Preparation

• Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
• In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until well combined.
• In another bowl, beat the eggs and then mix in the milk, vegetable oil, and vanilla extract.
• Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
• In a small bowl, mix the brown sugar and ground cinnamon, adding the melted butter until it forms a crumbly mixture.
• Pour half of the batter into the greased baking dish, spreading it evenly. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter on top and then add the rest of the cinnamon mixture.
• Use a knife or a toothpick to swirl the cinnamon mixture into the batter for that signature cinnamon roll effect.
• Place in the oven and bake for approximately 30-35 minutes, or until a toothpick comes out clean.
• While the cake is cooling, mix powdered sugar with milk to create a glaze. Drizzle over the cooled cake before serving.