Gluten Free Cinnamon Twists With Vanilla Glaze Recipes

GLUTEN-FREE CINNAMON TWISTS WITH VANILLA GLAZE

Steps:

• In medium bowl, stir together flour blend, yeast, xanthan gum and salt; set aside.
• In 2-cup microwavable measuring cup, microwave 3/4 cup milk, 1/3 cup granulated sugar and 3 tablespoons butter uncovered on High 1 minute to warm milk. Pour milk mixture into large bowl. Beat in vinegar and eggs with electric mixer on medium speed. On low speed, gradually beat in flour blend mixture until combined. Beat on medium speed 2 minutes. In small bowl, stir together 1/4 cup granulated sugar and the cinnamon.
• Line 2 large cookie sheets with cooking parchment paper. On work surface lightly sprinkled with flour blend, place dough. Roll dough into 10-inch square. Spread 2 tablespoons butter to cover dough. Sprinkle with cinnamon sugar. With sharp knife, cut dough into 12 strips. Holding each end of dough strip, gently twist strip; place about 3 inches apart on cookie sheet. Cover pan with plastic wrap. Let rest in warm place 30 to 45 minutes or until puffy.
• Heat oven to 375°F. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack.
• In small bowl, stir together Vanilla Glaze ingredients until smooth. Drizzle glaze over warm twists. Serve warm.

GLUTEN-FREE CINNAMON ROLL POUND CAKE WITH VANILLA DRIZZLE

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray (without flour).
• In small bowl, mix flour blend, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to medium-low; gradually beat in eggs and 2 teaspoons of the vanilla until blended. Gradually add flour mixture, beating on low speed just until combined.
• Transfer half of the batter to small bowl; stir in cinnamon. Alternately spoon plain batter and cinnamon batter into pan and swirl with knife.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

Steps:

• Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
• Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
• Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
• Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
• Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
• Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
• While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
• Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE

Steps:

• Preheat Oven to 350 Degrees.
• Mix all DRY ingredients together.
• Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
• Pour batter into greased pan.
• Bake for 35 minutes or until toothpick comes out clean.
• Take the cake out of the pan onto a plate. Let it cool of completely.
• Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
• Drizzle glaze on top.
• ENJOY!

GLUTEN-FREE CINNAMON ROLLS

Steps:

• Filling, mix cinnamon & sugar together, beat in butter till smooth.
• Spray a 20" piece of wax paper with nonstick spray.
• put 1/2 of the piece of dough on the prepared wax paper.
• Using a wet spatula or wet hands spread dough into a 10 x 10 square.
• Spread half of the cinnamon filling on the dough.
• Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
• Cut into 6 equal pieces & place cut side up in greased muffin tins.
• Cover with a teatowel & let rest for 40 minutes.
• Repeat with remaining dough & filling.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
• Bake for 15 to 18 minutes,or until risen and lightly browned.
• Cool on wire rack.
• Stir glaze ingredients together till smooth.
• Drizzle with glaze once cool.