This gluten-free Cinnamon Roll Bundt Cake is a delightful dessert that combines the irresistible flavors of cinnamon rolls with the ease of bundt cake. Soft, fluffy, and filled with a rich cinnamon swirl, this cake is perfect for anyone on a gluten-free diet. Topped with a creamy glaze made from powdered sugar and cream cheese extract, it’s a sweet treat everyone will love. Ideal for brunch, dessert, or any special occasion, this cake is quick and easy to prepare, making it a go-to recipe for busy bakers. Enjoy the comforting flavors of cinnamon and vanilla in every slice!

Ingredients:
For the Cake:
- 2 cups Bob’s Red Mill 1:1 gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup olive oil
- ¼ cup butter olive oil
- 5 large eggs (room temperature)
- 1 ¼ cups sugar
- 2 teaspoons Singing Dog vanilla extract
For the Cinnamon Mixture:
- 4 oz Bumbleberry Farms Cinnamon Stick Honey Cream Spread
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon Bob’s Red Mill 1:1 gluten-free flour
For the Glaze:
- 1 cup powdered sugar
- 1 ½ teaspoons cream cheese extract
- 5 teaspoons milk
Instructions:
- Prepare the Cake: Lightly grease your bundt pan and preheat the oven to 340°F.
In a small bowl, whisk together the gluten-free flour, baking powder, and salt. - Mix the Cake Batter: In the bowl of a stand mixer, beat the sugar and eggs on medium speed for about 3 minutes until light and fluffy. Gradually add the olive oil while mixing, followed by the vanilla extract.
Add half of the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides of the bowl, then add the remaining dry ingredients and mix until fully incorporated. - Assemble the Cake: Pour the cake batter evenly into the prepared bundt pan.
Microwave the cinnamon honey cream spread for about 10 seconds to soften. In a small bowl, combine the cinnamon spread, brown sugar, cinnamon, and gluten-free flour, mixing until smooth.
Spoon the cinnamon mixture evenly over the top of the cake batter, then gently swirl it into the batter using a knife. Be careful not to mix it in too deeply, as the cinnamon swirl will sink slightly during baking. - Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, place the bundt pan on a cooling rack and allow it to cool for 10 minutes. Invert the bundt pan onto the cooling rack and carefully remove the cake from the pan. Let the cake cool until just warm before adding the glaze. - Prepare the Glaze: In a small bowl, whisk together the powdered sugar, cream cheese extract, and milk until smooth and at your desired consistency.
Drizzle the glaze over the cooled cake and let it set before serving.
Why You’ll Love This Recipe
This Cinnamon Roll Bundt Cake is a perfect blend of a soft, fluffy cake and the sweet, warm flavors of cinnamon rolls. Made gluten-free, it’s an indulgent dessert everyone can enjoy. The addition of cinnamon honey cream spread creates a rich swirl of flavor that pairs wonderfully with the sweet glaze. The cake is easy to prepare, requires no rolling, and is a guaranteed crowd-pleaser for brunch or dessert.
Tips
- Room Temperature Eggs: Make sure your eggs are at room temperature before mixing them into the batter. This helps create a smoother, fluffier texture in the cake.
- Cinnamon Swirl Tip: When swirling the cinnamon mixture, be gentle. The goal is to create a swirl effect without mixing it too much into the batter, so the cinnamon flavor is distributed beautifully in each slice.
- Check for Doneness: Since baking times can vary depending on your oven, check the cake with a toothpick around the 45-minute mark. It should come out clean when the cake is fully baked.
Variations and Substitutions
- Gluten-Free Flour: While this recipe uses Bob’s Red Mill 1:1 gluten-free flour, you can substitute with any gluten-free flour blend that’s designed for one-to-one substitution.
- Dairy-Free Option: For a dairy-free version, swap out the butter olive oil for a plant-based butter and use a dairy-free milk option in the glaze.
- Flavor Variations: Add a teaspoon of almond extract or orange zest for a different flavor profile in the cake or glaze.
FAQs
Can I use a different type of oil?
Yes, you can substitute the olive oil with another neutral oil, such as vegetable oil or canola oil. However, olive oil adds a slightly fruity flavor that complements the cinnamon well.
Can I make this cake ahead of time?
Yes, you can bake the cake the day before serving. Store it at room temperature, covered, and drizzle the glaze on top just before serving.
Serving Suggestions
This Cinnamon Roll Bundt Cake is delicious served on its own, but it pairs beautifully with a hot cup of coffee or tea. For an extra indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with extra cinnamon or crushed nuts for added texture and flavor.
Cinnamon Roll Bundt Cake Recipe
9
servings15
minutes54
minutesIngredients
For the Cake:
2 cups Bob’s Red Mill 1:1 gluten-free flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup olive oil
¼ cup butter olive oil
5 large eggs (room temperature)
1 ¼ cups sugar
2 teaspoons Singing Dog vanilla extract
For the Cinnamon Mixture:
4 oz Bumbleberry Farms Cinnamon Stick Honey Cream Spread
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon Bob’s Red Mill 1:1 gluten-free flour
For the Glaze:
1 cup powdered sugar
1 ½ teaspoons cream cheese extract
5 teaspoons milk
Directions
- Prepare the Cake: Lightly grease your bundt pan and preheat the oven to 340°F.
- In a small bowl, whisk together the gluten-free flour, baking powder, and salt.
- Mix the Cake Batter: In the bowl of a stand mixer, beat the sugar and eggs on medium speed for about 3 minutes until light and fluffy. Gradually add the olive oil while mixing, followed by the vanilla extract.
- Add half of the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides of the bowl, then add the remaining dry ingredients and mix until fully incorporated.
- Assemble the Cake: Pour the cake batter evenly into the prepared bundt pan.
- Microwave the cinnamon honey cream spread for about 10 seconds to soften. In a small bowl, combine the cinnamon spread, brown sugar, cinnamon, and gluten-free flour, mixing until smooth.
- Spoon the cinnamon mixture evenly over the top of the cake batter, then gently swirl it into the batter using a knife. Be careful not to mix it in too deeply, as the cinnamon swirl will sink slightly during baking.
- Bake the Cake: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, place the bundt pan on a cooling rack and allow it to cool for 10 minutes. Invert the bundt pan onto the cooling rack and carefully remove the cake from the pan. Let the cake cool until just warm before adding the glaze.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, cream cheese extract, and milk until smooth and at your desired consistency.
- Drizzle the glaze over the cooled cake and let it set before serving.
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