Do you miss cinnamon rolls and cinnamon buns since going gluten-free? Now you don’t have to! This gluten-free cinnamon roll cake has both the texture and the taste of a gooey cinnamon roll. Cinnamon rolls are not just for breakfast anymore!
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Cinnamon Rolls
I absolutely adore cinnamon rolls, really cinnamon anything! One of the things I missed the most since going gluten-free was cinnamon rolls.
I was looking for gluten-free cinnamon roll and cinnamon buns recipes online and they seemed so labor intensive. These recipes had lots of steps and took lots of time.
This busy mama of four does not have time for that!
So when I found this recipe for cinnamon roll cake on Chef In Training‘s blog I was so excited. I found that the cinnamon roll cake was easy to modify to be gluten-free.
A lot of gluten-free cooking is finding ways to modify your favorite recipes to be gluten-free.
Gluten-Free Flour
This gluten-free cinnamon roll cake was made with Pillsbury gluten-free flour. It is an all-purpose gluten-free rice flour blend that already has the xanthan gum in it.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Pro Tip
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
Dairy-Free Baking
I have also included a dairy-free option in my gluten-free cinnamon roll cake recipe. My husband, my youngest son, and I are all dairy-free.
I promise it is just as delicious made with dairy-free butter and dairy-free milk. For this recipe, I like to bake with unsweetened almond milk and Smart Balance butter.
So, you too can enjoy a gluten-free and dairy-free cinnamon roll cake.
Gluten-Free Roll Cinnamon Cake
Gluten-free cinnamon rolls can be hard to recreate. With this gluten-free cinnamon roll cake recipe, you get all of the flavors of cinnamon rolls and cinnamon buns without all of the work!
This is not your average cinnamon cake. It has both the texture and the taste of a gooey cinnamon roll.
Seriously this is one of my favorite gluten-free cakes!
Cinnamon rolls are not just for breakfast anymore. Enjoy!
Cinnamon Roll Muffins
I also have also turned this amazing cake into a recipe for Gluten-Free Cinnamon Roll Muffins too!
Try my some of my other gluten-free dessert and gluten-free breakfast recipes.
- Baked Apple Cinnamon Donuts {Gluten-Free, Dairy-Free}
- Easy Blueberry Banana Muffins {Dairy-Free & Refined Sugar Free Option}
- Easy Gluten-Free Chocolate Cake {Dairy-Free Option}
- Gluten-Free Apple Dapple Bundt Cake {Dairy-Free Option}
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★Did you make this recipe? Please give it a star rating below in the comments!★
Recipe adapted to be gluten-free from the Cinnamon Roll Cake recipe from Grin and Bake It (it’s not linked because the blog is no longer exists).
Gluten-Free Cinnamon Roll Cake
Ingredients
Cake:
- 3 cups *gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 ½ teaspoons xanthan gum leave out if your flour already contains it.
- ¼ teaspoon salt
- 1 cup sugar
- 4 teaspoons gluten-free baking powder
- 1 ½ cups milk For dairy-free I like cashew milk, almond milk or coconut milk.
- 2 eggs
- 2 teaspoons pure vanilla extract
- ½ cup unsalted butter melted (For dairy-free I like Earth Balance or Smart Balance.)
Topping:
- 1 cup unsalted butter softened (For dairy-free I like Earth Balance or Smart Balance)
- 1 cup packed brown sugar
- 2 tablespoons gluten-free flour
- 1 tablespoon cinnamon
Glaze:
- 2 cups powdered sugar
- 5 tablespoons milk dairy-free use cashew, almond or coconut milk
- 1 teaspoon vanilla
Instructions
Cake:
- Preheat oven to 350° F.
- Spray a 9×13 glass baking pan with cooking spray.
- In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
- Once combined stir in the melted butter.
- The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
Topping:
- In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
- Drop heaping tablespoonfuls of the butter mixture into the cake batter.
- Use a knife to swirl the butter mixture through the cake.
- Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.
Glaze:
- In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
- Pour over the warm cake.
- Enjoy!
- Store in an air-tight container.
Notes
- *Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- For dairy-free option: I like to bake with Smart Balance butter and almond, cashew or coconut milk.
- Store in an air-tight container.
- Mama says "Check all of your labels!"
- Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook or @mamaknowsgf on Twitter! I would love to see what you created!
Nutrition
Rena says
OMG! this is so good ! I’m gluten free ,dairy free and Cane sugar free. I made this with coconut sugar.I made a dairy free cream cheese icing with a little powdered sugar and maple syrup. wow its a keeper.
Thank you so much for this wonderful recipe . 🙂
Sara says
This is one of my favorite GF recipes! So great and LIGHT! I use cup4cup and make two smaller dishes instead of a 9×13 so I can give one to a friend with GF kids! Such a hit and easy to make! Thank you!!!!!
Amanda Bone says
Made this today. Oh my lands!!!! Incredible!! I have been gluten free for almost two years (celiac) and satisfying desserts are hard to do. This fit the bill perfect!! A little sweet, but i dont eat alot of sweets. Very very very good.
