Baked Goods

Cinnamon Roll Coffee Cake (Gluten-Free)

at a glance
Prep Time 20 minutes
Cook Time 50 minutes
Servings 16 servings
4.7 — Votes 9 votes

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This gluten-free cinnamon coffee cake is quite possibly the best coffee cake ever! With moist, tender cake, a swirl of cinnamon sugar in the middle, a perfect crumb topping, and a simple drizzle of icing, this is the perfect thing to serve when you want to impress brunch guests.

cinnamon roll coffee cake with icing on top cut into squares and placed on a marble surface

This cinnamon coffee cake is truly the coffee cake of my dreams. I’ve tested it off and on for the past year, trying to land on just the right recipe – and this one was a winner! As soon as I tasted it, I knew we needed to turn it into a cinnamon roll version to publish for the holidays. Growing up, my mom always made us something special for Christmas morning, and this cinnamon coffee cake absolutely fits the bill for an extra-special breakfast treat.

Coffee cake is a breakfast cake that gets its name because it is normally served alongside coffee – not because it has coffee in it. It is very similar in texture to a muffin but is baked into a cake instead of individual servings. It is also usually topped with some type of crumb topping, like the cinnamon streusel topping you see here! Crumb cake is also very similar to coffee cake but has a solid layer of crumb on top rather than crumbly streusel.

What makes this gluten-free coffee cake recipe the best-ever?

There are a few things that set this coffee cake apart from others, gluten-free or not! Let’s talk about it:

  • The Cake: First things first, the cake base of this recipe is moist, tender, and not too sweet. This lets the other components of the cake really shine! Many times, gluten-free baked goods can be dry, crumbly, and gritty – that’s not the case here!
  • The Cinnamon Sugar Swirl: In the middle of the cake is a simple layer of cinnamon sugar, this ensures that you never get a bite of coffee cake that’s lacking in cinnamony goodness.
  • The Streusel: This was probably the hardest part of the coffee cake to perfect, but it was well worth it! This cinnamon streusel is buttery, perfectly-textured, and will have you going back for “just one more bite” again and again.
  • The Cinnamon Roll Icing: If you want to take this cinnamon coffee cake to the next level, this icing is the perfect way to finish it off! It gives this coffee cake all the flavor of a cinnamon roll without the work.
cinnamon roll coffee cake with icing on top cut into squares and placed on a marble surface

What is the best flour to use for gluten-free coffee cake?

We used King Arthur Measure for Measure for this recipe! This is the flour we use to develop about 95% of our gluten-free baked goods because it is easy to find, affordable, doesn’t have a gritty texture, and, of course, makes a delicious end product. If you can’t find this flour, though, we’ve also had great results with Bob’s Red Mill 1-to-1. Just be sure that your blend contains xanthan gum, otherwise you’ll need to add in a teaspoon.

Tip For Measuring Gluten-Free Flour

Baking can be tricky in that measurements need to be pretty exact in order for your baked good to turn out just right. So, let’s chat measuring flour! When it comes to measuring flour, the biggest thing to remember is to NOT pack the flour into the measuring cup. Instead, simply scoop the flour into the cup, and then use a butter knife to flatten the measuring cup and swipe the excess flour off of the top of the measuring cup.

How to Make Gluten-Free Cinnamon Coffee Cake

This coffee cake has a few different components, but don’t be intimidated – the process is easier than you think! Plus, if you want to cut out a few steps you can leave off the icing and the cinnamon sugar layer in the middle.

