With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. If you love cinnamon toast, this is the cake for you! The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible. I’ve served this cake for breakfast, for an afternoon snack, for a late night dessert; it is irresistible at any time of the day!
I made this cake for the first time when I was a little girl. While flipping through my cake recipe binder the other day, I saw this recipe and couldn’t resist making it right then. I fell in love with it all over again. Lucky for me, my boys fell in love with it too and they have already requested it again for the next birthday.
This is a cake that has never failed to impress our guests. It might look simple and unimpressive at first glance, but one bite is all it takes to win a person over. With just a few ingredients that are likely to already be in the pantry, this has been one of my favorite desserts for over twenty years.
Rebecca at Foodie with Family made this cake in both traditional and vegan versions and her family and friends loved them. Her post eventually led to this community thread over at King Arthur Flour. The comments made me laugh as they proclaimed their love for the Cinnamon Toast Bars and the Cinnamon Toast Cake.
Check out all of the Gluten Free Dessert Recipes on this website!
Ingredients
- Cake Ingredients:
- 1 1/4 cup brown rice flour *
- 1/2 cup tapioca starch *
- 1/4 cup potato starch *
- 1 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter melted and semi-cooled
- * If you are not in need of a gluten free recipe simply substitute a total of 2 cups all purpose flour for the items marked with an *
- Topping Ingredients:
- 1/2 cup butter melted
- 1/2 cup sugar
- 1 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 10" square pan (8" or 9" works as well). Whisk together the dry ingredients for the cake. Stir in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8" pan).
- While the cake is baking, combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake. Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!
Notes
(Recipe originally published 10-22-2011 – notes and photos updated 5-15-2014)
ONE YEAR AGO TODAY: Spicy Mexican Stuffed Bell Peppers
TWO YEARS AGO TODAY: Lemon Herb Quinoa with Summer Squash
LaWanda Ross says
I cannot wait to make this cake; however, I have one question. Could I double the recipe and make it in a 9×13 glass pan?
Mary says
Yes, you can. I add about ten minutes to the first cooking time though. Enjoy!
Mary says
Made this tonight and it so easy, so fast, and so out of this world delicious! Thank you for the recipe!
Adrian Szkwarek says
Wow, i love cinamon, i have to do it!!
Adrian Szkwarek says
I want to tell everyone that i love cinamon, and it helps for everything!!
kim says
Is it 6 cups of flour or 2 cups in total?
Mary says
2 cups total. Happy baking!
Nina boorstein says
Does it matter which milk we use? Whole, 2% or skim???
Mary says
I typically use whole milk, but any milk will work. Enjoy!
Sarah Clayton says
Can I manage this potato free, too? Thank you
Mary says
I haven’t tested it myself, but I’ve been told that this recipe works well with cup4cup flour blend and Bob’s all in one blend. (I do not know if those particular blends contain potato flour though.)
Sarah Clayton says
Ok thank you
Linnea says
This recipes is amazing!! I made it vegan with almond milk. Also added a tsp of cinnamon straight to the dry ingredients. This will be my go-to recipe for any gatherings I need to bring a dessert! Thank you!
Mary Younkin says
I’m so glad that you love the cake, Linnea!