Gluten Free Mini Cinnamon Roll Pound Cakes

For a moist and tender, sweet cinnamon treat- check out these gluten free mini cinnamon roll pound cakes! All of the flavor without any of that rising and rolling nonsense!



  • 1 stick of butter, softened
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • 1/2 c. Greek yogurt
  • 3 eggs
  • 2 Tbsp. orange juice
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 c. gluten free flour blend

Vanilla Glaze

  • 1 Tbsp. butter, melted
  • 1/4 tsp. vanilla
  • 1/2 c. powdered sugar
  • 1 Tbsp. milk or cream


  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, beat the butter and brown sugar until smooth. Next, beat in the maple syrup, vanilla, Greek yogurt, eggs, and orange juice. Then, beat in the cinnamon, baking soda, baking powder, cinnamon, salt, and gluten free flour.
  • Spray a mini or large loaf pan with nonstick spray. For mini- scoop about 1/4 cup of batter into each mini well. Bake for 18-22 minutes, until an inserted toothpick comes out clean. For a large loaf pan- pour the batter into the pan. Then, bake for 50-60 minutes, until an inserted toothpick comes out clean.
  • In a small bowl, whisk the butter, vanilla, and powdered sugar. Whisk in the milk/cream slowly, until your desired consistency is reached. Then, drizzle over the cooled pound cakes.