Cinnamon Roll Gluten Free Muffins

These big, fluffy gluten free muffins are soft and deliciously moist! Serve with refined sugar free icing for the ultimate brunch treat. The cinnamon muffin batter is made with healthy ingredients like coconut oil, maple syrup, and almond flour and it’s topped with an easy cinnamon swirl that even beginner bakers can make.

WHY I MADE THESE GLUTEN FREE MUFFINS

The honest answer is that gluten free muffins just seemed like the way to go! I love cinnamon rolls more than the average human being, but I just wasn’t in the mood to make them. Cinnamon rolls are pretty easy to make already but the rising, the rolling, the waiting… I just wasn’t in the mood for it. Even though I was craving it.

So, I started to think of how I could satisfy that cinnamon roll craving without actually making cinnamon rolls. I also wanted to make just a small batch of them because finishing off a whole pan of cinnamon rolls would be a bit of challenge for just my husband and I (a challenge we would happily accept).

That’s when I got the idea to make cinnamon rolls in muffin form. I wanted to make a gluten free muffin taste like a cinnamon roll. That way I could just bake a few muffins and enjoy the single serve, bite sized treats while still getting that cinnamon roll craving kicked.

And that’s how these gluten free muffins were born! Of course, these are gluten free cinnamon roll muffins, because I’m in my gluten free recipe era.

MY CINNAMON ROLL MUFFIN RECIPE

The full recipe for my gluten free cinnamon rolls muffins is below–it’s super easy! But here’s the gist of it:

• In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla until smooth.
• Add the almond flour, baking soda, cinnamon, and salt.
• Divide the batter between the muffin liners.
• Now, prepare the cinnamon swirl. In a small bowl, mix the coconut oil, sugar, and cinnamon together until creamy. Scoop the mixture into a piping bag.
• Press the piping bag on the surface of the muffin batter. Starting in the center, create a thin spiral that extends to the edge of the muffin.
• Bake the muffins for 20-25 minutes, until the surface is lightly golden brown and firm to the touch.
• Remove from the oven and cool on a wire rack. Store in an airtight container at room temperature for 2-3 days.

CINNAMON ROLL GLUTEN FREE MUFFIN KEY INGREDIENTS

• coconut oil
• maple syrup (or honey)
• eggs
• vanilla
• almond flour
• cinnamon

HOW LONG DO THESE MUFFINS TAKE TO MAKE?

Start to finish, these gluten free muffins take about an hour to make:

• Prep time: 20 minutes
• Bake time: 25 minutes

HOW TO STORE THESE GLUTEN FREE MUFFINS?

Store these muffins in an airtight container on the counter, out of direct sunlight. They will stay fresh and delicious for two to three days.

CINNAMON ROLL MUFFINS FAQ

1. How many muffins does this recipe make?

The amount of muffins you make depends on whether you use these tulip liners or standard muffin liners.

Tulip muffin liners will give you 6 big muffins while standard muffin liners will give you about 10 standard muffins.

Personally, I love using the tulip liners because they look so pretty. This also gives you larger muffins because you’ll fill the batter more towards the top of the liner. Tulip liners also aren’t super expensive, so I recommend them!

You can also use standard muffin liners, which will yield you nearly twice as many muffins. So, the choice is yours. If you’re making these for just a few people (or you just want extra pretty muffins), use the tulip liners. If you’re making these for a crowd, go with the standard muffin liners.

2. Is this recipe gluten free?

Yep!!

3. Is this recipe vegan?

Unfortunately, no, this recipe is not vegan due to the eggs used in the batter. Check out my vegan recipes linked here:

• VEGAN MEALS AND DESSERTS

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

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Gluten Free Cinnamon Roll Muffins

These big, fluffy cinnamon roll muffins are soft and deliciously gluten free! The cinnamon muffin batter is made with healthy ingredients like coconut oil, maple syrup, and almond flour and it’s topped with an easy cinnamon swirl that even beginner bakers can make. Serve with refined sugar free icing for the ultimate brunch treat.

Print Pin Rate

Course: Appetizer, Breakfast, Dessert, Snack

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 large muffins

Equipment

• Tulip Cupcake Liners

Ingredients

Cinnamon Muffins

• 1/3 c coconut oil melted
• 2/3 c maple syrup or honey
• 4 eggs room temperature
• 2 tbsp vanilla
• 2 1/2 c almond flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• pinch of salt

Cinnamon Swirl

• 1/4 c coconut oil softened
• 1/4 c brown sugar or coconut sugar*
• 1/2 tbsp cinnamon

Optional: Refined Sugar Free Icing

• Refined Sugar Free Icing

Instructions

Cinnamon Muffins

• Preheat oven to 350 F. Place 6 tulip liners or 10 standard muffin liners inside a muffin pan and set aside.
• In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla until smooth.
• Add the almond flour, baking soda, cinnamon, and salt. Mix into a smooth batter, with only a few lumps.
• Using a large spoon or cookie scoop, divide the batter between the muffin liners. A standard liner will hold about 3 tbsp of batter, while a tulip liner will hold about 6 tbsp.
• Cinnamon Swirl: Set the muffin pan aside, and prepare the cinnamon swirl. In a small bowl, mix the coconut oil, sugar, and cinnamon together until creamy. Scoop the mixture into a piping bag fitted with a small, round tip, or just snip a small tip off the piping bag.
• Press the piping bag on the surface of the muffin batter. Starting in the center, create a thin swirl that extends to the edge of the muffin. Be sure that the spiral doesn’t overlap, and that there aren’t too many swirls, or else the cinnamon sugar mixture will melt together and you’ll lose that pretty spiral.
• Bake the muffins for 20-25 minutes, until the surface is lightly golden brown and firm to the touch.
• Remove from the oven and cool on a wire rack. Store in an airtight container at room temperature for 2-3 days.

Notes

*To make this recipe completely refined sugar free, use coconut sugar instead of brown sugar for the cinnamon swirl. Just note that the coconut sugar tends to spread more than brown sugar, so the swirl is more likely to overlap. Still tasty, but not as pretty.