• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Gooey Gluten-Free Cinnamon Rolls

August 7, 2020 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on October 9th, 2020

Gluten-Free Cinnamon Rolls

These classic gluten-free cinnamon rolls are tender and gooey with a crisp shell. Make them the night before and pop them in the oven when you wake up for warm freshly baked cinnamon rolls with cream cheese icing.

Gluten-Free Cinnamon Rolls

This morning on the way to school, I told Zoella, “You know how much I love you? I love you to the moon and back!” In her most annoyed tone ever, she quipped back, “I already know that because you tell me all the time! Stop telling me – I just know that mom!”

She’s three. Going on Sixteen. 

If I’m not allowed to tell my daughter how much I love her anymore, I’ll profess my love into this pan of gluten-free cinnamon rolls instead. It doesn’t talk back and rewards me generously.

Best Gluten-Free Cinnamon Rolls

Since I posted my pumpkin gluten-free cinnamon rolls last year, I’ve received dozens of requests for a classic gluten-free cinnamon rolls recipe. They’re finally here!

These gluten-free cinnamon rolls are tender and fluffy with a warm gooey center. A crisp shell softens as the cream cheese icing nestles among the layers. Everything you love about classic cinnamon rolls, but with nutritious flavorful gluten-free flours.

Does Gluten-Free Flour Rise?

How to Make Cinnamon Rolls

Gluten-Free Yeast Dough

Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

Gluten-Free Flour Blend for Cinnamon Rolls

For their flavor and structure, these cinnamon rolls use a combination of sorghum flour, sweet rice flour, tapioca starch, and oat flour.

Together, sorghum flour and oat flour offer warmth and cozy sweetness to baked goods and the delicate tender crumb.

Tapioca starch and sweet rice flour bind the flours into a flexible dough and produce a cinnamon roll that is all at once soft and chewy.

Can I use gluten-free all-purpose flour for gluten-free cinnamon roll dough?

I don’t recommend using all-purpose gluten-free flour for this recipe. Not all pre-made gluten-free flour blends are the same. One might work for a recipe, but using a different brand/blend will produce entirely different results. 

I’ve found the best results when I use a different blend of flours depending on what I’m baking. What makes the best gluten-free cinnamon rolls recipe is different than what works great for chewy crisp cookies. While an all-purpose blend may work great for one recipe, it won’t work great for all recipes. 

Many pre-made gluten-free flour blends rely heavily on starches and gums without as many nutritional or flavorful flours. When you select gluten-free flours for the specific recipe you’re making, you can optimize for that recipe for texture, flavor, and nutrition.

Gluten-free cinnamon roll dough is very particular. This recipe took many tries and tests and tweaks to get a recipe that was fluffy and chewy and it was specifically designed with the flours in the recipe.

Gluten-Free Baking with Yeast: Does Gluten-Free Flour Rise?

While traditional yeast dough requires a dual rise to create the smaller gluten structure, gluten-free dough works best with just one rise. If you punch down a gluten-free dough and let it rise again, you’ll end up with a baked good that’s dense without much crumb or structure. Traditional bread dough reacts with yeast to create large air bubbles, but gluten-free dough needs few modifications to encourage and trap more air bubbles. 

Single rise

The first modification, as mentioned, is to let the dough rise just once. Roll it into cinnamon rolls right away then let it rise right in the pan before baking. Bonus: you’re that much closer to freshly baked cinnamon rolls!

Milk

Use milk as the liquid. Cinnamon roll dough work well as a gluten-free dough because traditional cinnamon rolls already use milk in the dough. Just as in my gluten-free soft pretzel recipe, the proteins in milk (caseins) mimic gluten, providing structure to the dough. Milk can help trap the air, creating a soft tender crumb.

Apple cider vinegar

A small amount of apple cider vinegar in the dough every so slightly increases the acidity and strengthens the dough. In these conditions, the yeast will grow better and your dough will rise easier! Don’t worry, you won’t taste it!

