GLUTEN FREE CINNAMON ROLL MUFFIN STYLE

Cinnamon is one of my favorite baking spices.  I especially love the smells that fill my house when making cinnamon filled baked goodies. Cinnamon rolls were one of my favorite treats before I became gluten free over 10 years ago.

This recipe had a lot of trial an error.  I have made this dough using a variation of many different types of GF flours. I finally came up with a muffin style. This is so much easier and less mess to deal with.  It always seemed like such a long endeavor for something my family could devour in 5 seconds. Dough prep took forever, and using all the saran wrap to keep sticking down. Oh yeah, and refrigerating the dough so it is less sticky.  Enough I said!  I wanted an easier recipe that still had all those wonderful flavors and textures that a cinnamon roll does, but with less prep time.

My kids did not care what form factor these were in, only that they were “delicious” according to my biggest fans. They still devoured them quickly, but my efforts were cut in half. I love that!

Enjoy these treasures, with less work and a mouthwatering delight for your taste buds!

Gluten Free Cinnamon Roll Muffin Style

Serves 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Tree Nuts
Dietary Casein Free, Dairy Free
Meal type Breakfast
Misc Breakfasts, Child Friendly
Occasion Casual Party, Easter
By author Melissa Belser

Ingredients

  • 11/2 Cups tapioca flour/starch
  • 1/2 Cup millet flour
  • 3/4 Cup brown rice flour
  • 1/4 Cup Expandex flour
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon salt
  • 1 Tablespoon xanthan gum
  • 1 Cup almond beverage (used Silk, unsweetened)
  • 4 Tablespoons pure honey (reserve 1 T. for proofing yeast)
  • 1 Tablespoon bakers active dry yeast
  • 3 Ounces margarine or butter (melted)
  • 1 Large egg
  • 4 Ounces organic applesauce (unsweetened)
  • 1/2 Cup brown sugar (for filling)
  • 11/2 Tablespoons ground cinnamon (for filling)
  • 2 Tablespoons margarine (softened for filling)
  • 1/2 Cup toasted pecans (for filling)

Note

For powdered sugar icing: 1/2 cup powdered sugar and 1 Tablespoon water, 1/2 teaspoon vanilla.  Whisk until smooth and drizzle over Cinnamon Roll Muffins.

I used organic sugars in this recipe.

Directions

Combine all gluten free flours, baking powder, salt, and xanthan gum in a large mixing bowl. Whisk with paddle attachment for 1 minute.
Heat almond milk to around 105-110 degree in microwave. Add 1 Tablespoon of honey and the yeast. Proof for around 5 minutes. Mixture should look thick and bubbly on top when yeast is activated. It is important to use yeast that is not dead, otherwise they will not rise.
Melt 3 ounces of margarine and add to flour mixture, along with almond milk/yeast mixture, the rest of the honey, egg and applesauce.
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Mix ingredients on medium speed for 2-3 minutes. Mixture will look like a thick cake batter.
Combine the 1/2 cup brown sugar, the cinnamon and softened margarine or butter in a glass bowl; microwave for 10 seconds to soften. Stir to incorporate all three ingredients to form a paste.
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Fill each greased silicone muffin cup about 1/2 full with dough. Place brown sugar mixture on top of each dough amount, using around a teaspoon. Top with a few nuts.
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Cover each amount with the rest of the cinnamon roll dough, and sprinkle remaining sugar mixture over the top. Proof dough in a warm oven for 20 minutes. They should double in size.
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After proofing leave muffin try in oven and set oven temperature to 350 degrees. Set time to 25 minutes. Cool and remove. Drizzle with powdered sugar icing if desired.

 

 

 

 

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