Birthday Cake "Cinnamon" Rolls

Sprinkles and a double sugar mixture make these "cinnamon" rolls extra special! They have a thick layer of buttercream frosting on top and all of the birthday cake flavors one could want in a gluten free "cinnamon" roll!

There are few treats I like better than a good cinnamon roll, and these birthday cake "cinnamon" rolls are so perfectly delicious and fun! Make them for a birthday breakfast, or for a treat any day, and your family is sure to love them.

Birthday Cake "Cinnamon" Rolls

• 2 Tablespoons Butter 
• 1/4 Cup Sugar 
• 2/3 Cup of warm Milk 
• 1 Tablespoon Yeast 
• 1 Flax-Egg (directions on side of blog)
• 1/4 Cup Canola Oil 
• 1 Teaspoon Vanilla Extract 
• 1/2 Cup Potato Starch 
• 1 Cup Corn Starch 
• 2 1/2 Teaspoons Xantham Gum 
• 1/2 Teaspoon Salt 
• 2 Teaspoons Baking Powder 
• 1/4 Teaspoon Baking Soda 

Filling

• 1/2 Cup White Sugar 
• 1/4 Cup Brown Sugar 
• 2 teaspoon Vanilla Extract 
• Sprinkles 

1. Preheat oven to 375 degrees. 
2. In a medium bowl, mix together the butter and sugar. 
3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
4. Add the milk/yeast mixture to the sugar and stir together. Add the flaxegg, oil and vanilla, and mix again. 
5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft/sticky). 
6. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square. 
7. Mix together the white sugar, brown sugar and vanilla. 
8. Remove top layer of wrap and sprinkle sugar/vanilla mixture over dough. Shake on the sprinkles. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit). 
9. Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled.

Buttercream Frosting

• 6 Tablespoons Butter 
• 1 1/2 Cup Powdered Sugar 
• 2 Tablespoons Milk 
• 1 teaspoon Vanilla Extract 
• 1/8 teaspoon Salt 

1. Cream butter in your mixer. 
2. Add the powdered sugar to the butter and beat until combined. 
3. Add the milk, vanilla and salt, and beat for about 2 minutes, until light and fluffy.

Enjoy!

-Bethany

Gluten Free Cinnamon Roll Bites

These little mini cinnamon roll bites don't actually roll at all. They are fairly easy to make, gluten free, and so tasty! 

These cinnamon roll bites would be perfect for your holiday breakfast. They are so fun and handy to eat, and they will make any day even better!

Gluten Free Cinnamon Roll Bites

• 2 Tablespoons Butter
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Egg (or 3 Tablespoons hot Water mixed with 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Canola Oil
• 1 Teaspoon Vanilla Extract
• 1/2 Cup White Rice Flour
• 1 Cup Corn Starch
• 2 1/2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

Topping:

Brown sugar
Cinnamon

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the butter and sugar. 
3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
4. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
6. Grease a mini muffin tin. Scoop dough to fill all 24 cups.
7. Sprinkle brown sugar and cinnamon all over the tops.
8. Bake for 10 to 12 minutes. Cool a bit and drizzle with frosting or eat as they are.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free S'mores "Cinnamon" Rolls

Do you love cinnamon rolls, but are in the mood to try something different? If so, then these Gluten Free S'mores "Cinnamon" Rolls are just what you need!

These "cinnamon" rolls contain no cinnamon, but are instead filled with a chocolate butter and sugar and are topped with marshmallows and chocolate frosting. They are everything that a good cinnamon roll should be and s'more.

How good do these look?!

These "cinnamon" rolls are sure to satisfy your sweet tooth. They are the perfect breakfast treat, or a great dessert for any time of the day!

Gluten Free S'mores "Cinnamon" Rolls

• 2 Tablespoons Butter, softened
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Flax-Egg (3 Tablespoons Water and 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Butter, melted
• 1 Teaspoon Vanilla Extract
• 1 1/2 Cup Corn Starch
• 2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

1. Preheat oven to 375 degrees.
2. Prepare flax-egg (directions on side of blog.)
3. In a large bowl, mix together the softened butter and sugar. 
4. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
5. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
6. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
7. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
8. Make your filling by combining softened butter and cocoa powder. Spread over the dough, and then sprinkle on the sugars.
9. Lift up an edge of the plastic wrap to help you and roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
10. Bake for about 20 minutes (until tops are lightly browned.)
11. Top with marshmallows immediately. Drizzle frosting over tops.

Chocolate Filling:

• 1/4 Cup Butter, softened
• 2 Tablespoons Cocoa Powder
• 1/4 Cup Sugar 
• 1/4 Cup Brown sugar

Topping:

• Chocolate Frosting
• 1/2 Bag Mini Marshmallows (use Dandies if Vegan)

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

The Best Gluten Free Cinnamon Rolls

My early impression of homemade cinnamon rolls was that they were dry, heavy, and always a bit overdone. Needless to say, I wasn't a fan of them early on. 

But, as time passed and I grew up, I decided to try making cinnamon rolls myself. I made a batch and I instantly fell in love with this sweet treat.

When I started eating gluten free, a good cinnamon roll recipe was a must. I was lucky to find this great recipe pretty early on, and I have made it at least a dozen times since. 

The Best Gluten Free Cinnamon Rolls

• 2 Tablespoons Butter
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Egg (or 3 Tablespoons hot Water mixed with 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Canola Oil
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Potato Starch
• 1 Cup Corn Starch
• 2 1/2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

Filling:

Brown sugar
Cinnamon

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the butter and sugar. 
3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
4. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
6. Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
7. Remove top layer of wrap and sprinkle brown sugar and cinnamon over dough. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
8. Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled. Enjoy.

TIPS: Make sure that you measure the ingredients exactly right. There have been a few times when I was off, and these turned out a bit messy (but still tasty). Stir the dough long enough, too, and you should come out with the perfect cinnamon rolls.

Recipe found here and here.


-Bethany