This easy recipe for gluten free cinnamon roll cake is great for breakfast and dessert. The tender cake is layered with a cinnamon and sugar swirl and topped with sweet glaze.
You can have the sweet flavor and gooey texture of cinnamon rolls in this easy, made from scratch, cinnamon roll cake.
Previously, I shared with you my recipe for Gluten Free Cinnamon Roll Cookies. The combination of cinnamon, sugar, and vanilla icing was such a hit with my family I knew I had to use the flavor combination again.
Since the process of making individual cinnamon rolls can be time-consuming, I decided to make them in cake form instead. This cake is made without yeast, so I don’t have to wait for dough to rise or spend time kneading the dough. That’s a win in my book.
The tender cake, swirled with cinnamon and sugar, and topped with sweet glaze tastes just like homemade cinnamon rolls. Serve the cake warm with a good cup of coffee or tea and make your day extra special.
For more breakfast ideas, check out my other gluten free breakfast recipes.
Why this Recipe Works
- Making cinnamon rolls in cake form means no yeast, rising, or kneading is involved.
- Swirling the cinnamon and sugar into the batter gives the cake the classic cinnamon roll flavor.
- Using a powdered sugar glaze adds sweetness without the heaviness of a frosting.
Ingredients You’ll Need:
Cinnamon Roll Cake
- Gluten free flour blend - I use a 1 to 1 gluten free baking flour in my baking.
- Salt - Table salt.
- Sugar - White granulated sugar.
- Baking powder - The baking powder gives lift to the cake.
- Milk - I use 2% milk, but whole milk or almond milk will also work.
- Eggs - Large eggs at room temperature. I take the eggs out of the refrigerator about 30 minutes before I’m going to use them.
- Vanilla - Pure vanilla extract.
- Butter - Unsalted butter, melted. I like using unsalted butter in my baking to control the amount of added salt.
Cinnamon/Sugar Layer
- Butter - Unsalted butter at room temperature.
- Brown sugar - I use light brown sugar.
- Gluten free flour blend - I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
- Cinnamon - Ground cinnamon.
Glaze
- Powdered sugar - Also known as confectioner’s sugar.
- Milk - I use 2% milk, but whole milk or almond milk will also work.
- Vanilla - Pure vanilla extract.
How to Make Gluten Free Cinnamon Roll Cake
- Whisk together the dry ingredients for the cake.
- Beat in the wet ingredients until combined.
- Transfer the batter to a greased 9x13-inch pan.
- Beat together the cinnamon layer ingredients until combined.
- Drop tablespoons of the cinnamon mixture over the cake batter.
- Use a table knife to swirl the cinnamon layer through the batter and bake.
- Whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the warm cake.
- Serve and enjoy.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Make the Cake:
In a mixing bowl, whisk together the gluten free flour blend, salt, sugar, and baking powder.
Add the milk, eggs, and vanilla and beat together until combined.
Beat in the melted butter until combined.
Transfer the cake batter to a greased 9x13-inch pan.
Make the Cinnamon/Sugar Layer:
In a mixing bowl, beat together the cinnamon/sugar ingredients until combined.
Drop tablespoons of the cinnamon mixture over the cake batter.
Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
Bake at 350° for 28-32 minutes until a toothpick inserted in the cake comes out clean.
Make the Glaze:
Whisk together the glaze ingredients until smooth.
Drizzle the glaze over the warm cake.
Tips for Making Cinnamon Roll Cake
- Generously grease the bottom and sides of the pan. This will ensure none of the tasty cake is left behind in the pan.
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1 teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Swirl the cinnamon/sugar layer all around the cake. You want to taste the cinnamon/sugar flavor in every slice.
Recipe FAQs
Insert a wooden pick or cake tester into the center of the cake. Make sure to test a spot without the swirl. If the tester comes out clean, the cake is done.
Yes. Once the cake is cooled, cut into slices. Wrap the slices in plastic wrap and then foil before freezing. The cake will last in the freezer for up to 3 months.
When you’re ready to enjoy the cake, unwrap a slice and warm up in the microwave.
If you enjoy the sweet flavor and gooey texture of cinnamon rolls but are short on time, give this gluten free cinnamon roll cake a try. I know you’ll enjoy it as much as my family does. Happy Baking!
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more of the delicious food I'm making!
Easy Cinnamon Roll Cake (Gluten Free)
Ingredients
For the Cake:
- 3 cups gluten free flour blend
- ½ teaspoon salt
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1 ½ cups milk, room temperature
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup unsalted butter, melted
For the Cinnamon/Sugar Layer:
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar, firmly packed
- 2 tablespoons gluten free flour blend
- 1 tablespoon ground cinnamon
For the Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350° F. Grease a 9x13-inch pan.
Make the Cake:
- In a mixing bowl, whisk together gluten free flour blend, salt, sugar, and baking powder.
- Add the milk, eggs, and vanilla and beat until combined.
- Beat in the melted butter until combined.
- Transfer the cake batter to the prepared pan.
Make the Cinnamon/Sugar Layer:
- In a separate bowl, beat together the cinnamon/sugar ingredients until combined.
- Drop tablespoons of the cinnamon mixture over the cake batter. Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
- Bake for 28-32 minutes until a toothpick inserted in the cake comes out clean.
Make the Glaze:
- Whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the warm cake.
Notes
- Generously grease the bottom and sides of the pan. This will ensure none of the tasty cake is left behind in the pan.
- Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding 1 teaspoon to the recipe. I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
- Swirl the cinnamon/sugar layer all around the cake. You want to taste the cinnamon/sugar flavor in every slice.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
Leave a Reply