Gluten Free Cinnamon Roll Muffins

Cinnamon Roll Muffins bring all the warm, swirled cinnamon goodness of a classic cinnamon roll in an easy to grab muffin form. These gluten free treats are soft, tender, and packed with an irresistible cinnamon-sugar swirl. Made with wholesome ingredients like almond flour, applesauce, and coconut sugar, they’re perfect for breakfast but indulgent enough to feel like dessert.

Love More Dessert Recipes? Try My Greek Yogurt Blueberry Muffins or this Lemon Poppy Seed Muffins next.

Why You’ll Love This Recipe

• Naturally Gluten-Free & Dairy-Free: Made with a blend of gluten-free flour and almond flour, plus coconut oil instead of butter. Everyone at the table can enjoy them!
• Tastes Like a Real Cinnamon Roll: That swirled cinnamon-sugar center? Chef’s kiss. You get all the flavor without the yeast, rising, or rolling.
• Quick & Easy: No waiting for dough to rise! These come together in one bowl and are in the oven in less than 15 minutes.
• Perfectly Moist: The applesauce keeps these muffins incredibly tender and moist for days (if they last that long!).
• Meal Prep Friendly: Make a batch on Sunday and have grab-and-go breakfasts all week long.
• Customizable: Swap the icing for cream cheese frosting, add chopped pecans, or keep them simple – they’re delicious any way you make them!

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Ingredient List

For the Muffin Batter:

• 1½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup almond flour
• ½ cup coconut sugar or brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsweetened applesauce
• 2 large eggs (or flax eggs for vegan option*)
• ⅓ cup melted coconut oil or neutral oil
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk or oat milk

For the Cinnamon Swirl:

• ¼ cup coconut sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon melted coconut oil

For the Optional Icing:

• ½ cup powdered sugar
• 1 tablespoon almond milk
• ¼ teaspoon vanilla extract

Substitution Notes:

• Flax Eggs: Mix 2 tablespoons ground flaxseed with 6 tablespoons water. Let sit for 5 minutes until gel-like.
• Sugar Options: Brown sugar gives a deeper molasses flavor, while coconut sugar keeps it refined-sugar-free.
• Oil Swap: Avocado oil or melted butter (if not dairy-free) work great too!
• Milk Alternatives: Any plant-based milk works – use what you have on hand.

Why These Ingredients Work

Let me break down the magic happening in these muffins:

Gluten-Free Flour Blend: Provides structure without gluten. Make sure yours has xanthan gum already added – it’s the secret to getting that perfect, non-crumbly texture!

Almond Flour: Adds moisture, richness, and a subtle nutty flavor. It also helps these muffins stay tender for days.

Applesauce: This is my SECRET WEAPON for gluten-free baking! It keeps the muffins incredibly moist and adds natural sweetness without extra sugar. Plus, it helps bind everything together.

Coconut Sugar: Lower glycemic than white sugar and adds a lovely caramel-like depth. But honestly, brown sugar works just as beautifully if that’s what you have!

Coconut Oil: Creates that rich, tender crumb we all love. When melted, it mixes seamlessly into the batter.

The Cinnamon Swirl Mixture: That little bit of coconut oil in the swirl is KEY – it helps the cinnamon-sugar mixture stay put and creates those gorgeous ribbons when you swirl it through.

Essential Tools and Equipment

Here’s what you’ll need to make these beauties:

• 12-cup muffin pan
• Muffin liners or cooking spray (I prefer liners for easy cleanup!)
• Two mixing bowls (one large, one medium)
• Whisk
• Measuring cups and spoons
• Small bowl for the cinnamon swirl
• Toothpick or butter knife (for swirling)
• Cooling rack

How To Make Cinnamon Roll Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or give it a light spray with cooking oil.

Step 2: Mix the Dry Ingredients

In your large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined – you don’t want any clumps of baking powder hiding in there!

Step 3: Combine the Wet Ingredients

In a separate medium bowl, mix together the applesauce, eggs, melted coconut oil, vanilla extract, and almond milk. Whisk until smooth and fully combined. The mixture should look creamy and uniform.

PRO TIP: Make sure your coconut oil is melted but not hot, or it might scramble the eggs!

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold everything together until JUST combined. You should still see a few small streaks of flour – that’s perfect! Gluten-free batters are delicate, so don’t overmix or your muffins will be dense.

