This gluten free cinnamon roll bundt cake recipe is what dreams are made of! The light layer of cinnamon sugar in the center paired with the classic glaze we're pouring on top makes this one seriously sweet treat.
If I'm being completely honest, this cinnamon roll cake recipe has been in the works for a while now. It was on my list of recipes to develop since the early days of my blog, and I tried it a couple of different ways before I was completely satisfied with it. So you know this one is a true winner!
If you are a fan of my no-yeast cinnamon rolls, I can confidently tell you this cake is for you. I thought about calling it cinnamon swirl cake, but it's just so much more than that... it just tastes like cinnamon rolls!
To be fair, we do have a little cinnamon swirl action going on in this bundt cake. You already know we take cinnamon sugar seriously around here. Remember my coffee cake, apple cider donuts and my snickerdoodle bars? I'm all about that warm cinnamon sugar topping. But this time, we're putting it right in the center of this moist and sweet cake.
Why You'll Love This Cinnamon Roll Bundt Cake
- It is beyond soft and fluffy -- you really need to try this cake to know what I'm talking about. I LOVE the texture and can't rave about it enough!
- That cinnamon sugar swirl. I like to preserve half of the mix to sprinkle over the top of the bundt cake (which, once you take it out and invert it, will be the bottom... so it creates a delicious crust!).
- If you wanted to skip the icing (although I don't recommend it, it's delicious!) or happen to be short on time, this cake is perfect on its own or with a light dusting of powdered sugar on top.
What You'll Need
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. This is the flour I use in all of my recipes unless otherwise noted. If you use a different blend, make sure it contains xanthan gum. And, because this is a cup for cup flour, you should be able to use AP flour if you are not looking to make this cake gluten free.
- Greek yogurt: This is my favorite egg substitute when it comes to cake! Make sure you're using plain yogurt. I use 0% or 2% Greek yogurt when I'm baking, and both work just as well.
- Milk: Whole milk works best, but you should be fine using a lower fat milk if that's what you have on hand.
- Brown sugar: I tend to use light brown sugar for the cinnamon swirl, but dark brown should work fine, too.
How To Remove Bundt Cake From Pan
When it comes to keeping your bundt cake from sticking to the pan. I think getting the right pan does make all the difference. You want to make sure your pan is non-stick, like this one.
Another trick, which may seem like a no-brainer, is to make sure you grease it well -- get into every little nook and cranny and ridge. You can use cooking spray, then take a paper towel to gently spread it around. Personally, I never flour my bundt pan (I know, that might be an unpopular opinion but my cakes always turn out fine!).
You'll also want to make sure your cake has cooled sufficiently before attempting to invert it out of your pan.
STEP ONE: To make my cinnamon roll bundt cake, we'll start by whisking the dry ingredients together in a medium bowl.
STEP TWO: Now set that aside, and move on to your mixer! Add the softened butter and the sugar, and beat until smooth.
STEP THREE: Mix in the yogurt and vanilla, then add the dry ingredients and mix on low speed until it's all combined.
STEP FOUR: Add milk, continuing to mix on low speed until you have your batter. And that's all there is to it!
STEP FIVE: To make the cinnamon sugar swirl, you'll simply combine brown sugar and cinnamon in a small bowl.
STEP SIX: Pour half your cake batter into a greased bundt pan, then sprinkle half of the cinnamon sugar right on top. Pour the remaining batter on top of that, and finish with the remaining cinnamon sugar for a nice crust. Bake on 350ºF for about 55 minutes, or until a toothpick inserted into the cake comes out clean.
Finally, I love to top this easy cinnamon cake off with a simple glaze: just powdered sugar and milk. This part admittedly involves some eyeballing, so you may end up needing more or less cream depending on the consistency.
To be completely honest, I love an imperfect glaze so I just drip it on with a spoon and hope for the best. That's all there is to it!
