This is the best gluten-free cinnamon cake recipe that’s Like a Cinnamon Roll. It may just be the best cake I’ve ever eaten. Seriously, I had a hard time shooting a picture of it because I wanted to eat the whole thing right then and there. This is THE most tender cake I have ever had.
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 the best gluten-free cinnamon cake recipe. I was very happy with the results and so was everyone who ate it. It was the hit of the party and no one cared that it was gluten-free or made from quinoa flour .
I can’t taste the quinoa flour in this recipe because the cinnamon masks it so well. You could make it for breakfast, but I’m not the type of person to think regular cinnamon rolls are a suitable breakfast, so it’s hard for me to want to recommend cake for breakfast. But, it doesn’t seem any less healthy to me than regular cinnamon rolls.
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 into the cake to cut it after baking it. Doing it this way cuts out all the rolling and rising too!
This is so much easier and faster than traditional cinnamon rolls. I’m the kind of mom that’s never going to make regular cinnamon rolls. That’s just way too much work for me, so this is a compromise I’m willing to accept. I hope you enjoy the best gluten-free cinnamon cake recipe ever.
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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The Best Gluten-Free Cinnamon Cake Recipe Plus 9 of the Best Gluten-Free Cinnamon Rolls
This might just be one of the best cakes I have ever had. Seriously, I had a hard time shooting it because I wanted to eat the whole thing right then and there. I added tapioca starch to the quinoa flour and the texture was so tender and perfect. I reduced the sugar by 1/3 in the cake along with changing all ingredient amounts and the prep method(using melted butter instead of solid), and added milk. This is THE most tender cake I have ever had.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 16 1x
- Category: Dessert
- Cuisine: Gluten-Free
FOR THE CAKE:
- 2 Cups Quinoa Flour
- 1/4 Cup Tapioca Flour
- 1 Cup Sugar
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Real Salt
- 3 Eggs
- 10 Tbl Butter (melted, 1 ¼ sticks)
- 2 tsp Vanilla
- 3/4 Cup Sour Cream
- 3/4 Cup Milk
FOR THE CINNAMON SWIRL:
FOR THE GLAZE:
- 2 Cups Powdered Sugar
- 1 tsp Vanilla
- 3 Tbl Milk
- Preheat the oven to 350 degrees.
- Grease a 9×13 baking dish.
- In a large mixing bowl, whisk together the quinoa flour , tapioca starch, sugar, baking soda , baking powder, and salt until combined.
- Pour the melted butter, eggs, and sour cream into the bowl of dry ingredients and whisk together until combined. Add the milk and whisk until smooth. Pour the batter into the greased baking pan .
- In the bowl of a stand mixer, beat the softened butter with the browned sugar, quinoa flour , and cinnamon until smooth. Scoop into a piping bag and cut the tip off(about ¼”). Pipe the cinnamon sugar/butter over the cake batter in swirls.
- Bake the cake in the preheated oven for 35-40 minutes, or until the middle is puffed and firm to the touch.
- While the cake is baking, make the glaze.
- In a mixing bowl, whisk the powdered sugar with the vanilla and milk until smooth, adding more or less milk for the preferred consistency.
- Remove the cake from the oven.
- Let cool for 5 minutes and drizzle the glaze across the top.
- Serve warm.
- *do note that the quinoa flour will give the cake a very yellow color.
Keywords: quinoa flour, tapioca flour, sour cream, milk, Cinnamon Cake
9 of the Best Ever Gluten Free Cinnamon Rolls
I’ve been trying to find gluten free cinnamon rolls recipes because I just absolutely love them. Check out my list of the best cinnamon rolls – cause who doesn’t love all that sweet, sugary goodness all rolled up? And the fact that these are gluten-free make them even better!
Gluten Free cinnamon rolls recipes can be made with a big variety of gluten-free flours. You have to be careful with the combination of gluten-free flours you use though, or the gluten-free cinnamon rolls will end up being non-edible.
Please follow the recipes and don’t try substituting a different kind of flour for the gluten-free flour called for in the recipe. I guarantee you will be sorry every time unless you know exactly what you’re doing.
Fortunately, gluten-free doesn’t mean sugar-free, so you can put all of the gooey frosting on them that you want to. As far as I’m concerned, the frosting is the best part of a cinnamon roll anyway.
Please let me know if you try any of these recipes and if you like it.
