Occasionally I wake up in the mood for a different breakfast, something a little more indulgent than my usual fish paste on low-GI bread. I know that breakfast is the most important meal of the day, but fat-free, sugar-free, taste-free granola that requires a high-pressure hose to ensure that my teeth are grain-free before my next meeting doesn’t work for me on a daily basis. No, I want something that tastes amazing, that I can enjoy with a cup of tea, and that keeps me feeling full until dinnertime. And something that doesn’t need an entire roll of floss to make me cross!   Well, I’ve found it: it’s Gila’s Cinnamon Roll Cake, which her husband, Mendy, says works even better when it is made gluten-free! This recipe isn’t, but you can substitute cake flour with gluten-free cake mix if you like. A good time to have it is normally on a Friday morning. That way I know it will last me until Shabbos dinner. Ooooh boy, is this good, and if there’s any left over, serve it for breakfast on Shabbos.