Gluten Free Cinnamon Roll Cake | Cleveland Southside Moms



  • Preheat oven to 350° F.
  • Spray a 9×13 glass baking pan with cooking spray.
  • In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
  • Once combined stir in the melted butter.
  • The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.


  • In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
  • Drop heaping tablespoonfuls of the butter mixture into the cake batter.
  • Use a knife to swirl the butter mixture through the cake.
  • Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.


  • In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
  • Pour over the warm cake.
  • Enjoy!
  • Store in an air-tight container.


(Courtesy of



3 cups *gluten-free flour

1 1/2 teaspoons xanthan gum

1/4 teaspoon salt

1 cup sugar

4 teaspoons gluten-free baking powder

1 1/2 cups milk (For dairy-free use cashew milk, almond milk, or coconut milk.)

2 eggs

2 teaspoons pure vanilla extract

1/2 cup unsalted butter melted (For dairy-free use margarine.)



1 cup unsalted butter softened (For dairy-free use margarine)

1 cup packed brown sugar

2 tablespoons gluten-free flour

1 tablespoon cinnamon



2 cups powdered sugar

5 tablespoons milk (dairy-free use cashew, almond or coconut milk)

1 teaspoon vanilla

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