Gluten-Free Cinnamon Buns with Cream Cheese Glaze

Easy Gluten-Free Cinnamon Rolls

How to Store Cinnamon Rolls

The BEST Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

Easy Gluten-Free Cinnamon Rolls

With just one rise, these cinnamon rolls are super easy to make! Activate the yeast in warm milk. Mix the dry ingredients, then the wet ingredients. Knead the dry into the wet then roll out and top with butter, cinnamon, and sugar. Roll it up and cut them into rolls. Rise, bake, eat. 

While you certainly can make these the night before, they come together so quickly you don’t have to plan ahead. You can wake up Sunday morning and still have freshly baked cinnamon rolls on the table by brunch!

Make-Ahead Gluten-Free Cinnamon Rolls

 

If you want these gluten-free cinnamon first thing in the morning, without having to assemble, rest, and bake, you can make them the night before!

Put them in the fridge to rise overnight in lieu of the 1.5-hour rise. Remove them from the fridge and allow them to sit on the counter for 30 minutes, then bake as usual.

Warm gooey gluten-free cinnamon rolls straight from the oven!

 

How to Store Leftover Gluten-Free Cinnamon Buns

Cinnamon rolls, especially gluten-free cinnamon rolls, are best eaten warm fresh from the oven. If you plan to have leftovers, keep them in an airtight container in the fridge. Reheat for 5-10 minutes at 375°F or for 45 seconds in the microwave.

As they sit, the moisture from the filling can make the dough just a little more dense than fresh out of the oven. Don’t worry though, if you can’t finish them all in one sitting, reheated gluten-free cinnamon rolls are still delicious!

Gluten-Free Cinnamon Rolls Recipe

More Gluten-Free Brunch Recipes

Chocolate Mochi Donuts

Carrot Cake Baked Oatmeal

Gluten-Free Breakfast Oatmeal Jam Bars

Instant Pot Gingerbread Oatmeal and Buckwheat Porridge

Roasted Butternut Squash and Cardamom Granola Yogurt Bowls

Continue to Content
Gluten-Free Cinnamon Buns with Cream Cheese Glaze

Gooey Gluten-Free Cinnamon Rolls

Yield: 9 Cinnamon Rolls
Prep Time: 30 minutes
Rest Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes

These classic gluten-free cinnamon rolls are tender and gooey with a crisp shell. Make them the night before and pop them in the oven when you wake up for warm freshly baked cinnamon rolls with cream cheese icing.

Ingredients

Gluten-Free Cinnamon Rolls

  • 1 cup + 1½ tablespoons whole milk
  • ¼ cup + 3 tablespoons + 1 teaspoon cane sugar, divided
  • 2¼ teaspoons active dry yeast (1 ¼-ounce package - not instant)
  • 1 cup + 1½ tablespoons (141g) sorghum flour
  • ¾ cup + 2½ tablespoons (146g) sweet rice flour (such as Mochiko - different from "white rice flour" or "brown rice flour")
  • ¾ cup + 3½ tablespoons (110g) tapioca starch/flour
  • ½ cup + 2 tablespoons (69g) gluten-free oat flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 4½ tablespoons unsalted butter, melted and cooled
  • 1 tablespoon apple cider vinegar
  • 1 large egg, room temperature

Cinnamon Filling

  • 5 tablespoons unsalted butter, melted, cooled, and divided
  • ½ cup packed dark or light brown sugar
  • 2 tablespoons cane sugar
  • 2 tablespoons ground cinnamon

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1¼ cup powdered sugar
  • Pinch salt
  • 1-2 tablespoons whole milk or cream, as needed
  • 1 teaspoon vanilla extract

