Best Gluten Free Cinnamon Twists With Vanilla Glaze Recipes

EASY GLUTEN-FREE CINNAMON ROLLS

Steps:

• Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
• Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
• Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
• Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
• Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

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!

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!