Posts Tagged ‘cinnamon roll’

Cinna-Mini’s (Gluten and Dairy Free!)

Is it just me, or is time just flying by? I honestly hadn’t even realized that it had been almost 2 weeks since my last post! But…I have been a very busy girl, and it has paid off! It’s official! I finally have all my classes done, my state exam has been passed, I’ve paid my dues, and am now officially a Realtor! Tomorrow is my last day of work in my current job, and Monday I’ll be off and running selling houses! I’m going to apologize in advance, as it’s my first week, AND I’ll be out of town for a work conference most of next week, I’m probably not going to have time to post, much less cook! LOL Unless…….I create something new and exciting for Easter….so stay tuned! Ok, so on to the recipe…this one was SO worth the wait! These sweet, little scrumptious melt-in-your-mouth morsels are now one of my favorites. You all know by now that I have a thing for cinnamon roll anything! These are not only cute and bite size, but they’re actually easier than you think to make.  I will warn you, you better have a sweet tooth cause these are overwhelmingly sweet. You  might think about cutting the brown sugar cinnamon in half if you want less sweet. I have a major sweet tooth and even I could only handle one of these! LOL Alright, lots to do, so hope you give this one a try, have a wonderful Easter, wish me luck on my new adventure, and enjoy! 🙂

Homemade Cinna-Minis (Printable Version)Cinna-Mini's

Ingredients:

1 cup gluten free flour

½ tsp xanthan gum

1 tsp. baking powder

¼ tsp. salt

1/2 cup – ¾ cup almond milk

2/3 cup brown sugar, packed

1 ¼ tsp. cinnamon

3 Tbsp non-dairy butter, softened

For the glaze:

1 cup powdered sugar

1 tablespoon almond milk

½ teaspoon vanilla extract

 

Directions:

Preheat the oven to 400° F. In a small bowl, stir together brown sugar and cinnamon. Set aside. Whisk the flour, gum, baking powder, and salt together in a large bowl. Stir in the milk and mix until just combined. The dough will be soft and moist. On a lightly floured piece of cling wrap, press the dough out into a rectangle that’s roughly 12″x7″. Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end (one of the 7″ sides), roll the dough up into a tight spiral. Use a sharp knife to cut the roll into small spirals. Place the cinnamon buns into an 8″ or 9″ greased baking pan. Bake for about 12-15 minutes, until the buns turn a faint golden. While the buns are cooling, make the glaze by mixing powdered sugar with milk and vanilla in a small bowl until smooth. Drizzle the glaze over the cinnamon buns and serve immediately.

Advertisements

Cinnamon Roll Scones (Gluten & Dairy Free)

Step 1: Admittance. “I admit I am a cinnamon roll junkie!” LOL I think I have posted well more than my share of cinnamon roll inspired recipes! But……..can you blame me?! You really can’t beat that amazing, melt in your mouth cinnamon roll flavor! And the smell?! You know the one….like when you’re walking in the mall by the Cinnabon and within seconds of smelling that overwhelmingly delicious cinnamon scent, you’ve just gotta have one! Of course, having food allergies makes that impossible! So that’s where these come in! These seriously taste just like cinnamon rolls. The inside is moist and full of an intense cinnamon flavor. And the glaze…. sets these over the top! If you’re partial to raisins or nuts in your cinnamon rolls, then go for it! Throw some in there….whatever floats your boat! You could even spread some cream cheese frosting on these instead of the glaze. These are super easy to make…..I whipped up a batch for breakfast before work (and couldn’t help myself, I ate another one mid-morning for a snack, oh and then again later for a late-night snack! Oops! LOL)  WOW.  Admitting THAT makes me feel a little guilty after having said it out loud, not to mention documenting it on here for the whole world to know!! LOL  But at least they have oats in there….that cancels out the calories right?! Thankfully scones don’t actually have that much sugar in them! So, seriously…. go to the kitchen and make these now! Or… you can check out my other cinnamon roll posts, just search for cinnamon roll in the search bar (top left!) I’ve got some other (healthier) recipes coming, guess I’m feeling a little guilty for posting what seems like only sweets lately! Hope this helps kick off your weekend with a great start! Enjoy 🙂

Cinnamon Roll Scones (Printable Version)IMG_3126

SCONES:
2 cups  gluten free flour

1 tsp xanthan gum
1 cup quick oatmeal, uncooked
1/4 cup + granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons non-dairy butter
3/4 cup almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract

2 teaspoons ground cinnamon

2 Tablespoons granulated sugar

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons water

Directions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, gum, oatmeal, 1/4 cup sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture.

5. Drop dough by 1/4 cupfuls (ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough water for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Yield: 8

Baked Cinnamon Roll Donuts (Gluten & Dairy Free)

So yesterday was my husbands and my 6th wedding anniversary, and I wanted to make something REALLY good for breakfast. We’re both a sucker for cinnamon roll anything…..and I ‘ve already made cinnamon roll muffins, coffee cake, pancakes, etc. So…. hmm…what else is there?! Ah-ha! Cinnamon roll Donuts!! I have yet to  use my handy donut baking pan since going dairy free. Why not give these a shot. I’ve got the batter all mixed up and ready to go (which comes together in a snap!!) and guess what?!? I can not find that darn pan ANYWHERE!! LOL. So I start digging….and after finding all sorts of amazing, yet seemingly unusable to me because my food restrictions will make using these unrealistic, baking tools I cleaned out and re-organized my cupboards! And……still no donut pan! So…..the search continued…its amazing where things will hide! At least i found it…..got those donuts in the oven and 15 minutes later….we were immensely enjoying them!! OMG! SOOO freakin’ good! Another successful cinnamon roll recipe added to the arsenal! Enjoy! 🙂

Baked Cinnamon Roll Donuts (Printable Version)

Ingredients:

1 c gluten free flour

½ tsp xanthan gum

¼ cup sugar

3 tbsp brown sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

6 tbsp almond milk + ½ tsp lemon juice

1 egg

1/2 tsp vanilla

1 tbsp non-dairy butter, melted

Glaze:

1/2 c powdered sugar

1/2 tsp vanilla

1-2+ tsp water

Directions:

Mix the almond milk and lemon juice, let sit at least 5 minutes. In a medium bowl, mix together flour, gum, sugars, baking powder, cinnamon and salt. Add the milk, egg, vanilla and melted butter.  Stir to combine. Spoon the batter into a Ziploc bag. Cut off a corner and pipe the batter into a greased 6-donut pan. Bake 12-14 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes.

