Cinnamon Roll Cake

5 from 1 vote

This fluffy Cinnamon Roll Cake features all the flavors of a classic cinnamon roll in cake form. The tender cake batter is swirled with a gooey cinnamon-cream cheese filling and topped with a tangy vanilla glaze.

Prep Time25

Cook Time50

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free, Halal

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

For the cake:

1 cup granulated sugar
2 large eggs
1 egg yolk
1 tablespoon vanilla extract
1/2 cup melted coconut oil
1 1/4 cups milk of choice
3 cups gluten-free flour blend see note
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda

For the cinnamon filling:

5 ounces cream cheese softened to room temperature
1 egg white
2/3 cup light brown sugar
2 teaspoons ground cinnamon
2 tablespoons gluten-free flour blend

For the glaze:

3 ounces cream cheese room temp
2 tablespoons honey or maple syrup
1-2 tablespoons milk of choice
2 teaspoons vanilla extract

Instructions

For the cake:

Preheat the oven to 350°F.
In a mixing bowl, whisk the 1 cup granulated sugar, 2 large eggs, 1 egg yolk, 1 tablespoon vanilla extract, 1/2 cup melted coconut oil, and 1 1/4 cups milk of choice until creamy and sugar is dissolved.
In a separate bowl, whisk together the 3 cups gluten-free flour blend with 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Add it to the wet mixture. Whisk by hand to incorporate.
Transfer the batter into a large rectangular baking dish. (I used a 9-13-inch but would recommend sizing the dish up)

For the filling:

In a medium bowl, whisk 5 ounces cream cheese, 1 egg white, 2/3 cup light brown sugar, 2 teaspoons ground cinnamon, and 2 tablespoons gluten-free flour blend until smooth.
Dot spoonfuls of this cinnamon mixture over the batter, then swirl with a chopstick.
Bake for about 40-50 minutes, until a knife inserted into the center comes out clean.

For the glaze:

In a small bowl, whisk 3 ounces cream cheese, 2 tablespoons honey or maple syrup, 1-2 tablespoons milk of choice, and 2 teaspoons vanilla extract until smooth. The glaze should be runny, so add milk to reach your desired consistency.
Once the cake is out of the oven and still warm, evenly drizzle with the glaze. Allow it to completely cool before slicing.

Notes

Variations & Tips:

Gluten-free flour: I always use a blend that includes xanthan gum or guar gum, as it helps with the structure and tenderness of cake, for example, Bob’s Red Mill 1 for 1 gluten-free baking flour.
Try adding a pinch of ground green cardamom or a handful of chopped pecans to the filling mixture.
Bring any chilled cake batter ingredients (like the eggs and milk) to room temperature before making the batter. This will give your cake the best texture.
Dot the filling mixture evenly over the surface of the batter so that you make sure each bite of cake has a pop of cinnamon flavor.
Don't go overboard when swirling in the filling. A light swirl with the chopstick is enough to mix it in while leaving pockets of flavor-packed filling.
Let the glazed cake cool before slicing. This allows the glaze to set properly, which makes for cleaner slices.

Storage:

Store the cooled cake in an airtight container in the fridge for up to 5 days.
To freeze: Transfer the unglazed cake to an airtight container (or wrap the whole dish in plastic wrap and foil), then freeze for up to 3 months. Thaw at room temperature before glazing.

Nutrition