A white and brown swirl piece of cake on a wooden board. Loaf in background drizzled with icing sugar glaze.

Gluten-Free Cinnamon Roll Pound Cake

 

Nothing beats a slice of gluten-free cinnamon roll pound cake and a warm beverage. What a great treat!

This swirled gluten-free cinnamon roll pound cake is a truly comforting and elegant baking solution. The tender, buttery cake is laced with a ribbon of sweet cinnamon, creating an experience reminiscent of a classic cinnamon roll. Using our QUeen Milling Superfine White Rice Flour, you can achieve a delicate, moist crumb that's absolutely irresistible. This cake is a delicious, healthy treat that's ideal for a cozy weekend breakfast or a stunning dessert to share with family.

Recipe Card

Recipe Name: Gluten-Free Cinnamon Roll Pound Cake

Description: A moist, buttery pound cake swirled with a rich cinnamon ribbon and topped with a sweet glaze.

Source: QUeen Milling Test Kitchen

Yield: 1 (9-inch) loaf

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Ingredients

Cake

  • 2 cups (9 ounces, 250 grams) of QUeen Milling Superfine White Rice Flour
  • 2 teaspoons (8 grams) baking powder
  • ½ teaspoon (2 grams) salt
  • 1 Tablespoon (5 grams) cinnamon
  • 1 cup (8 ounces, 226 grams) unsalted butter, room temperature
  • ¾ cup (6 ounces, 150 grams) sugar
  • 4 large eggs
  • ½ cup (4 ounces, 120 grams) sour cream
  • 1 Tablespoon (1 ounce, 15 grams) apple cider vinegar
  • 1 teaspoon (4 grams) vanilla

Drizzle

  • ½ cup (2 ounces, 56 grams) powdered sugar
  • 1 Tablespoon (1 ounce, 15 grams) milk

Instructions

  1. Preheat your oven to 350°F (175°C).  Lightly grease a 9-inch loaf pan and set it aside.
  2. In a small bowl, sift and mix the QUeen Milling Superfine White Rice Flour, baking powder, and salt. Set aside.
  3. In a larger bowl, beat the butter and sugar until light and fluffy.  Mix in the sour cream, eggs, apple cider vinegar, and vanilla. Gradually add the flour mixture and mix until just combined.
  4. Transfer half of the batter to a small bowl and stir in the cinnamon.
  5. Alternately spoon the plain batter and the cinnamon batter into the loaf pan, then use a knife to gently swirl them together.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean.
  7. Let the cake cool on a rack for 15 minutes before removing it from the pan. Place the loaf back onto the cooling rack until completely cooled.
  8. In a small bowl, mix the powdered sugar and milk for the drizzle. Pour the drizzle over the cooled loaf before serving.

Notes

This pound cake is a family-pleasing treat that's delightful for a special weekend breakfast or as a dessert for a casual get-together. The unique capability of our QUeen Milling Superfine White Rice Flour is that it provides a delicate, soft crumb that’s incredibly moist and rich, holding up beautifully to the cinnamon swirl. It’s a dependable gluten-free baking solution that makes it easy to produce a beautiful, memorable cake. For a richer flavor, you can use brown sugar in the cinnamon batter.  Our paper packaging is recyclable and compostable. Sometimes the best solutions are the ones that break down and decompose the old-fashioned way. We encourage you to explore our full range of products and connect with us on social media for more delicious gluten-free inspiration!


 

 

 

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