Cinnamon Roll Coffee Cake (Gluten-Free)

cinnamon coffee cake with icing drizzled on top on a glass plate with a fork sitting beside it on a marble surface

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4.72 — Votes 21 votes

Cinnamon Roll Coffee Cake (Gluten-Free)

This coffee cake has all the flavor of cinnamon rolls without the work!

Prep Time20

Cook Time50

Course: Breakfast

Cuisine: American

Servings: servings

Author: Cassy Joy Garcia

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 9x9 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 9x9 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!

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.

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