Step 5: Make the Cinnamon Swirl

In a small bowl, stir together the ¼ cup coconut sugar, 1 tablespoon cinnamon, and 1 tablespoon melted coconut oil. It should form a thick, slightly paste-like mixture. This is your magic swirl!

Step 6: Layer and Swirl

Here’s where the fun begins! Spoon a small amount of batter (about 1 tablespoon) into the bottom of each muffin cup. Then add about ½ teaspoon of the cinnamon swirl mixture on top. Add the remaining batter to fill each cup about ¾ full.

Now take a toothpick or butter knife and gently swirl it through the batter in a figure-8 motion. Don’t go crazy – just 2-3 swirls per muffin creates those beautiful ribbons without mixing everything together!

Step 7: Bake to Perfection

Pop the muffin pan into your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs – no wet batter!). The tops should be lightly golden and spring back when gently touched.

Step 8: Cool and Drizzle

Let the muffins cool in the pan for about 5 minutes, then transfer them to a cooling rack. While they’re still slightly warm, whisk together the powdered sugar, almond milk, and vanilla for the icing, then drizzle it over the tops.

You Must Know

Room Temperature Matters: Let your eggs and almond milk sit at room temperature for about 15 minutes before mixing. This prevents the melted coconut oil from solidifying when it hits cold ingredients, which can create lumps in your batter!

Don’t Overmix: I can’t stress this enough! Gluten-free batters are delicate. Once you add the wet to the dry, fold gently until you barely see any flour streaks. Overmixing = dense, gummy muffins.

The Swirl Must Be Thick: If your cinnamon swirl mixture is too runny, it’ll just sink to the bottom instead of creating pretty ribbons. That tablespoon of coconut oil should make it thick and paste-like – perfect for staying put!

Pro Tips & Cooking Hacks

• Fill Those Cups Properly: Fill each muffin cup about ¾ full – not more! Gluten-free batters can overflow easily, and you’ll end up with mushroom-top muffins.
• Test for Doneness Early: Start checking at 18 minutes. Every oven is different, and gluten-free muffins can go from perfect to overbaked quickly.
• Use Fresh Baking Powder: Old baking powder = flat muffins. If yours is more than 6 months old, grab a fresh container!
• The Toothpick Test: When you insert a toothpick, it should come out with a few moist crumbs (not wet batter, but not completely clean either). That’s the sweet spot!
• Don’t Skip the Liners: Trust me on this. Gluten-free muffins can be stickier than traditional ones. Liners make your life SO much easier.

Flavor Variations / Suggestions

Once you master the basic recipe, try these fun twists:

Maple Pecan: Swap the vanilla for maple extract and fold in ½ cup chopped pecans. Top with a maple glaze instead of vanilla icing!

Apple Cinnamon: Add ½ cup finely diced apple to the batter and use apple pie spice instead of plain cinnamon.

Chocolate Chip Surprise: Fold in ½ cup mini chocolate chips for a decadent breakfast treat.

Lemon Glaze: Keep the muffin the same but swap the icing for a lemon glaze (powdered sugar + lemon juice). It’s unexpectedly amazing!

Pumpkin Spice: Replace the applesauce with pumpkin puree and add ½ teaspoon pumpkin pie spice to the batter.

Cream Cheese Frosting: Instead of the simple icing, top with dairy-free cream cheese frosting for a more authentic cinnamon roll experience.

Make-Ahead Options

These muffins are PERFECT for meal prep – here’s how to plan ahead:

Night Before: Mix your dry ingredients and store in an airtight container. In the morning, just add the wet ingredients and bake!

Bake and Freeze: Make a double batch! Cool completely, then freeze in a freezer bag for up to 2 months. Thaw overnight in the fridge or microwave for 30-45 seconds.

Pre-Portioned Batter: Fill your lined muffin tin with batter the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let it sit at room temperature for 10 minutes while the oven preheats, then bake as directed. (Add 2-3 minutes to baking time since the batter will be cold.)

Make the Swirl Ahead: The cinnamon swirl mixture can be made 3-4 days in advance and stored in a small jar. Just give it a stir before using!

Recipe Notes & Baker’s Tips

About That Gluten-Free Flour: Not all gluten-free flour blends are created equal! I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure. Both have xanthan gum already included, which is crucial for texture.

