adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Cinnamon Roll Pound Cake with Vanilla Drizzle
0 Likes
Prep Time:
25 minutes
Total Time:
2 hours 30 minutes
Indulge in a delectable cinnamon pound cake roll with a delightful vanilla drizzle.
Ingredients:
  • 2 cups Gluten-Free All-Purpose Flour Blend
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 4 eggs
  • 2 1/2 teaspoons pure vanilla
  • 1 tablespoon ground cinnamon
  • 1/2 cup gluten-free powdered sugar
  • 1 tablespoon milk
Instructions:
  • Preheat oven to 350°F and generously coat a 9x5-inch loaf pan with non-stick cooking spray (without flour).
  • Combine flour blend, baking powder, and salt in a small bowl; set aside. In a large bowl, use an electric mixer to cream butter and granulated sugar until fluffy, about 3 minutes. Mix in eggs and 2 teaspoons of vanilla until well combined. Slowly add flour mixture, mixing on low speed until just combined.
  • Divide the batter in half, placing one portion in a small bowl. Mix cinnamon into the batter in the small bowl. Pour the plain batter and cinnamon batter alternately into the pan, then gently swirl them together using a knife.
  • Bake for 40-50 minutes until a toothpick comes out clean. Let it cool on a rack for 15 minutes, then remove from the pan. Allow it to cool completely for about 1 hour.
  • Combine powdered sugar, milk, and remaining 1/2 teaspoon vanilla in a small bowl until you achieve a smooth mixture. Drizzle the mixture over the cake.

Similar Recipes