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    Home » Cakes

    The Best Cinnamon Roll Bundt Cake (Gluten Free)

    Published: Jul 18, 2022 · Modified: Aug 12, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 8 Comments

    Jump to Recipe

    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.

    Glazed cinnamon roll bundt cake on a stand.

    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.

    Slices of cinnamon roll bundt cake.
    Jump to:
    • Why You'll Love This Cinnamon Roll Bundt Cake
    • What You'll Need
    • How To Remove Bundt Cake From Pan
    • Step-by-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like

    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.
    Close-up of sliced cinnamon roll bundt cake.

    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-by-Step Instructions

    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.

    Dry ingredients in a bowl.
    Creamed butter and sugar in a bowl.
    Wet ingredients in a bowl.

    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.

    Cake batter in a bowl.
    Cake batter in a bowl.
    Cinnamon sugar in a 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.

    Cake batter topped with cinnamon sugar in a bundt pan.
    Cake batter in a bundt pan.

    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!

    Expert Tips

    • 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.
    Slice of cinnamon roll bundt cake.

    Frequently Asked Questions

    Can I make this cinnamon roll bundt cake dairy free?

    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.

    How should I store this bundt cake?

    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.

    Can I freeze the cinnamon roll cake?

    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!

    CLICK HERE TO CHECK OUT MY NEW COOKBOOK!

    📖 Recipe

    The Best Cinnamon Roll Bundt Cake

    Print Recipe
    Deliciously moist and sweet, this cinnamon roll cake is sure to be a hit!
    Course Breakfast, Dessert
    Cuisine American
    Keyword cake, cinnamon, coffee cake, eggless, gluten free
    Prep Time 20 mins
    Cook Time 55 mins
    Total Time 1 hr 15 mins
    Servings 12 servings
    Calories 480
    Author Taleen Benson

    Ingredients

    • 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

    Instructions

    • 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

    Notes

    • If you prefer a thicker glaze, feel free to use heavy cream instead of milk. 

    Nutrition

    Calories: 480kcal

    Related Recipes You Might Like

    • Chocolate Chip Bundt Cake With Glaze (Gluten Free)
    • Gluten Free Chocolate Bundt Cake With Sour Cream
    • Best Ever Gluten Free Tres Leches Cake
    • Cinnamon Apple Monkey Bread
    « No Churn Black Forest Ice Cream
    Best Ever Espresso Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Nonna says

      May 16, 2022 at 12:22 pm

      4 stars
      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.

      Reply
      • Taleen Benson says

        May 16, 2022 at 8:58 pm

        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.

        Reply
    2. Tink says

      November 21, 2022 at 3:01 pm

      Can I use eggs?

      Reply
      • Taleen Benson says

        November 21, 2022 at 4:24 pm

        Sorry, I have not tested this recipe with eggs so I'm not sure.

        Reply
    3. Leah says

      December 25, 2022 at 4:28 pm

      4 stars
      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!

      Reply
      • Taleen Benson says

        December 29, 2022 at 12:20 pm

        That’s so strange, sorry about that! I have never had this happen. Did you weigh the flour using a scale by any chance?

        Reply
    4. Rowetta says

      January 19, 2023 at 3:39 pm

      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.

      Reply
      • Taleen Benson says

        January 19, 2023 at 5:54 pm

        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.

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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