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Gluten Free Cinnamon Roll Cake

Close-up of a moist slice of gluten free cinnamon roll cake, showing the swirl pattern and thick white icing.
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A moist, tender gluten free cake featuring rich cinnamon swirls and a sweet vanilla glaze, capturing the comfort of cinnamon rolls in a simple cake format.

Ingredients

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  • 1 3/4 cups gluten free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or milk with 1 teaspoon white vinegar, rested 5 minutes)
  • For the Cinnamon Swirl:
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter, melted
  • For the Glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour (using gluten free flour) a 9-inch round cake pan or an 8×8 inch square pan.
  2. In a medium bowl, whisk together the gluten free flour blend, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  5. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon.
  6. Pour half of the cake batter into the prepared pan. Drizzle half of the melted butter over the batter. Sprinkle half of the cinnamon-sugar mixture evenly over the butter layer.
  7. Gently spread the remaining batter over the cinnamon layer. Drizzle the remaining melted butter over the top, and sprinkle with the remaining cinnamon-sugar mixture. Use a knife or skewer to gently swirl the topping into the batter a few times.
  8. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Drizzle the glaze over the cooled cake before slicing and serving.

Notes

  • For the best texture in your gluten free baking, make sure your gluten free flour blend contains xanthan gum. If it does not, add 1/2 teaspoon to the dry ingredients.
  • Buttermilk helps keep gluten free cakes moist. If you do not have buttermilk, mix 1 cup of regular milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cake tastes excellent warmed slightly before adding the glaze.

Nutrition

Find it online: https://cookingbycarla.com/gluten-free-cinnamon-roll-cake-recipe/