It is DAY 19 of Gluten Free Baking With KitchenAid and we continue our grand celebration of the 7QT KitchenAid Stand Mixer Giveaway with this fabulous gluten free, dairy free cinnmon bun cake from the lovely Jeanine Friesen from The Baking Beauties. Heads up! If you like cinnamon rolls but don't want to take the time to make them, you can still enjoy the lovely taste of them with this super easy cake. But I will say, that if you want to make some AMAZING cinnamon rolls, TRY Jeanine's gluten free cinnamon rolls which are the most popular recipe on her site! One bite of those babies and you will see why people are flocking there in their droves for a piece of cinnamon heaven! I am trying her lemon bars and homemade granola bars next! HOW GOOD do those little babies look?! 

So who is this lovely lady with the cinnamon dusted spatula? Jeanine is a wife and mother living with celiac disease living in rural Manitoba, Canada. A passionate baker, she refused to let her 2008 diagnosis get in the way of her fun in the kitchen. She uses The Baking Beauties to share her tried and tested gluten free creations that her friends and family have long enjoyed. So, if you are living a gluten free lifestyle and are missing your favourite breads, cinnamon buns, cupcakes, muffins, pancakes, cakes, or cookies, you’ve come to the right place!  

This gluten free cinnamon cake is a perfect example of her wonderful baking skills. I love how dense this cake is. It is a heavier cake with a delightful brown sugar cinnamon ribbon throughout. I enjoyed it (more than once) minus the vanilla icing drizzle and it was still AMAZING. Scott and our friends agreed as we enjoyed it watching an episode of Smash! We were happy little piggies indeed! This recipe is a WINNER! 

For more of Jeanine's delicious recipes and information head to The Baking Beauties. You can also download her FREE holiday eBook that is loaded with amazing gluten free recipes! My favourite part of Jeanine's site is the  canning section which has all kinds of incredible homemade canned treats! LOVE these ideas! 

Thanks for being a part of this event Jeanine. You ROCK! 

For more information about this recipe check out Jeanine's original blog post.
Learn more about Jeanine Friesen from The Baking Beauties.
Follow Jeanine on Twitter and Facebook.

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Cinnamon Bun Cake from The Baking Beauties

  • Cake ingredients:
  • 1 cup brown rice flour

  • 1 cup sorghum flour

  • 1 cup soy milk or rice milk
  • 3/4 cup granulated sugar

  • 1/3 cup potato starch

  • 1/3 cup canola oil or grapeseed oil
  • 2 Tbsp tapioca starch

  • 3 tsp gluten free baking powder

  • 1 1/2 tsp pure vanilla extract

  • 1 tsp xanthan gum

  • 1/4 tsp Celtic sea salt

  • 2 large eggs

  • swirl ingredients:
  • 3/4 cup packed brown sugar

  • 1/2 cup chopped pecans (*optional)

  • 1/4 cup vegan buttery spread (Earth Balance)

  • 2 Tbsp brown rice flour

  • 1 Tbsp ground cinnamon
  • icing ingredients:
  • 3/4 cup confectioners sugar
  • 1-2 Tbsp soy milk or rice milk
  • 1/2 tsp pure vanilla extract

  1. Preheat oven to 180 / 350 degrees F
  2. Grease one 9×9-inch baking pan.

  3. In the bowl of a stand mixer, measure out 1 cup brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, salt, 3/4 cup granulated sugar and baking powder and mix until well combined.

  4. In a small bowl, whisk together 1 cup milk, eggs, 1 1/2 tsp vanilla extract and oil.

  5. With the mixer running, slowly pour the wet ingredients into the dry ingredients. Mix until well combined, scraping down the bowl as necessary. Mix until just blended.
  6. Scrape batter into the prepared pan and spread evenly in the pan.

  7. In a small bowl, mix together the vegan spread, brown sugar, 2 Tbsp rice flour, cinnamon, and pecans (if using). Stir until the mixture resembles wet sand.
  8. Spread evenly over the cake, and using a butter knife, gently swirl through the cake, creating the marble-effect. Do not over mix it though.

  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove from oven and allow to cool completely.

  11. When the cake has cooled, prepare the vanilla icing:
  12. In a small bowl, stir together the confectioners sugar, 1/2 tsp vanilla, and 1-2 Tbsp milk. Start with one tablespoon and add more if necessary to get the consistency that you want.
  13. You can use a spoon and drizzle the icing over the cake, or place the icing into a small zipper-seal bag with a small corner cut off, and drizzle it over the cake that way. YUMMO! 
  14. Serves 16. 

For more information about this recipe check out Jeanine's original blog post. 
Learn more about Jeanine Friesen from The Baking Beauties.
Follow Jeanine on Twitter and Facebook.


Rotating a cake or loaf during baking

Cakes, loaves and breads need to be rotated half-way during baking to ensure even browning. But bulky oven mitts can smear the surface of your cake. To avoid this, use a large pair of tongs to grab the lip of the in and quickly turn it around.

