Looking for a surefire way to impress your friends and family at dinner time? Look no further than this Best Ever Juicy & Flavorful Roasted Chicken recipe. This mouth-watering dish is sure to have everyone begging for seconds, and who knows, maybe even thirds!
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
First Things First
To get started, preheat your oven to 375 degrees Fahrenheit. If your oven has a roasting setting, use that setting. If it does not have a roasting setting, don’t worry! I will tell you what to do when it is time.
While the oven is heating up, take your whole chicken and remove the innards. Rinse the chicken well under cold water and pat dry with paper towel.
Prepare Your Chicken for Roasting
To prep your bird, give it a nice little massage with some olive oil or melted butter. We want to make sure this bird feels loved and appreciated before it goes into the oven.
Using your hands, separate (but do not remove) the skin from the meat. Be sure to massage your oil/butter under the skin, on the meat, and outside of the skin.
Next, generously sprinkle some salt, pepper, paprika, and garlic powder all over your chicken- don’t forget to season under the skin! This will help bring out all those delicious flavors we’re looking for.
Now, this is where things get really exciting. Take a lemon and give it a good squeeze all over the chicken. This will not only add some zest to the dish, but it will also make your chicken look like it’s posing for a fancy food magazine.
Oven Roasting Your Chicken
Place your chicken in a roasting pan atop a bed of chopped onions and tent with foil. Pop it in the oven for about 1 hour and 30 minutes, removing every 30 minutes to baste with the pan juices.
If your oven has a roasting setting, simply return your bird for 30 more minutes, uncovered. You’ll know it’s done when the juices run clear and the internal temperature reaches 165 degrees Fahrenheit.
If your oven does not have a roasting setting, have no fear! Just turn your oven’s temperature up to 400 degrees and allow the chicken to roast uncovered for 30 more minutes or until the juices run clear and the internal temp has reached 165 degrees.
Pro-tip: If you’re feeling sad that your oven doesn’t have a roasting setting, you can elevate your mood by playing the classic throwback “Hot in Here” by Nelly and dancing around your kitchen.
I can say from experience that it does in fact make your chicken taste even better.
Helpful Gadgets & Tools:
When roasting anything, I have a few kitchen “must haves”:
Now, sit back, relax, and let the compliments roll in. Trust me, with this Best Ever Juicy & Flavorful Roasted Whole Chicken recipe, you’ll be the talk of the town.
Juicy & Flavorful Oven Roasted Whole Chicken
Yield: 1 Bird
Prep Time: 10 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours25 minutes
This Juicy & Flavorful Roasted Whole Chicken recipe is the perfect dish for any occasion. With a crispy golden skin and tender, succulent meat, this chicken is sure to impress your guests. The secret to its delicious flavor lies in the aromatic blend of herbs and spices used to season the chicken, which infuses the meat with a rich, savory taste. Whether you're hosting a dinner party or simply looking for a cozy family meal, this roasted chicken is a surefire hit that will leave everyone satisfied and wanting more.
Ingredients
1 Whole Chicken (2-3 lbs), innards removed
1 stick butter
1 onion, chopped
1 lemon, halved
4 tbsp salt or seasoning salt
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
Instructions
Preparing Your Chicken:
Preheat oven to 375 degrees. If you have a roasting setting on your oven, use that setting. If not, that's okay, we will adjust the temperature again before the bird finishes roasting.
In a small bowl, combine seasonings and mix well. Set aside.
Line base of roasting pan with aluminum foil.
Chop onion into large chunks and spread over aluminum foil.
Rinse chicken well under cool water and pat dry with paper towel. Using your hands, carefully pull the skin away from the meat but do not remove the skin. You want to create a pocket for the seasonings and butter to lay in. Do not skip this step. This is the key to delicious, flavorful meat and crispy outer skin.
Season the bird, inside the skin and on top of the skin, on all sides.
Chop butter into 1/2 tbsp pads. Place pads directly under the skin on all sides of the bird, paying attention to the breast, wings, thighs, and legs. Season inside of the cavity as well.
Once your chicken is seasoned generously (feel free to whip up additional batches of seasonings or just measure with your heart!), stuff the cavity with some chopped onion and the lemon.
Place seasoned and stuffed chicken on top of onion bed in pan. Cover with aluminum foil making a dome or tent shape.
