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
Chandice
Yum I can't wait to try this!!
Alisa Fleming
You are the cinnamon roll queen! This cake looks so perfect Chrystal, but all of your baked goods always do!
Jereann Zann
This is totally droolworthy! Definitely going to make some for my family.
Sharon @ What the Fork
That Cinnamon Roll Cake looks so amazing! I love the photos! They make me want to dig right in!
Nicole Dawson
This is on my "must make" list! And congrats on the award winning recipe....it looked delicious.
chrystal
Thank you!
Amanda Kanashiro
I love cinnamon rolls and cant' wait to try this!
Jane E Coston
Is there a Paleo Substitution With quinoa or some other grain for the flower and substitutes for the sugars , trivia
chrystal
Hi Jane, I am working on a grain-free version that uses coconut sugar. In the meantime, this muffin recipe would work. Omit the chocolate chips, make the cinnamon swirl with coconut sugar, and swirl into the tops of the muffins. https://www.glutenfreepalate.com/paleo-chocolate-chip-muffins/
I hope that helps,
Chrystal
Linda
Chrystal, this looks delicious. I love the idea of having cinnamon roll flavor and texture with less work!
chrystal
Thank you Linda! They taste just like cinnamon rolls, and so simple to make.
Best,
Chrystal
Megan
Those swirls are a thing of beauty! YUM!
chrystal
Thank you!
Barb
This is really good. Took it to church for coffee it was very well received by GF and non-GF eaters. I have missed cinnamon rolls and the flavor is close enough for me.
chrystal
So glad you liked it! Thank you for letting me know.
Best,
Chrystal
Vanessa
Would this do well as a double layered cake? My son wants this as his Birthday cake with 2 layers and cream cheese frosting. It looks like the cake is more tender and may not hold up to layering but it sounds delicious as is! Thank you!
chrystal
Yes! You can make two and use as a layered cake.
Cheers,
Chrystal
Vanessa
Thank you so much!!
Colleen
Hi Chrystal, do you think I could substitute Ryze Yellow Bag flour mix for the Bob's and get a good result?
Thanks very much!
chrystal
Hi Colleen,
I think it would still turn out 🙂 Make sure to spoon the Ryze into your measuring cup, so it doesn't add too much. The cake will probably be slightly denser than with the Bobs, but still yummy.
Best,
Chrystal
Colleen
Thanks for the quick reply!
chrystal
You are welcome 🙂 Happy Holidays!
chrystal
Hi Eva,
Yes, 3/4 cup of milk is correct. There are a couple of reasons why it might be thicker: did you spoon the flour into the measuring cup (not scoop)? and was the flour stored in the freezer? When flour is stored in the freezer, it needs to come to room temp before use or it may still be dry and absorb the liquid quicker.
Also, did you follow the recipe with no substitutions?
I hope it still turns out for you. Hundreds of people have made this since I posted the video and it's such a yummy and simple cake.
Fingers crossed it turns out.
Best,
Chrystal
Alana
I had mine in the fridge and it was very thick. I added I tad bit more milk. Still didn't help. But I'm new to gluten free baking. Hope it still turns out.
chrystal
Hi Alana,
Did you put it in the fridge before you baked it? That would cause it to thicken. Not only would it thicken from the cold, but it would give a lot of time for the dry ingredients to absorb the wet ingredients. It's best to bake it right away. Also, just a tip if you didn't know already, you should spoon the gf flour into the measuring cup then level. Don't scoop it with the measuring cup, you end up packing more flour and getting more than you need.
I hope it still turns out for you.
Best,
Chrystal
Shaz
Hi,
I can't seem to find any GF flour blends. My local supermarkets just stick GF plain flour, GF self raising flour and GF bread flour. Which can I use for this recipe please?
Thanks, Shaz
chrystal
What brands of gf plan flour do they have?
Kam B
This is a favorite in our house. It is so simple to make for such a wonderful and comforting dish. Thank you for the recipe!
chrystal
So glad you like it! Thank you for stopping back by and letting me know 🙂
Chrystal
Tara
Have you tried this recipe with King Arthur's 1 for 1? Pillsbury GF Flour? Or Pamela's Artisan Flour? Those are what I have on hand so I was curious if you have used any of those?
chrystal
You can make it with both those flours and it should still come out lovely!
Chrystal
Hanna
Wow! This is delicious! Instant hit!
I'm often nervous to try new recipes that are both vegan and gluten free...but this one is a gem!
Used Robinhood gluten free flour blend and a flax egg. Thank you!
chrystal
So glad you liked it! Thank you for letting me know.
Best,
Chrystal
Lindsey
What dairy free butter do you suggest? .. can I use Regular butter
chrystal
I sometimes use Earth Balance but you can use regular butter. 🙂
Best,
Chrystal
Patty
This cinnamon roll cake is one of the best cake's I've had. We are allergic to eggs, and you could'nt tell there were any eggs in it.
Thank you!
Patty
Megan
Be still my heart - those swirls of cinnamon will get me every time! I can't wait to make this for my family!
Chandice
Yum this is such a tasty treat!
Cindy
I’ve made this and it’s amazing!! Delicious. Thank you for the recipe. Mine turned out just like the pictures. Stunning!
chrystal
So glad you like this cake. Thank you for letting me know.
Best,
Chrystal
jules
Oh my gosh, I can almost smell this delicousness from here!!!!!
Erin
The good reviews don't disappoint! Such a great recipe! 🙂
chrystal
Awe, thank you for stopping back by.
Best,
Chrystal
Madison Haycock
This looks so delicious! I want to make this ASAP! I know my family would love this treat!
chrystal
Thank you!
Chris
Made this, tastes so good! I'm new to gluten free baking, and I got a lot of air bubbles in the bottom of mine, as well as the cake not holding together well. I used Bob's red Mill 1-1 flour, any suggestions?
chrystal
Hi Chris,
I haven't had any problems with air bubbles. Did you change any of the other ingredients?
Best,
Chrystal
Karen
This was wonderful. I used regular milk and an egg- and it came out great!! 5 stars
chrystal
Hi Karen,
I am so glad you liked it. Thank you for stopping back by and letting me know.
Best,
Chrystal
Sarah
Does the recipe call for Bobs Red Mill 1 to 1 Baking Flour or All Purpose Flour? Looking forward to trying!
chrystal
Hi Sarah,
This recipe uses Bob's Red Mill 1-to-1 gluten-free flour.
Best,
Chrystal
CoCo
Can you make this with the bobs red Mill pancake or biscuit mix?
chrystal
Hi Coco,
I haven't tried it with the pancake or biscuit mix yet.
Best,
Chrystal
Darlene Mate
Hi Chrystal!
Loving your blog. I’ve made this cake twice using the flaxseed egg approach and for some reason both times the cake took an extra 35ish minutes for the center to cook through both times. I also used coconut milk, the So Delicious brand. What non-dairy milk do you recommend?
chrystal
Hi Darlene,
That's so strange that it took longer to cook with the flax egg, it shouldn't. We use almond milk most of the time, but the coconut milk should work (not full fat). Can you tell me what flour blend you used?
Best,
Chrystal