Gluten Free Cinnamon Rolls Cake {Quinoa Flour Cake}

Gluten-Free Cinnamon Rolls Cake Recipe

I was asked to make the treat for a family party we were putting together and I gladly accepted. I have been wanting to experiment and create a gluten-free cinnamon roll cake recipe. I found a great recipe on Mel’s Kitchen Cafe that I used as a base to create my gluten-free version. I was very happy with the results! I thought that instead of rolls but making it in the form of a cake was a brilliant idea! This way a large piece can be cut or a small one depending on diet/preference. :) If you want it to “look” more like a cinnamon roll you can take a glass or anything round and push it down in to cut after baking.  Doing it this way cuts out all the rolling and rising too!

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5.0 from 1 reviews
Gluten Free Cinnamon Rolls Cake aka Quinoa Flour Cake
Cinnamon Rolls in a cake form. As if the glazed cake isn't grand enough, this is absolutely insane served warm with a scoop of vanilla ice cream.
  • Cake:
  • 2 cups toasted quinoa flour
  • 1½ cups granulated sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1⅓ cups light or regular sour cream
  • ⅔ cup butter, softened
  • 1 teaspoon vanilla
  • 5 large eggs
  • pecans
  • Cinnamon Swirl:
  • ¾ cup butter, softened
  • ¾ cup light brown sugar
  • 1 tablespoon toasted quinoa flour
  • 1 tablespoon ground cinnamon
  • pecans
  • Glaze:
  • 2 cups powdered sugar
  • 4-5 tablespoons milk
  • ½ teaspoon vanilla
  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9X13-inch baking pan with nonstick cooking spray and set aside.
  3. In a large bowl, combine all the cake batter ingredients and mix well.
  4. Spread the batter evenly in the prepared pan.
  5. In a small bowl, stir together the butter, light brown sugar, flour
  6. and cinnamon for the swirl mixture.
  7. The butter should be soft enough to make a smooth (but not soupy) mixture.
  8. Drop the cinnamon/butter mixture by tablespoons over the cake batter. Make sure to get a few dollops close to the edges (otherwise the cake bakes up and squeezes all the cinnamon sugar mixture to the middle).
  9. Using a butter knife, swirl the cinnamon mixture into the cake batter, reaching all the way to the edges and pulling in to create swirls from edge to edge. Don't overswirl - just enough to create
  10. generous loops of cinnamon and sugar throughout the cake batter.
  11. Bake the cake for 30-32 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. For the glaze, whisk together the powdered sugar, milk and vanilla until smooth. Pour evenly over the cake while it is still warm within 10 minutes of removing from the oven.
  13. Serve the cake warm or at room temperature (it can be reheated slightly as individual servings in the microwave and tastes just lovely warmed up like that).

Do you like cakes when they are hot or cold more? Let us know in the comments and how you enjoyed the recipe.

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    • says

      We didn’t steal the recipe. We state right at the beginning that we started with her recipe and made it gluten-free. It’s perfectly acceptable in the blogging world to start with another recipe as long as you say where you got the original recipe from. Thanks for stopping by!

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