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    Home » Breakfast

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

    Published: Feb 27, 2018 · by Audrey

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    gluten-free cinnamon roll muffins

    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.

    cinnamon roll muffins batch with cinnamon sticks

    Click HERE to save recipe to Pinterest!

    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!

    two cinnamon roll cake slices on plates with a fork and coffee cup

    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.

    cinnamon roll muffins baking steps

    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.

    cinnamon roll muffin cut in half to show the texture with cinnamon roll muffins and cinnamon sticks

    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!

    gluten-free cinnamon roll with icing with another cinnamon roll, brown sugar and cinnamon sticks in the background

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

    cinnamon roll biscuit with bite to show texture with cinnamon biscuits in a cast iron pan

    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}

    ★Did you make this recipe? Please give it a star rating below!★

    gluten-free cinnamon roll muffins
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    5 from 38 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 ½ 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.
    • ¾ teaspoon  xanthan gum  Leave out if your flour already contains it.
    • ⅛ teaspoon salt
    • ½ cup granulated sugar
    • 2 teaspoons gluten-free baking powder
    • ¾ cups milk For dairy-free I like almond milk, cashew or coconut milk.
    • 1 egg
    • 1 teaspoon  pure vanilla extract
    • ¼ cup butter, melted For dairy-free I like Smart Balance butter.

    Topping

    • ¼ cup butter, softened For dairy-free I like Smart Balance butter.
    • ¼ cup packed brown sugar
    • ½ tablespoon gluten-free flour
    • ¾ teaspoon cinnamon

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoons milk For dairy-free use almond, cashew, or coconut milk.
    • ½ 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!”
    Did you make a recipe? Tag @mamaknowsglutenfree on Instagram, Facebook  or @mamaknowsgf on Twitter! I would love to see what you created!

    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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    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
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    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
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    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Lex says

      November 30, 2022 at 8:53 pm

      Can I substitute the egg with egg replacer?

      Reply
      • Audrey says

        December 03, 2022 at 11:06 am

        Hi Lex. For egg free baking I use Bob’s Red Mill gluten-free egg replacer.

        Reply
    2. Renae says

      September 04, 2022 at 8:35 am

      We are on a GF trial with one of our boys. He battles with GI issues and we feel like we have tried all options minus going GF. It has been hard finding recipes similar to what we ate prior. I made these yesterday morning and all 4 of my boys approved. They were delicious and I could not tell any difference in taste. I used King Arthur GR measure for measure flour and it worked great. Even the hubby and grandma approved. Looking forward to trying more recipes soon.

      Reply
    3. Amy says

      August 21, 2022 at 9:26 am

      Made these with Bob’s 1 to 1 and with regular dairy, to the recipe, and they were perfect! Only the birthday woman at brunch was GF, but everyone devoured them and complimented them. I’ll absolutely make these again for my family even though we’re not GF. Thank you!

      Reply
    4. ML says

      May 16, 2022 at 10:51 pm

      THESE ARE THE BEST! These muffins live up to all my Cinnabon dreams. They taste exactly like a cinnamon roll, made in a fraction of the time.

      Reply
    5. K says

      April 02, 2022 at 8:36 pm

      I made these with the Bob’s Red Mill 1-to-1 flour and they were perfect. I also made some cream cheese frosting to top them with and it was unbelievable, I can’t stop eating them.

      Reply
    6. Karen says

      February 26, 2022 at 6:50 pm

      Super yummy! My (she isn’t gluten-free) said, “These are great! The taste a bit like a sugar cookie ,” which is not a bad thing.

      Reply
    7. Pam P says

      January 30, 2022 at 2:49 pm

      These were so delicious!! I am gluten and dairy free plus son is dairy free. We have sensitivity issues. I made these with dairy free milk and with regular butter because I didn’t have df butter. We both thought they were good. My hubby who eats regular foods said these were really good too. I’ll definitely keep this recipe and next time try it with df butter. Thanks so much!!

      Reply
    8. Brittany says

      January 24, 2022 at 2:02 pm

      These are amazing!! My husband and I can’t stop eating them! Next time I’m going to double the recipe because 12 is just not enough! Yummy 🙂 Thank you for the recipe!

