Gluten Free Cinnamon Roll Cake with Cream Cheese Icing

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Ingredients:

For Cake:

• 1 package Pamela’s gluten free vanilla cake mix
• 4 eggs
• 1/2 cup canola oil
• 1/2 cup sour cream
• 1/4 cup milk (any kind will work)
• 1/2 cup brown sugar
• 1 tbsp cinnamon

For Icing:

• 1 block (8 oz) 1/3 less fat cream cheese
• 1 stick (1/2 cup) salted butter
• 1 tsp 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 9×13 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!