By / Last Modified On March 1, 2023
Gluten-Free Cinnamon Roll Cake that is easy, uses minimal ingredients, and takes the labor intensive steps of rolling and kneading away.
The cake is swirled with cinnamon, then topped with a glaze, turning a classic gluten-free breakfast into a simple morning treat.
For a more traditional cinnamon rolls recipe you'll want to make my Gluten Free Cinnamon Rolls.
If you like simple gluten-free breakfast, or baked gluten-free breakfast treats that you can have in the oven in less than ten minutes, check out my Gluten-Free Cinnamon Sugar Donuts. Gluten-Free Cinnamon Raisin Bread is also always a big hit!
For more breakfast ideas check out my Gluten Free Breakfast Recipes.
Gluten-Free Cinnamon Roll Cake
A few weeks back I made a Gluten-Free Vegan Cinnamon Roll Ice Cream Cake. It was a huge hit, and won the Go Dairy-Free Frozen Fridays Recipe Contest, cashewmilk category.
Ever since then, my girls have been asking me to make it again. I don't want them eating ice cream all the time, so I opted to make them the cake portion.
Although the ice cream cake is vegan, I use an egg in this recipe. You can use a flax egg in this Gluten-Free Cinnamon Roll Cake - it comes out just as good. The only reason I added egg is because I wanted extra protein in the cake. We can eat eggs, so I still bake with them every once in a while.
How do you make a flax egg?
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Whisk together and let sit for 10- 15 minutes or until it thickens.
This Gluten-Free Cinnamon Roll cake is the real deal, without the work. You can mix it up in less than ten minutes and have it in the oven by the time it's done preheating.
Drizzle it with glaze (or enjoy it without) and savory the delicious flavors you'd find in a cinnamon roll.
Can I use regular milk and butter in this gluten-free cinnamon roll cake recipe?
Yes. I've made it both ways. You can use your milk of choice in this recipe, and regular butter if you choose.
The cake is fluffy, and has a slight crumble that you'd get with any good cake. The cinnamon swirl is soft and sweet, just the like the center of a cinnamon roll.
My kids and husband test tasted this cake for me and recommended I add it as a separate recipe here. That way you will know that you can enjoy this Gluten-Free Cinnamon Roll Cake without the ice cream.
Can I make this gluten-free cinnamon roll cake in a muffin tin?
Yes, such a great idea! Then it would be single serving. Just make sure to grease each well in the muffin tin generously so it doesn't stick. Also, you'll need to reduce the cooking time and watch it for doneness.
How well does this freeze?
Believe it or not, it freezes really well. I discovered that when I made an ice cream cake out of this cake recipe. I froze the cake before I topped it with ice cream to make it easier to spread the ice cream without crushing the cake.
If you make this Gluten-Free Cinnamon Roll Cake stop back by and let me know what you think.
Also, if you have any questions please leave a comment and I will get back to you.
This gluten-free cinnamon roll cake recipe was adapted from the Life in the Lighthouse Cinnamon Roll Cake.
If you make this gluten-free cinnamon roll cake please leave a starred rating and a comment below letting me know what you though.
Gluten-Free Cinnamon Roll Cake
Gluten-Free Cinnamon Roll Cake that is easy, uses minimal ingredients, and takes the labor intensive steps of rolling and kneading away.
Ingredients
For the cake:
- 1 ½ cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten free flour, not the all purpose gluten-free flour)
- ¼ teaspoon salt
- 2 teaspoons gluten-free baking powder
- ⅓ cup granulated sugar
- ¾ cup dairy-free milk (or milk of choice)
- 1 large egg OR flax-egg (1 tablespoon ground flax seeds + 3 tablespoons water, mixed)
- 1 teaspoon gluten-free vanilla extract
- ¼ cup dairy-free butter, melted
For the cinnamon swirl:
- ¼ cup dairy-free butter, melted
- ¼ cup brown sugar
- 1 teaspoon cinnamon
For the cinnamon glaze:
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 2 tablespoons dairy-free milk (or milk of choice)
Instructions
- Preheat the oven to 350°F (180°C). Grease a round 8-inch cake pan; set aside.
- In a large mixing bowl, combine flour, salt, baking powder, and sugar.
- Add in dairy-free milk, flax egg, vanilla, and melted butter. Stir until combined.
- Pour batter into prepared baking pan.
- For the cake topping: In a separate small mixing bowl mix melted dairy-free butter,brown sugar and cinnamon. Spoon over cake.
- Use a butter knife to swirl it into the cake batter.
- Bake for 26-28 minutes or until the center is set.
- Remove from the oven and cool for 10 minutes in the pan, then transfer the cake from the pan to a wire rack.
- Once completely cool.
- For the cinnamon glaze: In a small mixing bowl, combine powdered sugar, cinnamon, and dairy-free milk. Drizzle over the top of the cake.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 229Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 231mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 5g
Angela
Hi! This looks wonderful! I am eager to try it! Has anyone doubled this recipe and made it into a layer cake? I'm thinking cream cheese frosting in the middle and on top?
Thanks!
Angela
Eva
I double the recipe every time I make this and bake it in a 9x13 pan and put cream cheese frosting on it. It turns out great and is so amazingly decadent I could cry. It seems like you should be able to make a sheet cake with it.
Wendy Stoltz
Hi Eva, thanks for sharing!
