Gluten Free Cinnamon Roll Muffins Recipes

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Hi, welcome to our recipe blog. Here you can obtain a guide on exactly how to make extremely yummy Gluten Free Cinnamon Roll Muffins recipes. The production process is really simple, you simply need to adhere to the techniques that we have actually composed on this page. The following are the stages of just how to cook Gluten Free Cinnamon Roll Muffins. Please adhere to the directions well.
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
  1. Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
  2. First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
  3. ………………………………….


for full recipes please see :  glutenfreeonashoestring.com


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