Bursting with Cinnamon, and blanketed in a Fluffy and Perfectly Sweet dough these Gluten Free Cinnamon Rolls are ready in 2 hours with rise time!
I made theses for Thanksgiving morning to start the day off sweet and strong!
When creating this recipe i wanted it to be a recipe that didn’t require a special store run for flours or special starches. I wanted something that could be made with ingredients you likely have in your pantry. Also, I didn’t want these to be night before cinnamon rolls. I don’t know about you but I don’t have much patience for overnight recipes. So, I aimed for a 1-2 hour rise time (I let mine rise for 2 hours, but it wasn’t much of a difference after the first hour) to appeal to the more impatient bakers like myself out there.
So, let’s get baking!
What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
cinnamon
sea salt
unsalted butter (or butter substitute)
lemon juice
active dry yeast (be sure the brand is gluten free, I used this one by Fleischmann’s)
dark or light brown sugar (either will work)
cane sugar
powdered sugar
eggs
vanilla extract
cream cheese
milk
Start with the wet ingredients
When preparing the dough reach for the wet ingredients and start by mixing the warm milk with the yeast and letting it set for 5-10 minutes. The yeast will be set when there is a film over the top layer (shown below).
Once the yeast is set, then add the butter, lemon juice, room temp egg, and vanilla extract in the same bowl and mix it. Be careful to not over mix it though. Once everything is combined you should stop whisking and set aside.
Adding the dry ingredients
In a large bowl mix the dry ingredients together. When they’re combined, add the wet ingredients with the yeast to the large bowl of dry ingredients and mix it with a spatula.
You can also use a stand mixer with a dough attachment if you have one, but I don’t so I did this with a spatula and a lot of elbow grease.
If you find the dough is too sticky, add a tablespoon of flour to the dough and see if the dough starts to stick less to the bowl.
Add the Dough to Parchment Paper
Once the dough is thick and doesn’t stick to the bowl, pour it onto a buttered piece of parchment paper and mold it into an even square. Once it’s in a square it will be easier to make into a rectangle.
Once the square is even, roll out the dough into a long 13-14 inch rectangle. The width should be about 9-1o inches, but these don’t need to be exact. The dough should be about 1/4 inch thick.
Sprinkle the Filling
Once the rectangle is complete, pour melted butter over the dough (save about 1 tablespoon from it) and then sprinkle the cinnamon sugar mixture over it.
Roll the Dough and Let It Rise
I’m not the best when it comes to rolling things into a circle, but there is a few options here to improve it.
Option 1 is to roll the dough using the parchment paper and doing it slowly and creating not to large of a roll to avoid a rectangle look (AKA like me). Then using a knife or string, cut the large roll into 6-9 rolls.
Option 2 is to use a pizza cutter and cut 6-9 cinnamon rolls in a straight line in the rectangle and roll each one individually.
Once the dough is separated into small rolls, add the 1 tablespoon of butter over the rolls and place it into a 9×9 or 8×8 cake or brownie pan with plastic wrap and cover for 1 hour in a warm place like your kitchen counter.
The rolls will rise a bit and then they are ready for the oven.
Prepare the Cream Cheese Glaze
While the rolls are rising prepare the yummy Cream Cheese Glaze.
This will only require room temp cream cheese, powdered sugar, milk, and melted butter.
Combine all the ingredients in a small bowl and mix continuously until there are no chunks. If you prefer a thinner glaze, use more milk, a thicker glaze, use less milk.
If you use too much milk and it becomes too thin, just add a few tablespoons of powdered sugar to firm it back up.
Oven Ready
Once the dough has risen, place in the oven for 30-35 minutes. If may be less if you made smaller cinnamon rolls.
I made 6 large Cinnamon Rolls so these did need longer than a typical batch.
Once done, let them cool for 10 minutes and drizzle the glaze over the rolls.
These rolls will stay good for 1-2 days, and after they should be placed in the freezer.
2 ½ cups + 2 Tbsps flour ( I used King Arthur’s gluten free all purpose flour)
2 tsp. baking powder
½ tsp sea salt
¼ cup cane sugar
Filling
4 tbsp melted butter
3 tbsp granulated sugar
3 tbsp dark brown sugar
2 tsp.cinnamon
Cream Cheese Glaze
4 oz cream cheese room temp, 114g
2 tbsp butter room temp,
1½ tsp vanilla extract
1 cup powdered sugar
1 tbsp milk plus more if needed for consistency
Instructions
Mix the yeast, sugar, and warm milk in a medium-sized bowl and set aside for 10 minutes.
