Cinnamon Roll Cake is a cinnamon roll, turned delicious, easy to make, cake. Loaded with cinnamon, coconut sugar and topped with cream cheese frosting!

Cinnamon Rolls are always a good idea, but they are time consuming and when I want a cinnamon roll, I want it right now {and I don’t want to knead and roll and rise and do all the things}! This Cinnamon Roll Cake is super easy to make, naturally grain and gluten free, and you can have it ready to eat in under 30 minutes! I suggested pairing it with Loaded Egg Casserole and a Mimosa for the perfect weekend brunch! If you’re needing some more veggies in your life, I love to sauté up a breakfast scramble with sweet potatoes, Brussels and chicken sausage. Served with a side of cinnamon rolls, it’s the perfect balance of sweet & savory!

This is also an easy recipe to double and share with a bigger crowd! Adults and kids will both love it, I promise!

How To Make Cinnamon Roll Cake

• In a large mixing bowl, whisk together almond flour, tapioca flour, salt, baking powder, coconut sugar and cinnamon.
• In a small bowl, melt butter and then beat in eggs.
• Pour wet ingredients into dry ingredients and mix with a spoon till wet ingredients are well incorporated into dry ingredients and a dough like mixture forms.

• Grease an 8×8 inch baking dish (I used coconut oil).
• Using your hands, form dough into 9 balls and place in baking dish.

• Bake at 350 degrees for 20 minutes.
• Remove from oven and let set while you make the frosting.

• In a small mixing bowl, mix together softened butter and cream cheese.
• Add in powdered sugar and continue mixing, till powdered sugar is mostly incorporated.
• Mix in vanilla extract and milk till smooth.
• Pour frosting over cinnamon roll’s and smooth to cover. Serve immediately!

• If you have leftovers, store in an airtight container. These are great reheated, but they are fantastic at room temperature as well.

For other grain free cinnamon breakfast sweets, try Cinnamon Sugar Donut Holes, Cinnamon Roll Pizza and Cinnamon Muffins!

Print

Cinnamon Roll Cake {grain & gluten free}

Cinnamon Roll Cake is a cinnamon roll, turned delicious, easy to make, cake. Loaded with cinnamon, coconut sugar and topped with cream cheese frosting!

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 9 rolls

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/4 cup coconut sugar
• 2 tbsp cinnamon
• 5 tbsp butter melted
• 2 eggs

Cream Cheese Frosting

• 4 oz cream cheese softened
• 1/4 cup butter softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp milk

Instructions

1. In a large mixing bowl, whisk together almond flour, tapioca flour, salt, baking powder, coconut sugar and cinnamon. 

   In a small mixing bowl, melt butter and then beat in eggs. 

   Combine wet ingredients with dry ingredients with a spoon until a dough like mixture forms. 

   Grease an 8x8 inch baking dish.

   Using your hands, form dough into 9 balls and place in baking dish. 

   Bake at 350 degrees for 20 minutes. 

   Remove from oven and let sit while you prepare cream cheese frosting.

   To make the frosting, combine cream cheese and butter. Add in powdered sugar and mix till mostly incorporated.  Mix in vanilla and milk until frosting is smooth. 

   Pour frosting on top of cinnamon roll cake and smooth to cover. 

   Serve immediately. Store leftover in an airtight container.