Instructions

  1. First prepare a 8-inch baking pan or an 8x8 pan by lining it with parchment paper and buttering the paper with 1/2 tablespoon of the cinnamon sugar filling butter (Alternatively, skip the parchment paper and butter the pan directly - it's just more messy, but works great!).
  2. Prepare the cinnamon sugar mixture. Combine the filling light brown sugar, cane sugar, and cinnamon, in a small bowl. Set aside
  3. Warm the milk in a small pot to between 105-115°F (if you go over, let it cool until the temperature is within that range). Transfer to a wide mixing bowl and mix in 1 teaspoon sugar. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let set aside for 10 minutes while the yeast activates and foams. If your yeast hasn't foamed up after 10 minutes, you may have bad yeast and you should try again with a new packet.
  4. In a medium bowl, whisk together the tapioca starch, oat flour, sorghum flour, sweet rice flour, xanthan gum, baking powder, and salt. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, combine 4½ tablespoons melted butter, remaining ¼ cup + 3 tablespoons sugar, and apple cider vinegar and mix until smooth. Add the egg and mix until completely incorporated. Add the milk yeast mixture and mix until completely incorporated.
  6. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until completely incorporated. Change to the dough hook and knead the dough on low for 1 minute. Let it rest for 1 minute. Knead again for one minute. Repeat 2x. The dough will be very sticky (more so than gluten yeast dough), but if you pinch a tablespoon of dough off an set it on the surface, it should hold its shape. If it doesn't, add 2-4 more tablespoons of tapioca starch until it's a little less soft and holds its shape.
  7. Sprinkle your surface with tapioca starch. Using a tapioca starch covered hands or spoon, scrape the dough out onto the surface and sprinkle it well with tapioca starch on top too. Roll your dough out to an 11x16 rectangle.
  8. Brush the dough with 4 tablespoons of the filling butter, reserving 1/2 tablespoon for brushing on top. Sprinkle the cinnamon sugar filling over the surface.
  9. Starting with the long edge, tightly roll up the dough into a spiral. I use a bench scraper to help me roll it to make sure it doesn't stick to the surface. If you need to add more tapioca starch on the spiral as you roll, that's fine! It will just make your filling a little gooier, which, in my opinion is good.
  10. Tap in the edges so they're flat or cut the edges off and use a ruler to divide your log into 9 equal pieces (about 1.75 inches long). Cut into spirals using one of two methods: 1. Use uncoated dental floss or 2. A serrated knife with very gentle back and forth movements and no downward pressure. Place your cut rolls face up in the prepared pan. Brush tops with remaining butter. Cover the pan with plastic wrap and let rise in a warm draft-free place for 1.5 hours until it has doubled in size and the cinnamon rolls are kissing each other. I let mine rise in the "proof" setting of my oven. If making ahead, you can also put them in the fridge to rise overnight in lieu of the 1.5-hour rise. Note: Your rolls WILL appear cracked on the top. This is normal and okay because it affects the taste none and you're definitely going to cover that up with icing.
  11. If you chilled your cinnamon rolls overnight, remove them from the fridge and allow them to sit on the counter for 30 minutes. Preheat the oven to 350°F. Bake the rolls for 40-45 minutes, until they're firm to the touch (and if you have a meat thermometer, the bottom third of the rolls reads at least 205°F.).
  12. While the rolls bake, prepare the glaze. Mix the cream cheese and butter in the bowl of a stand mixer until smooth. Add the powdered sugar and salt and mix until combined. Add 1 tablespoon milk and the vanilla extract. Add more milk as desired until you get your desired consistency. I make mine halfway between thick frosting and drizzle-able icing.
  13. When the rolls come out of the oven, cover them in icing and serve warm! Cinnamon rolls are best served warm fresh out of the oven and will become more dense the longer you wait. If you don't eat them right away, you can reheat leftover buns in the oven for 5-10 minutes at 375°F or for 45 seconds in the microwave.
© Sarah Menanix
Cuisine: breakfast / Category: Gluten Free Desserts
  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Breakfast, Desserts, Fall, Gluten Free Desserts, Gluten-Free, Meal Type, Oat Flour, Season, Sorghum Flour, Special Diet, Sweet Rice Flour, Tapioca Flour/Starch, Vegetarian, Winter

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Gluten-Free Pizza Dough
Next Post: Gluten-Free Fruit Pizza »

Reader Interactions

You may also enjoy:

Gluten-Free Bagels
Gluten-Free Bagels
Gluten-Free Breakfast Oatmeal Jam Bars
Gluten-Free Breakfast Oatmeal Jam Bars
Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze
Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze
Pumpkin Gluten-Free Cinnamon Rolls

25 Comments

  1. Emily R -

    November 7, 2019 at 4:19 pm

    I’m so excited to make these! I think that the ingredients for the cream cheese frosting are missing though? And the instructions regarding the cream cheese frosting aren’t totally clear to me: “Add 1 tablespoon and vanilla extract and mix until spoon” I’m assuming that mix until smooth. Or mix with a spoon? :)

    Reply
    • Sarah Menanix -

      November 7, 2019 at 6:05 pm

      Well that’s very embarrassing! I copied the recipe over from my notes while sick earlier this week but apparently didn’t update the ingredients with the glaze – I’ve fixed that! I also made the instructions more clear so it doesn’t sound like it was written by someone with too much wine;) Thank you SO MUCH for catching that so quickly!!

