A BIG EDIT: My kids loved the gluten free cinnamon roll muffin flops I made (not Elana's Pantry's, but the ones I thought were not so great). ????? They ate them up and asked for more. ????? I'm shaking my head and shrugging my shoulders. So, I thought I'd share an update.
Please see the bits written in red, if you'd like to make my apparent fiasco/success.
Original Post 3/6/11:
Ugh. I am in a big slump. My recipes have bombed one after the other recently. I really wanted to make these Cinnamon Roll Muffins work. I adapted it (or tried to) from this super cute cupcake recipe. Gluten free and dairy free, they were going to be adorable and healthy.
I have been on a quest for many months to find a gluten free cinnamon roll recipe that is similar to a regular wheat flour cinnamon roll. Going through many gluten free blogs, I have discovered that there aren't any cinnamon rolls. Looking back, I realize this should have been a clue that what I was trying to accomplish was no easy feat!
That said, my first attempt was not entirely my fault. I found a recipe for a gluten free cinnamon roll on a forum. Great! Finally, I can make my cinnamon roll muffins! They are basically cinnamon rolls that have been unrolled and re-rolled into muffin tins, so this should be a snap, right?
My first crack at the recipe stunk. It was too mushy to roll out and roll back up. It stuck to the floured mat I was working on. I had to scrape it all up, and to save what was left, I put the dough in tins and baked them like muffins. They came out really weird, like a strange pop-over, maybe? Anyway, they were terrible. To the garbage they went!
My next attempt I used the original recipe for Cinnamon Roll Cupcakes, but changed the bread flour to 4-1/2 of Amy's Flour Blend and I then added 1/2 cup tapioca starch to that. I also used coconut oil in place of butter and subbed coconut milk for cow's milk. Instead of white, granulated sugar, I used sucanat.
To make these 'cause my kids liked them:
Use the original cinnamon roll cupcake recipe, which is not gluten free, substituting 4-1/2 cups of gluten free baking mix plus 1/2 cup tapioca starch for the bread flour. I used Amy's Basic Flour Blend. To make it dairy free, use coconut oil in place of butter, and dairy free milk.
It was a half success. The dough was not as mushy as #1, but it was still hard to roll up and stuck to the mat a good bit. I did manage to get it back together, cut them, and put them in muffin tins, but I could not unroll them to make the cute spirals. The muffins came out a little dry so I added icing. It took care of the dryness, but just plain, they were so-so.
Don't roll them out on a mat. Flour a piece of parchment paper and roll it up. I think it still might be a bit of a challenge to roll up, but my kids think it's worth the trouble.
The third was the charm and sadly it was because I gave up and made Elana Pantry's Cinnamon Bun Muffins. They are moist and delicious and I am a little miffed.
I'm not saying I'm giving up on creating a gluten free cinnamon roll that is soft and doughy like a "real" cinnamon roll, I'm just saying I'm frustrated and it's going on the back burner.
Meanwhile, check out my Gluten Free/Dairy Free Cinnamon Rolls. They are more similar to those pecan rolls you get in the bread aisle of the grocery store, but they are still pretty good.
Midnight Maniac Meatless Meals