Notice of Changes

You will notice that some of my albums are "empty" on my Facebook page and that some pages and pictures are missing on here and on Fibro, Fit and Fab!. Don't worry - they won't stay that way. :) In light of some recent events, I've had to watermark my photos and designed images. Until that is done and I get a chance to upload them, my FREE Fibro Banners and Badges and Inspirational Designs {By Me} pages will be down on Fibro, Fit and Fab!, and the albums under the same (or almost the same) names on my Facebook page will be empty, and pictures will be deleted and watermarked at various times for as long as it takes to get that done. I'm sorry for any inconvenience this may cause you. Thank you for understanding! In the mean time, if there is an image you would like that you saw or have an idea for a new one, feel free to email me or leave me a comment, and I'll do what I can to get one to you. :)

Print This Page/Recipe

Print Friendly and PDF

NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Thursday, December 31, 2015

Cinnamon Roll Coffee Cake (Soy, Nut and Fish-Free, Can Be Milk, Egg and Wheat-Free)

I know it has been a LONG time since I've posted anything, and for that I sincerely apologize.  There's been a lot going on over the last year, so my blogs have taken a bit of a backseat for a bit.  I have been working on them - just not posting much.  I am putting a plan into works, though, that will make posting at least once a month possible. :) Hopefully it will work out as I hope it will!  Thank you to all of you who have stuck by me and continue to visit this site even though there's been a stunning lack of new material.  You all are the best! :)

Now onto the recipe that I've been dying to share for a LONG time now... 

Cinnamon Roll Coffee Cake!
 

This recipe is an adaption of the one found here by Chef In Training.  It is SO good!  Gooey, sweet - the perfect cross between a coffee cake and cinnamon rolls.  So much easier than cinnamon rolls, too.  It is great for the days you want cinnamon rolls but lack the time.  This recipe is also soy-free (if you use all soy-free ingredients), nut and fish-free, and can be milk, egg and wheat-free (see variations).  I hope you enjoy it!

Cinnamon Roll Coffee Cake 
Cake portion:
3 Cups soy-free flour (unbleached white or white whole wheat work great)

1/4 teaspoon salt

1 Cup white sugar

4 teaspoons baking powder

1 1/2 Cups milk

2 eggs

1 1/2 teaspoons vanilla extract

1/2 Cup full-fat, salted butter, melted

Topping/Filling portion: 
1 Cup full-fat, salted butter, softened 

1/2 Cup brown sugar, packed

1/2 Cup white sugar

2 Tablespoons soy-free flour (unbleached white or white whole wheat work great)

1/2 to 1 Tablespoon cinnamon

pinch of salt (no more than 1/8 teaspoon) (optional)

Glaze portion:  
2 Cups powdered sugar

5 Tablespoons milk

1 1/2 teaspoons vanilla

pinch of salt (no more than 1/8 teaspoon) (optional)

  1.  Preheat oven to 350oF.
      
  2. Grease a 9x13 glass baking pan with butter and set aside.
       
  3. In a large bowl, mix all ingredients from the cake portion except melted butter until well combined, then mix in the melted butter until well combined and pour cake portion into the prepared 9x13 glass baking pan.
      
  4. In another large bowl, combine all ingredients for the topping/filling portion until well combined and creamy.  (Note: The salt in this portion is optional.  I like adding it to make the sweetness pop, but some think it's overkill, so follow your personal preference here.  Also, the amount of cinnamon is based on personal preference.  I preferred it with the 1/2 Tablespoon cinnamon, but if you love a lot of cinnamon flavor, you may want to use the full Tablespoon.)
      
  5. Drop the topping/filling portion evenly over the cake portion by tablespoonfuls, and then use a knife to swirl the topping/filling portion through the cake portion.  It should look marbled when you are finished.
      
  6. Bake in preheated oven for 35 to 40 minutes or until a toothpick or cake tester inserted near the center comes out nearly clean. (Note: The toothpick/cake tester will never come out completely clean due to the nature of this particular cake, and you wouldn't want it to as your cake would be completely overcooked at that point.  You are looking for the parts of the cake that don't have the topping/filling swirled into it to be done - it should look like baked cake, not like cake batter.  If it looks like that and the toothpick/cake tester are coming out nearly clean, you're good to go!)
      
  7. While the cake is baking, mix all the ingredients for the glaze portion in a medium bowl with a whisk until well combined. (Note: The salt in this portion is also optional.  I like adding it to make the sweetness pop, but some think it's overkill, so follow your personal preference here.)
      
  8. When the cake it done, immediately drizzle the glaze over top of the cake. (Note: Pouring the glaze over top of the hot cake causes the glaze to melt into the cake and adds to it's gooey texture.  If you don't wish it to be quite that gooey, wait to add the glaze until the cake has cooled to just warm instead - about 10 minutes.)
Enjoy this cake warm or at room temperature for best results.  One recipe makes 12 generous portions or up to 24 small servings.

Variations (Please keep your individual dietary needs in mind when using variations):

 
Looks delish, right?  It is, I promise! :)





No comments:

Post a Comment

Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Submit or Request a Recipe/Contact Me" section/link for more information on how to do this.).

Please note that all comments must be approved before they are published. No anonymous comments featuring links or any comments with email addresses or other personal information will be approved. Please email those comments to me instead with your name, and I'll be happy to review them. :)

I respond to ALL comments on here (and I will visit your blog if at all possible, too), so if you'd like to make sure you see that response you can either check back here at a later time to see if I have commented or you can click on "Subscribe to: Post Comments (Atom)" and you will be notified when there are new comments/replies. If you would like an email response instead of a public response here, please send me an email instead of commenting and I'll get back with you ASAP. :)

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)