This gluten free cinnamon roll cake recipe is what dreams are made of! The light layer of cinnamon sugar in the center paired with the classic glaze we’re pouring on top makes this one seriously sweet treat.
I’d like to interrupt our regularly scheduled Fall content for this cake right here. Don’t get me wrong, this cinnamon roll cake recipe is perfect for a cold and cozy day, or as a gluten free Thanksgiving dessert option! But it’s also a year-round favorite, as far as I’m concerned.
If I’m being completely honest, this cinnamon roll cake recipe has been in the works for a while now. It was on my list of recipes to develop since the early days of my blog, and I tried it a couple of different ways before I was completely satisfied with it. So you know this one is a true winner!
You may be surprised to find that this is an eggless cake, but it’s true! I worked hard to develop a cake that holds together beautifully, even without the eggs. And of course, it’s Just As Tasty 😉
So while I definitely will be bringing you a gluten free cinnamon roll recipe sometime soon (because we all love those and I’m VERY eager to master that one), in the meantime, I can confidently tell you this cake literally tastes like cinnamon rolls. Hence the name! I thought about calling it cinnamon swirl, but it’s just so much more than that.
To be fair, we do have a little cinnamon swirl action going on in this bundt cake. You already know we take cinnamon sugar seriously around here. Remember my apple cider donuts and my snickerdoodle bars? I’m all about that warm cinnamon sugar topping. But this time, we’re putting it right in the center of this moist and sweet cake.
As far as the icing goes, I would say it’s optional… but not really. Because it’s so delicious paired with that cinnamon flavor (and really gives it that classic cinnamon roll taste), so I really wouldn’t skip it if I were you 😉 plus it’s so easy and you can drizzle it right on!
Why You’ll Love This Gluten Free Cinnamon Roll Cake Recipe…
- It is beyond soft and moist — you really need to try this cake to know what I’m talking about. I LOVE the texture and can’t rave about it enough!
- That cinnamon sugar swirl. I personally like to preserve just a little bit of the mix to sprinkle over the top of the bundt cake (which, once you take it out and invert it, will be the bottom… so it creates a delicious crust!). In this particular instance, I opted to use more for the crust and less for the inner swirl, as you can see in the photos, but you do you!
- If you wanted to skip the icing (although I don’t recommend it, it’s delicious!) or happen to be short on time, this cake is perfect on its own or with a light dusting of powdered sugar on top. Love a good flexible cake!
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The fat: unsalted butter.
- The moisture: Greek yogurt + milk.
- The flavor: sugar + vanilla.
- The swirl: brown sugar + cinnamon.
- Top it off with: powdered sugar + heavy cream.
How To Remove Bundt Cake From Pan?
I’ve made a couple of bundt cakes here on this blog (marble and chocolate chip, to be exact), but I’ve never really talked much about how to keep your bundt cake from sticking to the pan. I think getting the right pan does make all the difference. You want to make sure your pan is non-stick, like this one.
Another trick, which may seem like a no-brainer, is to make sure you grease it well — get into every little nook and cranny and ridge. You can use cooking spray, then take a paper towel to gently spread it around. Personally, I never flour my bundt pan (I know, that might be an unpopular opinion but my cakes always turn out fine!).
You’ll also want to make sure your cake has cooled sufficiently before attempting to invert it out of your pan.
How To Make Gluten Free Cinnamon Roll Cake…
To make my gluten free cinnamon roll cake, we’ll start by whisking our dry ingredients together in a medium bowl. Now set that aside, and move on to your mixer! Add your softened butter and your sugar, and beat until smooth. Mix in the yogurt and vanilla, then add your dry ingredients and mix on low speed until it’s all combined. Add your milk, continuing to mix on low speed until you have your batter. And that’s all there is to it!
Let’s move on to the cinnamon sugar swirl. Simply mix together brown sugar and cinnamon in a small bowl. Pour half your cake batter into a greased bundt pan, then sprinkle the cinnamon sugar right on top. Pour the remaining batter on top of that, and bake on 350ºF for about 45 minutes, or until a toothpick inserted into the cake comes out clean.
As I mentioned above, I like to sprinkle some of the cinnamon sugar on top too, to form a crust on what will be the bottom of the cake, but that’s totally optional.
Finally, I love to top this easy cinnamon cake off with a simple glaze: just powdered sugar and heavy cream. This part admittedly involves some eyeballing, so you may end up needing more or less cream depending on the consistency. You can also use milk for a thinner glaze.
To be completely honest, I love an imperfect glaze so I just drip it on with a spoon and hope for the best. That’s all there is to it!
For More Gluten Free Cake Recipes, Check Out My:
Cinnamon Roll Cake – Gluten Free, Eggless
Ingredients
- 2 ¾ cups (407g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 ¾ cups (350g) granulated sugar
- 1 cup (225g) Greek yogurt room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
For the cinnamon swirl:
- ¼ cup brown sugar
- 1 tablespoon cinnamon
For the glaze:
- 2 cups (226g) powdered sugar sifted
- 5-6 tablespoons heavy whipping cream *
Instructions
- Preheat oven to 350°F. Grease a bundt pan thoroughly.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter with sugar until smooth. Add yogurt and vanilla and mix well.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Add the milk and mix to combine.
- In a separate bowl, mix together the brown sugar and cinnamon. Pour half of the cake batter into prepared pan, then sprinkle the cinnamon sugar mixture over it. Finish with the remaining cake batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for about 5 minutes in pan before inverting onto a plate.
To make the glaze:
- Mix the powdered sugar with the heavy cream until fully combined. Be sure to add the cream one tablespoon at a time as you monitor the consistency. If needed, add more cream to help thin out the glaze.
Notes
- If you prefer a thinner glaze, feel free to use milk instead of heavy cream. You can also add a splash of milk to the powdered sugar + heavy cream to thin it out if desired.Â
Did you make my gluten free cinnamon roll cake? Leave me a comment below or tag me on Instagram @justastastyblog or #justastastyblog!
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