Do you miss cinnamon rolls since going gluten-free? Now you don't have to! This cinnamon roll cake has both the texture and the taste of a gooey cinnamon roll. Cinnamon rolls are not just for breakfast anymore.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: gluten-free cake, gluten-free cinnamon cake, gluten-free cinnamon roll cake
3cups*gluten-free flourI 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 1/2teaspoonsxanthan gumleave out if your flour already contains it.
1/4teaspoonsalt
1cupsugar
4teaspoonsgluten-free baking powder
1 1/2cupsmilkFor dairy-free I like cashew milk, almond milk or coconut milk.
2eggs
2teaspoonspure vanilla extract
1/2cupunsalted buttermelted (For dairy-free I like Earth Balance or Smart Balance.)
Topping:
1cupunsalted buttersoftened (For dairy-free I like Earth Balance or Smart Balance)
1cuppacked brown sugar
2tablespoonsgluten-free flour
1tablespooncinnamon
Glaze:
2cupspowdered sugar
5tablespoonsmilkdairy-free use cashew, almond or coconut milk
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!"
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