Craving cinnamon rolls but don't have time to make them? Bake our Cinnamon Roll Cake instead! It's gluten free, dairy free, egg free, and easy to make. Gluten free, dairy free, vegan; Free of: eggs, peanuts, tree nuts (except coconut oil in the DF butter)
Keyword cinnamon roll cake, gluten free cinnamon roll cake
Preheat oven to 350 degrees F and lightly spray the bottom of an 8x8-inch square baking pan. Set aside.
In a small bowl, mix together the brown sugar, softened dairy free butter, cinnamon, and flour until smooth.
Scoop the cinnamon butter into a small plastic bag and snip the end off the bag for piping. Set aside.
In a medium sized bowl, whisk together the sorghum flour, sugar, ground flaxseed, baking powder, and salt.
Add the rice or coconut milk, oil, and vanilla to the flour mixture and whisk until mixed thoroughly.
Pour the batter into the prepared cake pan.
Pipe the cinnamon butter across the cake batter in lines, then drag a knife cross-wise across the lines of cinnamon butter. This works best if the cinnamon butter is really soft, so if your dairy free butter is not very soft, microwave it for 5-10 seconds or so until it is very soft.
Make sure that you have adequate spacing between your lines of cinnamon butter so that they are separate and will sink into the cake. If you don't use all the cinnamon butter, that's ok.
Bake in the preheated oven for 35 minutes.
Allow to cool for about 30 minutes before slicing and serving.