Gluten Free Cinnamon Bun Cake

Remember when Cinnabon first appeared in malls? The smell overtook the nearby area and you just had to buy some to take home. You know, back when your hips and butt were a whole lot smaller?

Well anyways, Cinnamon buns have always been a Christmas tradition at my house. Used to just go with the easy Pillsbury Pop-open packs and then last year I made my own using a recipe I found on the celiac forums. They were quite good and I thought about making them again but then somewhere in my constant browsing of food sites, I saw it.

CINNAMON BUN CAKE

I planned on making it and just converting it to Gluten Free but I could not find the same page again.

So I made my own.

Gluten Free Cinnamon Bun Cake

How easy does that look? It’s quick,it’s convenient, it’s easy. No kneading or rolling, just scooping and smoothing.

Cinnamon Bun Cake

Cake

1/2 c. butter ( melted will make the batter easier to spread but softened is also fine)
1/2 c. sugar
2 eggs
1 c. gluten free flour ( I use 2 parts brown/white rice, 2/3 part potato starch, 1/3 part tapioca)
1 tsp xanthan gum
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp vanilla

Cinnamon Mix

1/4 c.brown sugar
1 tsp. cinnamon

Icing

1.5 – 3 ounces of a package cream cheese, softened ( I prefer 1.5-2 myself for less cream cheese taste)
1/4 cup butter, softened
1 1/2 cups icing sugar
1/2 teaspoon vanilla extract ( I use clear vanilla extract)
1/8 teaspoon salt

Grease 9 x 9 inch pan or line with parchment paper

Mix well butter and 1/2 cup sugar. Add eggs. Mix in flour, xanthan gum, baking powder, salt and vanilla extract. Mix brown sugar and cinnamon together. Spoon 1/2 of the batter in the pan and spread batter over pan and sprinkle with 1/2 of the Cinnamon Mix. Top with remaining batter and cinnamon mix. Bake 350°F. for 30-35minutes or until cake tests done.

For icing, using a stand mixer or hand mixer, beat cream cheese, butter, icing sugar, vanilla and salt together until icing is smooth and fluffy, approx 5 minutes.

Pour icing over warm cake and let sit to cool.

** If you are making this with regular flour, use 1 cup of all-purpose flour and omit xanthan gum**

I used my Peach Cake recipe for the base cake mix.