      Reply
    9. Cyndi Kear says

      September 26, 2021 at 8:24 am

      Baked these muffins for our granddaughter. Excellent! Thank you. NanaTImesTen

      Reply
    10. Amanda says

      September 03, 2021 at 4:30 pm

      Yum!! I made your cinnamon roll cake, and it was incredible! I can’t wait to try these muffins! Do they last if you freeze them?

      Reply
    11. Stephanie Kolacki says

      August 20, 2021 at 2:57 pm

      Amazing Recipe! Mine only take 13 minutes in the oven, but my oven runs just a little hot and we are at 7,000 feet so maybe that makes a difference. Seriously quenched my insane craving for a cinnamon roll perfectly. I’ve made them twice now and will continue to, especially for birthdays and holidays. Thanks so much!

      Reply
      • Kelly says

        November 11, 2022 at 6:56 am

        Yes, I’m on the equator and mine take 25 minutes and have to use a pan of water below the muffins. Delicious but similar to another popular GF recipe out there for simple yellow cake, only sub is the cinnamon swirl. So work backwards and the muffin in this recipe (and that one) is a good base for all kinds of modifications.

        Reply
    12. Jeannette says

      August 10, 2021 at 8:46 pm

      I used whole 30 approved plant butter. This butter doesn’t soften well so swirling it into the batter was not possible but it was still amazing. I gave them all to my pregnant daughter who eats gluten and dairy free (I do not) but now I’m sorry I gave her all but the one I tasted. SO GOOD!!

      Reply
    13. Ramitha says

      February 03, 2021 at 7:10 pm

      What a great recipe! I’ve been trying to cut down on my sugar recently so made these using powdered monkfruit (Lakanto) and coconut sugar and they came out fantastic. The slight changes I made were:- Using powdered Lakanto monkfruit instead of regular sugar in the batter. If you only have granulated classic Lakanto, you can easily powder it in a dry food grinder and use that. An important tip is to mix in the powdered sugar with the warm melted butter (and not with the dry ingredients) so that it melts together well and doesn’t leave cooling granules in the final product.- Adding 1-2 tsp olive oil to the batter (for moisture – not sure if this makes any difference, but did it anyway)- Using 1/4 cup unrefined coconut sugar for the cinnamon topping – Used 4 heaping spoonfuls of powdered lakanto, 1 tbsp oat milk (warm it up in the microwave first) and 1/4 tsp vanilla extract to make a smaller amount of glaze. Mixed in some crushed walnuts here as well bc I didn’t want to take a risk mixing it in the batter. Glazed the muffins while they were still warm. The crushed walnut pieces in the glaze stuck to the muffins once they cooled. Also, used Pillsbury GF flour as suggested and Smart Balance and oat milk where dairy was needed. Loved this. Thanks again for the wonderful recipes!

      Reply
    14. Jennifer 🤍 Hillis says

      January 24, 2021 at 7:39 pm

      Wonderful recipe!!!

      Reply
    15. Ellie C says

      January 05, 2021 at 1:56 pm

      I’m 15, been gluten free my whole life, and getting into baking. This recipe was delicious, but easy enough that I could handle it. Thank you!!

      Reply
    16. Mandy says

      October 12, 2020 at 8:22 am

      These were so yummy!! My 11 yo son is gluten sensitive and has seriously missed his cinnamon rolls. Me being a not great baker has never attempted GF cinnamon rolls but these were easy and delicious! He was so happy! THANK YOU! I used Bob’s 1 to 1 baking flour, also.

      Reply
    17. Lucy says

      October 05, 2020 at 4:13 pm

      Hi! Thank you so much for creating this good Gluten-Free Cinnamon Roll Muffin recipe. My whole family likes this recipe. That means a bunch. Thank you!

      Reply
    18. Marina Aubrey says

      June 06, 2020 at 7:33 pm

      I was a professional baker and these are some of the best muffins I’ve ever made. They tasted exactly like a cinnamon bun but in muffin form. I would give them a 10 out of 10. It’s really hard looking online for both gluten-free and dairy free recipes this one is amazing.

      Reply
    19. Amy says

      May 03, 2020 at 12:00 am

      These were amazing! While we’ve baked vegan for years now, GF is a recent necessary adjustment we’ve had to add. I’m still figuring out GF baking and this recipe totally pleased the whole family. My 10 y.o. had been asking for cinnamon rolls and I thought I’d try this. I used a flax egg to replace the egg and Namaste perfect flour blend. I added a bit of cinnamon to the flour mixture and cut the sugar to about 1/3 c. Turned out amazing. Held together well and they totally taste like cinnamon roll muffins. Definitely a repeat!