  1. Make the Batter. First, you’ll make the cake batter. To keep things simple, we’ve adjusted this recipe so that you can make the batter in one bowl and you don’t even have to use an electric mixer for it! You’ll add all the dry ingredients to a bowl, whisk them together, then add in the wet ingredients and stir them until fully combined. The batter will have a thick texture but still be pour easily – which is exactly what we’re looking for!
  2. Make the Cinnamon Streusel. Again, we’re keeping things simple here by using melted butter instead of softened, so you don’t have to spend time working butter into the mixture with your hands. Instead, you’ll add all the dry ingredients for the crumble to another bowl, give it a quick whisk, then stir in the butter until it has a crumbly texture. If you find that your mixture is more mushy (say, you can flatten it into the palm of your hand and it sticks together), add more flour 1 teaspoon at a time, until it easily crumbles into a sand-like texture, but still remains some larger clumps.
  3. Assemble the Coffee Cake. Next, you’ll grease a 9×9 pan, or line it with parchment paper, then pour in half the cake batter in and spread it evenly. To get the cinnamon sugar swirl, you’ll simply sprinkle sugar over top the batter, then sprinkle cinnamon on top of the sugar as evenly as possible. Next, pour the remaining cake batter into the pan and spread it evenly over top. Finally, sprinkle the cinnamon crumble on top of the cake in an even layer.
  4. Bake the Cake. Bake the cake in a 350 F oven for 40-50 minutes, until a toothpick inserted into the center comes out clean.
  5. Make the Icing. Once the coffee cake is done, remove it from the oven and let it cool for at least 30 minutes. Then, simply whisk together the icing ingredients then drizzle it over top. If you find the icing to be too runny, add a bit of extra powdered sugar. If it is too thick, you can easily thin it with a bit more cream!
cinnamon coffee cake with icing drizzled on top on a glass plate with a fork sitting beside it on a marble surface
side angle view of chocolate chip banana oat muffins on a wire rack on a marble surface

Just for You

Baked Goods

Want more recipe ideas like this?

Q Can I make this coffee cake dairy-free?
A

Yes! With a few simple swaps, you can easily make this coffee cake dairy-free. For the batter, you can use a neutral oil like coconut oil or avocado oil in place of the butter. For the crumble, you can use your favorite vegan butter substitute or coconut oil. These substitutes may change the crumble a bit. You are looking for a mixture that easily crumbles when you mix it together, but still has some large clumps.

Q Can this be made egg-free?
A

It can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For cakes and cupcakes, we recommend subbing in plain Greek yogurt (¼ cup of yogurt per egg) – Greek yogurt made for fluffy and slightly crisp on the outside cakes that had a really delicious flavor and held together really well.

Q Can I make cinnamon coffee cake ahead of time?
A

Yes! This coffee cake can be made ahead of time. I’d recommend making it one day in advance and then storing it in the refrigerator. When you are ready to eat it, you can warm it up in a 350 F oven for 5-10 minutes, or microwave an individual piece for about 20 seconds.

Q Can I make coffee cake muffins instead?
A

If you’re short on time, you can easily turn this cake into coffee cake muffins. It’ll make about 18 muffins total, and you’ll need to bake them for about 25 minutes in a 350 F oven.

Q Can you freeze coffee cake?
A

Coffee cake freezes great! You can individually wrap each piece in parchment paper, then place the pieces in a Ziplock bag, label them, and store for up to 4 months in the freezer. You can then reheat it by microwaving an individual piece for about 1 minute or baking in a 350 F oven for 15 minutes.

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Cinnamon Roll Coffee Cake (Gluten-Free)

By: Cassy Joy Garcia
4.7 — Votes 9 votes
Prep Time: 20 mins
Cook Time: 50 mins
Servings: 16 servings
This coffee cake has all the flavor of cinnamon rolls without the work!

Ingredients  

  • For the Cake
  • 2 1/4 cups gluten free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 8 tablespoons butter melted (use ghee or coconut oil for dairy-free)
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup maple syrup
  • 3/4 cup milk use almond or coconut milk for dairy-free
  • 1/3 cup white sugar or coconut sugar
  • 1 teaspoon cinnamon
  • For the crumble
  • 3/4 cup gluten-free flour
  • 1/4 cup plus 2 tablespoons brown sugar or coconut sugar
  • 3/4 teaspoon cinnamon
  • 6 tablespoons butter melted (use ghee or coconut oil for dairy-free)
  • 1/4 cup chopped pecans
  • For the icing optional
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon heavy cream may substitute full-fat coconut milk

Instructions

  • Preheat the oven to 350 F and grease an 9×9 pan or line with parchment paper.
  • To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated.
  • Pour half of the cake batter into the bottom of an 9×9 pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
  • To make the crumble, add the flour, sugar, cinnamon, and chopped pecans to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms.
  • Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 40-50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
  • While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!

