If you love cinnamon rolls, this recipe will be perfect for brunch or even as a sweet treat for breakfast.
For the batter:
1 3/4 level cups white rice flour blend
1/8 tsp salt
1/2 cup sugar
2 tsp baking powder
3/4 cup canned lite coconut milk
1 tsp vanilla
1/4 cup butter or ghee, melted
1/2 cup butter or ghee, soft to the point of almost melted
1/2 cup brown sugar
1 1/2 tbsp white rice flour blend
1 tbsp cinnamon
1 cup powdered sugar
2 tbsp canned lite coconut milk
1/2 tsp vanilla or almond extract
In a large bowl, mix the flour, salt, sugar, and baking powder together. To the dry ingredients add the coconut milk, egg, and vanilla, stir to combine. Slowly pour in the butter and stir well. Pour into a greased 8 x 8 inch pan.
Next make the topping by mixing all of the ingredients together until well combined. Drop by spoonful evenly over the batter and swirl with a knife.
Bake at 350 for 40 – 45 minutes. Make the glaze by combining the powdered sugar, milk, and vanilla or almond extract. While the cake is warm, drizzle the glaze over the cake.
Cool and serve.