      Reply
      • Emily R -

        November 8, 2019 at 8:10 am

        Thanks for the fixes! I’ve had so many writing moments like that where I don’t even understand what my brain was doing. :)

        Reply
        • Emily R -

          November 14, 2019 at 6:17 pm

          These were yummy! I found the dough very easy to work with and it was nice to have some more whole grain flours as some other versions I’ve made are essentially only starch. Thank you!

          Reply
  2. Nicole -

    November 9, 2019 at 7:51 am

    Stunning photos.

    Reply
  3. Patti S -

    December 17, 2019 at 1:01 pm

    Could you clarify when it would be okay to put the uncooked dough in the fridge? After the 1.5 hrs of rising?

    Reply
    • Sarah Menanix -

      December 17, 2019 at 9:47 pm

      I can see how my language was unclear – sorry about that! Funny how when I first wrote it I thought it was so clear;) I would put them in the fridge right after rolling and placing into the pan, before the 1.5 hours of rising. Thanks for the note – I’ve updated the recipe to be more clear!

      Reply
  4. Kat -

    December 26, 2019 at 12:29 pm

    These turned out AMAZING!! Super easy to follow recipe and the dough works like real gluten-ous dough!! It even rises! I’ve been looking for a great gf cinnamon roll recipe for years and here it is!! Well done!

    Reply
  5. Amanda -

    December 28, 2019 at 5:25 pm

    These are amazing!! They made for a super special and excellent Christmas morning breakfast in my house. Thank you Sarah for all your wonderful GF recipes that have made my baking world what it was before Celiac. I am so thankful for your creativity and expertise!

    Reply
  6. Johanna -

    December 31, 2019 at 10:32 am

    Your recipes are DELICIOUS! Question: Do you activate the yeast with MILK or WATER? In the printed recipe it says to use milk, but the written description (with photos) says “activate the yeast in warm water” under the paragraph Easy Gluten-Free Cinnamon Rolls. THANK YOU for creating tempting gluten-free recipes that are the ultimate comfort foods people actually want to eat!!! I’ve made so many of your bakes – your chocolate cake is a revelation! Your skills are supernatural. Happy New Year!

    Reply
    • Sarah @ Snixy Kitchen -

      December 31, 2019 at 11:09 am

      Oy! That’s a mistake! Definitely follow the recipe – activate in the warm milk. I’ll update the text – silly brain! Thank you!!

      Reply
  7. Debbie Feely -

    December 31, 2019 at 8:38 pm

    Sarah you did it again! These are lovely. I made a few changes due to allergy and they are still the best I’ve tried. My new recipe for sure. Thank you! Do you mention that most of the rising is in the oven? I put mine in the oven thinking oh well gluten free doesn’t really rise but they had an impressive oven spring.

    Reply
  8. Grace -

    April 19, 2020 at 8:28 pm

    Thanks for another fantastic recipe! I made my inaugural batch of cinnamon rolls using this recipe and they were delicious and soft.

    I made some changes to the recipe. I used a simple glaze (1/2 cup confectioner’s sugar, 1 tablespoon coconut milk, 1/2 teaspoon vanilla) since I don’t have vegan cream cheese during these COVID-19 times. I accidentally mixed the 4 tablespoons of melted butter into the dough rather than brushing it across the rolled out dough–the rolls still had a nice texture.I let the dough rise for two hours since I went on a bike ride.

    My dough yielded 10 rolls plus a mini end roll. I gave 8 rolls to my old coop.

    If you have dry active yeast, this is a good recipe to make during the shelter in place order. The recipe is straightforward but each step takes time. It’s more efficient to make the dough and bake on the same day.