Nutrition Information

Nutrition Facts
Cinnamon Roll Coffee Cake (Gluten-Free)
Amount per Serving
Calories
307
% Daily Value*
Fat
 
12.8
g
20
%
Saturated Fat
 
7.1
g
44
%
Cholesterol
 
62.6
mg
21
%
Sodium
 
106.1
mg
5
%
Carbohydrates
 
45.6
g
15
%
Fiber
 
2.2
g
9
%
Sugar
 
20.4
g
23
%
Protein
 
3.4
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

For a blueberry lemon version: omit the cinnamon sugar layer from the recipe and stir in 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 1/4 cups of blueberries to the batter. For the icing, replace the heavy cream with lemon juice.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating




  1. L says

    L —  12/20/2019 At 12:45

    Just important to note that ghee is Not dairy free. Ghee is clarified butter which still contains milk.

  2. Barbara LaRose says

    Barbara LaRose —  12/22/2019 At 08:51

    Can I make this egg free? And what would be the best substitute-Bob’s Red Mill egg replacer/flax egg/applesauce?

  3. Andrea says

    Andrea —  12/22/2019 At 15:15

    Hi, just read through and printed instructions and realized are not listed in the instructions portion with the other wet ingredients. Looks delicious though. I am going to make it.

    • Andrea says

      Andrea —  12/22/2019 At 15:17

      THE EGGS…were not in the instructions with the wet ingredients. Even I left the eggs out! LOL!!! Sorry!

  4. Kim says

    Kim —  12/24/2019 At 10:03

    Not sure where I went wrong…
    The batter is so thick that I could barely spread it. Used an 8×8 pan and this rose so much that it was double the height of the pan! Also it was nowhere near done at the 40 minute mark. Help

  5. Ileana says

    Ileana —  12/24/2019 At 17:15

    The ingredients for the cake say 1/3 cup of sugar but the Instructions say 1/2. Can you clarify? Thanks

  6. Suzette C says

    Suzette C —  12/29/2019 At 20:16

    5 stars
    This was a hit in our house Christmas morning. Even my daughter, who swears I can’t bake, loved it. My mom, the master baker, even asked for the recipe.

  7. Andrea says

    Andrea —  01/01/2020 At 21:18

    5 stars
    I made this for Christmas brunch using Bob’s Red Mill 1 to 1 Gluten Free Baking Flour Blend. The batter was thick to spread (could not pour), but it baked up beautifully!! My non-gluten and gluten eaters both LOVED IT!! The cake was not grainy, gritty, nor dry. It was still moist and delicious the second day!!

    Thank you for this wonderful recipe!

  8. Jackie says

    Jackie —  03/28/2020 At 17:47

    I don’t have gluten free flour but I have almond flour. Would that work?

  9. Beverly says

    Beverly —  04/28/2020 At 14:12

    I think you forgot to say ADD THE PECANS TO CRUMBLE

    • Brandi Schilhab says

      Brandi Schilhab —  04/28/2020 At 14:24

      Whoops, sorry, Beverly! It’s in there now. Thanks for letting us know!

  10. Faye says

    Faye —  05/08/2020 At 08:39

    5 stars
    Would all purpose flour work here? We do not have any gluten issues in our house so I don’t have the GF flour handy.

    • Brandi Schilhab says

      Brandi Schilhab —  05/08/2020 At 10:19

      All purpose will work great, Faye! Enjoy!

  11. Nicole says

    Nicole —  05/08/2020 At 09:19

    When you say add butter do you use salted or unsalted? Or margarine? I never know what would be best for baking.

    • Brandi Schilhab says

      Brandi Schilhab —  05/08/2020 At 10:17

      We typically use salted but either will work just fine!

  12. Stephanie says

    Stephanie —  05/08/2020 At 12:20

    Hello can I use coconut flour for the gluten free flour?

    • Brandi Schilhab says

      Brandi Schilhab —  05/08/2020 At 12:41

      Coconut flour won’t work in place of gluten free. Sorry about that!! You can use regular all purpose flour if you have that!

