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 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!★
Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}
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
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.
- 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.
Renae says
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.
Amy says
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!
ML says
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.
K says
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.
Karen says
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.
Pam P says
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!!
Brittany says
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!
Cyndi Kear says
Baked these muffins for our granddaughter. Excellent! Thank you. NanaTImesTen
Amanda says
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?
Stephanie Kolacki says
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!
Jeannette says
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!!
Ramitha says
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!
Jennifer 🤍 Hillis says
Wonderful recipe!!!
Ellie C says
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!!
Mandy says
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.
Lucy says
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!
Marina Aubrey says
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.
Amy says
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!
Tara says
Super easy to make and my kiddos loved them, couldn’t even tell they were gluten free!
Audrey says
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!
Susan says
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.
Audrey says
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!
Rachel says
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!!!
Audrey says
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!
Emily says
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!
Audrey says
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!
Julie says
Made these for Christmas morning-we normally have monkey bread, but my oldest daughter is now gluten-free. The whole family likes them!
Audrey says
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!
Stephanie Coen says
So good! I followed your recipe using bob’s red mill gluten free 1 to 1 flour and it turned out perfect!
Audrey says
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!
Tiffany says
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!!
Audrey says
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!
Kathryn Clayton says
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?
Audrey says
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!
Carlotta says
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.
Audrey says
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!
Monika says
It is beautiful recipe thank you for sharing with us
Audrey says
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.
Brittany R Humphrey says
So yummy! We devoured these muffins!! Even my picky eaters children.
Audrey says
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!
Esther says
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??
Audrey says
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?
Jennifer Budacz says
These are great! Made this morning. Could not even tell they were gf muffins. My family loved them.
Audrey says
Thank you so much for the wonderful recipe review! I am so happy that your family enjoyed the cinnamon roll muffins. Thank you again!
Kate says
Could you substitute apple sauce for the egg to make it vegan as well?
Audrey says
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.
Bethany says
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?
Audrey says
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!
Katherine says
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?
Audrey says
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!
Joanna says
Any changes if I make these with regular all purpose flour? Would you omit the xanthan gum? Bake time the same? Thank you!
Audrey says
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!
Jessica Robinson says
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!)
Audrey says
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!
Dawn Hammer says
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!
Audrey says
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!
Nellie Tracy says
These look absolutely divine! I love the idea of morphing cinnamon rolls into an easy to-go muffin!
Audrey says
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.????
Taryn says
These remind me of a Cinnabon but they are so much better for you! Thanks for a great recipe 🙂
Audrey says
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.
Jennifer Tartaglio says
Could I sub out he gluten free Flour for almond flour and the recipe still come out? Thanks
Audrey says
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.
Jane Saunders says
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.
Audrey says
Thank you so much Jane! I love sharing what I make for my family.
Trang says
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!
Audrey says
Thank you so much Trang! When it comes to cinnamon rolls, the gooier the better… am I right?! I love anything cinnamon roll.