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If you eat gluten-free and lose donuts, these delicious breakfast puffs are for you! They could be my new favorite breakfast. They taste like little donuts (but much easier to make than donuts!) Rolled in brown butter and cinnamon sugar. Whole butter makes everything exponentially more delicious. I like to make these breakfast sandwiches in a mini muffin tin so you have more topping and brown butter in every bite.
I use brown butter to roll up these breakfast puffs after they've finished baking, but I use coconut oil in the puff pastry. Coconut oil works well with baked goods like gluten-free cakes because it has a light and pleasant texture. Butter solids can sometimes make gluten-free cake crumbs gummy. The good news is that if you have to eat dairy-free, just swap golden butter for vegan butter and these are totally dairy-free!
My 4 year old loves to help me put them in the butter and cinnamon sugar. Better get them out of the oven and make the perfect special breakfast!
Allergylicious Maple Glazed Donut Muffins
Gluten Free Cinnamon Muffins by Vegetarian Mama
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Gluten free cinnamon butter cinnamon breakfast puff pastries
Gluten-free butter and brown sugar cinnamon breakfast puffs! They taste like mini donuts and are very easy to make!
Servings: 30 mini puffs or 9-12 standard size puffs
For the coating:
- 2/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons of butter
- 1 cup gluten-free Bob’s Red Mill 1: 1 flour
- 1/2 cup of almond flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of fine salt
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon of vanilla extract
- 1/2 cup of almond milk + 1 teaspoon of cider vinegar, at room temperature
Preheat oven to 350 ° F. Grease a 30-unit mini muffin tin (preferred) or a standard 12-unit muffin tin.
Prepare the coating: In a small saucepan, melt 6 tablespoons of butter over medium heat and continue to cook, stirring frequently, until brown pieces form at the bottom and smell nutty, about 5-7 minutes. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside too.
Take the Puffs: In a medium bowl, mix together the baking flour, almond flour, baking powder, baking soda, salt, and nutmeg. In the bowl of a stand mixer, combine the eggs and granulated sugar. Mix on medium speed until foamy, about 2 minutes. With the mixer on low heat, slowly pour in the coconut oil and vanilla extract. Add flour mixture and mix to combine, followed by almond milk / cider vinegar mixture. Mix to combine completely.
Take out the prepared muffin cups, filling just 2/3 of the way. Overfilling them will make puffs spill out of the pan instead of looking like puffs. Bake miniature cupcakes for 15-17 minutes or standard-size cupcakes for 22-25 minutes. When done, the cupcakes will feel stretchy to the touch and a tester inserted in the center will come out clean. Transfer them in your pan to a wire rack.
After the puff pastries cool for 3-5 minutes, stir in the brown butter (or dip the top) followed by the cinnamon sugar. Serve immediately. These are best hot, straight from the oven. Enjoy!
DO IT WITHOUT MILK: use Earth Balance butter sticks instead of butter. Simply melt Earth Balance before submerging it. I like these made in a mini muffin tin and then completely rolled in the butter / cinnamon sugar. They taste like donuts! You can also make them in a standard-size muffin tin. These are best eaten hot, directly from the oven.
Recipe adapted from Smitten Kitchen
cinnamon breakfast glutten puff pastry butters without