Gluten-Free Apple Cinnamon Roll

Instructions

1. Preheat oven to 350°F; grease a pie dish or 9-inch round cake pan. Set aside.
2. To make the apple filling: in a large nonstick skillet over medium-low heat, cook apple slices, 2 tablespoons cold butter, ¼ cup sugar and 1 tablespoon cinnamon for 10 minutes, stirring occasionally, until fork-tender. Set aside.
3. To make the cinnamon-sugar filling: in a small bowl, combine 1/3 cup sugar and remaining 2 tablespoons cinnamon. Set aside.
4. To make the dough: in a large bowl, whisk flour, baking powder, salt and remaining 2 tablespoons sugar. In a separate bowl, mix 2 tablespoons melted butter and buttermilk. With a rubber spatula, stir the milk mixture into the flour mixture until dough forms.
5. Transfer dough to a clean, well-floured work surface. Knead until smooth, sprinkling on more flour as needed. Do not over knead or the cake will be tough. Use a floured rolling pin to roll the dough into a 12x16-inch rectangle, about ¼ inch thick.
6. Brush on 2 tablespoons melted butter; sprinkle cinnamon-sugar filling on top.
7. With the long side facing you, cut 1 ½ inch strips of dough. Loosely roll up one strip and place it in the center of the prepared pan (like a standard cinnamon roll). Line the apples around the edges of the dough, then coil another dough strip around the apples. Continue the pattern of dough, then apple slices, until pan is filled.
8. Pour the leftover liquid from cooking the apples over the formed cake. Pour remaining 1 tablespoon melted butter over the cake.
9. Bake 40–45 minutes, or until evenly browned and a toothpick comes out clean. To make glaze, in a medium mixing bowl, whisk together confectioners' sugar, milk and vanilla. Drizzle with glaze, slice and serve immediately, refrigerating any leftovers.