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
These gluten-free crepes were made with a rice flour blend. 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 to 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 the dairy-free butter and dairy-free milk. For this recipe, I like to bake with almond or cashew milk and Smart Balance or Earth 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!
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.
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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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
alyssa says
delicious! my whole family loved it
Pea says
I made this 2x now. 1st time with BM 1:1 GF Flour. Once with GF Jules 1:1 Flour. I subbed in Stevia sugar for the white sugar and Swerve brown sugar blend for the brown sugar and cinnamon part. (Both times because we have diabetics in the house). Skipped the icing. We liked this recipe better when made with the BM GF flour, as it was fluffier. But I’ll hafta say, this recipe is a keeper. IT.IS.SOOOOO.GOOD…
Jeff Gonzalez says
Thank you miss Audrey Mama. I was prepared to struggle but the recipe was simple and came out exactly as followed , again thank you i like to cook and when yiu buy something store bought thats gluten free most of the time its not very good, jeff.
Pat says
I made this for breakfast this morning and it is amazing! The only thing I’d do differently is to let it cool a bit before I put the icing on it but my husband and I could not wait to try it. Next time I will make it in 2 pans so I can freeze one and there WILL be a next time.
Clare Plunkett says
I am 16 years old and have had celiac disease since I was seven. As a young baker, It’s been so hard to find a recipe that I actually enjoy baking and eating. This is by far the best recipe I’ve ever come across. 10/10!!!! I recommend this to everyone.
K P says
This is an amazing recipe. I wish I had been able to follow it exactly, but I was not. Regardless, what it helped me make was SO delicious, and looks very much like the pictures. I did not have gluten free flour, but I DID have a GF Krusteez cinnamon crumb cake mix. I measured out what was in the box and it was about the same amounts as half of this recipe. I halved the amounts of wet ingredients called for here, and left out all dry ingredients(figuring they were in the box mix). I mixed the amount of butter and flour called for here into the cinnamon sugar mix in the box and followed the recipes instructions on how to swirl and bake it. It’s so much like the gooey cinnamon rolls I remember…and so much better than what that box mix would have been otherwise! Thank you!
archivnoten says
My Oh My. Always a gamble to make something for the holidays without a trial run, but it’s 2020 and I don’t even know what real pants are anymore. However, this was OUTSTANDING. In a time of reinventing traditions, completely sold on making this a new one. I’ve really missed *good* cinnamon rolls, and this fits it. Pops even said “I can’t tell this is gluten free!” Mama really does know GF!
Michelle says
Made this for a gluten free friend. My son loved it so much he wanted it for his Birthday cake.
Theresa says
So delicious! Tastes like a real cinnamon bun which I have been craving since having to go gluten free years ago. Easy to make. Will make this recipe again and again I am sure! Thank you!
Diane Ryan says
So delicious! Thank you!
Mary J. Hoo says
I tried this recipe for a family gathering and everyone loved it. There were no left overs.
Bonnie says
Absolutely Delishious!!!
Erica says
This was amazing! I couldn’t find Pillsbury gluten free flour so I used King Arther gluten free flour and it turned out great! Next time I might cut the sugar in half because it was very rich.
Monica E says
This cake was so delicious! My husband has celiac so we eat completely gluten free in our house. This recipe was amazing. Thanks so much!
Stuart says
Made these for me wife who is gluten free. I’m always skeptical of gluten-free recipes as they are usually no-where near as nice as ‘normal’ recipes. This cake is fantastic! You wouldn;t know what you were eating was gluten-free…my kids didn’t! Definitely recommend this!
Lisa Grimes says
This was amazing, wonderful ooey gooeyness. It was like eating a wonderful cinnamon roll That we used to love to get at the mall before I developed a gluten intolerance. We added crushed pecans to part of it and loved it. I love the recommendations for which brand of flour works best
Adriana says
turned out great!! I had a lot of extra topping though! I’d definitely make it again!!
Lynda Ruth says
I’ve made this twice-it’s fabulous! The cake is moist and delicious and the topping is crusty and super sweet, just like the real cinnamon roll.
I tried making it with half the sugar mixture the first time and there wasn’t enough gooey stuff.
I like my cinnamon-sugary gooeyness with nuts, so I added chopped pecans to swirl into the batter with the sugar/butter mixture. Some of it seeped to the bottom and created that sticky, sweet, semi-crunchy outside “crust” in areas. So yummy!
Thanks so much for sharing!
Kelly J says
Made this this morning in Nebraska, as a treat for my daughter and it was fabulous. Shared the recipe with my mom in Florida. Thank you for finally a gluten free recipe that tastes as great as the pictures look. Now I am printing off a few more recipes to create a Gluten Free book of favorites. Thank you again.
May says
Wow, what a treat! I don’t usually bake or eat sweets but wanted to make this for my husband. Halved the recipe (Thank you for the converter!). Made in an 8×8 Pyrex. Used Bob’s Red Mill 1:1 flour, monk sugar for white, and toasted coconut almond milk. It was done in 35 mins on the spot! Great warm and after it cooled. I want to try replacing the brown sugar with coconut next time.
MaryEllen Castelbuono says
My gluten free family members devoured this cake. The gluten folks didn’t get to have a taste! The 5 of us ate it all.
Mara says
The cinnamon roll cake was absolutely perfectly delicious!! Thank you so much, Audrey, for sharing!
Kristen S. says
Heavenly! Followed the exact recipe but used two 9 inch cake pans and baked for same time. This recipe was bookmarked on my phone for the near future!
Trudy says
I made this using Better Batter flour and it turned out amazing. Thank you so much for sharing this recipe
BB says
LOVED this recipe! Made it vegan and was incredibly impressed. Super simple and easy to follow recipe/instructions. Will definitely make again!
Josie says
My family and I loved this cake! Super easy to put together. It was tasty to both gluten-free and gluten eaters. Although you could tell in the taste of the cake that it was a ‘gluten-free flavor’, it wasn’t overpowering and the cake was gobbled up. SO GOOD and I recommend it.
Miranda Cunningham says
This was awesome!! bought my sister and husband a sale cinnamon roll coffee cake platter at the store. so gluteny. I wanted something too so I made my self yours. Its awesome!! Made some cinnabon frosting for on it and im having to defend my coffee cake. Apparently its more appealing than the store bought gluten filled one.
Jo says
OMG! Best cake ever! I made half the recipe just to see what it was like, big mistake as I’ve already eaten most of it! Excellent flavour and great texture.