  13. Amy says

    Amy —  05/08/2020 At 13:23

    Love this! I did not do the optional icing… too impatient, hahaha! My oven is sometimes a bit temperamental so I had to bump up the heat and go a full 60 minutes. I used the recommended flour and I’m so impressed by how light and fluffy the cake is! Thanks for a great breakfast treat. 🙂

    • Brandi Schilhab says

      Brandi Schilhab —  05/08/2020 At 13:43

      Yay! That’s so great, Amy! We’re so glad you love it…thank you for sharing this with us!

  14. Allison says

    Allison —  05/08/2020 At 17:14

    Hello! I have the King Arthur flour that does not have the Xantham Gum, do you have a recommendation on how much to add?
    Thank you!

  15. Courtney says

    Courtney —  05/09/2020 At 09:06

    This coffee cake is delicious! So easy and my entire family loves it, I make it all the time!

    • Brandi Schilhab says

      Brandi Schilhab —  05/10/2020 At 20:07

      That’s so great to hear, Courtney!! We’re so glad you love it!

    • Brandi Schilhab says

      Brandi Schilhab —  05/10/2020 At 20:07

      That’s so great to hear, Courtney!! We’re so glad you love it!

  16. Brandie says

    Brandie —  05/09/2020 At 18:49

    Can I omit the nuts or should I sub them for something else?

    • Brandi Schilhab says

      Brandi Schilhab —  05/10/2020 At 20:10

      You can omit them!

    • Brandi Schilhab says

      Brandi Schilhab —  05/10/2020 At 20:10

      You can omit them!

  17. Daniela says

    Daniela —  06/14/2020 At 11:07

    Oat flour could work for this?

  18. Kathleen Finneke says

    Kathleen Finneke —  06/21/2020 At 17:12

    5 stars
    Make this regularly as lemon-blueberry version, and today for Father’s Day, Lemon strawberry! turns out perfect every time! And I’ve baked it in a cast iron skillet each time….picture perfect!! Looks impressive but so easy!

    • Brandi Schilhab says

      Brandi Schilhab —  06/21/2020 At 19:46

      Both variations sound amazing…I need to try them! Thank you so much for sharing, Kathleen!

  19. Emily says

    Emily —  07/12/2020 At 16:04

    5 stars
    I made this for my dad for a Father’s Day brunch. No one could tell that it was gluten free or refined sugar free. This recipe is soo so sooo good! So easy to throw together and a crowd pleaser!

    • Brandi Schilhab says

      Brandi Schilhab —  07/12/2020 At 18:55

      Score!! So glad you guys loved this, Emily!

  20. Sarah says

    Sarah —  07/25/2020 At 21:53

    I don’t have maple syrup handy, can I sub regular sugar?

    • Brandi Schilhab says

      Brandi Schilhab —  07/27/2020 At 09:00

      Regular sugar should work, Sarah! You may need to had a few tablespoons of milk (dairy or non-dairy) to thin the batter out if it seems too thick though!

  21. Erin says

    Erin —  08/15/2020 At 09:39

    5 stars
    This is so GOOD! It is better than the gf coffee cake I get from a very good gf local bakery! I am curious about making the lemon blueberry version and whether you only omit the middle part with cinnamon, but you still do the top crumble, correct? Thank you so much! This will be added to most of my holidays baking!

    • Brandi Schilhab says

      Brandi Schilhab —  08/17/2020 At 08:29

      YAY! So glad you loved it, Erin! That’s correct – keep the crumble on top!

  22. PIsabella says

    PIsabella —  10/02/2020 At 15:25

    2 stars
    There are some noticeable inconsistencies in this recipe, that lead me to believe there are also not so noticeable inconsistencies. For example, step 1 says to grease a 9×9 pan, while step 3 says to pour the batter into an 8×8 pan and the overview says the cook time is 35 minutes, while step 5 says the cook time is 40-50 minutes. When I made the crumble, 6 tablespoons of butter seemed like too much and, sure enough, it made for a very heavy and wet mixture that sank to the bottom of the cake during baking so it came out as a cinnamon cake, not a coffee cake with a crumble top. I might have given this 4 stars in terms of flavor in the end product, but I reduced one star for the confusing inconsistencies in the recipe/directions and another because not having a crumble top means it’s not actually the coffee cake I wanted.

