So in the past few weeks, not only have I walked by a few Cinnabon stores (the scent of that store killsÂ me) but one of my coworkers brought in these cinnamon snaps that smelled utterly amazing. That and I worked quite a few longs hours this week, so I decided to make some gluten free cupcakes that tasted like cinnamon rolls. These turned out quite well! I adapted the recipe from this website, and I used a frosting recipe from here. I hope you all enjoy!
Yields:Â 30 cupcakes
Inactive Baking Time:Â 30 minutes
Baking Time:Â 16 minutes each tray
- 1 cup white rice flour
- 3/4 cup brown rice flour
- 1/2 cupÂ tapiocaÂ flour
- 3/4 cup potato starch
- 1 1/4 tsp xantham gum
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, room temperature
- 2 cups sugar
- 5 eggs
- 1 tbsp vanilla
- 1 1/4 cup milk
- 1 tbsp cinnamon
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tbsp cinnamon
1. Preheat oven to 350F. Line muffin tins with paper cups.
2. In a medium bowl, mix together all of the dry ingredients.
3. In another medium bowl, using a mixer beat the butter until light and fluffy.
4. By the half cup, beat in the sugar until combined. Once the sugar is beat into the butter, whisk in the eggs one by one. Whisk in the vanilla.
5. To the butter mixture, beat in the dry ingredients and the milk, alternating between the two. (This makes the batter less lumpy.)
6. In two separate bowls, mix the sugar and cinnamon together for the topping, and the brown sugar and cinnamon together for the filling.
7. Pour some of the sugar cinnamon topping into the bottom of the paper cups, and fill a 1/3 of the way with the cupcake mix. Top with a layer of the brown sugar cinnamon filling, and then fill cups 2/3 full with more batter. Using a toothpick, swirl the contents of the cupcake batter. Top each cup with more of the cinnamon sugar.
8. Place in the oven, and bake for 16 minutes or until a toothpick inserted into cupcakes come out clean.
9. Top with cream cheese frosting once the cupcakes are cooled.