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 breakfast into a simple morning treat.
Every 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, 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.
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.
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.
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: Gluten-Free Cinnamon Sugar Donuts, Gluten-Free Cinnamon Raisin French Toast Muffins, and Gluten-Free Double Chocolate Muffins.