Combine powdered sugar, vanilla and water.  Stir to combine, add water or more sugar until desired consistency is achieved. Drizzle glaze over donuts.

Cinnamon Roll Pancakes (Gluten & Dairy Free)

Cinnamon Rolls and Pancakes…..two of my favorite breakfast foods…..rolled into one?!? Incredible!!! These pancakes are simply amazing! Moist, fluffy pancakes with a delightful cinnamon crunch and drenched in a smooth, creamy vanilla glaze. I couldn’t wait to try these…..and once I’d dug into them…….I couldn’t wait to have them again! In fact…… I just had another one for dinner! LOL! They taste just as good as leftovers. I won’t go on and on…cause I’m sure you can’t wait to get started on these either!! Enjoy! 🙂

Cinnamon Roll Pancakes ~ Gluten & Dairy Free (Printable Version)

Pancakes:

1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

Filling:
2 Tbsp non dairy butter, melted

3 Tbsp packed brown sugar

1 tsp ground cinnamon

Glaze:

2 Tbsp non-dairy butter

1/2 cup powdered sugar

1/4 teaspoon vanilla extract

½ tsp water (as needed)

Directions:

Filling: In a small bowl, stir together the butter, brown sugar and cinnamon. Put the filling into a Ziplock baggie and set it aside.

Glaze: In a small microwave safe bowl, melt the butter. Stir in the powdered sugar and vanilla. Add water as needed to achieve desired consistency. Set aside.

Pancakes: Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size. When bubbles form, snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl. Cook the pancake until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Flip the pancakes over and cook until the other side is golden as well. Serve pancakes topped with a drizzle of glaze.

Inspired By: Recipe Girl

Cinnamon Roll Coffee Cake ~ Gluten & Dairy Free!

The smell of hot cinnamon rolls right out of the oven…..what could be a better way to start the day?! Except for the fact that cinnamon rolls are 1. made with yeast 2. full of gluten and dairy and 3. time consuming (and a pain in the butt LOL!) to make. The quick, easy and delicious fix!?! Cinnamon roll coffee cake!! Who would have thought! It’s super easy to make….. AND its gluten, dairy and yeast free!!! The top gets kind of flaky and its so light and cinnamony!  YUM doesn’t even begin to describe how awesome this cake is! It definitely beats ordinary cinnamon rolls! If there’s any leftover (haha yeah right!!), its just as good cold! This is one that I’ll be making often!! I thought I missed cinnamon rolls…. but now I really know what i was missing! Hope you’ll give it a shot! Enjoy! 🙂

Cinnamon Roll Coffee Cake (Printable Version

Cake:
1 1/2 cup gluten free flour

¾ tsp xanthan gum
1/8 tsp salt
1/2 cup sugar
2 tsp baking powder
¾ cup almond milk
1 egg
1 tsp vanilla
1/4 cup non-dairy butter, melted

Topping:
1/2 cup non-dairy butter, softened
1/2 cup brown sugar
1 Tbsp Gf flour
½  Tbsp cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 8×8 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 30-35 minutes or until a toothpick inserted in center comes out clean.

Glaze:
1 cup powdered sugar
2 1/2 Tbsp water or almond milk
1/2 tsp vanilla

Drizzle the glaze over the cake.

Simply Cinnful!

WOW! I thought that my last recipe on gluten free cinnamon rolls was good…. but these cinnamon muffins are perfectly sinful! Moist and tender, but with a crunchy oat & nut topping, and a cinnamon filling to die for! I have to admit though… while amazingly delicious… you will probably feel eaters remorse after when the sugar high wears off! Diabetics better have your insulin ready or you may go into sugar shock….they are definitely that sweet. (Think overwhelmingly Cinnabon here folks!) I’ve put both the 12 and 6 count versions on here. I usually cut the recipe down to just 6, which is more then enough for 2 people! The leftovers still taste great too, just stick them in the microwave for 30 seconds and stick some icing on it and you’re ready to go! These muffins do take some time to make….. you’ve got the topping, the filling, the batter and the icing to make, so if you can recruit a little helper, you’d be set! Now that I bet you’re drooling, as I was when I first found this recipe, and couldn’t WAIT to try them…. get ready for a simply cinnful treat! You won’t be disappointed! Enjoy! 🙂

Cinnamon Muffins  (Printable Versions)

(Makes 12)

Topping
1/3 cup brown sugar
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup GF flour + a dash of xanthan gum
3 Tbsp soft butter

Filling
3 Tbsp butter, melted

½ cup brown sugar

1 ½ Tbsp cinnamon
3 to 4 Tbsp water

Batter
1/2 cup butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups GF flour + 1 tsp xanthan gum
1/2 cup rolled oats
2 Tbsp cornstarch
3/4 cup granulated sugar
1 Tbsp GF baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon (or butterscotch) chips

Preheat oven to 400°F. Grease a 12-cup muffin pan.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing until it has a soft, pudding-like consistency. Set it aside.

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Yield: 12 muffins.

Adapted From: King Arthur Flour

%d bloggers like this: