Indulge in delicious Gluten Free Cinnamon Roll Muffins, a perfect treat for everyone! Sponsored by Marquette Hotel. Try them today!
Deliciously Soft and Flavorful Treats for Gluten-Free Indulgence
If you’re following a gluten-free diet, you don’t have to miss out on the joy of brunch. One delightful recipe to try is Cinnamon Roll Muffins, which combine the classic flavors of cinnamon rolls with the convenience of muffins. To create these tasty treats, you’ll need a blend of gluten-free flour, baking powder, baking soda, salt, and a mix of organic sugars. The recipe calls for eggs, whole milk, and pure vanilla extract to ensure a rich and moist texture. Melted butter adds richness to the batter, making these muffins a satisfying choice for anyone looking to indulge in a gluten-free option.
The filling for these muffins consists of more melted butter, organic light brown sugar, gluten-free flour, and cinnamon, blended until it resembles wet sand. The assembly is simple: fill the muffin cups with batter, add a spoonful of the filling, and then top with more batter and filling before baking. The muffins bake at 350°F for 20-24 minutes, resulting in a warm, aromatic dish that can be enjoyed fresh or stored for later. For an extra touch, consider topping them with cream cheese frosting or a glaze of your choice, making them an irresistible addition to any brunch spread.
Delightfully Soft and Heavenly Spiced: Your New Favorite Breakfast Indulgence!
Hey, welcome back to our brunch bites special presented by the Marquette Hotel. Big thanks to them. You know, brunch is a meal that brings people together. A lot of times it’s about special occasions as well. But the truth is, it’s not really that fun if somebody has to sit out because of a gluten allergy. Yes. And I know that firsthand.
So today, we’re eliminating that problem from our spread. So Jana Ao from Jana’s gluten-free bakery is here with some mustakes for your family and everybody that has gluten sensitivities. Good to see you again. Hey, good to see you, too. The thing about you though is you try this gluten-free stuff and you don’t even know that you’re eating gluten.
Free. So us gluten full people are like uh no sacrifice happening. You’re so good. Okay. You are doing some cinnamon roll muffins and you can also make it in a loaf shape and just make it into like a quick bread. Yeah. So all muffins I’ve realized can be made into a quick bread. Um if you don’t have time or you’re out of papers or your pan’s missing or.
Whatnot. Um, so all of the muffins that I make, I also make in a loaf. Um, it’s a little bit of a different presentation. I think sometimes people get a little, you know, bored with the same old muffin thing all the time. Um, and so quick bread is a really nice presentation for, um, you know, brunches. There’s, I know, grad parties.
Coming up where people are doing brunch, grad parties. Um, so it’s a really nice way to have a nice variety of Plus, bread is easier to spread butter on, and that is a positive. It stays softer, I believe, too. So, you know, you’re dealing with the edges. It’s a different texture profile. Yep. So, you just have some options. And it’s a lot labor.
Intensive, I’m guessing, than cupcakes. I mean, if you’re making cupcakes for, let’s say, a graduation party, that’s a lot of cupcake making where, you know, a couple loaves is a is a lot easier. You’re going to feed. Absolutely. What do you have going on here in these bowls? Okay. So, we are going to do um cinnamon roll muffins. Um again, just.
With the thought of making life a lot easier, getting the same cinnamon roll flavor without having to do all the labor. So, um, it’s a three bowl process. So, what we’re going to do is we’re going to combine our dry ingredients in one bowl. You the big bowl. Okay. Um, and then we’re going to combine the wet ingredients. I know how.
You love to crack eggs. He likes to crack them one. You want to stir? I can. Here’s the deal. I always start with my eggs in the wet bowl. And the reason being is that we want to whisk those up and get those um mixed together before we add in everything else. Oh, here he is. Um, my tip for gluten-free. Okay. And that can just go back in the bowl.