      Reply
    20. Tara says

      March 30, 2020 at 10:08 am

      Super easy to make and my kiddos loved them, couldn’t even tell they were gluten free!

      Reply
      • Audrey says

        March 31, 2020 at 10:00 am

        Thank you so much Tara for the awesome 5-star recipe review! I am so happy that you and your kids loved the cinnamon roll muffins and you could not even tell they were gluten-free. Thanks again!

        Reply
    21. Susan says

      January 11, 2020 at 11:47 am

      I’m new to gluten-free baking since discovering one of my teenagers has gluten sensitivity. My family of 5 (3 teens) loves a good muffin for breakfast and they all gave these a big thumbs up. I do try to minimize added refined sugars though so I used the brown sugar in the topping but substituted organic Zero Sugar (erythritol) in the muffin base. I also served them without the glaze. Usually my kids are quick to detect when I have “healthified” a recipe and show their disapproval – but no one suspected the reduced sugar in these! They are a keeper.

      Reply
      • Audrey says

        January 11, 2020 at 8:58 pm

        Thank you so much for the awesome 5-star recipe review Susan! I am so happy that your family enjoyed the muffins. Thank you for sharing that you were able to use erythritol in the muffin batter, as I know it will help others. Thank you again!

        Reply
    22. Rachel says

      January 01, 2020 at 11:40 pm

      ABSOLUTELY AMAZING!!! I have missed treats like these so very much!! They are light and sweet and just YUMMMMM!!! I will definitely be making these again! Thank you, thank you!!!

      Reply
      • Audrey says

        January 09, 2020 at 9:53 am

        Thank you so much Rachel for the awesome 5-star recipe review! I am so happy that you enjoyed the cinnamon roll muffins and you will be making them again. You are so welcome, I love sharing what AI make for my family. Thanks again!

        Reply
    23. Emily says

      December 28, 2019 at 11:54 pm

      These were delicious!!! I love cinnamon anything, but cinnamon rolls, coffee cake, toast, etc. are my favorite. I haven’t done much GF baking in close to 2 years due to chronic pain, but I decided to go for it today. It was also my dust baking experience with non-dairy milk (I used almond milk). My non-GF hubby & son loved them also. These muffins have been pinned and WILL be made again VERY SOON!!! Thank you so much for the recipe and tips!

      Reply
      • Audrey says

        December 31, 2019 at 10:01 am

        Thank you so much Emily for the awesome 5-star recipe review! This really made my day. I am so happy that you and your family enjoyed the cinnamon roll muffins and that you will be making them again. You are so welcome, I love helping others and sharing what I make for my family. Thank you again!

        Reply
    24. Julie says

      December 25, 2019 at 1:46 pm

      Made these for Christmas morning-we normally have monkey bread, but my oldest daughter is now gluten-free. The whole family likes them!

      Reply
      • Audrey says

        December 26, 2019 at 10:01 am

        Thank you so much Julie for the awesome 5-star recipe review! I am so happy that you and your whole family enjoyed the cinnamon roll muffins. Thanks again!

        Reply
    25. Stephanie Coen says

      November 10, 2019 at 9:20 pm

      So good! I followed your recipe using bob’s red mill gluten free 1 to 1 flour and it turned out perfect!

      Reply
      • Audrey says

        November 12, 2019 at 9:51 pm

        Thank you so much Stephanie for the awesome 5-star recipe review! I am so happy that you enjoyed the cinnamon roll muffins. Thank you for sharing which brand of gluten-free flour you used as I know it will help others. Thanks again!

        Reply
    26. Tiffany says

      August 23, 2019 at 12:58 am

      These were so delicious!! Thank you for sharing this recipe! I changed a few of ingredients and made it vegan by using applesauce as a substitute for the eggs, and instead of butter I used avocado oil, and I used oat milk since my daughter has nut allergies. With all of those substitutions, it still came out delicious!!

      Reply
      • Audrey says

        August 23, 2019 at 7:18 pm

        Thank you so much Tiffany for the awesome 5-star recipe review. I am so happy that you enjoyed the cinnamon roll muffins. Thank you so much for sharing your vegan substitutions, as I know it will help others. Thanks again!

