Gluten Free Cinnamon Bun Coffee Cake

gluten free cinnamon bun cake with frosting

This is a super easy breakfast or coffee “cake” that is put together in less than 10 minutes.  It also keeps soft in the fridge for a week which is unusual with rice flours.  I find balancing out rice flour with some sweet rice flour works really well in my recipes.

Gluten Free Cinnamon Bun Coffee Cake

1 1/2 cups fine rice flour – i use Asian rice flour

1/2 cup sweet rice flour or glutinous rice flour

1 1/4 cups sugar (use 1 cup sugar if you like it a little less sweet)

3 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cup milk

1 egg

2 teaspoons vanilla extract

1 tablespoon canola or other cooking oil

Cinnamon topping

1/4 cup butter

3/4 cup – 1 cup brown sugar

2 teaspoons cinnamon powder

Glaze:

2 tbsp cream cheese, softened
1 tbsp soft butter
1 cup icing sugar
1 teaspoon vanilla extract
2 tbsp. milk or cream – enough to make it easy to spread or drizzle

Mix together the first 9 ingredients and scoop into a lightly greased 9×13 pan.

Melt butter in glass bowl. Mix in the brown sugar and cinnamon. Sprinkle over cake. Bake cake at 350 for 30 minutes.

Mix together the glaze ingredients and drizzle or spread over cake.

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