Cinnamon Roll Coffee Cake Gluten Free Food
CINNAMON ROLL COFFEE CAKE (GLUTEN-FREE)
This coffee cake has all the flavor of cinnamon rolls without the work!
Provided by Cassy Joy Garcia
Categories Breakfast
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 F and grease an 9x9 pan or line with parchment paper.
- To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated.
- Pour half of the cake batter into the bottom of an 9x9 pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
- To make the crumble, add the flour, sugar, cinnamon, and chopped pecans to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms.
- Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 40-50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!
Nutrition Facts : Calories 307 kcal, Sugar 20.4 g, Sodium 106.1 mg, Fat 12.8 g, SaturatedFat 7.1 g, Carbohydrate 45.6 g, Fiber 2.2 g, Protein 3.4 g, Cholesterol 62.6 mg, ServingSize 1 serving
QUICK GLUTEN FREE CINNAMON ROLLS
The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!
Provided by Mia in Germany
Categories Breads
Time 25m
Yield 14 rolls, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 ° Celsius.
- Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
- Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
- Cream together butter, honey and cinnamon.
- Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
- Sprinkle with chopped pine nuts.
- Carefully roll the dough into a log.
- Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
- If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
- Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
- Brush the top of the rolls with milk.
- Bake for about 10 minutes or until they're done.
- Enjoy!
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