- My top tip when it comes to baking, and especially gluten free baking, is to use a scale to weigh your flour. It truly makes all the difference! Accuracy is important and too much (or too little) flour will impact the texture of this cake.
- I always allow the cake to cool COMPLETELY before even attempting to invert it out of the pan. You will definitely want to wait before glazing, otherwise the glaze will soak right in.
- If you accidentally thin the glaze out too much with milk, add some more powdered sugar, one tablespoon at a time. There is not really a right or wrong consistency here and I think it depends on personal preference.
Frequently Asked Questions
I haven't tested it myself, so I can't say for sure. You would need to substitute your favorite non-dairy butter, yogurt, and milk.
You can store the glazed cake in an airtight container in the refrigerator for up to 5 days. If you choose not to add the glaze, the cake can be stored at room temperature instead.
Yes! Wrap individual slices of cake with plastic wrap and freeze for up to 3 months.
Did you make my cinnamon roll bundt cake? Leave me a comment below or tag me on Instagram @justastastyblog or #justastastyblog!
The Best Cinnamon Roll Bundt Cake
- 2 ¾ cups (407g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 ¾ cups (350g) granulated sugar
- 1 cup (225g) Greek yogurt room temperature
- 2 teaspoons vanilla extract
- ½ cup (120ml) whole milk room temperature
For the cinnamon swirl:
- ¼ cup brown sugar
- 1 tablespoon cinnamon
For the glaze:
- 2 cups (226g) powdered sugar sifted
- 5-6 tablespoons whole milk
- Preheat oven to 350°F. Grease a bundt pan thoroughly.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.2 ¾ cups (407g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter with sugar until smooth. Add yogurt and vanilla and mix well.1 cup (226g) unsalted butter, 1 ¾ cups (350g) granulated sugar, 1 cup (225g) Greek yogurt, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Add the milk and mix to combine.½ cup (120ml) whole milk
- In a separate bowl, mix together the brown sugar and cinnamon. Pour half of the cake batter into prepared pan, then sprinkle half of the cinnamon sugar mixture over it. Finish with the remaining cake batter, then top with the remaining cinnamon sugar.¼ cup brown sugar, 1 tablespoon cinnamon
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for about 30 minutes in pan before inverting onto a plate.
To make the glaze:
- Mix the powdered sugar with the milk until fully combined. Be sure to add the milk one tablespoon at a time as you monitor the consistency. If needed, add more milk to help thin out the glaze.2 cups (226g) powdered sugar, 5-6 tablespoons whole milk
- If you prefer a thicker glaze, feel free to use heavy cream instead of milk.
I went by the recipe and cooked it at 350 degrees for 53 minutes I did the toothpick test it came out clean however it fell flat and wasn’t cooked all the way though. It was so disappointing. I had to throw it away.
Taleen Benson says
Hmm I'm sorry you experienced that, Nonna. I've never had that happen with this recipe. Did you use an oven thermometer, by any chance? The two possible issues I can think of are uneven oven temperature or baking powder that is no longer fresh.
Can I use eggs?
Taleen Benson says
Sorry, I have not tested this recipe with eggs so I'm not sure.
Just made this recipe for Christmas morning and the same thing happened to me that happened to Nonna... baked it at 350°F for about 53/54 minutes, a toothpick came out clean so I pulled it out. Then I let it rest before removing from the bundt pan. Unfortunately, it was't cooked all the way through. My oven tends to run a little hot, so I know that wasn't the issue... I wonder if there's too much milk in the recipe, or something else...? Such ashame!
Taleen Benson says
That’s so strange, sorry about that! I have never had this happen. Did you weigh the flour using a scale by any chance?
I cooked it 1 hr but a knife came out wet from the bottom of the cake. I gave it 10 more minutes. It seems fine so far.
Taleen Benson says
Thanks for letting me know! I have never had this problem with this cake but have received this feedback before so I will be re-testing and adjusting as necessary.