Cinnamon Roll Cake | GF

Cinnamon Roll Cake

Holy Toledo, this cinnamon roll cake is ruining my summer bod with a QUICKNESS :O

 

I normally have somewhat good self-control when it comes to baked goods. “Everything in moderation,” they say! Well, there wasn’t anything moderate about the size of the slice I served myself. Let alone the second helping. Bring on the stretchy pants!

 

This cinnamon roll cake tastes like the MIDDLE part of the cinnamon roll… ohhhh yeaaaaa, you heard that right!!! The BEST part of the cinnamon roll in my humble & right opinion ;) This cake is tender, moist, cinnamon-y, & iced to creamy cream cheese perfection! Just put your skinny jeans aside & treat yourself. You won’t be sorry you made this!

 

Now excuse me while I hover over the pan, tempted for a THIRD helping. *please send help*

 


Serves: 8”x8” pan

Prep Time: You tell me…

 

SHIT YOU’LL NEED:

|  CINNAMON SWIRL  |

½ cup unsalted butter, softened at room temperature

½ cup brown sugar

1 Tbsp brown rice flour

1 Tbsp cinnamon, ground

 

|  CAKE  |

5 Tbsp unsalted butter, softened at room temperature

¾ cup sugar

½ cup brown rice flour

¼ cup + 1/8 cup white rice flour

¼ cup + 1 Tbsp tapioca starch

½ tsp xanthan gum

¼ tsp baking soda

1 tsp baking powder

¼ tsp salt

2 eggs, room temperature

6 ½ oz buttermilk

1 ½ tsp vanilla extract

cinnamon sugar, for sprinkling on top

 

|  ICING  |

2 Tbsp butter, softened

4 oz cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

½ tsp vanilla extract

 

HOW TO DO THE SHIT:

|  CINNAMON SWIRL  |

1.    In a bowl, mix all ingredients by hand with a spatula. If your butter is softened like it should be, it’ll come together with little effort.

2.    Set aside.

 

|  CAKE  |

1.    Preheat your oven to 350°F. Grease an 8”x8“ pan OR line with parchment.

2.    In a medium-size bowl, sift the flour(s), xanthan gum, baking soda & baking powder. Add the salt, & whisk to combine well. Set the dry ingredients aside.

3.    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter & sugar on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides & bottom of the bowl. Cream until light & fluffy!

4.    Combine the eggs, buttermilk & vanilla in a small bowl, & whisk to combine well. To the mixer bowl with the butter & sugar mixture, add half of the dry mixture, then the egg mixture, & add the rest of the dry ingredients last. Mix to combine. Scrape bottom & sides of bowl.

5.    Once all of the ingredients have been added, beat for another minute on medium speed to ensure that everything is combined, then turn over the batter a few times by hand.

6.    Pour batter into greased or lined pan.

7.    Drop dollops of cinnamon swirl batter on top of vanilla cake & swirl around with a butter knife!

8.    Bake cake for 30-32 minutes; turning pan around halfway through baking process.

9.    Let cool before icing.

10. Ice & sprinkle with cinnamon sugar!

 

|  ICING  |

1.    In a stand mixer, beat softened butter & cream cheese for 5-7 minutes; scraping the bowl down a few times to ensure you don’t get ANY chunks.

2.    On low speed, slowly add your powdered sugar. Add vanilla.

3.    Scrape bowl & beat mixture on medium speed for 4 minutes, until creamy.

4.    Add milk & beat for another couple minutes.

5.    Frost cooled cake!! Cinnabon ain’t got NOTHIN’ on this <3

 

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

cinnamon roll cake

 


 

Add new comment