Dessert

Gluten Free Cinnamon Roll Cake Recipe

ByMaya bella August 15, 2026August 15, 2026

Introduction

This Gluten Free Cinnamon Roll Cake captures all the warm, comforting flavors of a classic cinnamon roll in a simple, moist cake. Perfect for breakfast or dessert, it serves 16 and takes just under an hour to bake. Enjoy a swirl of cinnamon sugar and a sweet vanilla drizzle with every bite.

The image shows a close-up of several square pieces of cinnamon coffee cake arranged on a white marbled surface. Each piece has two visible layers: a light golden brown cake base with a moist texture and a darker cinnamon sugar swirl layer in the middle. The top of the cake is golden with swirls of cinnamon and is drizzled with white icing that adds a glossy and sweet finish, creating thin stripes across the top of each slice. The cake looks soft and fluffy, with some pieces slightly tilted to reveal the layers and textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (melted, then cooled slightly)
¾ cup white sugar
¼ cup brown sugar
3 eggs
½ cup milk
1 tablespoon vanilla
¾ cup Greek yogurt
3 cups gluten free all-purpose 1:1 baking flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (melted, then cooled slightly) for cinnamon sugar
1 cup brown sugar
4 teaspoons cinnamon
3 tablespoons gluten free all-purpose 1:1 baking flour
1 ½ cup powdered sugar (for icing)
3-4 tablespoons milk (for icing)
1 teaspoon vanilla extract (for icing)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9×13 baking pan with parchment paper and set aside.
Step 2: In a small dish, combine ½ cup melted butter, 1 cup brown sugar, 3 tablespoons gluten free flour, and 4 teaspoons cinnamon to make the cinnamon sugar mixture. Set aside.
Step 3: In a large mixing bowl, beat together ½ cup melted butter, ¾ cup white sugar, and ¼ cup brown sugar for about 30 seconds to combine.
Step 4: Add the eggs, Greek yogurt, milk, and 1 tablespoon vanilla, then beat just until combined.
Step 5: Sift in 3 cups gluten free flour, baking powder, baking soda, and salt. Stir gently and let the batter rest for about 5 minutes; it will thicken.
Step 6: Pour the batter into the prepared pan and spread evenly. Spoon dollops of the cinnamon sugar mixture over the top, then use a knife or chopstick to swirl it throughout the batter.
Step 7: Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 to 15 minutes.
Step 8: While the cake cools, whisk together powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon vanilla extract to make the icing.
Step 9: Drizzle the icing over the warm cake. Let it set briefly before slicing and serving.

Tips & Variations

For a dairy-free option, substitute the butter with coconut oil and use a non-dairy yogurt.
Adding chopped nuts like pecans or walnuts to the cinnamon swirl adds extra crunch and flavor.
If you prefer a stronger cinnamon taste, increase the cinnamon to 1 tablespoon in the swirl mixture.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for about 15 seconds to refresh the warmth and softness before serving.

How to Serve

A close-up of several square pieces of a cinnamon cake with three visible layers: the bottom layer is light brown and looks soft and moist, the middle layer is a darker brown with a cinnamon swirl texture, and the top layer is golden brown with a slightly crispy surface. Each piece is drizzled with thin white icing lines randomly across the top. The cake squares are placed on a white marbled surface, with one square slightly separated from the rest to show the layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. The texture will be slightly different but still delicious.

Can this cake be frozen?

Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.