Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}

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Do you miss cinnamon rolls and cinnamon buns since going gluten-free? Now you don’t have to! These gluten-free cinnamon roll muffins have both the texture and the taste of a gooey cinnamon roll. The recipe has a dairy-free option.

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Gluten-Free Cinnamon Roll Muffins

One of the most popular recipes on the blog is the Gluten-Free Cinnamon Roll Cake. I don’t know why it has taken me so long to turn one of my family’s favorite cake into a muffin. It was so easy!

Gluten-Free Flour

These gluten-free muffins were made with an all-purpose gluten-free rice flour blend. I bake with a cup for cup flour blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Make sure not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy muffins!

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Pro Tip For Measuring Flour

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.

Dairy-Free Baking

I have also included a dairy-free option to my gluten-free cinnamon roll muffins recipe.  My husband, my youngest son, and I are all dairy-free.

I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy gluten-free and dairy-free cinnamon roll muffins.

Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

How To Make Cinnamon Roll Muffins

• Once you have made the muffin batter, scoop the batter (will be very thick and sticky) into the lined/greased muffin pan.
• Pro Tip: I like to use a greased ice cream scoop.
• Combine all of the ingredients to make the cinnamon and sugar topping.
• Drop a heaping teaspoonful of the butter mixture onto each muffin batter. (photo 1)
• Use a knife to swirl the butter mixture through the muffins. (photo 2)
• Bake at 350° F for 24-26 minutes.
• Combine the ingredients to make the glaze.
• Drizzle the glaze over the warm muffins.
• Enjoy!
• Store in an air-tight container.

Tips For The Perfect Muffin

• For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
• I also like to use cupcake liners to keep the muffins from sticking to the pan.

Gluten-free cinnamon rolls and cinnamon buns can be hard to recreate. With this gluten-free cinnamon roll muffin recipe, you get all of the flavors of cinnamon rolls and cinnamon buns without all of the work!

They have both the texture and the taste of a gooey cinnamon roll. You are going to love how easy these gluten-free cinnamon roll muffins are to make.

They are moist and bursting with cinnamon flavor. Drizzling them with the vanilla glaze givens them their ooey gooey goodness factor. Just like a traditional cinnamon roll.

I promise no one will even know these are gluten-free muffins. These gluten-free cinnamon roll muffins would be perfect for breakfast, brunch or even dessert.

If you are looking for a traditional Gluten-Free Cinnamon Roll, try my recipe!

If you love everything cinnamon like me, you are going to want to try my Gluten-Free Cinnamon Biscuits {Dairy-Free Option}!

Try my some of my other favorite Gluten-Free Breakfast Recipes.

• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Easy Blueberry Banana Muffins {Dairy-Free & No Refined Sugar Option}
• Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}

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5 from 20 votes

Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}

Do you miss cinnamon rolls and cinnamon buns since going gluten-free? Now you don’t have to! These gluten-free cinnamon roll muffins have both the texture and the taste of a gooey cinnamon roll. The recipe also has a dairy-free option.

Course Breakfast

Cuisine American

Keyword gluten-free cinnamon roll muffins, gluten-free dairy-free muffins, gluten-free muffins

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Servings 12 muffins

Calories 229kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Muffins

• 1 1/2 cups all-purpose gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 3/4 teaspoon  xanthan gum  Leave out if your flour already contains it.
• 1/8 teaspoon salt
• 1/2 cup granulated sugar
• 2 teaspoons gluten-free baking powder
• 3/4 cups milk For dairy-free I like almond milk, cashew or coconut milk.
• 1 egg
• 1 teaspoon  pure vanilla extract
• 1/4 cup butter, melted For dairy-free I like Smart Balance butter.

Topping

• 1/4 cup butter, softened For dairy-free I like Smart Balance butter.
• 1/4 cup packed brown sugar
• 1/2 tablespoon gluten-free flour
• 3/4 teaspoon cinnamon

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk For dairy-free use almond, cashew, or coconut milk.
• 1/2 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Muffins

• Preheat oven to 350° F.
• Use cupcake liners or spray a with muffin pan with cooking spray.
• In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
• Once combined stir in the melted butter.
• Scoop the batter (will be very thick and sticky) into the lined/greased muffin pan. I like to use a greased ice cream scoop.

Topping

• In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
• Drop a heaping teaspoonful of the butter mixture onto each muffin batter.
• Use a knife to swirl the butter mixture through the muffins.
• Bake at 350 degrees for 24-26 minutes. Please watch your muffins because every oven is different. Use a toothpick to check and see if the centers are done.

Glaze

• In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
• Drizzle over the warm muffins.
• Enjoy!
• Store in an air-tight container.

Notes

• *Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• I have found that the best way to measure gluten-free flour is the “spoon & level” method. 

Tips:

• For dairy-free: use Smart Balance butter and almond, cashew or coconut milk.
• I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
• I also like to use cupcake liners to keep the muffins from sticking to the pan.
• Store in an air-tight container.

Mama says “Check all of your labels!”

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Nutrition

Serving: 1muffin | Calories: 229kcal | Carbohydrates: 29g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 142mg | Potassium: 108mg | Sugar: 28g | Vitamin A: 405IU | Calcium: 65mg | Iron: 0.2mg

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