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Feasting With FARE: Cinnamoms

Imagine walking through your local mall, and all of a sudden that familiar aroma...Cinnabon! It would really hit the spot...if you didn't have food allergies. Well no more! Your favorite mother-daughter cooking team is back with allergen-friendly CinnaMOMs!



  • 2 1/4 tsp. yeast
  • 1 tsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup + 2 tbsp. gluten-free oat flour (90grams)
  • 1½ cup gluten-free flour (74 grams)
  • 1 cup milk (we used oat) heated for one minute
  • 2 tbsp. butter/margarine (28Grams)
  • ¼ cup sugar


  • 2/3 cup light brown sugar packed
  • 1 tbsp. cinnamon
  • 2 tbsp. melted butter/margarine


  • 2 cups powdered sugar (240 grams)
  • 1 tbsp. melted butter/margarine
  • 3 tbsp. milk of choice
  • ½ tsp. maple extract


  1. Using a large bowl-assemble the yeast, tsp. of sugar and warm milk-whisk until combined.
  2. When yeast becomes creamy and bubbly add sugar and butter and whisk again until combined.
  3. In a separate bowl combine baking powder, salt and flours and mix.
  4. Add flour mixture to wet ingredients.
  5. Dough will get stiffer and you will need to use your hands to mix and knead. Dough should be smooth.
  6. If dough is too sticky, you can add more flour.
  7. Line counter with wax paper or saran and sprinkle flour along with your rolling pin. 
  8. Roll dough in a roughly 13x9 rectangle.
  9. Mix filling ingredients (brown sugar, cinnamon and butter) together-you may have some extra.
  10. Spread filling onto the dough, leaving a 1- inch space on the outside.
  11. Roll dough carefully starting length wise at the bottom all the way to the top and using the liner to guide you. Don’t worry if you have little tears, you can always patch them up. Keep seam side down.
  12. You should have something that resembles a log. You can use string (as we did in the video) to cut the individual pieces or just carefully slice with a knife.
  13. Place the rolls in a buttered pan (we used an 8x8 glass pan) and sprinkle any leftover filling on top.
  14. Let rolls sit for 30 minutes in a warm place to rise.
  15. Preheat oven to 350 while they are rising.
  16. Make the icing by combining the ingredients (you may not need all the milk) slowly until you reach a smooth consistency that isn’t too runny. You can add more sugar if its too thin. 
  17. Bake approximately 25-30 minutes-check for doneness.
  18. Let rolls cool completely before icing them.
  19. Enjoy.

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