photo courtesy of Kim Maes
Okay, I’m realllllly late on this post. We had our holiday support group meeting tonight at my house. sharing excellent, healthy dishes and talking about getting real food, naturally gluten-free foods, everywhere. One of our members, who is also our Farmers’ Market manager, had just returned from the Virginia Food Security Conference, where the main goal discussed was launching the Virginia Farm to Table plan. Very exciting! But I digress. A bit.
The truth is you’ve probably already heard about today’s Home for the Holidays … Gluten-Free Style post for Day 9 by Kim of Cook IT Allergy Free, because let’s face it … good news travels fast! Really good cinnamon buns can bring even the strongest person to their knees. As my gluten-free Facebook friend Debbie said when I shared the link to this recipe earlier today, “Cinnamon rolls are my kryptonite!” Indeed. Most of us weaken at the mere mention of homemade cinnamon rolls or buns—whatever you call them. So what has Kim gone and done? She’s made a giant cinnamon bun for us! Okay, technically, it’s Cinnamon Bun Cake but as Kim so aptly points out herself in her post, her cake looks exactly like a giant cinnamon bun. If that’s not enough for you to weaken, consider that she then drizzles her Cinnamon Bun Cake with Egg Nog Glaze. Swoon. Someone please pass the smelling salts and then a fork!
Last, but not least, Kim’s Cinnamon Bun cake is gluten free, dairy free, corn free, and yeast free, and can easily be made egg free and vegan. (She has lots of expertise in allergen-free cooking and proper substitutions through the development of her Cook IT Allergy Free app.)
Sweeter than Kim’s Cinnamon Bun Cake are the family memories and traditions she shares as well. She truly captured “Home for the Holidays” in her post.
Originally published December 7, 2011; updated December 18, 2024.
susan o says
That recipe looks SO amazing! Thanks for sharing. I can’t wait to make it!!
Shirley says
Hi susan–I totally agree with you! 🙂 Let us all know when you try it. I admit that I can’t get Kim’s Cinnamon Bun Cake off my mind! 😉
Shirley
Kim (Cook IT Allergy Free) says
Aww.. Shirley, you just have a way of making people feel so special. You amaze me on a daily basis. But I am eternally grateful for your sweet words you always say about me and for the wonderful friendship! You are a shining star in my little world and of course in this gluten-free community!
xoxoxox
K
Shirley says
Hey Kim–You are too, too sweet … I know folks say the same things about you all the time because they are true! So we clearly still have that mutual admiration thing going on … thank you ever so much for everything, dear! I’ll leave it at that for once. 😉
xoxo …. forever,
Shirley
SherriS. says
Cinnamon rolls DO have a special place in my heart. I will make this because it sounds good, the picture looks divine and it has raisins in it. Perfect!
Shirley says
Hi Sherri–Yours and most everyone else’s I think. Ah, you are a raisin lover? I’d put raisins in half for you and Mr. GFE if I were making this for you! Or I’d put raisins in all and pick mine out. 😉 Not kidding though. Otherwise, this cake ranks very high on my “must make” list!
xo,
Shirley
kate says
What is everyone’s favorite “Gluten Free Flour Blend” from scratch, not mixes bought in a store. I’m so sick of almond flour!!!!!!!!!!!!!
AND, I can’t do garbanzo bean flour. Looking for THE most ‘cookie baking’, versatile blend with the most nutrients. I love sorghum’s plain flavor, but not sure I’m not simply eating another version of an empty ‘white’ “flour”???
Shirley says
Hi Kate–Welcome to gfe! 🙂 You’ll get a gazillion opinions on favorite gf flour blends. Seriously. I’ve thought about doing a post on that alone. Personally, I focus on flourless and crustless recipes (with the latter only using 1/4 cup of gf ap flour)—adding xanthan gum at the time of baking for most recipes, but not all—most of the time when I bake, so I don’t worry too much about the nutritional content when I need to use gluten-free all-purpose flour. I also have additional intolerances to some of the healthier gluten-free flours, so I use a mixture of Asian white rice flour and cornstarch because I can eat those ingredients; the mixture works great for replacing wheat-based ap flour; the mixture is finely ground; it’s inexpensive; and the ingredients are readily available without ordering online. In my opinion, if you’re baking breads and such on a regular basis, the nutrient-dense flour mix would be more of a concern. That said, many folks prefer using different combinations for different recipes. Again, this is not a brief discussion. I recommend looking around at bloggers’ favorite gf ap flour mixes.
Shirley