Roasting Your Chicken:
Place covered chicken in preheated oven and roast for 30 minutes. Remove chicken and baste with the juices from the pan.
Roast again, covered, for 60 minutes, removing the chicken to baste every 30 minutes.
Turn the oven temperature up to 400 degrees and leave chicken uncovered. Roast for final 30 minutes. (*Note: Skip this temperature change if your oven does have a roast setting.)
Using a meat thermometer, confirm that the chicken has reached 165 degrees internally.
Allow to rest for 15 minutes before carving to allow the juices to redistribute properly.
Nutrition Information:
Yield: 8Serving Size: 1 Amount Per Serving:Calories: 310
Transform Your Pork Shoulder from Dry to Delicious with This Recipe!
Are you tired of bland and tasteless pork shoulder? Look no further, because I have a recipe that will change your life (or at least your dinner plans). This slow-roasted pork shoulder is so tender and juicy, it will make your taste buds dance with joy.
Prep Your Pork Shoulder
To start, let’s talk prep. You’ll need a few ingredients: pork shoulder, salt, pepper, garlic, paprika, brown sugar, and a whole lot of patience. Trust me, the final result is worth the effort.
Trimming the Fat
Now, don’t panic here thinking you’ll need to cut all of that beautiful marbling out of your meat- we are simply removing the excess fat that may be on your roast. For me, there was a large layer on the underside of my roast. Just carefully carve away that layer to reveal even more beautiful marbling! Your roast should look something like this:
Before trimming that excess fat (shown on the right in the picture above), there was a large area of white covering the underside of my roast. In addition to this large spot, I also trimmed a few smaller areas that had thicker deposits of fat around the edges. By removing this fat, you are able to achieve that nice, flavorful crust. Trust me, you don’t want to skip this step.
Seasoning Your Pork Shoulder
In a small bowl, combine the following seasonings and mix well:
Brown Sugar
Paprika
Garlic Powder
Salt
Pepper
Once you’ve combined your seasonings, massage your pork shoulder generously with the mixture. Be sure not to miss the sides! Place in a glass 9×13 baking dish.
Pro-tip: For added flavor, you can add minced garlic to the top of your roast. I do not always do this and the result is still plenty delicious!
Slow Roasting Your Pork Shoulder
The key here is patience! Or multi-tasking if you’re one (like me) who loves to get multiple things done at once.
Cover your well-seasoned roast with aluminum foil and place into preheated oven (325 degrees). Set a timer for 3.5 hours and walk away! Be patient and try not to open the oven door too often, as you don’t want to lose any of the deliciousness.
After your timer goes off, remove aluminum foil and allow to roast for another hour.
Finally, after what feels like an eternity, the pork shoulder will be done. It should be fragrant and falling apart at this point.
Carving/Shredding
Once you have removed your beautifully tender roast from the oven, you will want to begin shredding it fairly quickly. Let the roast sit, uncovered, for about 5 minutes to allow the juices to redistribute through the meat. Then, using two forks, shred it up and serve it with your favorite sides. Roasted veggies or mashed potatoes are great choices.
Pro-tip: For larger roasts, use a carving knife and cut your roast into smaller chunks for more manageable shredding.
And there you have it, the best ever, perfectly tender, slow roasted pork shoulder recipe. Your taste buds will be delighted, and your guests will be asking for seconds. Don’t be surprised if they ask for the recipe too – it’s up to you if you want to share your secret weapon!
Looking for a delicious and easy way to cook pork shoulder? Look no further than this perfectly tender slow roasted pork shoulder recipe! With a simple combination of herbs, spices, and a bit of patience, you can create a mouthwatering dish that is sure to impress.
Ingredients
1 Pork Roast (Butt/Shoulder) approx. 4- 5 lbs.
1/4 cup brown sugar
1.5 tsp paprika
1.5 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
BBQ Sauce, for serving
Instructions
Preheat oven to 325 degrees F.
Trim excess fat from outer sides of the pork roast.
In a small bowl, combine brown sugar, paprika, garlic powder, salt, and pepper.
Rub seasoning mixture over all sides of roast, massaging it in gently.
Place seasoned roast into 9x13 baking dish and cover with aluminum foil.
Bake for 3.5 hours covered, then remove foil and roast for another hour, or until roast reaches an internal temperature of 195 degrees.