Almond Flour Alternatives: If you have a nut allergy, you can substitute with additional gluten-free flour OR use sunflower seed flour. Just know that sunflower seed flour can sometimes cause muffins to turn greenish (totally safe to eat, just a weird chemical reaction!).

Why Applesauce? It’s not just for moisture! Applesauce helps bind gluten-free batters together and adds natural pectin, which creates that perfect tender crumb.

Storage is Key: These stay moist because of the applesauce and almond flour. Store them properly (see below) and they’ll still taste fresh on day 5!

Altitude Adjustments: Baking at high altitude? Reduce the baking powder to 1½ teaspoons and add 2-3 tablespoons more liquid.

Serving Suggestions

These Cinnamon Roll Muffins are versatile! Here’s how I love to serve them:

For Breakfast: Warm one up with a pat of butter and your morning coffee. Absolute perfection.

Brunch Spread: Arrange on a pretty platter with fresh berries, yogurt, and mimosas. Your guests will be SO impressed!

Afternoon Snack: Split one in half, spread with almond butter, and enjoy with a cup of tea.

Dessert: Warm slightly, add a scoop of vanilla ice cream, and drizzle with extra icing. Trust me!

On-the-Go: These are THE BEST for busy mornings. Grab one (or two!) as you head out the door.

Coffee Shop Pairing: These pair beautifully with a latte, cappuccino, or even a chai tea latte.

How to Store Your Cinnamon Roll Muffins

Room Temperature: Store in an airtight container for up to 2 days. They’ll stay soft and delicious!

Refrigerator: Keep in an airtight container or zip-top bag for up to 5 days. The cool temperature actually helps them stay even more moist.

Freezer: Wrap individual muffins in plastic wrap, then place in a freezer bag. Freeze for up to 2 months.

Reheating Instructions:

• Microwave: 15-20 seconds for a room-temperature muffin, 30-45 seconds for frozen
• Oven: Wrap in foil and warm at 300°F for 8-10 minutes
• Air Fryer: 300°F for 3-4 minutes (gives them a slightly crispy top!)

Pro Tip: Before reheating, I like to slice the muffin in half and spread a little butter on the cut sides. When you warm it up, that butter gets all melty and takes these to the next level!

Allergy Information

Contains:

• Tree nuts (almond flour and almond milk)
• Eggs (unless using flax egg substitution)

Allergen-Free Options:

• Nut-Free: Replace almond flour with additional gluten-free flour (add 2 tablespoons extra) and use oat milk instead of almond milk
• Egg-Free/Vegan: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes)
• Refined Sugar-Free: Stick with coconut sugar throughout – it’s naturally lower glycemic!

Gluten-Free: Already included! Just make sure your GF flour blend contains xanthan gum.

Dairy-Free: This recipe is naturally dairy-free when using coconut oil and plant-based milk.

Questions I Get Asked A Lot

Can I use regular all-purpose flour instead of gluten-free?

Absolutely! If you’re not gluten-free, you can swap the gluten-free flour + almond flour combo for 2 cups regular all-purpose flour. The texture will be slightly different but still delicious!

My muffins came out dense – what happened?

This usually means overmixing! Gluten-free batters are super delicate. When you combine wet and dry ingredients, fold gently until you barely see flour streaks. Also, make sure your baking powder is fresh – old leavening agents won’t give you that light, fluffy rise.

Can I make these without applesauce?

You can, but I don’t recommend it! The applesauce is really key for moisture in gluten-free baking. If you absolutely need to substitute, try mashed banana (will add banana flavor) or ⅓ cup additional oil + ¼ cup milk.

The cinnamon swirl sank to the bottom – why?

Your swirl mixture was probably too thin! Make sure you’re using that full tablespoon of coconut oil to create a thick, paste-like consistency. Also, don’t swirl too much – just 2-3 gentle figure-8s per muffin keeps it distributed throughout instead of sinking.

How do I know when they’re done baking?

Look for lightly golden tops that spring back when gently pressed. A toothpick inserted in the center should come out with just a few moist crumbs (not wet batter, but not completely clean). Start checking at 18 minutes!

Can I add nuts or raisins?

Definitely! Fold in ½ cup chopped pecans, walnuts, or raisins with the dry ingredients. Just don’t overload the batter or the muffins won’t rise properly.

Tried this recipe? I’d LOVE to hear how they turned out! Leave a comment and rating below and let me know – did you stick with the classic version or try one of the variations?