Gluten-Free Cinnamon Roll Cake (Just Like Grandma’s!)
This gluten-free cinnamon roll cake tastes just like a classic cinnamon roll without the kneading, rolling, or risk of dry dough, and it’s an easy, cozy treat that made Emma dance in the kitchen.
Ingredients
Cake
- 3 cups gluten-free flour Pillsbury GF blend works great
- 1 1/2 tsp xanthan gum omit if already in your flour
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1 1/2 cups non-dairy milk cashew, almond, or coconut
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup dairy-free butter melted
Topping
- 1 cup dairy-free butter softened
- 1 cup brown sugar
- 2 Tbsp gluten-free flour
- 1 Tbsp cinnamon
Glaze
- 2 cups powdered sugar
- 5 Tbsp non-dairy milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Grease a 9×13 glass baking pan.
- Make the batter. Mix flour, xanthan gum, salt, sugar, baking powder, milk, eggs, and vanilla. Stir in melted butter last.
- Add the topping. Beat topping ingredients until fluffy. Drop spoonfuls over batter; swirl with a knife.
- Bake 35–40 minutes until a toothpick comes out clean.
- Glaze. Mix powdered sugar, milk, and vanilla. Pour over warm cake.
Notes
Crowd-pleaser with a fabulous crumb (Pillsbury tested best for me). Serve warm. Keeps 2 days at room temp or 5 days refrigerated. Budget swap: Skip the glaze or halve it — still cozy and sweet.