Remove from oven and let rest, uncovered, for five minutes so juices can redistribute.
Carve and shred pork and add bbq sauce if desired.
Serve and enjoy!
Notes
To Store:
Seal in airtight container and store for up to four days in the refrigerator.
To Freeze:
Allow meat to cool completely, then place in an air tight container. Freeze for up to 3 months.
To Reheat:
Allow frozen meat to thaw in refrigerator overnight. Reheat in microwave or slowly reheat in oven.
Ah, pumpkin pecan coffee cake! The mere thought of it makes my mouth water. And to think that it can be made gluten-free, that’s just icing on the cake. Literally.
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Now, I don’t know about you, but I’ve never been one to shy away from a good slice of cake. And when it’s infused with the flavors of pumpkin and pecan, it’s practically irresistible. But let’s be honest, when you tell people that it’s gluten-free, their first reaction is usually, “Oh…that’s nice.”
Why is it that people always assume that gluten-free equals taste-free? I mean, I get it. There have been some pretty terrible gluten-free products out there. But when it comes to this pumpkin pecan coffee cake, trust me, you won’t even miss the gluten (disclaimer: you have to use a goodquality gluten-free flour. Like Cup4Cup or King Arthur (I use King Arthur because it is most affordable).
If you want to mess with the skeptics a little bit just tell them it is full of gluten! “Oh, yes, you will love this gluten filled fall dish. This cake is loaded with the stuff.” And then watch as they take a bite and their eyes widen in disbelief. Funny story- when one of my kids, (an 18-year-old boy), found out this pumpkin pecan coffee cake is gluten-free, he said “Dang! You tricked me again!” That was after he had had two (or three) helpings!
But seriously, this cake is delicious. It’s moist, it’s flavorful, and it’s the perfect accompaniment to a hot cup of coffee or caramel cappuccino. And the fact that it’s gluten-free means that even more people can enjoy it. So go ahead and indulge. You deserve it. Just don’t forget to share a slice with me!
Let’s Get Cooking
There is not much to this recipe, just dump the ingredients into your stand mixer and place in a silicone 9×9 baking pan (like this one here.)
When it comes to the crumble topping, I like to melt the butter in a glass, liquid measuring cup and mix with a fork until the texture is a bit like wet sand. Then, pour over the batter and top with chopped or halved candied pecans! (The ones from Trader Joe’s are our favorite!)
Switch It Up!
Some great alternative ways to make this dish would be:
Try using different fruit & nut pairings, like apple & walnut, (sub applesauce for the pumpkin purée and top with sliced or fried apples)
Mix some non-candied pecans in with the batter for a sweet and salty, mouth watering experience!
Gluten-Free Pumpkin Pecan Coffee Cake
Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This delicious gluten-free pumpkin pecan coffee cake is perfect for breakfast or brunch. It's full of warming spices and rich flavors that will satisfy your cravings. The cake is moist and tender, with a crunchy pecan and brown sugar topping that will make your taste buds dance.
Ingredients
COFFEE CAKE
2 cups gluten-free flour, leveled (Cup4Cup or King Arthur brands)
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup milk
1 stick butter, softened
1 tsp vanilla extract
TOPPING
1/2 cup brown sugar
2 tbsp butter melted
2 tbsp flour
2 tsp cinnamon
1/2-3/4 cup candied pecans
Instructions
For Cake:
Preheat oven to 350 degrees.
Whisk together dry ingredients in a mixing bowl. Add pumpkin puree, milk, butter, and vanilla. Mix well.
Pour cake mixture into a silicone (or lightly greased) 9x9 baking pan.
For Streusel:
Melt butter in a microwave safe bowl. Add brown sugar, flour, and cinnamon and mix with fork until the consistency of wet sand.
Sprinkle evenly on top of cake batter. Top generously with candied pecans.
Bake for 30-35 minutes or until toothpick inserted in the middle comes out clean.
Notes
BRAND MATTERS when it comes to Gluten-Free flour. Feel free to make this with regular flour as well if you are not gluten-sensitive!
I hope you enjoy this fall favorite. Be sure to snap a photo and tag me on Instagram, or comment below if you end up making this one! Happy Fall, y’all! ( I couldn’t resist…)
Brunching like a boss? Yes, please! There’s nothing quite like waking up late on a Saturday, throwing on your comfiest clothes, and whipping up a delicious spread of yummy favorites. If you really want to take your brunch game to the next level, let’s discuss the ins and outs of hosting the ultimate brunch (like the true boss that you are!)
