Gluten-Free Cinnamon Roll Cake Recipe: Soft, Gooey, Fluffy

This gluten-free cinnamon roll cake tastes just like a soft, tender cinnamon roll but is baked as an easy sheet cake. It’s moist, delicate, and packed with warm cinnamon flavor — a dessert that disappeared fast at a family gathering. The quinoa flour and a touch of tapioca starch create an exceptionally tender crumb, while a cinnamon-butter swirl and a simple glaze give it the classic cinnamon-roll finish without the time-consuming rolling and rising.

The Best Gluten-Free Cinnamon Cake Recipe - It's Like a Cinnamon Roll

I developed this recipe to be quick, reliable, and forgiving. It uses melted butter in the batter for a tender texture and sour cream and milk for moisture and richness. The cinnamon swirl is simply softened butter mixed with brown sugar and cinnamon, piped or spooned over the batter in decorative swirls before baking. After a short bake, a vanilla glaze is drizzled on top for the sweetest finish.

Because it’s a cake rather than individual rolls, you can easily serve large or small portions to suit any occasion. It’s a great compromise when you want the essence of a cinnamon roll but need something faster to prepare. Serve it warm for gooey swirls or at room temperature — either way it’s irresistible.

The Best Gluten-Free Cinnamon Roll Cake Recipe

5 from 3 reviews

Author: Rebecca Baron
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: One 9×13 pan (about 12–16 servings)
Category: Dessert
Cuisine: Gluten-Free

Description

This cake is notable for its exceptionally tender crumb and pronounced cinnamon flavor. Quinoa flour can produce a golden-yellow crumb, and the addition of tapioca starch lightens the texture. I lowered the sugar slightly from a typical cinnamon cake and used melted butter and sour cream for extra moisture. The result is a soft, slightly dense cake that still feels airy and melts on the tongue.

It’s ideal for brunch, dessert, or a special treat — no yeast, no rolling, and much less hands-on time than traditional cinnamon rolls. The cinnamon swirl delivers the same cinnamon-sugar pockets you expect from a roll, while a simple glaze ties everything together.

Ingredients

For the Cake

2 cups quinoa flour
1/4 cup tapioca flour (starch)
1 cup granulated sugar
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3 eggs
10 tablespoons butter, melted (about 1 1/4 sticks)
2 tsp vanilla extract
3/4 cup sour cream
3/4 cup milk

For the Cinnamon Swirl

12 tablespoons butter, softened (about 1 1/2 sticks)
3/4 cup brown sugar, packed
1 tablespoon quinoa flour
1 tablespoon ground cinnamon

For the Glaze

2 cups powdered (confectioners’) sugar
1 tsp vanilla extract
3 tablespoons milk (adjust to desired consistency)

Instructions

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking pan and set aside.
In a large bowl, whisk together the quinoa flour, tapioca starch, sugar, baking soda, baking powder, and salt until evenly combined.
Stir the melted butter, eggs, vanilla, and sour cream into the dry ingredients until incorporated. Add the milk and whisk until the batter is smooth and uniform. Pour the batter into the prepared pan and spread evenly.
In a separate bowl, beat the softened butter with the brown sugar, quinoa flour, and cinnamon until smooth. Transfer this mixture to a piping bag or a resealable plastic bag with the tip cut off (about 1/4-inch opening).
Pipe or dollop the cinnamon-butter mixture over the cake batter in a swirl pattern. Use a knife or skewer to gently drag through the swirls for a marbled effect if desired.
Bake in the preheated oven for 35–40 minutes, or until the cake center is set and the top is puffed and lightly golden. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
While the cake bakes, prepare the glaze: whisk powdered sugar with vanilla and milk until smooth. Adjust the milk to reach the desired drizzling consistency.
Remove the cake from the oven and let it cool for about 5 minutes. Drizzle the glaze over the warm cake so it spreads into the swirls.
Allow the cake to cool slightly before slicing. Serve warm or at room temperature.

Notes

Quinoa flour tends to give the cake a yellow hue and a distinct, pleasant flavor that pairs well with cinnamon. If you prefer a milder taste, you can substitute a different gluten-free flour blend, but the texture may change. Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness. Rewarm slices briefly in the oven or microwave to revive the soft texture and melt the glaze slightly.

To make serving easier, press the top of the baked cake with a round glass after baking to create a swirl-like impression before glazing.