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.
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Gluten-Free Cinnamon Roll Cake
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!
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.
Easy 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.
- Use a toothpick or knife to swirl the butter mixture through the muffins.
- 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:
- Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.
- For uniformed sized muffins, I always use an 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 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.
- Easy Blueberry Banana Muffins
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
- Chocolate Paleo Muffins
- Baked Apple Cinnamon Donuts
- Easy Gluten-Free Cinnamon Biscuit Balls
Recipe adapted to be gluten-free from the Cinnamon Roll Cake recipe from Grin and Bake It (it’s not linked because the blog is no longer exists).
★Did you make this recipe? Please give it a star rating below!★
Cinnamon Roll Muffins {Gluten-Free, Dairy-Free Option}
Ingredients
Muffins
- 1 1/2 cups 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 sugar
- 2 teaspoons gluten-free baking powder
- 3/4 cups milk (For dairy-free I like cashew milk, almond milk or coconut milk.)
- 1 egg
- 1 teaspoons pure vanilla extract
- 1/4 cup butter , melted (For dairy-free I like Earth Ballance or Smart Ballance.)
Topping
- 1/2 cup butter , softened (dairy-free use Earth Balance or Smart Balance)
- 1/2 cup packed brown sugar
- 1 tablespoon gluten-free flour
- 1 1/2 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2 1/2 tablespoons milk , dairy-free use cashew, almond or coconut milk
- 1/2 teaspoon vanilla
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 toothpick or 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.
Recipe Notes
*Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tips:
- For dairy-free: use Smart Balance butter and almond, cashew or coconut milk.
- Always bake with ingredients that are at room temperature.
- I always use an 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!
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.
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.
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.
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.
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.😊
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!
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!
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!
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!
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.
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!