Make Your Menu
First things first, let’s talk about the menu. Brunch is all about balance, so make sure to include both sweet and savory options. Think pancakes and bacon, eggs benedict, fruit salad, and maybe even a breakfast quiche if you’re feeling fancy. And of course, don’t forget the fresh squeezed orange juice and coffee!
This savory goodness called Bacon & Cheese Quiche (I make my own gluten-free crust, but you could also use a tube of biscuit dough and lay in the bottom of the pan and pour the egg mixture on top! It is so flavorful and yummy. Add some spinach to get in an easy green, too!)
Biscuits and gravy, waffles, and toast with jam are some other favorites around our table!
Set Your Table
Next up, let’s talk decor. You don’t need to break the bank to create a beautiful brunch spread. Simple touches like fresh flowers, colorful napkins, and a well-arranged charcuterie board can go a long way in creating a warm and inviting atmosphere.
Try placing some cut wildflowers in a small vase and placing it at the center of the table. Place on top of a cute cutting board or serving tray along with toppings and seasonings in matching bowls.
I often use things like:
Salt & pepper shakers
A butter dish with spreader
Jam in a remekin with a spoon or knife
Shredded cheese
Crumbled bacon
Extra Icing
Chocolate Chips
Salad dressing
Coffee Creamer
Make sure every place setting has a plate, fork, knife, spoon, cup, napkin, and mug!
Ace Your Aesthetic
The key to acing your aesthetic is keeping it simple. For me, I like the neutral look. Bright whites, warm and rich earthy tones, and when it comes to “pops of color” I like to use natural elements like the bright redness of a strawberry, the beautiful yellow of a lemon, or the vibrant hues of wildflowers or greenery, like eucalyptus.
I find it most simple to use all white dishes. Serving dishes, dinner plates, ramekins, etc- I use all white. They are easy to come by in thrift stores, too, making for a totally affordable aesthetic for hosting brunch!
Don’t just think dinner plates and serving bowls. Those little ramekin dishes, trays, and trivets are wonderful for adding different heights and sizes to your table, while keeping everything accessible to all guests.
Invite Your Guests
And finally, let’s talk about the guest list. When it comes to brunch, the more the merrier! Invite your closest friends, family, and maybe even a new neighbor or two. Brunch is the perfect opportunity to catch up with loved ones and make new connections over delicious food and drinks.
I have been hosting “Brunch & Bible Study” for our college aged kids every weekend for the last several weeks. Everyone enjoys the fellowship and food. Once we finish eating, we are energized and ready to open the Word together. It has been a fruitful time, literally & figuratively!
Set Your Brunch Apart
One hosting tip for making your brunch stand out above the rest is this: pay thoughtful attention to detail.
Try personalizing name cards for your guests’ place settings or labeling your items with cute labels from the craft store.
Get my free Brunch Blessings printable cards with you here!
Once you have cut the Brunch Blessing cards out (on cardstock preferably), place them with your place setting. For an extra feminine touch, you could tuck the card into your napkin with the silverware, add a small floral element, and tie some twine or cute ribbon around it all and lay it on the center of the plate!
Hosting brunch for a co-ed crowd? Another nice, more gender neutral place setting idea would be to place the utensils and napkin into a coffee mug, like this:
So there you have it, folks. The ultimate guide to brunching like a boss. Just remember, the key to hosting a successful brunch is to keep it fun, relaxed, and filled with good food and good company. Happy brunching!
Are you a big fan of coffee cake? Do you find yourself drooling over the idea of a blueberry cheesecake? Are you gluten-free and struggling to find a delicious dessert or breakfast treat that fits your dietary needs? Look no further, my friend, because I have just the thing for you: The BEST Gluten-Free Blueberry Cheesecake Coffee Cake!
Now, I know what you’re thinking. “Gluten-free? That must mean it tastes like cardboard.” But trust me, this coffee cake is anything but bland. The combination of sweet blueberries and creamy cheesecake filling is enough to make your taste buds dance with joy. And the best part? You won’t even be able to tell that it’s gluten-free.