        Reply
    27. Kathryn Clayton says

      August 11, 2019 at 8:55 pm

      I’ve been craving Cinnamon buns for weeks now! Looking forward to caving into the craving! My first real pregnancy craving! 11 weeks!!
      Can these be frozen to be reheated for breakfast? How long do they last in an air tight container?

      Reply
      • Audrey says

        August 12, 2019 at 8:33 am

        Congratulations Kathryn! These gluten-free muffins are best kept up to 3 days and are even better if reheated a little. I have not frozen these muffins before, but I have had other readers freeze my cinnamon roll cake successfully. I hope you enjoy the cinnamon roll muffins!

        Reply
    28. Carlotta says

      June 23, 2019 at 8:59 pm

      Awesome recipe!! My family loves them and nobody would have guessed that they are dairy and gluten free. Thank you so much! I used almond and oat milk 50-50 and it worked great.

      Reply
      • Audrey says

        June 24, 2019 at 7:34 am

        Hi Carlotta! Thank you so much for the awesome 5-star recipe review! I am so happy that everyone loved the muffins, especially that no one would have guessed that they were gluten and dairy-free. I have never tried oat milk, I have to try baking with it. Thank you for sharing that with me. Thank you again!

        Reply
    29. Monika says

      June 18, 2019 at 6:29 pm

      It is beautiful recipe thank you for sharing with us

      Reply
      • Audrey says

        June 18, 2019 at 7:20 pm

        Thank you so much Monika for the wonderful 5-star recipe review! You are so welcome, I love sharing what I make for my family.

        Reply
    30. Brittany R Humphrey says

      May 19, 2019 at 11:29 pm

      So yummy! We devoured these muffins!! Even my picky eaters children.

      Reply
      • Audrey says

        May 20, 2019 at 9:18 am

        Thank you so much Brittany for the wonderful 5-star recipe review! I am so happy that your family enjoyed the muffins (especially your picky eaters). Thank you again!

        Reply
      • Connie says

        November 07, 2022 at 7:44 pm

        Just made these, they were really good. My husband loved them too!! Thank you for sharing another great recipe.

        Reply
    31. Esther says

      February 13, 2019 at 7:46 am

      I made these this morning for my husband and 4 kids and they LOVED them. Thanks!

      It was very difficult to swirl the topping into the muffin dough and my muffins ended up spilling out over the muffin cups and looked very sloppy. Any tips??

      Reply
      • Audrey says

        February 13, 2019 at 9:51 am

        Thank you so much for the 5-star recipe review! I am so happy that your family loved the cinnamon roll muffins! I’ve never had a problem with the muffins spilling over. I would like to help you figure out why yours did. What brand of gluten-free flour are you using? Did you add just a teaspoon of the cinnamon and butter mixture to each muffin?

        Reply
    32. Jennifer Budacz says

      November 11, 2018 at 9:15 am

      These are great! Made this morning. Could not even tell they were gf muffins. My family loved them.

      Reply
      • Audrey says

        November 11, 2018 at 10:58 am

        Thank you so much for the wonderful recipe review! I am so happy that your family enjoyed the cinnamon roll muffins. Thank you again!

        Reply
    33. Kate says

      September 20, 2018 at 9:33 pm

      Could you substitute apple sauce for the egg to make it vegan as well?

      Reply
      • Audrey says

        September 21, 2018 at 8:24 am

        Hi Kate! I have never tried applesauce in this recipe, but I bake with it all of the time. If you try it can you please let me know how they turn out? I hope you enjoy the muffins.

        Reply
    34. Bethany says

      September 16, 2018 at 9:52 pm

      How would these be made ahead (day before)? I struggle to make things in the morning with kids/school etc. but need a bread type item to take to a 9:30 am brunch where I have to be outbthe door at 8. If I can make these ahead of time I might give it a try! Otherwise I would save for us robahve as family.
      If not this any ideas of a bread I can make ahead?

      Reply
      • Audrey says

        October 23, 2018 at 8:27 am

        Hi Bethany! You could make these muffins the day before, but I would wait to add the glaze to them until that morning. Make sure that you store them in an air-tight container. Any of my gluten-free muffins can be made the night before. Also, my gluten-free cinnamon roll cake is good for brunch. I hope you enjoy them!

        Reply
    35. Katherine says

      August 06, 2018 at 7:47 pm

      Hi! These are exactly what I need to make!! Wow. Yum. Could coconut oil replace any or all of the butter if I’m trying to make dairy-free but don’t have any dairy-free butter?

