Cinnamon rolls are a true American classic. Soft and sweet with that ooey-gooey cinnamon goodness! However, there are a LOT of steps to follow... And all of that rolling...
Not to mention, making the dough from scratch requires yeast and rising and proofing....
What if we could have all of the cinnamon roll flavors, but with a lot less of the work?!?
I mean...that sounds like a winner to me!!! These mini cinnamon roll pound cakes are moist and tender! Plus, they are sweetly satisfying with only a little brown sugar and maple syrup!
Mini pound cakes have become my favorite to make! Cute, individual portions. Plus, the baking time is drastically reduced! Mini loaf pans cost about $15- but, I bet you will fall in love with mini cakes too!
All the flavor of a gooey, warm cinnamon roll with less time and effort! Yes, please!
No rolling pin required.
Pound cake dates back to England in the 1700s. Large and dense, it could easily feed a crowd. The original recipe featured 1 pound each of 4 ingredients- butter, eggs, flour, and sugar. No recipe card needed. The proportions may have changed over time...but the name has remained the same.
There are about 10 eggs in a pound.
Today, there are many different gluten free flours that are readily available. In general, using a blend of gluten free flour will work best. Buy a pre-mixed variety or blend your own. When making a cake, try to use some tapioca starch, as this will increase the softness and absorbency of the flour, which ultimately leads to a lighter cake.
For a moist and tender, sweet cinnamon treat- check out these gluten free mini cinnamon roll pound cakes! All of the flavor without any of that rising and rolling nonsense!
Welcome- I'm so grateful you're here!
A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
Get a fresh delivery of only the goods delivered to your inbox.