Gluten-Free Flour Brands Matter
I have been cooking with gluten-free for the last eight years, and I can tell you from experience that brand absolutely matters. The Trader Joe’s brand is not it for baked goods, friends. It gives my baked goods a gritty texture. I am also not a huge fan of Bob’s Red Mill. I find it makes my baked goods seem much drier than others.
The two best brands, in my opinion, are Cup4Cup Flour and King Arthur’s Gluten Free Measure for Measure Flour . Both of these are great for making any standard recipe into a gluten-free delicacy with their 1-to-1 ratio. Both have a texture that is so close to the “real thing”, no one can ever tell when I bake gluten-free!
Sweet & Delicious
I think the true star of the show in this dish may just be the coffee cake crumble that tops the dish. The crumbly, sweet, and buttery topping perfectly complements the soft and fluffy cake below. It’s the kind of cake that pairs just right with a cup of coffee on a lazy Sunday morning. Or, let’s be real, any day of the week.
Without further ado, here is the recipe:
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
1/3 cup of white granulated of confectioner’s sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Directions:
Coffee Cake:
Preheat your oven to 350 degrees F.
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9×9 baking dish
Cream Cheese Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Next Level Goodness
Drizzle
Now, if you want to add a little “extra” goodness, you can make a delicious cream cheese drizzle to lightly swirl over the top after baking! To do so, simply adapt my cream cheese frosting found on my Homemade Gluten-Free, Yeast-Free Cinnamon Rolls recipe post here, or simply:
Combine 2 oz. cream cheese, 4.5 tsp sugar, and 1-3 tsp of milk (start with 1 tsp and add to reach desired consistency).
Mix until no clumps remain.
Use a spoon to drizzle thinner consistencies or a piping bag for thicker consistencies!
Mix-Ins
This recipe is perfect even without the drizzle, but if you’re looking to go from “The BEST Gluten-Free Blueberry Cheesecake Coffee Cake” to “The BEST…PLUS“, I totally understand! Another delicious twist would be to add a tsp of lemon juice to your drizzle to add a little citrus zing, or add some chopped candied pecans to the crumble for a sweet & salty crunch!
Whether you’re gluten-free or not, this Gluten-Free Blueberry Cheesecake Coffee Cake is a must-try. It’s the kind of dessert that will make you forget all of your worries and indulge in a little slice of heaven. Trust me, your taste buds will thank you.
The BEST Gluten-Free Blueberry Cheesecake Coffee Cake
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour5 minutes
Sweet, Tangy, and delectable! This truly IS the BEST Gluten-Free Blueberry Cheesecake Coffee Cake recipe around
Ingredients
Coffee Cake:
1 stick + 2 tbsp of butter, softened
3/4 cup of white, granulated sugar
1 tsp of vanilla extract
2 large large eggs
¾ cup of milk (nut milks will work for this recipe)
2 cups gluten-free flour like Cup4Cup or King Arthur's Gluten-Free Measure for Measure
2 teaspoons baking powder
1 cup fresh blueberries
Cheesecake Layer:
One brick (8 oz.) of cream cheese
1/3 cup of white granulated of confectioner's sugar
1 large egg
2 tsp vanilla extract
1/2 cup of blueberries
Crumble Topping:
1/2 stick (1/4 cup) butter, softened
1/2 cup Gluten-Free flour
6 tbsp of brow sugar
1 tsp cinnamon
Instructions
Preheat your oven to 350 degrees F.
For Coffee Cake
Cream together butter and sugar in stand mixer.
Add baking power, GF flour, milk, and eggs. Mix to combine well.
Spread the cake layer into a greased 9x9 baking dish
Cheesecake Layer:
Take 8oz brick of softened cream cheese and place in mixing bowl
Add sugar, vanilla, and egg, and mix until completely smooth.
Pour cheesecake layer over top of coffee cake batter.
Carefully place the remaining 1/2 cup of blueberries even dispersed throughout the cheesecake layer
Crumble Topping:
Take a small mixing bowl and melt the butter
Add flour, sugar, and cinnamon and combine using a fork to create wet sand-like crumbles
Pour over the top of the cheesecake layer
Baking it All:
Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Greetings, friends! Today, I’m going to share with you the recipe for my homemade gluten-free, yeast-free cinnamon rolls. Before we get started, let me tell you a little secret: I’m not a professional baker, but I do enjoy making a mess in the kitchen. So, if I can make these cinnamon rolls, you can too!
