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.
Prep Time10 minutesmins
Cook Time24 minutesmins
Total Time34 minutesmins
Course: Breakfast
Cuisine: American
Keyword: gluten-free cinnamon roll muffins, gluten-free dairy-free muffins, gluten-free muffins
1 1/2 cupsall-purpose gluten-free flourI 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.
3/4teaspoon xanthan gum Leave out if your flour already contains it.
1/8teaspoonsalt
1/2cupgranulated sugar
2teaspoonsgluten-free baking powder
3/4cupsmilkFor dairy-free I like almond milk, cashew or coconut milk.
1egg
1teaspoon pure vanilla extract
1/4cupbutter, meltedFor dairy-free I like Smart Balance butter.
Topping
1/4cupbutter, softenedFor dairy-free I like Smart Balance butter.
1/4cuppacked brown sugar
1/2tablespoongluten-free flour
3/4teaspooncinnamon
Glaze
1cuppowdered sugar
2tablespoonsmilkFor dairy-free use almond, cashew, or coconut milk.
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!