GF Cinnamon Rolls, homemade...

I have been wanting to make cinnamon rolls at home for a while, and with the 3 day weekend we just had, I found a little time to give this recipe a go! I actually looked all over the internet to find a recipe, and then remembered reading about Better Batter's Pillsbury Cinnamon Roll Clone.

I went for this one because it seemed pretty easy, and there weren't too many ingredients (I don't keep a variety of GF flours on hand to make blends). I thought I had a full box of Better Batter, but I was almost out, so I had to use the rest of what I had, and then mix in King Arthur All Purpose Mix as well (I'm not sure if this affected the results, but maybe?).

Anyway - I made the dough, rolled it out in two, and sprinkled the filling on top:

I sort of just winged the filling, and didn't follow exactly to suit my tastes. Then I rolled it up, and cut little 1 inch pieces.
After rolling them up, you let them sit in the pan for about 40 minutes, then pop them in the oven to bake at 400 for 15 minutes. I actually let mine cook longer, about 20-25 minutes because the top wasn't browning, but I think I probably cooked them a little too long.


After you take them out, voila:

YUM CITY. Dont' they look great? At the very top you can see a pic with the sugar glaze poured over the top - these were fresh out of the oven and smelling HEAVENLY.

I didn't do the topping recipe that called for cream cheese and butter --- I am doing Biggest Loser at work after all (ha!) -- so I just did a simple sugar glaze mixing confectioners sugar, milk and a drop of vanilla.

These were great! They aren't exactly the texture that I was picturing, they were a little more doughy -- but I think they're yummy, and I probably over-cooked them, AND I use the correct

Best Gluten Free Cupcakes I've ever made

Ahh cupcakes, I didn't realized I missed you so, until I took a bite of one of these. Thanks to the genius that is Better Batter mix - I have created the most delicious cupcake. And it was SO easy. Too easy almost. I want to make more, but I'm afraid it was a fluke and I'll never be able to re-create them. 

Here's the recipe (found it online somewhere, just did a search for regular cupcakes, and substituted):

2 cups gluten free all purpose flour mix (preferably Better Batter)

1.5 cups sugar

3 tsp baking powder

1/2 tsp salt

4 egg whites from large eggs

1/2 cup shortening

1 cup 2% milk

2 large eggs

1.5 tsp vanilla

Preheat over to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and eggs and mix at high speed until fluffy and smooth, approx. 2 minutes.

Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan & place on wire racks to cool completely. Frost & decorate as desired.

For the frosting, I just did a quick Buttercream Vanilla with butter, confectionary sugar, a bit of milk and a bit of vanilla. It was perfect. I'm drooling after writing this post.