Gluten Free Cinnamon Roll Cake with Cream Cheese Icing

Ingredients:

For Cake:

• 1 package Pamela's gluten free vanilla cake mix
• 4 eggs
• ½ cup canola oil
• ½ cup sour cream
• ¼ cup milk (any kind will work)
• ½ cup brown sugar
• 1 tablespoon cinnamon

For Icing:

• 1 block (8 oz) ⅓ less fat cream cheese
• 1 stick (½ cup) salted butter
• 1 teaspoon pure vanilla extract
• 1 pound powdered sugar

Directions:

1. Preheat oven to 325 degrees F.
2. In stand mixer, combine cake mix, eggs, oil, sour cream, and milk. Mix on low until combined.
3. Pour mixture into greased 9x13 baking dish.
4. In a separate bowl, mix brown sugar and cinnamon together.
5. Crumble the cinnamon sugar mixture over the cake mix and swirl together using a butter knife or skewer. (Don't combine, just swirl into ribbons)
6. Bake at 325 for 35-40 minutes.
7. Let cool for 10 minutes before icing and serving!