Gluten Free Cinnamon Rolls
1. The Best Cinnamon Roll Cake – Gluten Free Daddy
Quinoa Flour – Tapioca Starch – Sour Cream – Milk – Brown Sugar – Powdered Sugar
I know that cake isn’t the same as rolls. BUT I thought that some of you might be as lazy as I am. Rolling out the dough and layering the ingredients cutting it up and waiting for them to rise takes a lot of work and time. If you don’t have a lot of time but you would still like the flavors of cinnamon rolls this is a good way to go. This just may be the best cake I’ve ever eaten. I can’t taste the quinoa because the cinnamon masks the taste of it so well. You could eat these for breakfast if you don’t mind the sugar.
2. Cinnamon Rolls – Hello Gluten Free
This makes a pretty large batch (about 36 rolls) which makes it worth the time spent in making these. You can easily freeze them and get them out when friends or family stop by and you need a quick treat. Or you can hoard them all to yourself for a later date. Gluten-free dough is a little more delicate to work with than regular dough. The secret is to roll it out thicker than you would think. Roll some out toward you a little bit and if the dough tears or sticks to the counter, try making it a little thicker.
3. Cinnamon Rolls – Camille Styles
Yeast – Milk – Sugar – Butter – Psyllium Husk – Egg – Gluten-Free Flour
This recipe calls for dairy-free milk. You can use regular cows milk if you want to. Just use the same amount, with milk you don’t have to worry about changing the amount to substitute. Some people make special rolls like this for special occasions like Christmas or Easter breakfast. Do you? They do take some time to make. I think that’s one reason we only make them for special occasions.
4. Apple Pie Pecan Cinnamon Rolls – Life Made Sweeter
Here we have warm cinnamon spiced rolls stuffed with cinnamon caramelized apples with a pecan and a salted caramel glaze. It makes the perfect fall treat. The aroma of these baking in the oven is to die for. They do take some time to make and you need to plan ahead but they are completely worth it. They are kind of a combination of apple pie and cinnamon rolls. The best of both worlds.
5. Cinnamon Rolls – I am Gluten Free
These are sweet light and yeasty. They are made with rice flour instead of a blend. Some people can’t eat all of the ingredients in a flour blend so if that is you or someone you know. These are for you. Xanthan Gum is a thickening agent and stabilizer. It is an essential ingredient in all gluten-free flour blends. So if you don’t use a blend or your blend doesn’t have it in it. You’ll need to add it. Trust me, it will make your life a lot easier.
6. Cranberry Cherry Cinnamon Rolls – Running to the Kitchen
These aren’t your “Normal” cinnamon roll and not because they’re gluten-free. They don’t have the sugar and carb fest going on if you know what I mean. I thought some of you might appreciate that. In fact, you could almost say these are healthy. Look at the ingredient list and you’ll understand what I’m talking about. The best part is there is NO rising time, now that alone makes me what to make them.
7. Yeast Free Cinnamon Buns – Gluten Free on a Shoestring
These are made without yeast so you don’t have to wait for them to rise. They are leavened with eggs and baking powder only. They can be ready from start to finish in less than an hour. This is a lesson in how to get your quick sugar-cinnamon fix. A quick tip is if you want to get razor-sharp edges when cutting them without crushing them. Instead of using a knife, use a piece of unwaxed, unflavored dental floss. Slide it under the roll. Bring both ends up to the top then cross the two ends of the floss and pull until the cut is made. It’s kind of fun to see what you can do with a little piece of string.
8. Cinnamon Rolls – Whitney Bond
This is a sugar easy recipe compared to some of the other on here. No dough rising here and it only takes 20 minutes to bake them. Let’s hope they turn out better than my mothers first attempt at making cinnamon rolls when she’d been married only a short time. She wanted to impress her new husband. She made the rolls with no problems at all and they turned out well. That night my dad got sick to his stomach and blamed the rolls. It couldn’t have been the rolls, there is nothing in them that could go bad and make a person sick. You couldn’t convince my dad about that, even though my mom didn’t get sick. That was 44 years ago and my mom hasn’t made them since. Nope, she got her feelings so hurt that she hasn’t made them since then.
9. Best Cinnamon Rolls – Sunday Supper
These rolls have a couple little twists. They are made with pumpkin puree and they have a cream cheese frosting which is optional. They are good either way, with or without the frosting. The interesting part is I can’t find a recipe for the cream cheese frosting anywhere on the blog, can you? I have my favorite cream cheese frosting recipe anyway that I put on my carrot cake. I’m going to just use it.
Which of these gluten free cinnamon rolls is your favorite?