by glutenfreestephy in Uncategorized Tags: cinnamon roll, gluten free, gluten free maple cinnamon muffins, gluten free maple cinnamon roll cake, gluten free recipe, maple cinnamon muffins, maple cinnamon roll cake

I was roaming Pinterest one day and came across this Cinnamon Roll Cake recipe at Chef in Training (originally from Grin and Bake it) and I immediately thought I needed to try to make this gluten free. I missed cinnamon rolls like crazy and have been procrastinating playing with tricky gluten free dough. So when I came across this recipe I was delighted!

I played with the original recipe a little. Trader Joe’s just got a new product, Maple Sugar, and the moment I saw it I thought it would pair nicely with this cake. The maple sugar is fantastic. It is on the expensive side, but the good news is you use less of it than regular sugar. It just gives a very subtle maple flavor that makes your mouth do a little dance!

The original recipe called for a 9×13 pan which I didn’t have. So I used an 8×8 pan and made 6 muffins on the side. It doesn’t look like much in the pan at first but it puffs up pretty significantly so you want to leave some room for it to grow. Since both my hubby and I couldn’t decide which one I should post we decided to do both!

Maple Cinnamon Roll Cake/Muffins

Ingredients

Cake:

3 cups Bob’s Red Mill Gluten Free Baking and Biscuit Mix (or other all purpose gluten free flour)

1 cup light brown sugar

1/4 teaspoon salt

4 teaspoons gluten free baking powder

1 1/2 cups milk

2 eggs

2 teaspoons gluten free vanilla extract

1/2 cup (1 stick) unsalted butter, melted

Topping:

1 cup (2 sticks) unsalted butter, softened

3/4 cup Maple Sugar (If you don’t have maple sugar you can use 1 cup of brown sugar.)

2 tablespoons gluten free flour

1 tablespoon cinnamon

Glaze:

2 cups powdered sugar

5 tablespoons milk

1 teaspoon gluten free vanilla extract

Directions