What You’ll Need
This post contains affiliate links, which means I make a small commission at no extra cost to you.Read my full disclosure here.
Ingredients
First things first, you’ll need to gather your ingredients. Here’s what you’ll need:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner’s sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Now that you have your ingredients together, let’s get rolling (pun intended)!
Instructions Part One
For the rolls:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
Instructions Part Two
For the icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Once you pull these freshly baked, homemade, gluten-free, yeast-free cinnamon rolls out of the oven, your house will be smelling better than a Yankee Candle!
Hey, Look Ma, I made it!
Impress your friends and family by plating up these beautiful baked goods with some scrambled eggs and a hot cup of coffee. Be sure to snap a picture for the ‘gram and tag me (@mollyfinneganblog)!
In summary, making these homemade gluten-free, yeast-free cinnamon rolls is not as difficult as it may seem. With a little bit of patience (and a lot of cinnamon sugar) you can create a tasty treat that everyone will enjoy. So, what are you waiting for? Get baking and have some fun in the kitchen.
Homemade Gluten-Free Yeast-Free Cinnamon Rolls
Yield: 12 rolls
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Looking for a delicious gluten-free and yeast-free cinnamon roll recipe? Look no further! Our homemade recipe is not only easy to follow, but also yields soft, fluffy, and mouth-watering cinnamon rolls that are sure to impress. Made with a combination of gluten-free flour, baking powder, and other simple ingredients, these cinnamon rolls are perfect for those with gluten sensitivities or a yeast allergy. So why not indulge in a warm and comforting treat today? Check out our blog post for the full recipe!
Ingredients
For the Dough:
2 & 3/4 cups of gluten-free flour (King Arthur GF & Cup4Cup are my favorites!)
1/4 cup of granulated sugar
2 tablespoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1 large egg
3/4 cup of greek yogurt or buttermilk
5 tbsp butter, softened
For the Filling:
3tbsp of butter, melted
1/3 cup of brown sugar, packed
1 tablespoon of ground cinnamon
For the Icing:
4 oz of cream cheese, softened to room temperature
2/3 cup of confectioner's sugar
2 tbsp butter
1 tbsp almond milk (or regular milk)
Instructions
For the Dough:
Preheat your oven to 350°F and grease a 9-inch round baking dish. (Tip: I like to use butter to grease the pan instead of oil for this recipe. It adds to the delectability!)
In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda and salt.
Add egg, yogurt/buttermilk, and softened butter. Mix thoroughly until dough forms (Tip: use a spatula or wooden spoon if mixing by hand).
On a lightly floured surface/large cutting board, roll out the dough to about 1/4 inch thickness.
Form the dough into a rectangle, roughly 10 inches by 14 inches.
Using a basting brush, spread the melted butter evenly over the dough.
While butter is still warm and wet, evenly spread the brown sugar and cinnamon mixture. Once the mixture has been evenly spread, pack it into the dough slightly pressing with a rubber spatula (this helps to keep the cinnamon sugar from falling out when you cut into the dough!)
Starting from the long end, roll the dough into a tight spiral. (NOTE:This is step is where things can fall apart. Choosing a good quality GF flour, like I listed above, will help set you up for success. If you find the dough is a bit too crumbly or wet to roll, you can try freezing it for about 20 minutes and coming back to it. You could also spread the dough on parchment paper after shaping it and use the parchment to assist with the rolling process.)
Cut the spiral into 1 inch slices with a sharp knife, careful not to smash the dough.
Arrange the slices in a greased baking dish and bake for 20-25 minutes, or until golden brown.
For the Icing:
Add butter, milk, powdered sugar, and cream cheese to stand mixer.
Let mix for 6-8 minutes (or until no clumps remain).
Add more milk to reach desired consistency.
Layer on top of your cinnamon rolls and prepare to be crowned queen (or king) of the kitchen!
Nutrition Information:
Yield: 12 rollsServing Size: 1 roll Amount Per Serving:Calories: 000
Hey friend! Molly here. Just think of me as a Tennessee troubadour with a heart as big as Dolly’s hair. Serenading souls, one note at a time. Crafting, gardening, baking, and spreading the good word about Jesus in between. Proud wife, dog mom, foster mom to several, and forever momma to baby Easton in Heaven. Lover of laughter, healthy boundaries, and songs that make you feel something. Read more about my story here.
