Gluten-Free Cinnamon Roll Cake

14 Reviews
Published Dec 3, 2020 ∙ Kristina Stosek

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I am super excited over this Gluten-Free Cinnamon Roll Cake. Pillowy cake with sweet cinnamon swirls throughout and topped with a light cream cheese vanilla frosting. I say move over cinnamon rolls because this Cinnamon Roll Cake is absolutely delicious.

You may never go back to the classic cinnamon rolls after you make this gluten-free breakfast cake recipe.

 

cinnamon roll cake, gluten free

CINNAMON ROLL CAKE RECIPE DETAILS

This cinnamon roll cake recipe is probably one of the easiest recipes. There is no kneading, no rolling and very little mess to clean up. The gluten-free dough is leavened with quick rise yeast.

This means you don’t have to proof it first. The yeast is mixed into the dry ingredients. Once the dry ingredients are combined, whisk the wet ingredients and mix into the flour until smooth. The dough is now ready.

Something to keep in mind, for best results, the milk must be warm at about 110 F, the butter melted and still slightly warm, and the eggs are at room temperature. For the yeast dough to rise properly, it is all about the temperatures.

 

cinnamon roll cake, gluten free

CINNAMON SWIRLS 

To make this cinnamon roll cake, I used a bundt pan. Not only the pan makes the cake pretty, but the cake bakes faster in a bundt pan. To make the cinnamon swirls is super easy. The dough and the sweet cinnamon mixture is divided in half and then swirled into each layer.

 

gluten free breakfast cake

THE QUICK WAY TO RISE GLUTEN FREE YEAST DOUGH

I always use this trick, I preheat the oven at 375 F for 5 minutes and then turn it off. Loosely cover the pan with a plastic wrap and then place in the slightly warm oven.

Using this method, you will avoid cold drafts, which tend to slow down the rising, and the temperature in the oven is perfect for a yeast dough to rise.

To conclude, this Gluten-Free Cinnamon Roll Cake has become one of my favourite recipes whenever my family craves something warm and comforting. Not only this gluten-free breakfast cake is a super easy recipe to make, but there is also very little mess, and the results are outstanding.

Explore our 4 favorite recipes using cinnamon

Apple Cinnamon Monkey Bread – Gluten Free

Gluten-Free Honey Cinnamon Rolls

Grain-Free Blueberry Cinnamon Muffins (Paleo, Low-Carb)

Keto Pancakes with Cinnamon Cream Cheese Butter

 

 

cinnamon roll cake

PREPARE THE CAKE IN ADVANCE AND BAKE FRESH THE NEXT DAY

The best part, you can prepare it the night before and place it in the fridge overnight. In the morning, bring the cake to room temperature and bake.

There is nothing better than a freshly baked, made from scratch breakfast cake. Especially when it is still warm and drenched with the most delicious cream cheese vanilla frosting.

I promise you, this Gluten-Free Cinnamon Roll Cake will not disappoint. If you need more breakfast cake recipes check out our two most popular recipes. The Gluten-Free Coconut Pear Breakfast Cake or the Ricotta Gluten-Free Breakfast Cake with Blueberries.

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Gluten-Free Cinnamon Roll Cake

14 reviews
Published Dec 3, 2020 · Kristina Stosek
Prep Time:
15 + min
Cooking Time:
30 min
Serves:
8

Ingredients

3 cups (444 G) gluten free measure for measure 1:1 flour blend for yeasted dough
1 packet (2 1/4 tsp.) GF quick-rise instant yeast
1 Tbsp. GF baking powder
1/2 tsp. Sea salt
1 1/2 cups warm milk (about 110 F)
1/3 cup melted unsalted butter
2 large eggs, at room temperature
2 Tbsp. Pure maple syrup, coconut or brown sugar
2 tsp. apple cider vinegar
1 tsp. Pure vanilla extract
CINNAMON SWIRL 
1/2 cup coconut or brown sugar
1 1/2 Tbsp. GF ground cinnamon
1/4 cup unsalted butter, melted
CREAM CHEESE VANILLA FROSTING
4 oz. light cream cheese, softened
2 Tbsp. unsalted butter, softened
3/4 cup GF powdered confectioners sugar
1/2 tsp. Pure vanilla extract

Instructions

  1. Spray a 9-inch bundt pan with cooking oil and dust with gluten-free flour
  2. In a large bowl, mix flour, yeast, baking powder, and salt
  3. In a separate bowl, whisk milk, melted butter, eggs, sweetener, apple cider vinegar and vanilla
  4. Add wet mixture to dry ingredients, and using a spatula, mix until smooth. The dough will be very sticky
  5. Using a small bowl, mix the cinnamon swirl ingredients
  6. Spread half the dough on the bottom of the bundt pan and top with half the cinnamon mixture. Using a knife, swirl the mixture into the dough, but don't mix it all in. You want to see cinnamon swirls. Repeat with remaining dough and swirl in remaining cinnamon mixture
  7. Cover the pan with plastic wrap and place in a warm place for 60 - 90 minutes allowing the dough to rise by about 50%. Or place the pan in the fridge overnight. In the morning, bring it to room temperature before baking. (please note, place then pan in the fridge after the dough has risen)
  8. Bake at 375 F for 30 - 35 minutes until the top is golden brown and firm to touch
  9. Remove from the oven and cool in the pan for 10 minutes. Using a knife loosen the edges and invert onto a plate
  10. 
In a small bowl, combine cream cheese, butter, powdered sugar and vanilla extract until smooth. Spread over warm cinnamon roll cake and serve. Enjoy! 
  11. As with all gluten-free baking this cake is best eaten when fresh

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Comments

  1. Christina

    I have a question on the overnight method...did you mean to let it rise 1st THEN refrigerate afterwards, or refrigerate after its been mixed? I refrigerated after i mixed it, brought it to room temp for about 2 hours, and it has not risen .

  2. Kristina

    I am sorry, I should have made the instruction clearer. Yes, let it rise first, then refrigerate overnight. Although, the dough should rise partially even when refrigerated, as long as the yeast is not dated. I will revise the instructions. Thank you.

  3. Leslie

    Delicious, I substituted Nutella for the cinnamon swirl and the cake turned out great. My kids love it!!

  4. Kristina

    what an excellent idea, thanks for sharing

  5. Ray

    It was ok. It tasted too yeasty and was a bit dry. I used krusteez 1 to 1

  6. Kristina

    I am sorry to hear that, sometimes different flour blends can change the texture.

  7. Gail Norton

    I only have instant yeast in a bottle. How many tsp do I need?

  8. Kristina

    2 1/4 tsp. Gail

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