Start your apology engines, folks because we’re upon the highest holiday of the Jewish new year. Or something. All I know is I’ve got to say I’m sorry about a few things, and I’ll start with this gluten-free cinnamon roll cake. You see, I saw this beautiful picture on Pinterest, the temptress, and decided I had to g-free this bad boy. Sure it’s a lot like my honeybun cake. The fact is, I love taking a delicious pastry and making it into an entire cake. Who doesn’t?

Only last night when I was pulling it together I was crazy distracted and wound up putting in two tablespoons of vanilla instead of two teaspoons, then I tried to add some more gf flour, and well, it’s now a doughy mess. I also used all of the vanilla in my over-pour so my icing was lame as well. So instead of presenting you with an amazing recipe, all I’ve got today is a “Well, you should try this because I don’t have time to do it two more times because I’ve got a book to write, dammit!”

I’m sorry.

While I’m at it I’m going to go ahead and apologize to my sister-in-law and her brand new husband for dinner tonight as I also spaced on buying a few ingredients, so it’s substitution time! I’m sorry about what you’ll be eating this evening.

And to you dear readers, I realize I owe you a few apologies as well.

I’m sorry I tried to pass off a salad as a meal.

I’m sorry I couldn’t figure out how to make a decent gluten-free challah.

I’m sorry if I encouraged anyone to drink Corona.

I’m sorry I suggested you take dairy and sugar out of your diet.

I’m also sorry about the gluten-free deep fried Kool-Aid. That’s totally not okay.

So glad I got that off my chest. Now, let’s see if you can make a delicious cake, because as of right now, I totally cannot.

Gluten-Free Cinnamon Roll Cake

adapted from So Rumbly In My Tumbly

Prep time: 15 minutes Cook time: 40 minutes

Ingredients

3 cups gluten-free all-purpose flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping
1 cup butter, softened
1 cup brown sugar
2 Tablespoons gluten-free all-purpose flour
1 Tablespoon cinnamon

Icing
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. Preheat oven to 350 degrees.

2. Combine gluten-free flour, salt, sugar, and baking powder. Add milk, eggs, and vanilla and mix well.

3. Slowly add melted butter and mix well. Transfer to greased 9″ X 11″ pan.

4. In a small bowl combine softened butter, brown sugar, gluten-free flour, and cinnamon. Drop by spoonfuls over cake batter. Bake for 40 minutes, or until a toothpick comes out clean from center of cake.

5. When cake comes out of the oven, whisk together powdered sugar, milk, and vanilla. Pour mixture over warm cake and serve.

Makes: 16 servings