Teresa
I just made this and thought it was really good! I love cinnamon rolls and couldn’t wait to try it..soo yummy! I did replace the white sugar with coconut sugar, used almond milk and a different kind of all purpose gluten free flour and it turned out great except the batter was very thick so I had to spread it in the pan instead of pour. Thx for the recipe!
Ginger
This was absolutely delicious. And I used flax eggs. Texture was perfect. My husband said it’s a keeper!! Will be making it again real soon, I’m sure.
chrystal
I am so glad you both loved it. Thank you for taking the time to stop by and let me know and for sharing that you used the flaxegg version.
Best,
Chrystal
Angela
This is a wonderful recipe! I love it and it’s so easy to make.
Wendy Stoltz
Thank you, Angela, for trying this recipe and sharing your results.
Deborah Steinberg
So easy and delicious! Highly recommend!
Kari McGuire
I made this cake today and it didn’t rise!!! What did I do wrong?? I followed the directions, used Bob’a Red Mill 1 to 1 and I used an egg. It tastes delicious, but doughy…..any advice?? I’d really like to make it again!
P.S. This is the first recipe I’ve made from you that hasn’t turned out. I use your sight a LOT!!
chrystal
Hi Kari,
I am so sorry to hear that it didnt' rise. There are a few things that it could have been. First, sometimes if ingredient are too cold there isn't enough time to warm them up and create the air bubbles needed. Also, double check that your leavening agents are expired. Also, if you overmix, sometimes it can effect the rise.
I hope that helps.
Best,
Chrystal
Kirsten
Hi Chrystal! I typically measure my ingredients in grams Vs volume. Would 222 grams of the suggested flour be the correct amount to equal your 1 ½ cups? Thank you!!
chrystal
Hi Kristen,
Every flour weighs slightly different. For example starches will weight less per cup than something like rice flour. 1 1/2 cups of my blend, which is a blend of rice, tapioca starch and potato starch is around 195g-200g. For this cake recipe, start with 200 and you can always add a little of the batter looks too thin.
I hope that helps.
Best,
Chrystal
Danielle
One of the best gluten free desserts ever!
lylliane sprock
Wonderful and detailed recipe. Thank you.
Carissa
We made this using canola oil in place of the melted butter in both the cake and the swirl. It was moist and delicious! I would halve the cinnamon in the drizzle next time though. Everyone said that they couldn't tell that it was gluten-free 🙂
Lori
Delicious!! I added a medium chopped apple and a handful of chopped pecans and omitted the glaze.
Wendi
This was a huge hit! I doubled the recipe and used 9x13 dish. It was so moist and so delicious! Will make again!
Jessie
Hey! I was wondering which kind of milk you used? I know you said any types, but just curious! Making for a dairy-free friend!
chrystal
Hi Jessie,
I like to use almond milk.
Best,
Chrystal
Cheryl
I just made this. It is amazing. Very moist and light tasting. This is one of the best gluten free recipes I've ever tried. I will definitely make it again.
Polo
Wow this turned out so soft and moist and delicious ! Definitely making double batch next time
Wendy Stoltz
Thanks Polo, double batches of favorites are a must!
Linda
Hi! I made these last week and I used the same flour you used. My milk was Pea Milk and my Baking powder was brand new. The egg I used was straight out of the fridge also. So my batter was so thick that I had to spread it with a knife. I still baked it and it was a bit gummy but the flavor was so delicious! What could I have done wrong? Would over beating do that much damage (which I think I did over whisk)?
Wendy Stoltz
Hi Linda,
Use your egg next time at room temperature. I think it may have been overmixed. I hope you'll try it again.
Megan
My gf flour blend doesn’t have xanthan gum. How much should I add? Most recipes say to add this if it’s not in your flour blend!
Wendy Stoltz
Hi Megan,
The rule of thumb is 1/4 teaspoon per cup of flour.
Summer
Have you ever tried muffin tins rather than cake pan?? Curious how that would be also!
Wendy Stoltz
Yes, such a great idea! Then it would be single serving. Just make sure to grease each well in the muffin tin generously so it doesn't stick. Also, you'll need to reduce the cooking time and watch it for doneness.
April
I have made this twice now and it is so delicious. I love that our GF son can have all the ingredients. I did use Cup 4 Cup GF flour and it works well. I do have one question. My icing never comes out bright white like yours in the picture. Is that because I'm adding cinnamon to the powdered sugar mixture? How is yours so white? Thank you!
Wendy Stoltz
April, I'm thrilled to hear that you've made this recipe twice and that it has been delicious! It's wonderful that your gluten-free son can enjoy all the ingredients without any issues.
Regarding the icing color, adding cinnamon to the powdered sugar mixture can indeed affect the color and make it less bright white. Cinnamon tends to have a slightly brownish tint, which can transfer to the icing.
Angie
I’ve made this the last few years. It is my husbands favorite!! My kids and grandkids equally love it. For those that mention thick batter- mine has been either thick or ‘normal’. I’ve found when it is thick it is just simply flour related. But it comes out absolutely delicious. Thank you so much for sharing this recipe.
Wendy Stoltz
Hi Angie,
It's wonderful to hear that this recipe has become a beloved tradition for your family! It's fantastic that your husband, kids, and grandkids all enjoy it. Thanks for your kind words, and happy baking for many more years to come!