Do you absolutely love cinnamon rolls? Well, you can improve the presentation with this gluten free cinnamon roll bundt cake. Not only does it look amazing, but the texture is just like traditional cinnamon rolls, tender with the perfect balance of cinnamon filling and glaze. Actually, they are so good, you may just not wait to add the glaze. Enjoy!
Watch this video to check out the texture of the cinnamon rolls!
Link You’ll Need:
Gluten Free Cinnamon Roll Bundt Cake
- 2 recipes Gluten Free Cinnamon Raisin Rolls without the raisins if desired
Oil a bundt or angel food cake pan; set aside.
Make a double batch of dough as described in the above link for cinnamon raisin rolls. Divide the dough in two and make one cinnamon roll log. Transfer to the pan, close to the center.
Make another cinnamon roll log, but roll it out so that is double the length and half of the width so that is super long. Transfer this log to the outer portion of the pan. If it is raised a little higher than the rest, that’s okay.
Set the pan aside to rise in an 80°F environment for 30 minutes or until the dough fills the pan and is puffy. While rising, preheat the oven to 400°F with a rack in the center of the oven. Once the dough rises, place the pan on the center shelf of your oven. Bake 25 minutes or until the dough springs back when lightly touched.
Remove from the oven and transfer to a wire rack to cool 10 minutes. If using a removable bottom angel food cake pan, remove the cake along with the bottom using a potholder on the center piece.
Make the glaze, if using, as described in the recipe link. Spread on the top of the rolls and allow to drip down the sides, or not.