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Gluten Free Cinnamon Roll Cake Recipe

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★★★★★

4.9 from 72 reviews

This Gluten Free Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, offering all the warm, sweet flavors in an easy-to-make cake form. Perfectly moist and softly textured, it combines a tender gluten free cake base with a swirled cinnamon sugar layer and a luscious vanilla glaze, making it an irresistible treat for breakfast, brunch, or dessert.

Ingredients

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Cake Batter

  • ½ cup unsalted butter (melted then cooled slightly)
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 3 eggs
  • ½ cup milk
  • 1 tablespoon vanilla extract
  • 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

Cinnamon Sugar Swirl

  • ½ cup unsalted butter (melted then cooled slightly)
  • 1 cup brown sugar
  • 4 teaspoons cinnamon
  • 3 tablespoons gluten free all-purpose 1:1 baking flour

Vanilla Icing

  • 1 ½ cup powdered sugar
  • 3–4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit and line the bottom of a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Make the cinnamon sugar mixture: In a small bowl, combine the melted butter and brown sugar for the cinnamon swirl. Stir in the gluten free flour and cinnamon until well mixed, then set aside.
  3. Combine wet ingredients: In a large mixing bowl or the bowl of a stand mixer, beat together the melted and cooled butter with white and brown sugars for about 30 seconds until evenly combined.
  4. Add remaining wet ingredients: Beat in the eggs, Greek yogurt, milk, and vanilla extract just until incorporated, being careful not to overmix.
  5. Add dry ingredients: Sift in the gluten free flour, baking powder, baking soda, and salt. Gently fold or beat to combine the batter and allow it to sit for about 5 minutes. The batter will be thick in consistency.
  6. Prepare the cake base: Transfer the batter to the prepared baking pan and spread evenly with a spatula.
  7. Swirl in the cinnamon sugar: Use a spoon to dollop the cinnamon sugar mixture evenly across the surface of the batter. With a knife or chopstick, swirl the cinnamon sugar into the batter gently to create a marbled effect.
  8. Bake the cake: Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 to 15 minutes.
  9. Prepare the icing: While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness by adding more milk or powdered sugar as needed to get a drizzle consistency.
  10. Drizzle and serve: Drizzle the vanilla icing over the warm cake. Allow it to set briefly before slicing and serving your delicious gluten free cinnamon roll cake.

Notes

  • Use gluten free 1:1 baking flour for best results to ensure proper texture and rise.
  • Allow the batter to sit for a few minutes to hydrate the gluten free flour before baking.
  • The cinnamon sugar swirl can be adjusted in sweetness or cinnamon level according to your preferences.
  • The icing can be made thicker or thinner to your liking by adjusting milk and powdered sugar.
  • Store leftovers covered in the refrigerator for up to 4 days; reheat gently before serving.

Keywords: gluten free cinnamon roll cake, gluten free cake, cinnamon swirl cake, gluten free breakfast cake, easy cinnamon roll cake

Find it online: https://tastybella.com/gluten-free-cinnamon-roll-cake-recipe/