    • Brandi Schilhab says

      Brandi Schilhab —  10/05/2020 At 07:48

      Thanks for catching those! I fixed the pan size (either will work great, but you’re right, it needs to be consistent) and the cook time. As for the crumble, we’re so sorry it didn’t turn out…we haven’t experienced that at all! We’re glad you enjoyed the flavor though!

  23. Henrik says

    Henrik —  12/15/2020 At 06:19

    informative article thank you

  24. Lauren says

    Lauren —  12/18/2020 At 14:06

    Can I make this in a 13×9? I’m assuming I would just double the ingredients but what about cook time?

    • Brandi Schilhab says

      Brandi Schilhab —  12/21/2020 At 09:28

      Yes, that’s right, Lauren! I’d check it at an hour and then add more time if you need!

  25. Rebecca Roses says

    Rebecca Roses —  12/21/2020 At 10:07

    5 stars
    Best coffee cake ever!!!! This is a fan favorite at our house now. So dreamy.

    • Brandi Schilhab says

      Brandi Schilhab —  12/21/2020 At 10:54

      YAY! So glad to hear that, Rebecca! Thank you for sharing this with us!

  26. Nicole Galvan-Goble says

    Nicole Galvan-Goble —  12/21/2020 At 20:21

    Do you think this would work if replace the eggs with flax eggs? We can’t do eggs at this time, but it sound delicious.

    • Brandi Schilhab says

      Brandi Schilhab —  12/22/2020 At 08:51

      We actually tested a bunch of egg substitutes and found that 1/4 cup of plain Greek yogurt in place of each egg worked the best in cakes and cupcakes! Find the full article here!

  27. sarah says

    sarah —  01/10/2021 At 16:43

    on the recipes that call for gluten free flour…can we sub in all purpose or einkorn? we do fine with plain old flour…just curious

    • Brandi Schilhab says

      Brandi Schilhab —  01/11/2021 At 12:29

      Regular all-purpose should work just fine, Sarah!

  28. Roxanne says

    Roxanne —  02/17/2021 At 16:58

    5 stars
    Another family favorite!
    I made this for my mom’s birthday brunch and she loved it!
    Instead of using heavy cream or milk I subbed for almond milk!

    • Brandi Schilhab says

      Brandi Schilhab —  02/22/2021 At 09:01

      So glad she loved it, Roxanne! Thank you so much for sharing this with us!

  29. Bobbie Ahring says

    Bobbie Ahring —  07/20/2021 At 10:43

    Made this for the first time. Did not ice it. 5 stars plus. It was very popular! Will be making it again!

    • Brandi Schilhab says

      Brandi Schilhab —  07/20/2021 At 15:45

      So glad to hear that, Bobbie! Thank you so much for sharing this with us!

  30. Yadelyn says

    Yadelyn —  04/25/2022 At 13:57

    Hi,

    I’m so excited to make this recipe. Can you please provide storage instructions? I would like to make it ahead of time for a teacher appreciation breakfast at my kids’ school.

    Thank you!

    • Melissa Guevara says

      Melissa Guevara —  04/25/2022 At 21:10

      Hi Yadelyn! If you’re making ahead of time, we recommend making one day in advance, let it cool completely, then storing it in the fridge in a covered container. You can also wrap the coffee cake as a whole or individual pieces and store in the freezer for up to 4 months. Additional instructions are detailed in the body of the article. I hope that helps! -Melissa

    • Yadelyn says

      Yadelyn —  04/30/2022 At 14:43

      Update – Made these into muffins but the recipe only yielded 14 muffins for me instead of 18. However they turned out amazing! Perfectly fluffy and moist even after storing in the fridge overnight. Very close in taste in texture to a non-GF muffin actually. I used the Namaste brand gluten free flour. I accidentally added an extra 1/3 cup of white sugar but even with that they didn’t end up too sweet at all.

    • Melissa Guevara says

      Melissa Guevara —  05/03/2022 At 02:34

      Love the muffin idea! Thank you for taking the time to share with us! -Melissa

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