In a large bowl, combine the dry ingredients.
Once the yeast has set (there will be a film over it) add the melted butter, lemon juice, and warm egg to combine with a whisk. Be careful not to over mix though.
Once the wet ingredients are all combined, add them to the dry and mix until they are combined. The dough is ready when it starts to not stick to the bowl. If you find the dough is sticking add 1 tablespoon of flour. this will help the dough firm up.
On a buttered piece of parchment paper ( I used non-stick spray) drop the dough and mold it into a square. Then, slowly roll the dough out 13-14 inches long and 9-10 inches wide to make the dough a rectangle. It will be about 1/4 inch thick. Feel free to take time during this step to mold the dough. i am not great at this and its like pizza dough, you can always fill in a whole or reshape though dough if you want to adjust it.
Using a brush, spread 3 Tbsps of melted butter on the dough.
Mix the dark brown sugar, sugar, and cinnamon together in a small bowl and sprinkle it over the buttered dough.
roll the dough into a circular shape by using either a pizza cutter and cutting the rolls in straight line and rolling them up one by one or use the parchment paper to roll the entire dough into one large roll by starting with small circles and rolling it from one side of the rectangle to the other.
Once the dough balls are formed, cut the dough into 6-9 rolls and place into an 8×8 or 9×9 cake or brownie pan. I would recommend a cake pan, but I only had a brownie pan on hand and both will do.
Preheat the oven to 350.
Cover with plastic wrap in a warm place like the kitchen counter for at least one hour. you can cover it for longer and the dough will rise a bit more.
Uncover the rolls and place in an oven at 350
Bake for 30-35 minutes. The larger the rolls, the more likely they are to need more baking time.
While the gluten free cinnamon rolls are in the oven lets make the glaze! Combine the glaze ingredients in a small bowl and set aside until the rolls are ready.
Take the cinnamon rolls out and let cool for at least 10 minutes.
Drizzle the cream cheese glaze over the rolls. You may have some extra, but I admit I like my Cinnamon Roll wrapped and coated in icing!
Notes
Nutrition is roughly calculated and with 6 large rolls as a serving size. Not all gluten free flours are created differently so if you don’t use the King Arthur brand you may have a slightly different result.
These Gluten Free Banana Applesauce Muffins are fluffy and simple to make!
These Muffins only require a few tablespoons of sugar and 3 ripe spotty bananas for the perfect sweetness!
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
sea salt
unsalted butter (or butter substitute)
cane sugar
vanilla extract
room temp. egg
3 ripe medium spotted bananas
unsweetened applesauce
your favorite milk chocolate bar
optional: collagen peptides
What’s The Key To Making These Gluten Free Banana Muffins Fluffy?
The key element in having a fluffy muffin is using cane sugar and the correct all purpose flour.
Gluten Free all-purpose flour differs by brand. I recommend either using the Bob’s Red Mill or King Arthur Gluten Free Flour for the best results. Also, don’t swap or lower the amount of cane sugar in these.
Some may think lowering the amount of sugar or omitting it altogether will make for a healthier muffin and yield the same texture, but that isn’t the case. Sugar is one of the key ingredients that can’t be cut out of recipes. It combines with the butter and egg to help the flour rise and by cutting it out or not using the 3 Tablespoons called for, it will likely yield a flatter muffin,
Why Should I Ditch The Chips?
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Also, when chopping up the chocolate, you can decide how big or small you want the chunks to be.
Can I add more than 1 scoop of collagen?
You can, but I would expect the texture to change. It would likely create a flatter muffins and may introduce a gummi-like texture.
I call for one optional scoop of collagen to add just a bit more protein, but any more than that would likely change the muffin too much.
These yummy gluten free banana applesauce muffins are simple and oh so fluffy and chocolatey!
Ingredients
Scale
Wet ingredients
3 medium spotty bananas
3 Tbsps cane sugar ( if your bananas aren’t very sweet you may want to add a bit more)
5 Tbsps of melted butter (or butter substitute)
1 large room-temp egg
1 heaping tsp of vanilla extract
1/3 cup applesauce
Dry Ingredients
1 1/2 Cups all purpose gluten free flour ( I used the King Arthur brand)
1 scoop collagen peptides
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup chopped chocolate chunks
Instructions
Preheat the oven to 350 and line 12 muffin tins with muffin liners
Melt the butter in a small bowl in the microwave for about 30 seconds. When melted, add the egg and sugar to a large bowl and beat it for 1-2 minutes.
