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
- 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
- 1/4 c.brown sugar
- 1 tsp. cinnamon
- 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
** 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.
|First layer of batter and cinnamon|
|Looks perfect to me!|
|You’re covering it in cinnamon and icing anyway so it doesn’t have to be beautiful|
|Fresh out of the oven|
|How do I not own a square 9 x9 pan anymore?|
|Every bite has cinnamon and icing|