Gluten-Free Cinnamon Roll Cake

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Average Rating: 4.5 | Rated By: 6 users

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


details about the Gluten-Free Cinnamon Roll Cake,

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


How to make the 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 quickest way to rise the 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.


cinnamon roll cake


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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  • 3 cups GF flour blend, one that includes xanthan gum. Otherwise, add 1 tsp. (This GF flour worked beautifully in this recipe)
  • 1 packet 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
  • 1/2 cup coconut or brown sugar
  • 1 1/2 Tbsp. GF ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 4 oz. light cream cheese, softened
  • 2 Tbsp. unsalted butter, softened
  • 1/2 tsp. Pure vanilla extract
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  • Spray a 9-inch bundt pan with cooking oil and dust with gluten-free flour
  • In a large bowl, mix flour, yeast, baking powder, and salt
  • In a separate bowl, whisk milk, melted butter, eggs, sweetener, apple cider vinegar and vanilla
  • Add wet mixture to dry ingredients, and using a spatula, mix until smooth. The dough will be very sticky
  • Using a small bowl, mix the cinnamon swirl ingredients
  • 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
  • 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)
  • Bake at 375 F for 30 - 35 minutes until the top is golden brown and firm to touch
  • Remove from the oven and cool in the pan for 10 minutes. Using a knife loosen the edges and invert onto a plate
In a small bowl, combine cream cheese, butter, powdered sugar and vanilla extract until smooth. Spread over warm cinnamon roll cake and serve. Enjoy! 
  • As with all gluten-free baking this cake is best eaten when fresh
  • Leave a Comment

    6 Responses to Gluten-Free Cinnamon Roll Cake

    • Christina December 6, 2020

      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 .

      • Kristina December 6, 2020

        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.

    • Leslie December 6, 2020

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

      • Kristina December 6, 2020

        what an excellent idea, thanks for sharing

    • Ray December 29, 2020

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

      • Kristina December 29, 2020

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

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