batter for the cinnamon filling, then pour the remaining batter into the prepared cake pan.
- Cinnamon Filling
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Make the Cinnamon Filling:
In a small bowl, combine the reserved ½ cup of cake batter with the brown sugar, ground cinnamon, and melted butter. Mix until smooth.
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Create the Swirl: Drop spoonfuls of the cinnamon filling mixture over the top of the cake batter. Use a butter knife to swirl the filling into the batter, creating a marbled effect.
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Bake the Cake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Prepare the Glaze: In a mixing bowl, combine the powdered sugar and 5-6 tablespoons of milk, mixing until smooth.
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Glaze the Cake: Pour the glaze over the warm cake, gently spreading it with a spatula.
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Serve: This cake can be served warm or cold. Enjoy!
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