Gluten Free Cinnamon Roll Cake

Gluten Free Cinnamon Roll Cake

Our friend Pam sent us this recipe just before Easter. It’s originally not a gluten free recipe, but she mentioned that she tried it with Auntie’s flour and said it was amazing. I have to admit, I wasn’t sure what to expect from this recipe because the name is a bit deceiving (and I couldn’t think of a better one!!). But once I made this and tasted it, I realized that this is a recipe for really simple, no-rise cinnamon rolls! I made this for Easter and my family could not get enough. It would be perfect for a brunch or even as a sweet element to your breakfast.

I have a wonderful recipe for gluten free cinnamon rolls that we usually make for Christmas to hand out as gifts, but they take HOURS to make. I’m definitely going to use this recipe for other times when I’m craving cinnamon rolls but short on time. Thanks, Pam!!

P.S. Here’s a picture I took with my iPhone for Instagram. This is what the recipe looks like baked, and unfrosted, for your reference!

 

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Gluten Free Cinnamon Roll Cake

Ingredients

Batter

  • 3 cups gluten free flour blend (we use Auntie's)
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup butter, melted

Topping

  • 1 cup butter (soft to the point that it's almost melted)
  • 1 cup brown sugar
  • 2 tablespoons gluten free flour blend
  • 2 tablespoons cinnamon

Glaze

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla

Directions

Batter
Step 1
Mix all the ingredients for batter in a large bowl except for the melted butter. Once mixed, slowly add in butter. Pour into a 13x9 greased pan. (Batter will be thick and resemble cinnamon roll dough.)
Topping
Step 2
Mix all ingredients until well combined. Drop onto batter evenly, then swirl with a knife. (The cake will now resemble monkey bread.) Bake for 35 minutes at 350 degrees.
Glaze
Step 3
Combine all ingredients until smooth. Drizzle over cake while still warm.

 

 

 

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13 Comments

  1. Pamela · April 27, 2013 Reply

    Glad you guys loved it too! Love discovering that I can make FANTASTIC things with Auntie’s and don’t have to use a special “gluten free recipe”. Auntie’s has made my baking (and eating) so much easier!

    Just hard not to eat it all at once when you haven’t had some of these baked goods in years! LOL!

    • Rachel · April 28, 2013 Reply

      Thanks again, Pam! This recipe was so good!!

      And I agree…I made chocolate chip cookies yesterday and I’m pretty sure I ate 90% within 24 hours. :-)

  2. Erin J · August 10, 2013 Reply

    This recipe looks so easy and delicious!! I’m hoping to make it this weekend for a brunch we’re attending, but I have my own GF flour blend to use which doesn’t contain xanthan gum. Do you by any chance have a suggestion for how much to add for this particular recipe? Thanks for posting such great recipes!!

  3. Heidi · August 15, 2013 Reply

    Hi Erin! It is suggested that you use 1 teaspoon of Xantham gum for each cup of GF flour. Happy baking.

  4. Jen G · August 25, 2013 Reply

    Wow! Made this afternoon and REALLY hard not to go back for another piece!

  5. Ilene B. · September 23, 2013 Reply

    Just made this, delicious! But had a hard time swirling the topping into the batter. The topping was almost as thick as the batter, any suggestions?

    • Heidi · September 30, 2013 Reply

      Hi Ilene!

      I responded to this earlier, but I think I deleted it on accident! Hope this still helps…I recommend melting the butter more (if you aren’t already) to be a bit more liquid-y. But the batter is a bit more difficult to swirl than a cake/brownie because it’s thick like a cinnamon roll.

  6. Christi · January 4, 2014 Reply

    I saw this on Pinterest… Just made it and its amazing!! Thank you!!

  7. Janice · February 4, 2014 Reply

    I have this in the oven as I type. I wish I would have read the comments before because I didn’t add the xanthan gum. I am making it for my sister in law who is gluten intolerant. I hope it turns out OK…

  8. Fiona · June 25, 2016 Reply

    Thank you! Made this today and it was spectacular! Subbed a few things to make it dairy free too. Will now be my go-to cake. Really was amazing. Thank you.

  9. Jess · December 23, 2016 Reply

    Do you think the batter can be made the night before and baked in the morning?

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