If you crave the gooey, comforting flavor of cinnamon rolls but need a gluten free option, this cinnamon roll cake is the answer. It’s a tender, moist sheet cake swirled with cinnamon sugar, topped with a simple glaze—capturing all the best parts of a classic cinnamon roll, without the fuss of yeast or kneading. Perfect for brunch, dessert, or a sweet snack, this recipe is easy to make and sure to please a crowd.
Ingredients
- 2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup milk (dairy or unsweetened almond milk)
- 1/3 cup unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup unsalted butter, softened (for cinnamon swirl)
- 3/4 cup light brown sugar, packed (for cinnamon swirl)
- 1 1/2 tablespoons ground cinnamon (for cinnamon swirl)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper for easier removal.
- In a large mixing bowl, whisk together the gluten free flour, baking powder, salt, and granulated sugar until well combined.
- In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined—a few lumps are okay. Do not overmix, as gluten free cakes can become dense.
- Spread the batter evenly into the prepared pan using a spatula.
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon until a thick, spreadable paste forms.
- Spoon the cinnamon sugar mixture in dollops over the cake batter. Use a butter knife to swirl it gently into the top of the batter, creating a marbled effect. Don’t mix it in completely; you want distinct swirls.
- Bake in the preheated oven for 28-34 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (but not wet batter). The top should be lightly golden and set.
- While the cake bakes, prepare the glaze: Combine powdered sugar, milk, and vanilla in a small bowl, whisking until smooth and pourable. Add more milk, a teaspoon at a time, if needed.
- Let the cake cool for at least 20 minutes in the pan. Drizzle the glaze generously over the warm cake. Slice and serve.
Tips
- Flour blend matters: For best results, use a high-quality gluten free all-purpose blend that contains xanthan gum or guar gum. If your blend doesn’t, add 1/2 teaspoon xanthan gum to the dry ingredients.
- Dairy free option: Substitute dairy free butter and plant-based milk (such as almond, oat, or soy) to make the cake completely dairy free.
- Room temperature eggs: Cold eggs can cause the batter to seize or bake unevenly. Let them sit at room temperature for 15 minutes before using.
- Don’t overbake: Gluten free baked goods dry out quickly. Begin checking your cake at 28 minutes, and remove as soon as the center is set.
Serving Suggestions
- Serve warm for a gooey, cinnamon roll-like experience. The glaze will melt slightly into the swirls.
- Pair with a mug of coffee or chai for a cozy breakfast or brunch treat.
- Add a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
- Cut into small squares for a sweet addition to a brunch buffet or holiday breakfast spread.
Variations
- Pecan cinnamon roll cake: Sprinkle 1/2 cup chopped toasted pecans over the cinnamon swirl before baking for crunch and nutty flavor.
- Apple cinnamon roll cake: Fold 1 cup finely diced, peeled apple (such as Honeycrisp or Gala) into the batter before swirling in the cinnamon sugar mixture.
- Cream cheese glaze: Beat 2 ounces softened cream cheese with the powdered sugar, milk, and vanilla for a tangy, richer topping.
- Mini cakes: Divide the batter among lined muffin tins to make individual cinnamon roll cupcakes. Reduce baking time to 16-20 minutes.
Storage and Reheating
Store leftover cinnamon roll cake tightly covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices individually in plastic wrap and store in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours.
To reheat, warm individual slices in the microwave for 10-15 seconds, or the whole (refrigerated) cake in a 300°F (150°C) oven for 10-12 minutes. If reheating from frozen, let the cake thaw first for best texture. The glaze may absorb into the cake over time—if desired, drizzle with a little extra fresh glaze before serving.
Frequently Asked Questions
- Can I use almond flour or coconut flour instead of a gluten free blend?
It’s best to use a gluten free all-purpose blend designed for 1:1 substitution with wheat flour. Almond or coconut flour behave very differently and will not provide the same structure or moisture; using only almond or coconut flour will result in a dense or crumbly cake. For best results, stick with a trusted gluten free blend that includes starches and gums for binding. - Why is my cake gummy or dense?
Overmixing the batter, using too much liquid, or not enough leavening can cause a gummy texture in gluten free cakes. Be sure to measure your ingredients accurately, mix just until combined, and check that your baking powder is fresh. Also, make sure your flour blend contains xanthan gum or add it separately for structure. - How do I know when the cake is done?
The cake is done when the top is lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter). Because ovens vary, start checking at 28 minutes. Overbaking can dry out the cake, so remove it as soon as it’s set. - Can I make this cake ahead of time?
Yes, you can bake the cake up to 1 day in advance. Store it covered at room temperature or in the fridge. For best texture, glaze just before serving or refresh the glaze with a little extra drizzle after reheating. - Is this cake safe for people with celiac disease?
This recipe is gluten free, but always check your ingredient labels for cross-contamination warnings, as some baking powders, flavorings, and even flour blends may be processed in facilities with wheat. If baking for someone with celiac disease, use certified gluten free products and clean all utensils and surfaces thoroughly. - How can I make the cake more moist?
Gluten free cakes can dry out quickly. To keep it moist, don’t overbake, and consider adding 2 tablespoons of sour cream or plain yogurt (dairy or non-dairy) to the batter. Also, store any leftovers tightly covered and enjoy within a few days for the best texture.