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)
unsalted butter (or butter substitute)
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)
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.
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
4 tbsp melted butter
3 tbsp granulated sugar
3 tbsp dark brown sugar
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
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!
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)
unsalted butter (or butter substitute)
room temp. egg
3 ripe medium spotted bananas
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.
Every now and again you taste a treat that is so good and so beautiful that you have to take a step back and take a bite out of it and say, “Sh*t that’s good!“
This is one of those recipes!
What You Need To Make Gluten Free Cinnamon Sugar Banana Donut Holes
Butter of choice
Gluten free all purpose flour (I used the King Arthur brand)
How To Make The Perfect Donut Hole
The key to these donut holes is using a mini muffin tin and not scooping too much batter into the tin.
I recommend only adding 1 Tbsp of dough in each mini muffin tin portion. Otherwise, your donut holes will be less like donut holes and more like a large cinnamon sugar baseball…but a tasty one at that!
To make the perfect cinnamon sugar coating don’t skimp on the butter! Coating the melted butter in the baked donut holes is key to making the cinnamon sugar mixture stick.
Mixing The Cinnamon Sugar Coating
I recommend adding about 1-2 Tbsp of cinnamon to the 3/4 cup of sugar in a small bowl. For more of a sugary-flavor and less of a cinnamon flavor I would recommend only adding 1 tbsp of cinnamon.
Fluffy and flavorful Gluten free cinnamon banana donut holes that are perfectly sweet! These can be made dairy free!
2 tbsp brown sugar
1 Tbsp cane sugar
1/4 cup melted butter
1/4 cup greek yogurt (or dairy-free yogurt of choice)
2 tsp vanilla extract
1 cup mashed banana (about 2 large)
1 1/4 cup self rising flour (To make this for every 1 cup of flour add 1 1/2 tsp. baking powder and 1/4 tsp salt)
1 scoop collagen
1/2 tsp baking soda
Cinnamon sugar coating
3/4 cup sugar
5 tbsp butter melted
2 TBSP cinnamon
Spray a mini muffin tin with non-stick spray and preheat the oven to 350.
In a large bowl combine the egg, melted butter, greek yogurt, mashed banana, collagen peptides, vanilla extract, brown sugar, and cane sugar. Get out as many lumps as you can. A few will be in there from the banana and that is A ok!
Add the self-rising flour and baking soda in a separate medium-sized bowl and mix until combined.
Mix the dry ingredients into the wet and mix until everything is combined.
Using a tablespoon, spoon the batter into the mini muffin tin.
Bake in the oven for 14-17 minutes.
While the donut holes are baking, prepare the cinnamon sugar topping. Pour the melted butter into a small bowl and combine the cinnamon and sugar together in another small bowl.
Take out of the oven and let cool for 5 minutes.
Role the donut hole in the butter using a fork to coat it. Be sure to tap out the extra butter by scooping the donut hole with a fork and letting the excess butter drip over the melted butter bowl.
Then, coat the banana donut hole in the cinnamon sugar mixture and set aside.
Repeat until all of the banana donut holes are coated and enjoy!
Store these in a container for a max of 2 days! (if they last that long)
High-protein Gluten-Free Granola made with simple ingredients. This go-to recipe can be made in a snap!
2 tbsp natural peanut butter (The drippy kind)
2 tbsp melted vegan butter of choice ( I used the Earth Balance brand)
Heaping 1/4 cup honey
1 tsp. vanilla extract
2 cups Certified Gluten-Free rolled oats
2 scoops of collagen (2 scoops = 2 servings for the collagen peptides I used)
3/4 cup chopped honey-roasted peanuts
1 tsp. cinnamon
1/2 tsp. sea salt
1/3 cup chocolate chips
Preheat the oven to 350 F and spray a large baking sheet with non-stick spray. You can also use parchment paper.
Combine all the ingredients in a large bowl, except for the chocolate chips. Mix everything well so that the granola is evenly coated in the honey and that there are no dry areas.
Transfer the granola to the large baking sheet and spread it out into an even layer. A trick that works for me is hitting the baking sheet on the counter a few times. It makes the granola spread easier across the baking sheet.
Bake for 25-30 minutes, flipping the granola halfway through. When the granola is done baking it should appear golden brown
Let the granola cool for at least 45 minutes.
Break the granola into clumps once cooled.
Sprinkle the chocolate chips into the granola.
Store in an air-tight container at room temp for about 1 week.
Serving Size:1/2 cup
Keywords: Gluten free granola, collagen peptides, high protein granola, healthy granola, dairy free granola, vegan granola, dairy free
Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!
Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Pumpkin pie spice
Non-dairy milk (or normal milk)
How To Make The Perfect Pumpkin Pancake:
The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.
To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.
From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.
It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.
These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.
How Long can I Keep These?
These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.
Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:
The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!
4 TBSPs oat flour
3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
1 TBSP baking powder
2 TBSP cane sugar
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup pumpkin puree
1 large room temperature brown egg
2 TBSPs vegan butter
1 cup non-dairy milk
1 1/8 tsp vanilla extract
Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor.
Combine all wet ingredients except for the butter in a medium-sized bowl.
Heat a skillet (of any size) over low to medium heat.
Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff.
Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days.
*All nutrition that has been calculated is an estimate.
Move over chewy bars because these simple homemade granola bars are no-bake and taste divine!
It’s So Simple
It’s mind bottling to me how I haven’t made these gluten free granola bars sooner. The effort is minimal and best of all, it’s cheaper than your typical gluten free granola bars and is sweetened only with honey
Here’s What You Need To Make These Healthy Granola Bars
Gluten free oats
Dairy free chocolate chips
You will be putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
The only effort involved in this recipe is mixing the honey and peanut butter together in a small pot over low-medium heat.
After that, you’ll let the pot of honey and peanut butter cool for 5-8 minutes. You don’t want to melt the chocolate in the chocolate chips so the cool time is essential.
Once everything is combined, simply press the mixture into an 8×8 pan spread evenly using your hands or the back of a glass.
I find using a glass makes evening the mixture much easier than a spatula or your hands.
After pressing the mixture into the pan sprinkle a little extra sea salt and chocolate chips over the top and put in the freezer for 30-45 minutes.
After that time, take it out of the freezer and let it sit for 5 minutes before cutting evenly into 10 bars.
Have an itch to keep baking? Give my latest recipes a try!
Simple 6 ingredient dairy free and gluten free granola bars that can be whipped up in minutes!
2 1/2 cups of oats
3 TBSPs – 1/4 cup of chocolate chips (I used dairy free)
1 1/4 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
6 TBSP peanut butter
1/3 cup + 1 TBSP honey
Start by putting all the ingredients except for the peanut butter and honey into one large bowl and combining the ingredients.
Combine the honey and peanut butter into a small pot over low-medium heat for a few minutes and stir until combined. When combined set aside and let cool for 5-8 minutes. Remember we don’t want the chocolate chips to melt so this step is highly recommended.
Add the peanut butter honey mixture to the bowl with the other ingredients and combine.
Press the mixture into an 8×8 pan. Sprinkle additional chocolate chips and sea salt on the top.
Store in the freezer for 30-45 minutes.
Take out and let it sit for 5 minutes then cut into 10 equal bars.