Stephanie Buckley says
THE BEST gluten free dessert I’ve ever made!!! Thank you for the AMAZING recipes you share! Mamaknowsglutenfree hits a home run again!!
Karen says
DELICIOUS!
Deborah Jones says
This cake was amazing! Very moist, and fluffy.
Thank you, for sharing!
Helena says
Amazing!! My whole family loves this cake. It’s amazing how much they are like cinnamon rolls. Just brought this to a church potluck and the pan sure came home empty. Anyone gluten free who tries this asks me for the recipe. I love sharing this link!
Helena says
I forgot to rate it. 5 stars!!
Lori says
Excellent! This recipe is definitely a keeper. I used Bob’s Red Mill 1 to 1 baking flour. 1 cup of this particular flour weighs 148 grams. I also used homemade oat milk, and country crock’s plant butter with olive oil.
I can’t believe how good this cake is!
Kathy says
Have made this several times now for my son. The first time was Christmas morning ! He told me it like when he was little and we had Pillsbury Cinnamon rolls. But these were better! Which I totally agree!
Kat says
OH WOW!!!!!!!! Absolutely delicious! I used oat milk in mine and instead of a stick of butter. I used half a stick of butter & apple sauce. And because i used apple sauce i used less sugar (a half a cup). Will definitely use less butter for the topping, LOL tryn to lose weight. And for the glaze halved the powdr sugr & used 1 tablespoon of vanilla and 1 tablespoon of oat milk. ALL I CAN SAY IS YUMMM!!!!
Cindy says
I just made this for my son’s new girlfriend who is gluten-free dairy-free and we LOVED it! I wondered if it might be more like breakfast vs dessert, but it was definitely in the dessert category. I served it warm with ice cream and it was phenomenal. It was such a joy to share this dessert with her since she’s mentioned missing cinnamon rolls.
Brad says
WOW, this is an amazingly delicious recipe! I have made it a dozen times, and it never lasts. what is the best storage for a week?
Denise says
My nephew and I made this several times. I saw this previously on your website and loved it!
Vicky says
Made this for Christmas Day breakfast. My daughter, who normally does not care for things that are sweet because they are TOO sweet, just kept eating this! I even sent some home with her because she loved it so much. Made my day! Thanks so much.
Beth says
First gluten free dessert I have found I liked. I used King Arthur cup for cup. Turned out delicious. Thank you for sharing.
Jess says
My daughter just switched to Gluten free eating a few months ago. Normally on Christmas morning I make a special breakfast involving dough in a can. Since I no longer could make that I went looking for a new tradition to make, and I definitely found it in this recipe! I used Bob’s Red Mill GF flour, I baked it the night before and left it in an airtight container on the counter overnight. It was ready to go and delicious the next morning! My daughter loved it and my husband said it’s the best gluten free recipe I’ve ever made.
Karen says
A family favorite, especially for Christmas brunch and our Super Bowl party!
Missy W. says
I love anything that tastes like a cinnamon roll and this recipe is delicious without all the kneading, rolling and letting rise! I made it vegan as well and it turned out wonderful. It is best eaten the first day, but it was okay the second day as well. I used Pillsbury all-purpose GF flour and had great luck! Would be a wonderful Christmas morning casserole and super easy!
Nadia says
This has become a staple for family get togethers.
We now have someone the cannot eat eggs.
Have you tried to veganize this recipe? Please let me know if I can sub the eggs!
Thank you
Tàmmy says
I was wondering if anyone has made this in a bundt pan. If so, how long would you bake it? Looking forward to trying this recipe. Thanks
Audrey says
Hi Tammy! I have not tried baking the cake in a bundt pan. I would recommend caking it in the 9×13-inch pan. I hope you try the recipe and enjoy it!
JoAnn Vavrek says
This is such a great recipe. I used Presidents Choice GF flour blend and it turned out perfectly. I made 1.5 times the recipe and made a 9×13” and an 8×8” pan. Definitely a keeper recipe. Thanks for sharing it.
Lynda says
I’ve made this no less than 4 times. It turns out perfect every time. It is all I hoped it would be – without having to do any kneading, rolling, cutting and waiting that goes along with traditional cinnamon rolls. It doesn’t get any better than this. THANKS for a recipe that will be made many more times in the coming years! Lynda
Chris says
My husband is the hardest critic of all. He couldn’t even tell this was gluten-free and he loved as much as I did!!! Your the bomb! Thank you so much!!
Michelle C says
This looks really good. Is there a way to cut down or substitute for part of the butter? There is a lot of butter in the entire recipe. Thanks
Lynda says
Since I was curious, did the math; with each half cup being 8 tablespoons (per stick), that’s 24 tablespoons total in the recipe, so about 1.5 tablespoons per serving since it serves 16. A lot of people use more than that on a baked potato, just for comparison. However, since I’ve made this 4 or 5 times, I can tell you that it would be difficult to eat only a 1/16th sized piece of this cake!