Add the vanilla extract into the large bowl and mix it until combined and set aside.
Mash the spotty bananas with a fork until chunks are minimal. When done, add them into a large bowl and combine with the other wet ingredients.
Add the dry ingredients (except the chocolate chips) into the large bowl and mix until there is no chunks of flour or baking soda or powder in the batter.
Mix in the chopped chocolate and make it evenly combined in the batter.
Pour the batter into the muffin tins until 3/4 full. Tap the muffin tray against the counter a few times to help the batter even out.
Bake in the oven for 23-25 minutes. The muffins will be ready when you stick a toothpick into the muffins and it comes out with no batter sticking to it.
Store in an airtight container in the fridge for 2 days and then store in the freezer after.
Sweet, chewy, and perfectly chocolate-y these Gluten Free Chocolate Chip Cookie Bars are here to please!
You may want a few, you may want the whole batch, but you don’t want to make an entire batch of cookies, because similar to me, it may just be you?
I think we’ve all been there and that’s why I created these yummy go-to Gluten Free Cookie Bars to fill the half batch need we have from time to time.
What You Need To Make Small Batch Gluten Free Chocolate Chip Cookies
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
sea salt
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
cane sugar
egg yolk (room temp)
vanilla extract
What’s The Key To Making The Perfect Chocolate Chip Cookie Bars?
Great question! And, luckily there is a simple answer- Chocolate!
When I was visiting the Cailler Chocolate factory in Switzerland with my sister I discovered that what made most of the cookies and other chocolate goods so great was indeed the chocolate! I know what you’re thinking, Go figure, but there is a good reason for this.
The best chocolate will often be from a bar as it has less sugar and contains fat mainly derived from cocoa butter, which creates a rich chocolate flavor-without it being overpowered by sweetness.
Ditch The Chips!
Chocolate chips will 9/10 have more sugar, less cocoa butter, and contain stabilizers.
So, in a pinch yes chocolate chips will get the job done, but if you want a rich chocolate in these bars I recommend a nice chocolate bar because you only deserve the best.
Do These Small Batch Cookies Require Freezer?
Yes and no.
If you don’t mind a potentially flatter cookie bar then you can skip it, but I do recommend refrigerating any gluten free cookie dough. Refrigerating the dough help the cookies keep their shape.
But these are bars, why does the shape matter? The refrigeration process also helps the gluten free cookie dough maintain the moisture from the butter and rise a bit.
So, if you are ok with flatter cookies then you can skip the fridge time.
If you are looking for optimal deliciousness then I recommend storing the dough in the fridge for at least 30 minutes before putting it in the load pan to go in the oven.
The sweetest and chewiest Small Batch Gluten Free Chocolate Chip Cookie Bars you can make!
Ingredients
Scale
Dry Ingredients
3/4 cup all purpose gluten free flour (I used King Arthur’s gluten free flour and recommend you use the same or Bob’s 1:1 all purpose gluten free flour. Not all gluten free flour is created equally so you may get different results if you use other flours)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/3–1/2 cup chopped chocolate
Wet Ingredients
1/4 cup + 1 Tbsp packed brown sugar
2 Tbsp cane sugar
4 Tbsps unsalted softened butter
1 room temp egg (you can make this room temp by submerging the egg in warm water for 10 minutes in a small bowl)
1/2 tsp vanilla extract
Instructions
Mix the dry ingredients (except for the chocolate chips) in a medium sized bowl and set aside. When measuring the flour be sure to level it and not pack it too much. Adding too much flour is easy by not leveling it and adding more flour will result in a different texture.
In a small bowl, mix the brown sugar and sugar cane with the butter until it is fully e corporates and the butter is creamed with the sugar leaving no clumps of butter in the mixture. Mixing the sugar and butter together will create small air pockets in the batter that will provide a nice lifted and light texture.
Beat the egg and vanilla together
Add the egg and vanilla mixture into the butter sugar mixture in the small bowl.
Add the wet to the dry and mix until the entire dough has no clumps or dry spots. Be careful not to overmix though. Over mixing will result in cookies that don’t rise as much
Add in 1/3 -1/2 cup of your favorite chocolate bar or chocolate chips. I recommend chocolate bars over chips as the chocolate will likely be higher quality and yield a richer cocoa flavor.
