cinnamon roll cake

Cinnamon roll cake
Cake: 
3 c gluten free flour ( all purpose for non listen free)
2 tsp xanthan gum ( omit for non gluten free)
1/2 tsp salt 
4 tsp baking powder
1 1/2 c almond, soy or regular milk
2 eggs ( use egg replacer following directions on box for egg free)
2 tsp vanilla
1/2c melted almond butter or regular butter
Mix together and place in greased 9x13 dish
Next
1 c melted almond butter or regular butter
1 c brown sugar
2 tbs gluten free or all purpose flour
1 tbs cinnamon
Mix these other together then place on top of cake batter scrolling it in to the cake batter with a butter knife
Bake at 350 for 40 to 50 mins
Topping
2 c powdered sugar
5 tbs almond, soy or regular milk
1 tsp vanilla
Mix all together
Once cake is done and a little cooled pour this on top and serve

Cinnamon roll cake

3 c gluten free flour
1tsp xanthan gum
1/2 salt
1 c sugar
4 tsp baking powder
1 1/2 c milk, almond milk or soy milk
2 eggs or use egg replacer following replacer directions on box
2 tsp vanilla
1/2 cup butter, almond butter, or organic butter melted

Mix all together. Place in greased cake pan
Mix
1 cup bitter, almond butter or organic butter melted
1 cup brown sugar
2 tbs gluten free flour
1 tbs cinnamon

Pour evenly ontop of cake batter
Then take butter knife and swirl in cake pan across side ways and up and down

Bake at 350 for 25 to 32 mind

Prepare glaze
2 c powder sugar
5 tbs milk, almond milk or soy milk
1 tsp vanilla

Drizzle ontop of cinnamon roll cake and serve

Cinnamon rolls

No yeast
Dough
2 cups flour or gluten free flour
1 tsp zantham gum for gluten free only
2 tbs sugar
4 tsp baking powder
1 tsp salt
3 tbs butter
3/4 cup milk. Soy for dairy free

Filling
4 tbs butter
1 cup brown sugar
3 tsp cinnamon

Glaze
1/2 cup powdered sugar
1/4 cup milk or soy

In small bowl make your filling to form a crumbly mixture

Sprinkle half the mixture in the bottom of a 9x9 pan

In large bowl mix in your dough starting with dry ingredients then adding wet ingredients.

Roll out dough on a lightly floured surface in a rectgangle shape about 1/4 inch thick

Spread remaning filling onto dough

Roll up the dough with a sharp knife slice 18 small rolls or 12 if u want them bigger
Bake at 400 for 20 to 25 min
The top with glaze and enjoy