Thank you so much for the kind write up, Tess! Truly, truly appreciated. :) I’m honoured (spelled the Canadian way, hehe) to be included with this fine group of bakers. Thanks!


Jeanine - it was an absolute pleasure.
I LOVED your recipe.
I am thrilled that you are a part of this and very grateful that we are connected now.
We Aussies and Canadians have to stick together and continue to honour and celebrate each other! LOL!

Cinnamon rolls are such a treat, but definitely not something I make often, partly because of the work that goes into making them.  I’m sure a cake version is quicker to put together but still has that cinnamon roll flavor.  It looks so delicious!  Great job Jeanine.  And Tess, I can’t help but wonder if you are putting on a few pounds with all this wonderful baking! ;)


Linda! FIVE pounds and counting!
I have been working out like a MAD WOMAN but I have a smile on my face!
ALL of the recipes have been SOOOO good!
I am also sharing with my friends and family.
They are LOVING me right now! LOL!
Can’t wait to share YOUR recipe xx

Oh yes. This is gorgeous…cinnamon swirled anything is a fave of mine. I can’t wait to try this. <3


YOU will LOVE this Alison.
It is SOOOOO good :)

There is just something wonderful about cinnamon, isn’t there? Especially when combined with brown sugar. ;)

Oh my, yummy decadent cake! This sounds so good.


LOL! We are online at the same time.
YES! This is SOOOO good! ENJOY :)

Yum!  Cinnamon rolls and cake all rolled into one?  That’s a brilliant idea!


RIGHT! AND…..SOOOO much easier than cinnamon rolls. Although…you really should check out Jeanine’s cinnamon rolls….
they are BIBLICAL!

Thank you! This cake was a huge hit here, hope you enjoy it!

Jeanine, you absolutely ROCK. Seriously though I’ve said it before I’m gonna hafta start stealing kids to help me eat all these goodies! :D Please. do not send out the Feds. It was a joke!


HA! You’re hilarious, Laurel! No calling the authorities on you, although you would probably get arrested and be likened to the Hanzel & Gretel story. “I just wanted to feed them!!” :)

Oh my, cinnamon rolls are my most fave… I definitely know what I’m doing this weekend.  Or better yet, for Mother’s Day!  What a lovely treat to share with my Mom… thanks for the recipe, Jeanine!


You’re very welcome, Gina! I think many Mom’s would be pleased to have a platter of GF cinnamon buns served to them (this Mom included). ;)

I used to have to drive 5 hours east to get a gf cinnamon bun.  Next time I’m saving the gas and hotel money and making this!  Amazing, Jeanine!!!


Sounds like a MUCH better plan, Heather! wow, 5 hours for a cinnamon bun, unreal!

LOL! Yes! MUCH better plan! OR we could just move in with Jeanine! HA! Cinnamon rolls on tap anyone?

Tess! You are killing me with this delicious recipe a day thing. Now I have to make this too! I love cinnamon rolls.


LOL! Just enjoy! This cinnamon bun cake is TO DIE FOR! Jeanine is a baking whizz!

Tess, I agree with Alex, you’re killing me here…! If I hadn’t already spent the last two days in the kitchen baking up your last several recipes (which all turned out amazingly, by the way) I’d already be on this one. As it is, just staring at the picture, it’s killing me to know I won’t be able to eat it in the morning. Well, you never know, I might wake up with a great deal of ambition and bake it up in time. Thank you Jeanine for this great looking recipe, as and always, thank you Tess for bringing her to our attention.


You’re welcome. You know…this cake would be perfect for a weekend breakfast/brunch too. Something to treat yourself with. ;)

It is a pleasure sharing all of these amazing gluten free ladies with everyone.
I have literally gained five pounds during this month devouring all of the delectable treats!
Off to the gym now. LOL!

This cake looks delightfully delicious! We love the flavor combo of cinnamon and raisins and this cake combines them in such a beautiful way! Thanks for sharing!


This cake is SOOO good Melaina!
LOVE Jeanine and LOVE Rudi’s Gluten Free Bakery! Woot Woot :)

this cake is just lovely Jeanine! YUM!


What a great idea- making this as a cake. I am inspired. I love your site and find it so easy to follow all your recipes. Thanks Tess!!! This one is yet another hit with our family


I know! This is SO much easier than making cinnamon rolls! SOOOO good! ENJOY :)

Jeanine, this cake looks great! I have been trying to perfect a gluten free cinnabon recipe, but haven’t quite gotten there yet. Every time I try my cravings get stronger and stronger. I’ll have to make this cake instead because I just cannot hold out any longer. This looks wonderful! Thanks for sharing!

Tess, thanks so much for having us all take part in this amazing event!


Both me and my happy full stomach thank you all as I ROLL home! LOL!
This cinnamon roll cake is TO DIE FOR!
Jeanine ROCKS!

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