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Gluten Free Cinnamon Roll Dutch Baby

Gluten free Cinnamon Roll Dutch Baby is a perfect combination of french toast, pancake, and a popover with the taste of a cinnamon roll. A quick, simple and easy recipe but absolutely delish! Can be made in a cast iron skillet or baking dish.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 234kcal

Equipment

  • 9 X 13 Pan or Cast Iron Skillet
  • Blender

Ingredients

Cinnamon Roll Dutch Baby

  • 6 eggs
  • 1 cup Almond Milk
  • 2 teaspoon Vanilla
  • 1 cup Gluten free 1:1 flour + 1 teaspoon
  • 1/3 cup Sugar + 1 Tablespoon (crispy sugar crust, 1 Tablespoon is optional)
  • 1 teaspoon Cinnamon + 1/4 teaspoon (1/4 teaspoon for dusting the top before baking)
  • 1/8 teaspoon Salt
  • 3 tablespoon Ghee (Butter)
  • 1/3 cup Raisins (packed)

Vanilla Glaze

  • 1/2 cup Powdered sugar
  • 1/4 teaspoon Vanilla extract
  • 1 tablespoons Almond milk

Instructions

  • Preheat oven to 425 degrees. Melt butter in a 9 X 13 pan or cast iron skillet. Place wet ingredients in the blender (almond milk, eggs, and vanilla)
  • Then add the dry ingredients (flour, sugar, salt, cinnamon). Blend on high speed for 30-45 seconds.
  • In a small bowl add raisins and sprinkle with flour. This will help them not sink to the bottom of the dish.
  • Pour batter into buttered dish and sprinkle with raisins. Lightly dust the top with sugar (optional). Place in the oven and bake for 20-25 minutes.
  • While the Dutch Baby is baking, in a glass bowl add powdered sugar, vanilla extract and almond milk. Stir until it is nice and smooth
  • Once the Cinnamon Roll Dutch Baby has finished baking, remove from the oven. Drizzle the glaze down on top. Serve nice and warm.

Nutrition

Calories: 234kcal | Carbohydrates: 32g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 128mg | Potassium: 95mg | Fiber: 2g | Sugar: 16g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg