A thick, cinnamon filled crumb cake that is quick, easy to make, and gluten free!
I love coffee cakes and crumb cakes, but my favorite coffee cake takes a while to make, so I wanted a really quick option for those mornings I just want something to munch on while having a hot beverage.
This was such a fun option because not only did it taste great, but because I used a Gluten Free Buttermilk Pancake Mix as my base for this cake, it is also gluten-free! Pretty great.
I had a lot of fun recipe testing for this one. My first version was too dry, and my second had too much cinnamon, but the final version was right on par for what I like. Keep in mind that I enjoy cinnamon, and so I may add more than you will want to if you aren’t as into cinnamon and cinnamon rolls as I am!
My idea for this crumb cake was to make it small enough that it would be just enough for one morning with my family. And to make it similar to a cinnamon roll in flavor, without the work. I think had I added a cream cheese frosting or glaze it would have been very cinnamon roll-like indeed. But truthfully I loved it as is, and figured my kids would do without the extra sugar!
I thought this would make a fun breakfast idea for Christmas, and it can be made ahead and baked morning of, or even baked ahead then stored covered for a couple days!
For more great Gluten Free Options try: