Go Back
+ servings
Gluten-Free Cinnamon Swirl Cake

Gluten-Free Cinnamon Swirl Cake

Tracy Nawara
Moist, tender yeast dough is combined with a fabulously sweet cinnamon swirl to create a delightful bread/cake hybrid that is perfect for dessert or breakfast!
Prep Time 2 hrs
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 8 people

Ingredients
  

For the Dough:

  • 2 3/4 cup 1:1 gluten-free baking flour (I used Bob's Red Mill)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 4 tablespoons butter, softened (can also use vegan butter)
  • 2 tablespoons vegetable oil
  • 1 cup warm milk (use plant-based if needed)
  • 1 large egg (or 1 flax egg for vegan)

For the Filling:

  • 1/2 stick butter, softened (use vegan if needed)
  • 1/2 cup dark brown sugar, packed
  • 3 teaspoons ground cinnamon

Instructions
 

  • Begin by making the dough. To your stand mixer, add the flour, sugar, salt, and yeast. Mix on low until just combined.
  • Then, add the butter, vegetable oil, warm milk, and egg. Be sure the milk is about 100-110 degrees F. You do not want the milk too hot, otherwise it will kill the yeast and scramble the egg.
  • Once well combined, scrape down the sides and bottom of the bowl. Continue to mix for 3-5 minutes or until the mixture resembles a soft dough. Be sure to mix for at least 3 whole minutes.
  • Once fully kneaded, place a towel over the bowl and set it in a warm place for 2 hours. Allow the dough to rise and become bubbly.
  • After 2 hours, make the filling and preheat the oven to 350 degrees F. Mix all filling ingredients to form a thick, sugary paste.
  • Dump the dough out onto a parchment-lined baking sheet. With wet fingers to keep from sticking, press the dough out into a rough rectangle shape. Also, grease a loaf pan very well.
  • Spoon the filling onto the flattened dough. Using a bench scraper and the parchment, roll the dough over onto itself to form a log shape.
  • Add the sweetened dough log to the greased loaf pan. Bake in a preheated oven for 40-45 minutes or until a cake tester comes out clean and the cake feels hollow when lightly tapped.
  • Allow the cake to cool for 20 minutes before turning it out onto a cooling rack. Once cooled, serve in big slices.
  • Warm the slices of cake in the microwave for 10-second bursts, if desired. Store in an airtight container.

Notes

Keyword Cinnamon swirl cake, Gluten-free, loaf cake
Tried this recipe?Let us know how it was!