Imagine sinking your fork into a decadent, moist cake that captures all the irresistible flavors of a classic Cinnabon cinnamon roll - but without the gluten! This show-stopping Gluten-Free Cinnamon Roll Cake is about to become your new obsession, delivering all the warm, gooey cinnamon goodness you've been craving, with a perfectly tender texture that will make everyone forget it's gluten-free. Whether you're dealing with gluten sensitivities or simply looking for an incredible dessert that will wow your friends and family, this recipe is your golden ticket to pure culinary bliss!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, blend the milk, melted butter, eggs, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and free of any flour streaks.
- In a small bowl, mix the brown sugar and ground cinnamon to create the signature cinnamon swirl topping.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the cinnamon-brown sugar mixture generously over the first layer of batter, creating a consistent distribution.
- Pour the remaining cake batter over the cinnamon layer, using a knife or spatula to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes before cutting into squares.
- Optional: Prepare a simple glaze by mixing powdered sugar with a little milk and vanilla extract, drizzling over the warm cake for extra sweetness.
- Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Always use a high-quality gluten-free all-purpose flour blend to ensure the best texture and taste.
- Make sure all ingredients are at room temperature for more even mixing and better cake consistency.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For the most beautiful marbled effect, use a knife to create gentle swirls when adding the cinnamon mixture.
- Check the cake's doneness with a toothpick - it should come out with just a few moist crumbs.
- Let the cake cool slightly before adding the optional glaze to prevent it from becoming too runny.
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
