So in the past few weeks, not only have I walked by a few Cinnabon stores (the scent of that store kills me) but one of my coworkers brought in these cinnamon snaps that smelled utterly amazing. That and I worked quite a few longs hours this week, so I decided to make some gluten free cupcakes that tasted like cinnamon rolls. These turned out quite well! I adapted the recipe from this website, and I used a frosting recipe from here. I hope you all enjoy!
Yields: 30 cupcakes
Inactive Baking Time: 30 minutes
Baking Time: 16 minutes each tray
Ingredients:
Dry Ingredients
- 1 cup white rice flour
- 3/4 cup brown rice flour
- 1/2 cup tapioca flour
- 3/4 cup potato starch
- 1 1/4 tsp xantham gum
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 5 eggs
- 1 tbsp vanilla
- 1 1/4 cup milk
Topping and bottom
- 1 tbsp cinnamon
- 1/2 cup sugar
Filling
- 1/2 cup brown sugar
- 2 tbsp cinnamon
Steps:
1. Preheat oven to 350F. Line muffin tins with paper cups.
2. In a medium bowl, mix together all of the dry ingredients.
3. In another medium bowl, using a mixer beat the butter until light and fluffy.
4. By the half cup, beat in the sugar until combined. Once the sugar is beat into the butter, whisk in the eggs one by one. Whisk in the vanilla.
5. To the butter mixture, beat in the dry ingredients and the milk, alternating between the two. (This makes the batter less lumpy.)
6. In two separate bowls, mix the sugar and cinnamon together for the topping, and the brown sugar and cinnamon together for the filling.
7. Pour some of the sugar cinnamon topping into the bottom of the paper cups, and fill a 1/3 of the way with the cupcake mix. Top with a layer of the brown sugar cinnamon filling, and then fill cups 2/3 full with more batter. Using a toothpick, swirl the contents of the cupcake batter. Top each cup with more of the cinnamon sugar.
8. Place in the oven, and bake for 16 minutes or until a toothpick inserted into cupcakes come out clean.
9. Top with cream cheese frosting once the cupcakes are cooled.
1. Preheat oven to 350F. Line muffin tins with paper cups.
2. In a medium bowl, mix together all of the dry ingredients.
3. In another medium bowl, using a mixer beat the butter until light and fluffy.
7. Pour some of the sugar cinnamon topping into the bottom of the paper cups, and fill a 1/3 of the way with the cupcake mix. Top with a layer of the brown sugar cinnamon filling, and then fill cups 2/3 full with more batter. Using a toothpick, swirl the contents of the cupcake batter. Top each cup with more of the cinnamon sugar.
8. Place in the oven, and bake for 16 minutes or until a toothpick inserted into cupcakes come out clean.
9. Top with cream cheese frosting once the cupcakes are cooled.
These look so moist they don't look gluten free at all. They look wonderful.
ReplyDeleteThanks! They ended up really moist, some of them I didn't even have to put frosting on and they were still super moist and delicious. They're also a great alternative to cinnamon rolls if you don't have the time to make them from scratch.
ReplyDeleteholy *@$!, these look amazing. i'm all over this recipe this weekend (with my own vegan twist). thanks for sharing...i haven't had a good cinnamon roll fix in a looooong time. good luck in your travels this week!
ReplyDeleteAwesome! Yeah that recipe TOTALLY resolves any cinnamon roll fix I may have. Make sure to pour cinnamon sugar into the bottom of the cups, once they bake it creates that nice crispy, gooey bottom that you get on traditional cinnamon rolls.
ReplyDeleteThanks for the wishes, thus far I haven't had too much difficulty with eating gluten free, aside from the fact that I'm in the south and am sooooo tempted by everything!
these are the best cupcake I've ever tasted.....wow thanks for sharing.
ReplyDeleteThanks! I'm glad you enjoyed them :D
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