Gluten Free Cinnamon Roll Muffins
Moist and tender gluten free cinnamon roll muffins are like the best cinnamon bun you’ve ever tasted—but made quick and easy in a cupcake tin.
Sometimes, a picture says a thousand words (not always, by the way). And yet, I feel the need to mess it up with words anyway. Here’s what you can tell about these gluten free cinnamon roll cupcakes just by looking at them: they’re gorgeous.
But there are a few things you can’t tell, just by looking. The top is almost a little crunchy from the cinnamon-sugar filling, and the cake is tender and buttery and not-too-sweet.
They’re up there with my gluten free carrot cake cupcakes, which I thought were far and away my favorite cupcake in the whole world. Now, I’ve got some soul-searching to do.
INGREDIENTS :
Swirl/Filling
- 4 tablespoons (48 g) vegetable shortening, melted and cooled
- 1/4 cup (55 g) packed light brown sugar
- 1 teaspoon ground cinnamon
Muffins
- 2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)
- 1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 2/3 cup (158 ml) low-fat buttermilk, at room temperature
Glaze
- 3/4 cup (86 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon unsalted butter, melted
- 1/2 to 1 1/2 teaspoons milk (any kind)
DIRECTIONS :
- Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
- First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
- ...............
- ....................
get full recipes : glutenfreeonashoestring