Oh gosh. You’re doing great. You’re doing great. Because the one handed. This is like one trick. Oh. Oh boy. Oh no. Oh, the pressure is too confident. Fell apart. Let’s see. Reduction. Two for two for three. There we go. There we go. So, we whisk this up. You are You’re going to whisk that up. We want to um you can actually dump the rest of the.
Wet ingredients in as well. We’re doing melted butter or if you want to do dairyfree, um I do avocado oil. Okay. Um and then we’re doing milk of choice. So dairy milk or um non-dairy, it’s up to you. Whatever you have. Um I like to get the eggs broken down before I um introduce them into the dry. With muffins, especially gluten-free muffins,.
We do not want to over mix. Okay. Oh, that’s so if you’re trying to get that egg worked in, you’re more likely to over mix. You’re going to have a hard, flat, gross muffin. See, she’s about the technique there. I mean, she’s about the science. That’s the thing I really appreciate. So, now that that’s mixed in, you we’re going to add it right in.
Here. Right into the dry. There might be one tiny shell in there. Let’s You don’t have to call that out. You know, did the birthday be like the lucky winner. So, I have a little technique that I use where I turn the bowl and I fold. Yep. And um I think that So, again, it’s not a mixing. It’s just more of like a fold. And I know there’s been a lot of movie.
Uh references today, so we’ll go with um S Creek. Yeah, we have to say S Creek. Yep. But they have a the best scene on folding food ever. They do. So, um, we fold and then I do this little kind of, you know, press and press and fold sort of thing. Okay. So, that’s about as much as we want to mix it. All right. Wow. So, if you really don’t want to deal.
With the the muffins, go ahead and throw it in a in a lined pan. Um, if you don’t want to deal with the marbling of this, go with a big scoop. Or if you want to do what I did here is what you did. Yeah. I just take a little scoop and um Oh, you know, we have to do the filling, which I already did, which is basically um melted butter, um sugar, uh brown.
Sugar, and cinnamon, and um and then I take a little scoop of that and put it on top. Now, I layer this in a couple different times. So, I’ll do a scoop of the muffin mix, a scoop of the Right. And so you do this until you have uh your muffin hole is about 2/3 full. Genius. Yeah. Okay, that makes a lot more sense. Then once you get that all.
Topped off, what I was did was put half of my mixture in a little ziplockc bag or piping bag and we’re just going to do a little cinnamon roll. Oh, you do that now before it goes in? I do. And then it bakes. So if you don’t want to have a frosting situation like we have here, it’ll look like a cinnamon roll when it comes out of the oven. Okay. Okay, this.
I like this. You know, the extraness of this is great. Yep. And then, of course, once it bakes, you know, you can get out your good cream cheese frosting. You could also do just a simple um glaze if you don’t uh here on this loaf, we just did a a glaze. Yeah. Yeah. Now, is there is there just a special flavor to this uh little icing you have here, or is it.
Just It is um organic butter, organic cream cheese, and organic powdered sugar. you know how I love it. As well as my, you know, vanilla vanilla bean paste that you buy in giant amounts. Cheers. I’m going to bust into this and then I’m going to get some of the frosting. You know, I like to build the proper bite. Damn. This is Oh, I’m.
Telling you everybody, I don’t know how she’s figured out the science to this. You would never know that this is gluten-free. No, that’s amazing. It’s so tender. It’s so tender. It doesn’t have a weird light. Like sometimes they have like a weird flavor from the weird flour and I don’t ever want that. Yeah. And there’s a grittiness sometimes to to the.
Gluten-free like flour, whatever flour it is, it’s like you kind of crunch through it. And this has none of that. Good. Thank you. You are so good. It I mean really, you’re fantastic. And if you don’t want to make this stuff, you just find her and you buy it. You just say, “Meet me with the trunk of your car and then transfer what you have into.
Mine.” Janet, thank you. You’re welcome. Okay. You can check out Jana’s fantastic lineup of gluten-free treats on her website. It’s Jana’s gluten-free bakery. You’re going to find a link to that and her recipe at twinsitieslive.com.
