Gluten-Free Cinnamon Roll Muffins

4.96 from 47 votes

These gluten-free cinnamon roll muffins bring all the gooey texture and warm, spiced flavor I love, with a sweet drizzle of classic icing on top. No kneading or rolling the dough required. Just 10 minutes of prep and a few simple pantry ingredients. I’ve made them more times than I can count—they hit that sweet spot every time.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time24

Total Time34

Course: Breakfast

Cuisine: American

Keyword: gluten-free cinnamon roll muffins, gluten-free dairy-free muffins, gluten-free muffins

Servings: muffins

Author: Audrey Roberts

Ingredients

Muffins

1½ 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 tsp xanthan gum Leave out if your flour already contains it.
⅛ tsp salt
½ cup granulated sugar
2 tsp gluten-free baking powder
¾ cups milk For dairy-free I like almond milk, cashew or coconut milk.
1 egg
1 tsp 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 tbsp gluten-free flour
¾ tsp cinnamon

Glaze

1 cup powdered sugar
2 tbsp milk For dairy-free use almond, cashew, or coconut milk.
½ tsp 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!

Nutrition