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Gluten-Free Cinnamon Roll Cake — finished gluten-free recipe
Emma Collins

Gluten-Free Cinnamon Roll Cake

Bake gluten-free cinnamon roll cake with a vanilla base, cinnamon swirls and cream cheese icing. Includes square-pan baking and warm icing tips.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling before icing 20 minutes
Servings: 12 squares
Ingredients Method Notes

Ingredients
  

Vanilla cake
  • 150 g granulated sugar
  • 70 g unsalted butter melted and cooled until warm
  • 55 g neutral oil
  • 3 large eggs room temperature
  • 115 g full-fat plain or Greek yogurt room temperature
  • 60 g whole milk room temperature
  • 2 tsp vanilla extract
  • 280 g plain gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp xanthan gum; omit if already in the blend
  • 1/4 tsp salt
Cinnamon mixture
  • 75 g light brown sugar
  • 1 tbsp ground cinnamon
  • 8 g plain gluten-free flour blend
  • 40 g unsalted butter melted and cooled until warm
Cream cheese icing
  • 115 g full-fat cream cheese room temperature
  • 120 g powdered sugar
  • 1 tsp vanilla extract
  • 5 g whole milk plus 1–2 tsp only if needed

Method
 

  1. Heat a conventional oven to 350°F / 180°C and line a 9-inch square pan with parchment handles.
  2. Whisk cake sugar, melted butter, oil, eggs, yogurt, milk and vanilla. Combine its flour, baking powder, xanthan and salt separately, then whisk into the wet mixture. Spread the smooth batter in the pan.
  3. Mix the cinnamon component’s brown sugar, cinnamon and flour, then stir in melted butter. Place small 1–2-tsp dollops over the batter and swirl lightly with a skewer.
  4. Bake 25–28 minutes, until golden and a tester comes out without wet cake batter. Rest in the pan about 20 minutes while making the icing.
  5. Mix cream cheese, powdered sugar and vanilla smooth, then add the milk. The icing should be pourable but not watery; add a little extra milk only if required.
  6. Spread icing across the warm cake and let it settle into the surface. Use all or about three-quarters, keeping the remainder for serving if preferred. Cut into twelve squares.

Notes

Bake 25–28 minutes; rest about 20 minutes before adding icing to the warm cake.
Best on baking day. Refrigerate covered leftovers for 2–3 days because of the cream cheese icing; let individual slices lose their chill before serving if preferred.
Contains: Egg and milk. Check the flour blend.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.