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December 2, 2020

Gluten Free Cinnamon Roll Muffins

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Gluten Free Cinnamon Roll Muffins have all the flavors of a cinnamon roll in a gluten free muffin.

Gluten Free Cinnamon Roll Muffins

One of the things that I miss the most since going gluten free are cinnamon rolls. The soft and delicious bakery style, covered in frosting, kind of cinnamon rolls.

I can make a good gluten free cinnamon roll. I have a gluten free cinnamon roll recipe that I love. But it isn’t the same as the gluten filled version. Without the gluten you can’t get quite the same texture.

One of the ways that I have learned to get my cinnamon roll fix is with these gluten free muffins.

Gluten-Free Cinnamon Roll Muffins

These muffins don’t have the texture of a cinnamon roll, but they have all the flavor. They are also super easy to make. In thirty minutes or less you can have a delicious gluten free muffin.

They also have frosting! Frosting makes everything better.

Can I freeze gluten free muffins?

Yes, gluten free muffins freeze great. I love to make a double batch of muffins and freeze them. They make great easy breakfasts, lunch, snacks, and even desserts.

What is in gluten free cinnamon roll muffins?

  • Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
  • baking powder
  • salt
  • sugar
  • butter
  • egg
  • buttermilk
  • brown sugar
  • cinnamon
  • powdered sugar
  • milk
  • vanilla

Can I use a different gluten free blend than the recipe calls for?

That question is complicated. Sometimes a different gluten free blend will work. Other times it will now.

For example in gluten free brownies and in gluten free banana bread it makes a difference. Different blends turn out different.

If you use a different blend than the recipe calls for your results may vary. It may turn out great or it may not.

Gluten Free Cinnamon Roll Muffin Recipe
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Yield: 12 muffins

Gluten Free Cinnamon Roll Muffins

Gluten Free Cinnamon Roll Muffins

All the flavors of a cinnamon roll in a gluten free cinnamon roll muffin.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup butter, melted
  • 1 egg
  • 1 1/4 cups buttermilk (or milk with 1 teaspoon lemon juice added)

Topping

  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 3 tablespoons butter, melted

Frosting

  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 375 degrees.
  2. Line muffin tin or grease well.
  3. In a bowl combine gluten free flour, baking powder, salt, and sugar. Set aside.
  4. In another bowl combine butter, egg, and milk.
  5. Pour wet ingredients into flour mixture and stir just until combined.
  6. In small bowl combine topping mixture until it forms a crumbly mixture.
  7. Fold half of mixture into muffin batter. Set aside the remaining mixture.
  8. Scoop batter into muffin cups filling each cup 3/4 full.
  9. Sprinkle the remaining topping mixture on muffins, dividing evenly.
  10. Bake for 16-18 minutes or until toothpick inserted in the center comes out clean.
  11. Remove from the oven and cool for a few minutes. Remove muffins to wire rack to cool.
  12. While muffins are cooling mix together frosting ingredients.
  13. Drizzle frosting over cooled muffins.

Notes

I have only made these muffins with Bob's Red Mill 1 to 1 gluten free flour blend. Other gluten free blends may work, but I have not tried them.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 213Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 323mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 3g
© Lynn Walls
Cuisine: American / Category: Gluten Free Muffin Recipes

Filed Under: Gluten Free Muffin Recipes, Gluten Free Recipes Tagged With: Gluten Free Breakfast Recipes, Gluten Free Muffins

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