Sometimes you need a cinnamon flavoured goodie in your life.
For those of us that must have a gluten free diet, making cinnamon buns is a daunting task. The sticky dough….the screams of frustration as you try in vain to roll it out and then roll it up again to make the swirls…the sad looking cinnamon buns that look nothing like what a conventional one would look like.
Fortunately there are ways to get the flavour of a cinnamon bun without all the fuss.
Muffins. Yup. Swirl in a hearty amount of cinnamon sugar and frost these babies with some cream cheese frosting and you will be left smiling for the rest of the day!
Valentine’s Day is coming up, why no surprise your sweetie with a lovely breakfast!
Recipe adapted from Bob’s Red Mill, Everyday Gluten Free Cookbook
Ingredients (makes 12 muffins)
3/4 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup ground flax seed
1/4 cup potato starch
1 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup maple syrup
1/4 cup melted virgin coconut oil
Cinnamon swirl – 1/4-1/2 cup brown sugar
1-2 tbsp cinnamon
1/2 block Cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tbsp of milk or as needed
1. In a large bowl, whisk together buckwheat flour, sorghum flour, flax seeds, potato starch, baking soda and salt.
2. In a medium bowl whisk together eggs, buttermilk, applesauce, maple syrup and coconut oil until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended.
4. Divide batter equally among 12 paper lined muffin cups.
5. Mix together brown sugar and cinnamon….divide and spoon over top of batter. Swirl into batter of each muffin with a spoon.
5. Bake in preheated oven at 375F and bake for 25-30 minutes or until tops are golden and a test inserted into the center comes out clean. Let cool in pan on a wire rack for 5 minutes then transfer to a rack to cool completely.
6. Mix together icing ingredients until smooth and creamy. Spoon over cooled muffins before serving.