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5 from 47 votes

Gluten-Free Cinnamon Roll Cake

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.
Course Dessert
Cuisine American
Keyword gluten-free cake, gluten-free cinnamon cake, gluten-free cinnamon roll cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Calories 345kcal
Author Audrey from Mama Knows Gluten Free

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 1/2 teaspoons xanthan gum leave out if your flour already contains it.
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons gluten-free baking powder
  • 1 1/2 cups milk For dairy-free I like cashew milk, almond milk or coconut milk.
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 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 InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!

Nutrition

Serving: 1slice | Calories: 345kcal | Carbohydrates: 44g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 221mg | Potassium: 166mg | Sugar: 42g | Vitamin A: 605IU | Calcium: 99mg | Iron: 0.3mg
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