      Reply
      • Audrey says

        August 07, 2018 at 10:02 pm

        Hi Katherine! I have used coconut oil as a dairy-free butter substitute in some of my other recipes but I have not tried it with these muffins. So. I’m not sure how it will turn out since the butter makes the cinnamon swirl. Maybe if the coconut oil is solid it might work. I usually use either Earth Balance or Smart Balance dairy-free butter. If you try it please let me know it turns out. I hope you enjoy them!

        Reply
    36. Joanna says

      August 05, 2018 at 9:29 pm

      Any changes if I make these with regular all purpose flour? Would you omit the xanthan gum? Bake time the same? Thank you!

      Reply
      • Audrey says

        August 05, 2018 at 9:36 pm

        Hi Joanna! I have never made them with regular wheat flour. You will not need the xanthan gum with regular all purpose flour. I’m not sure if the baking time would be different with regular flour. Just keep a close eye on them. I hope you enjoy them!

        Reply
    37. Jessica Robinson says

      July 11, 2018 at 12:00 pm

      Have you tried the gluten free flour mixture that King Arthur Flour makes? They say it’s amazing! I’m going to share these with my gluten free girlfriends!! (and they are mostly dairy free girls too!)

      Reply
      • Audrey says

        July 12, 2018 at 12:41 pm

        I have never tried King Arthur gluten-free flour. I have heard very good things about it. I’ll have to look for it. I hope you and your friends enjoy the muffins!

        Reply
        • Dawn Hammer says

          February 17, 2019 at 8:34 am

          KH is my favorite gf flour. I always have the best results with it and it’s my first choice when I have the option! Looking forward to trying this recipe!

          Reply
          • Audrey says

            February 17, 2019 at 8:49 am

            Hi Dawn! I have never heard of KH gluten-free flour. I am happy to hear that you always have the best results with it. I hope you enjoy the cinnamon roll muffins!

            Reply
    38. Nellie Tracy says

      July 11, 2018 at 11:58 am

      These look absolutely divine! I love the idea of morphing cinnamon rolls into an easy to-go muffin!

      Reply
      • Audrey says

        July 12, 2018 at 12:43 pm

        Thank you so much Nellie for the wonderful 5-star recipe rating. With the muffins, you have all the flavor of cinnamon rolls and not all of the work of making them from scratch.????

        Reply
    39. Taryn says

      July 11, 2018 at 11:52 am

      These remind me of a Cinnabon but they are so much better for you! Thanks for a great recipe 🙂

      Reply
      • Audrey says

        July 12, 2018 at 12:44 pm

        Thank you so much Taryn for the wonderful 5-star recipe review! I definitely miss Cinnabon, so this is a great way for me to get my cinnamon roll fix.

        Reply
    40. Jennifer Tartaglio says

      May 22, 2018 at 4:42 pm

      Could I sub out he gluten free Flour for almond flour and the recipe still come out? Thanks

      Reply
      • Audrey says

        May 22, 2018 at 8:57 pm

        Hi Jennifer! No, I am sorry but you could not substitute almond flour for the gluten-free flour and get the same results. I do have several muffin recipes I make with almond flour that you might want to try. https://www.mamaknowsglutenfree.com/paleo-chocolate-muffins, https://www.mamaknowsglutenfree.com/paleo-carrot-cake-muffins or https://www.mamaknowsglutenfree.com/paleo-banana-blueberry-muffins.

        Reply
    41. Jane Saunders says

      May 03, 2018 at 4:48 am

      You’ve gone the extra mile here to cater for just about everybody. It’s so good to see this classic re-invented for the specialist diet. Oh and thanks for those notes at the end of the recipe – I’m still learning when it comes to GF baking.

      Reply
      • Audrey says

        May 03, 2018 at 10:53 am

        Thank you so much Jane! I love sharing what I make for my family.

        Reply
    42. Trang says

      May 03, 2018 at 1:54 am

      I’m all about cinnamon, and these cinnamon roll muffins sound great. They look so soft and gooey, I couldn’t believe they are gluten free!

      Reply
      • Audrey says

        May 03, 2018 at 10:55 am

        Thank you so much Trang! When it comes to cinnamon rolls, the gooier the better… am I right?! I love anything cinnamon roll.

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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