Gluten Free Cinnamon Roll Cake

by Lyndall Kriedemann

Do you miss cinnamon rolls since going gluten-free? Now you don't have to! This cinnamon roll cake has both the texture and the taste of a gooey cinnamon roll. Cinnamon rolls are not just for breakfast anymore.

Cake:

  • 3 cups Glutagon All Purpose Flour 
  • 1 1/2 teaspoons xanthan gum, leave out if your flour already contains it.
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk, For dairy-free I like almond milk or coconut milk.
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 1/2 cup unsalted butter, melted (For dairy-free I like Plant butter.)

Topping:

  • 1 cup unsalted butter, softened (For dairy-free I like Plant butter)
  • 1 cup packed brown sugar
  • 2 tablespoons Glutagon All Purpose flour
  • 1 tablespoon cinnamon

Glaze:

  • 2 cups icing sugar
  • 5 tablespoons milk, dairy-free use almond or coconut milk
  • 1 teaspoon vanilla

Instructions 

Cake:

  1. Preheat oven to 175° 
  2. Spray a 9×13 glass baking pan with cooking spray.
  3. In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
  4. Once combined stir in the melted butter.
  5. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.

Topping:

  1. In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
  2. Drop heaping tablespoonfuls of the butter mixture into the cake batter.
  3. Use a knife to swirl the butter mixture through the cake.
  4. Bake at 175 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.

Glaze:

  1. In a medium bowl, whisk the icing sugar, milk and vanilla together.
  2. Pour over the warm cake.
  3. Enjoy!
  4. Store in an air-tight container.

Notes

  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • For dairy-free option: I like to use plant butter and almond, or coconut milk.
  • Store in an air-tight container.
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