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
DID YOU MAKE THIS RECIPE?
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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!
Angie
I can’t say enough about this recipe. I’ve been making it for years. My husband wants it for any event, gathering, church dinner, or just cuz. My grandkids and children gobble it up when I bring it. So I always make 3 recipes (1 gets left at home ) and the other 2 are gone before we leave. It comes out perfect every time. Thank you so much for sharing.
Wendy Stoltz
Hi Angie,
Thank you so much for your heartfelt feedback! We're thrilled to hear that the gluten-free cinnamon cake recipe has become such a beloved and reliable favorite for you, your husband, grandkids, and children.