Spray the 9×5 loaf pan with non-stick spray or line with parchment paper and pour the dough into the load pan using a spatula.
Store in the fridge for 30 minutes and preheat the oven to 350.
Put in the oven for 23-25 minutes (if you want an underbaked effect I recommend the shorter end of this)
Remove from the Oven and let cool for 10-15 minutes and then slice evenly with a knife and serve!
Notes
If you find you batter is too crumby I recommend adding a little more butter.
Fluffy, Sweet, and bursting with Cinnamon and Cream cheese flavor this Gluten Free Banana Bundt Cake is calling your name!
This Gluten Free Bundt Cake uses Greek yogurt and bananas to create a healthier cake with less fat and butter, but leaves an uncompromised texture and sweetness.
What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake
All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
cinnamon
sea salt
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
cane sugar
powdered sugar
eggs
vanilla extract
3 medium spotty bananas
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well
cream cheese
milk
What is The Key To Making a Signature Cinnamon Swirl?
When preparing the cinnamon swirl you will simply combine 1 Tbsp of cinnamon and 2 Tbsps of brown sugar and cane sugar. You can add more Cinnamon if you like a stronger taste, but I like a more subtle flavor so I lean towards the lighter side.
To make the swirl you you will place half the batter in the greased bundt cake and then sprinkle the cinnamon sugar mixture over the top of the batter. There should be more than enough to create a nice thin layer of cinnamon sugar goodness.
Once the cinnamon sugar mixture layer is added, you will carefully pour the remaining batter overit and spread it evenly. You will want to tap the bundt cake a few times to spread the batter evenly. To keep the mixture from spilling or breaking the top batter should be spread overtop fast and evened out after all the batter is in the cake.
Trying to even out the batter as you pour will likely cause the swirls of cinnamon sugar to mix with the bottom batter layer.
How To Avoid a Sticky Bundt Cake
To avoid any part of the bundt cake sticking be sure to follow these steps:
use an oil based spray such as canola or vegetable. Buttery spreads or butter will likely increase the likelihood of the cake to stick to the pan
coat the bundt cake with a large amount of spray. Don’t be shy! Think of Mean Girls at the math competition, the limit doesn’t exist for too much oil!
don’t spray the pan until the cake is ready to go into the oven and don’t pour the batter until it is ready to go in the oven
let the cake cool for 10 minutes and then try to tip it upside down on a cooling rack. Any sooner will increase the possibility of sticking
How is this Healthier than a normal Bundt Cake?
By using bananas and greek yogurt, less oil is required for the recipe, but the texture remains unchanged. The greek yogurt and bananas make the cake fluffy and add an element of sweetness, which allows less sugar to be used in the recipe.
The healthier part comes from lightening up the recipes in areas where the texture may remain unchanged. Cutting back on too much sugar and fat will likely result in something not as satisfying or enjoyable. on When Sweet Met Salty my goal is to create simple and healthier recipes that are still satisfying and most of all fill the craving you have.
So yes, there is sugar, there is butter, and there is also TASTE!
This Sweet and Fluffy Banana Gluten Free Bundt Cake is filled with a swirl of Cinnamon and Brown Sugar and topped with a signature cream cheese glaze!
Ingredients
Scale
Cinnamon Bundt Cake
2 cups all-purpose gluten free flour
1 tsp baking powder
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1/3 cup softened unsalted butter (or butter substitute)
1 cup dark or light brown sugar (either will work)
2 room temperature eggs
1 heaping tsp of vanilla
3 medium bananas mashed (about 1 1/4 cups)
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well)
Cinnamon layer
1 Tbsp cinnamon (or a few tsps. more for a stronger cinnamon flavor, I prefer a subtle one)
2 Tbsps sugar cane
2 Tbsp brown sugar
Cream Cheese Glaze
4 oz softened cream cheese (I used 1/3 fat variety)
1 1/2 Tbsp milk (for a thinner variety use a bit more)
1 1/2 cups powdered sugar
1 tsp vanilla
Instructions
Preheat your oven to 350 and grab your bundt cake and an oil-based cooking spray such as canola, or vegetable oil. I don’t recommend using a butter flavored spray for this or butter itself as it may cause the cake to stick.
In a large bowl mix the flour, baking soda, baking powder, cinnamon, and salt together. When combined set aside.
Mash the bananas until they are complete mush. The less chunks the better.
