Gluten-free Cinnamon Roll Cake

I have been craving cinnamon rolls for a while. Since I am the only person on a gluten-free diet in my family, I have seen and smelled with longing some soft, buttery, caramelized cinnamon rolls that my kids have brought home. I have never been able to create the brioche like texture in its gluten-free form and after my latest epic failure I almost gave up. Then, while looking around Pinterest, a recipe for Cinnamon Roll Cake showed up. My future looked a little brighter and my taste buds felt a little happier.


Gluten-free Cinnamon Roll Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 468 gr 468 Simona’s Flour Mix – 3 cups

  • 150 gr 150 Granulated sugar – 3/4 cups

  • 4 tsps 4 Baking powder

  • 1 tsp 1 Salt

  • 2 large 2 Eggs

  • 2 tsps 2 Vanilla extract

  • 480 gr 480 Whole milk – 2 cups

  • 2 Tbsps 2 Glycerin

  • 113 gr 113 Unsalted butter, melted – 1/2 cup

  • For the filling
  • 113 gr 113 Unsalted butter, softened – 1/2 cup

  • 170 gr 170 Light Brown Sugar – 3/4 cup

  • 2 Tbsp 2 Simona’s Flour Mix

  • ! Tbsp ! Ground Cinnamon

  • 1/4 tsp 1/4 Salt

  • For the glaze
  • 240 gr 240 Confectioners’ sugar – 2 cups

  • 1 tsp 1 Vanilla extract

  • 3 to 5 Tbsps 3 to 5 Milk – depending on how thick you like the glaze


  • Preheat oven to 350F degrees. Grease and line a 9″ x 13″ baking dish.
  • In a large bowl combine all the ingredients for the cake, except the melted butter. Then add the 1/2 cup of melted butter and mix throughly.
  • Spread the batter evenly into the baking dish. Then make the cinnamon filling.
  • Cinnamon filling
  • In the same bowl – I like to use the least amount of dishes as possible – combine all your filling ingredients: softened butter, brown sugar, flour , salt and cinnamon. Stir until combined well.
  • Drop the cinnamon filling by spoonfuls onto the cake batter. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.
  • Bake the cake for about 35-40 minutes, until a toothpick inserted into the center comes out clean.
  • Place on a cooling rack to cool, while making the glaze.
  • Glaze
  • Whisk together powdered sugar, milk and vanilla extract in small bowl. I like the glaze quite thick, so I only used 3 Tablespoons of milk.
  • Pour the glaze over the warm cake. Serve warm or at room temperature.

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3 Comments Add yours

  1. Mama E says:

    Can I omit glycerine?

    1. Sure, the cake won’t be as moist though. I found that glycerin reduces the dryness typical of gluten free baking. If you don’t have it, you can definitely still bake this cake, but I’d recommend adding glycerin to your gluten-free pantry.

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