CINNAMON ROLL MUFFINS {GLUTEN-FREE, DAIRY-FREE OPTION}


One of the most popular recipes on the blog is the Gluten-Free Cinnamon Roll Cake.  I found the recipe for cinnamon roll cake in 2012 on Chef In Training‘s blog and I modified it to be gluten-free.

The cinnamon roll cake was easily modified to be gluten-free. A lot of gluten-free cooking is finding ways to modify your favorite recipes to be gluten-free.

I don’t know why it has taken me so long to turn one of my family’s favorite cake into a muffin. It was so easy!

I have also included a dairy-free option to my gluten-free cinnamon roll muffins recipe.  My husband, my youngest son, and I are all dairy-free.

I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy gluten-free and dairy-free cinnamon roll muffins.

INGREDIENTS;
  • MUFFINS;
  • *1 1/2 cups gluten-free flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
  • 3/4 teaspoon xanthan gum (leave out if your flour already contains it. )
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoons gluten-free baking powder
  • 3/4 cups milk (For dairy-free I like cashew milk, almond milk or coconut milk.)
  • 1 egg
  • 1 teaspoons pure vanilla extract
  • 1/4 cup butter, melted (For dairy-free I like Earth Ballance or Smart Ballance.)
  • TOPPING;
  • 1/2 cup butter, softened (dairy-free use Earth Balance or Smart Balance)
  • 1/2 cup packed brown sugar
  • 1 tablespoon gluten-free flour
  • 1 1/2 teaspoon cinnamon
  • GLAZE;
  • 1 cup powdered sugar
  • 2 1/2 tablespoons milk (dairy-free use cashew, almond or coconut milk)
  • 1/2 teaspoon vanilla

INSTRUCTIONS;
  1. MUFFINS;
  2. Preheat oven to 350 degrees.
  3. Use cupcake liners or spray a with muffin pan with cooking spray.
  4. In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
  5. Once combined stir in the melted butter.
  6. Scoop the batter (will be very thick and sticky) into the lined/greased muffin pan. I like to use a greased ice cream scoop.
  7. TOPPING;
  8. In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
  9. Drop a heaping teaspoonful of the butter mixture onto each muffin batter.
  10. Use a toothpick or knife to swirl the butter mixture through the muffins.
  11. Bake at 350 degrees for 24-26 minutes. Please watch your muffins because every oven is different. Use a toothpick to check and see if the centers are done.
  12. GLAZE;
  13. In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
  14. Drizzle over the warm muffins.



Enjoy!
Store in an air-tight container.

NOTES;
*Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.


Please Read The Original Full Recipe in Source (Thank You): mamaknowsglutenfree.com
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