Gluten-Free Cinnamon Roll Cake

Instructions

• 1.

  Spray a 9-inch bundt pan with cooking oil and dust with gluten-free flour

• 2.

  In a large bowl, mix flour, yeast, baking powder, and salt

• 3.

  In a separate bowl, whisk milk, melted butter, eggs, sweetener, apple cider vinegar and vanilla

• 4.

  Add wet mixture to dry ingredients, and using a spatula, mix until smooth. The dough will be very sticky

• 5.

  Using a small bowl, mix the cinnamon swirl ingredients

• 6.

  Spread half the dough on the bottom of the bundt pan and top with half the cinnamon mixture. Using a knife, swirl the mixture into the dough, but don't mix it all in. You want to see cinnamon swirls. Repeat with remaining dough and swirl in remaining cinnamon mixture

• 7.

  Cover the pan with plastic wrap and place in a warm place for 60 - 90 minutes allowing the dough to rise by about 50%. Or place the pan in the fridge overnight. In the morning, bring it to room temperature before baking. (please note, place then pan in the fridge after the dough has risen)

• 8.

  Bake at 375 F for 30 - 35 minutes until the top is golden brown and firm to touch

• 9.

  Remove from the oven and cool in the pan for 10 minutes. Using a knife loosen the edges and invert onto a plate

• 10.

  
In a small bowl, combine cream cheese, butter, powdered sugar and vanilla extract until smooth. Spread over warm cinnamon roll cake and serve. Enjoy! 

• 11.

  As with all gluten-free baking this cake is best eaten when fresh