In a large bowl mix the eggs, sugar, vanilla, and butter together until they are fully combined. Be sure that your eggs are room temp before adding them. Room temperature eggs will easily mix with the butter and sugar, distributing the yolk more evenly, allowing the batter to raise more than cold eggs would. If you don’t have 30 minutes for your eggs to become room temp try placing the eggs in a bowl with warm water for 5-10 minutes. This will speed up the process.
Add the remaining wet ingredients and whisk until combined.
Add the wet ingredients to the dry and whisk out all lumps.
Make the Cinnamon Glaze by combining the sugar and cinnamon in a small bowl and set aside.
Spray the bundt cake pan with a large amount of spray. If you are concerned with too much spray being used , I ask you to remember the most memorable line of mean girls, the limit doesn’t exist! The more spray the better the chance your bundt cake will not stick.
Pour half the batter into the pan and tap the bottom of the bundt cake to ensure it is evenly distributed.
Sprinkle the cinnamon sugar mixture across the top of the batter.
Pour the remaining batter on top of the mixture. Use a spatula to even out the top layer and tap the bundt can on the counter a few more times to make sure it is even.
Bake in the oven at 350 for 55-60 minutes. A clean toothpick with no batter will indicate the bundt cake is ready.
Let the Bundt cake cool for 10 minutes.
While the bundt cake is cooling make the cream cheese glaze. Combine all of the cream cheese ingredients in a small bowl. Add the milk in slowly as a little will go a long way. I recommend starting in Tablespoon increments.
Put a cooling rack on the top of the bundt cake pan and flip the bundt cake onto the cooling rack.
Top the bundt cake with the cream cheese glaze and enjoy!
I recommend storing this in the fridge for 2 days in an air tight container. Anything longer than 2 days should be stored in the freezer
Notes
be sure to use room temperature eggs
I used King Arthur’s All purpose baking flour. Not all gluten free flours are created equally so I recommend using the same brand.
Nutrional values are calculated with reduced fat cream cheese and are estimates
A sweet, tasty poolside frozen boozy treat made with only 5 ingredients. These Gluten free and Vegan popsicles are the perfect Summer treat for everyone to enjoy!
Ingredients
Scale
3 heaping cups (about 500 grams of Pineapple ( I recommend fresh but frozen also works)
Juice of 1Lime
1 cup of Unsweetened coconut milk ( You can also use full fat coconut milk as well)
2–3 Tbsp Cane sugar (I used 2, but more may be needed if your pineapple isn’t as sweet)
5 Tbsps of Rum
Dash of Sea salt
Instructions
Chop the pineapple into cubes and pour into a food processor or large blender.
Add the rum to the pineapple and let it sit for 20 minutes, stirring occasionally. This will help the pineapple soak up the rum.
Pour the remaining ingredients into the blender and blend until smooth. I ran my food processor for about 2 minutes.
Pour the mixture into 12 popsicle molds and place the sticks in the middle.
Store in the freezer for a minimum of 4 hours and enjoy! I
Notes
I used the popsicle molds from Amazon that came with popsicle sticks.
A Yummy Lower Fat and Higher Protein version of your Favorite Fluffy Gluten Free and Dairy Free Muffin that will be your new go-to! These are simple, easy to make, and the perfect make ahead snack for everyone to enjoy!
Ingredients
Scale
Wet Ingredients
3/4 cup unsweetened applesauce (Watch out for sugar added applesauce, the unsweetened should have zero added sugar)
1/2 cup cane sugar
1/3 cup melted dairy free butter of choice (I used this one)
2 large room temperature eggs (I recommend leaving them out for at least 30 minutes)
1 1/2 teaspoons pure vanilla extract
Dry Ingredients
1 1/2 cups All Purpose Gluten Free Flour ( I recommend and used King Arthur brand)
Preheat the oven to 350 degrees and line with 10 muffin paper liners.
In a large bowl, add the applesauce, sugar, melted butter, vanilla extract and eggs. Mix until combined and set aside.
In a separate bowl, add the all purpose flour, rolled oats, collagen peptides, baking powder, baking soda, and sea salt. Mix until combined.
Add the dry to the wet and mix until there are no clumps in the batter.
Add the chocolate chips into the batter.
Using an ice cream scoop, scoop the batter into the muffin liners until all 10 are filled. Tap the muffin tin agains the counter to even the batter in the muffins. Sprinkle a few extra chocolate chips on the top.
Bake the muffins in the pre heated oven for 20-22 minutes.
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