    Reply
  9. Joy -

    May 19, 2020 at 10:49 am

    Looking forward to giving these a try, but wondering if you or anyone has tried soy, pea or coconut milk as an alternative. I can’t do whole or almond milk due to allergies.

    Reply
  10. Jenn -

    June 20, 2020 at 12:31 pm

    Can you use 1:1 gluten free flour if you don’t have all of the others?

    Reply
    • Sarah Menanix -

      June 23, 2020 at 1:36 pm

      While I’ve not tried it so I can’t say for certain, I would try Bob’s Red Mill 1-to-1 gf baking flour! I can’t guarantee the results will be the same, but that’s my favorite gf ap flour!

      Reply
  11. Dana -

    August 19, 2020 at 9:05 pm

    How well would this dough work for making monkey bread? Would I make dough balls(prior to letting the dough rise) freeze them and then proceed as normal for the monkey bread recipe? Most monkey bread recipes start with frozen dough balls that rise in a warm oven overnight. I asume this recipe would work the same or is there a different bread dough recipe that would work better. Looking forward to making these!

    Reply
    • Sarah Menanix -

      August 19, 2020 at 11:56 pm

      Hmmm – that’s a good question. I’ve never made (or eaten) monkey bread, so I’m not entirely sure! The way you’ve described it, it sounds like it would work to me, but I just can’t say for certain – sorry! If you do give it a try, please let me know because that sounds DELICIOUS.

      Reply
  12. Liz -

    November 26, 2020 at 10:50 am

    Hi! Just wondering what I could substitute for the rice flour? My husband can’t have rice. I was thinking of using the same amount of extra sorghum flour or oat flour instead. He also has to be dairy free, so I was planning on using coconut milk. Has anyone tried that successfully?
    Thanks!

    Reply
    • Sarah Menanix -

      November 27, 2020 at 11:44 am

      Substituting the sweet rice flour is tricky – Sweet rice flour is the same flour used to make mochi, and as such, its stickiness helps to bind the cake together, creating chewiness like a classic cinnamon roll recipe. You might have success replacing it with tapioca flour by weight, but I haven’t tried it. This is what I would try first! You could def sub the milk for water or coconut milk, but your cinnamon rolls may be a bit less fluffy.

      Reply
  13. Ginny -

    December 9, 2020 at 6:56 pm

    This recipe looks amazing! Our son is allergic to so many things with rice being one of them. What could I use instead in this recipe?
    Unfortunately he is allergic to cinnamon to but I may use nutmeg or something else.
    If he could have cinnamon rolls he would LOVE it!
    Thanks in advance for your help!

    Reply
    • Sarah Menanix -

      December 26, 2020 at 1:19 pm

      While I haven’t tried it, I would try subbing in additional tapioca flour or potato STARCH (not flour) in place of the sweet rice flour – subbing out by weight. Your results will vary, but if I were to adapt it, this is what I would try first!

      Reply
  14. Sarah -

    December 21, 2020 at 4:30 pm

    Hi! Do you have any thoughts on substituting psyllium husks or chia seeds for the xanthan gum? I’m going to make these for Christmas :) very excited.

    Reply
    • Sarah Menanix -

      December 26, 2020 at 1:19 pm

      I think it might work – for either you’ll need a bit more liquid, but I just haven’t tried it yet so I am not sure exactly how much or how it would affect the texture/baking. My guess would be around 20-25g psyllium or chia seeds, then adding enough water to bring it together.

      Reply
      • Sarah -

        December 26, 2020 at 1:39 pm

        Thanks, Sarah. I went ahead and made them as written to be safe, and they are soooooo good! Thank you so much for the recipe, it’s so nice not to have to sacrifice a Christmas brunch tradition. If I try experimenting in the future, I’ll report back. Happy holidays!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Snack Tahini Coconut Flour Cake with Chocolate Buttercream

Gluten-Free Tahini Snack Cake with Chocolate Buttercream

KitchenAid Stand Mixer

Footer

Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
•
What are your must-make holiday cookies this year??
•
https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
•
This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
•
https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
•
Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
•
https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
•
I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
•
#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
•
https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure