These gluten free cinnamon sticks are the perfect side or dessert for pizza night. They’re soft, sweet, and have the most amazing cream cheese icing for dipping.
Today’s recipe is brought to you in partnership with Freschetta. As always, opinions are 100% my own. Thank you for supporting brands that support What The Fork Food Blog.
You guys are going to love me forever for today’s incredible recipe: gluten free cinnamon sticks; which are a must to go along with pizza. We paired our cinnamon sticks with Freschetta Gluten Free Pizza, which is one of the easiest and tastiest gluten free pizza options I can find at my local grocery store. We often get the cheese or the pepperoni and heat it as is or we sometimes add our own fun toppings to change it up.
While my husband is the only one in our house who needs to be gluten free, we all eat the Freschetta gluten free pizza and enjoy it. It’s got a great crispy, thin crust that we all love! Plus, it’s conveniently located in the freezer section at all of the grocery stores I shop at. Easy = awesome.
Also awesome? Gluten free cinnamon sticks. Before I dive into the ins and outs of these cinnamon coated gems, I need to give you the back story on why these MUST be served with pizza.
When I was in college, my roommate and I would often order pizza on the weekend. We usually slept too late to make it to the dining hall for brunch and then “dinner” at the dining hall was slim pickings… aka leftovers turned into something new to use up, sandwiches, or cereal.
So naturally, we did what college kids did best – pizza delivery.
Also, side note and TRUE STORY: our dining hall was called HURLEY HALL. No joke, Hurley was its ACTUAL NAME, not a nickname. The food was just as bad as you’re imagining.
Anyways, my roommate was obsessed with the cinnamon sticks that were on the menu so she always got an order of them. And she was obsessed for good reason, they were damn good. Better than the pizza actually.
Since going gluten free, delivery cinnamon sticks are out of the question so the only thing to do? Make them yourself for family pizza night to get that complete pizza and cinnamon stick experience.
This recipe is actually not difficult at all. While we are making a homemade dough from scratch, it’s all done in the stand mixer and is super easy. I really mean incredibly easy. (The hardest part about making these is not eating them all yourself!)
Since we’re making gluten free cinnamon sticks, there’s no kneading involved. Nada, none, zilch. That’s the second best part (second to eating, obviously).
So one thing to note though, I didn’t use an all-purpose gluten free flour in this recipe. Due to the nature of the dough, I needed a flour blend that is closer to a 50-50 blend of rice flour and starch. My regular blend is 2/3 rice flour to 1/3 starch so it wouldn’t work well here. That’s why you’ll see a breakdown of flours listed in the recipe this time around.
Recipes like this will be sure to help those of you who can’t eat the real thing feel like you’re eating the real thing. Plus, you know this is actually better 😉
Looking to “lighten” these up a bit? Use maple sugar in place of the granulated sugar, be sure to use palm shortening for brushing, and skip the icing.
If you guys are cinnamon fans or even just carb fans, you’re going to love these gluten free cinnamon sticks. Enjoy!
PS I’m giving away a $50 Visa Gift Card PLUS 5 Gluten Free Pizza coupons from Freschetta to help you get started on your next family pizza night! You can enter via the Rafflecopter form below the recipe.
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*Be sure your yeast is not expired. If your yeast doesn’t “bloom” and turn foamy, it isn’t good and you’ll have to start over with new yeast. Leftovers are best frozen. To reheat, wrap in aluminum foil and reheat at 400 degrees until hot.
For the Dough:
For the Topping:
For the icing:
To make the icing:
Serving Size: Serves 4-6
Amount Per Serving:Calories: 199 Total Fat: 22g
*Be sure your yeast is not expired. If your yeast doesn’t “bloom” and turn foamy, it isn’t good and you’ll have to start over with new yeast.
Leftovers are best frozen. To reheat, wrap in aluminum foil and reheat at 400 degrees until hot.