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On Sunday I shared my Cinnamon Roll Cake over at Scrumptious Sunday on Utah Sweet Savings. I was asked if it could be made gluten free with a gluten free flour blend. I figured I would give it a try and see how it worked out. I was very pleased that the recipe came out really well with only minimal changes to the original.
Now first, let me say that this was our St. Patrick’s Day breakfast…yours won’t be green unless you want it to be! 🙂 And the smoothie is our yummy Fruit and Spinach Smoothie! I was so happy with the version of the cake! My kids ate it up and were begging for seconds! This cake is really moist and held together very well. My husband and I did notice a very slight graininess compared to the original recipe, but when you are dealing with gluten free flour blends…it’s bound to happen. It did not affect the taste at all. The 9 x 9 pan was gone in less than 20 mins! Please be sure that you are checking all your ingredients to be gluten free. I’ve found that sometimes sour cream will have gluten in it.
Gluten Free Cinnamon Roll Cake
(Recipe and Photos by Paula with The Housewives of Riverton)
1 1/2 cup Pillsbury Gluten Free Flour Blend*
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2/3 cup milk
1 1/2 teaspoon vanilla
1/4 cup sour cream
Preheat oven to 350°F. Prepare a 9 x 9 pan with baking spray or crisco. In medium bowl, mix GF flour blend, baking powder, salt and sugar. Set aside. In small bowl, whisk together egg, milk, vanilla and sour cream. Mix the wet ingredients to the dry ingredients. Batter will be a touch thicker than normal cake batter, more like a brownie batter. Set aside and make your cinnamon sugar mixture.
Cinnamon Sugar Mixture
1/4 cup sugar
1 1/2 teaspoons cinnamon
2 tablespoons butter, melted
Mix all three ingredients together and then spoon on top of the cake mixture. Run a fork or knife back and forth through the cinnamon mixture and cake mixture to give it a “streusel” top. I personally like to mix it in a little more. The cake isn’t super sweet, so I like to have the cinnamon sugar mixed in a bit more. If you’re like me, swirl the knife through until it’s mixed as much as you would like!
Bake cake for 28-36 mins. I started with 20 mins, then added 10 mins, then added 6 more. My toothpick came out clean when it was done. You don’t want to over bake, and remember the cinnamon sugar mixture won’t set like a cake will, so some of that might come off on your toothpick.
Set your cake to cool for 10-15 mins. The cooler the cake is, the better it cuts. It’s also best to try to cut it with a plastic butter knife. While you are waiting for the cake to cool, you can make your drizzle topping.
1/2 cup powdered sugar
2 tablespoons milk
Mix these together until smooth. If you prefer it thinner just add more milk. Thicker? Use less milk. 🙂
Serve slightly warm with drizzle topping and enjoy!
*I have had great success with using Pillsbury’s Gluten Free Flour Blend. It is a blend of rice flour, potato starch, pea fiber, tapioca starch and xantham gum. I cannot say how this recipe would turn out with a different brand or homemade version of flour blend.