gluten-free cinnamon roll muffins
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5 from 15 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



  • 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.


  • 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


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



  • 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.


  • 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.


  • 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.


  • *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.
Mama says “Check all of your labels!”
Did you make a recipe? Tag @mamaknowsglutenfree on InstagramFacebook  or @mamaknowsgf on Twitter! I would love to see what you created!


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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