Having a corn allergy in a world of desserts laced with corn syrup is tough. Here’s a yummy recipe that is not only corn-free, but dairy- and gluten-free as well, from the Celiac Chicks blog. These little treats are made from a cinnamon coffee cake recipe baked in muffin tins to resemble the shape of cinnamon rolls, then covered in gooey maple frosting. She calls these “Naughty and Nice” because the protein in the almond flour balances out the sugar. Works for us!