This gluten free cinnamon roll muffins recipe makes delicious homemade muffins with the flavor of cinnamon rolls. This gluten free recipe will satisfy your craving for cinnamon rolls without compromising your gluten free diet. It’s quick and easy to make!
If you have been missing your favorite cinnamon rolls and are on a gluten free diet, this gluten free cinnamon roll muffins recipe is perfect for you. These muffins are gluten-free and will surely satisfy your craving for cinnamon rolls. They are incredibly easy to make and take only 5 minutes of your time to prepare and then 25 minutes in the oven!
You can enjoy the delicious taste of cinnamon rolls without worrying about gluten – AND you won’t have to pay the crazy prices they charge for pre-made gluten free foods at the grocery store!
Not only is this recipe gluten free, but it is also dairy free, so you can also indulge in these heavenly muffins even if you can’t have milk!
These homemade muffins are bursting with all the warm and comforting flavors of a classic cinnamon roll, without any of the gluten or dairy. Whether you’re gluten-sensitive, lactose intolerant, or just looking for a healthier twist on a classic treat, these muffins will hit the spot.
How To Make The Gluten Free Cinnamon Roll Muffins
This recipe is super easy to make in less than 5 minutes. Before starting, preheat the oven to 350°.
First, mix all of the ingredients except the shortening in a bowl until they are fully combined. If you need gluten free flour, this is a good brand.
Next, stir in the shortening, which gives the muffins their fluffy texture.
Then mix the topping ingredients in a separate bowl. After mixing, fold the topping ingredients into the batter, but do not mix.
Next, fill each muffin cup 2⁄3 full of batter. It will increase in volume when it bakes, so if you fill more than 2⁄3 full, the muffins will rise out of the muffin pan and make a mess.
Once all of the muffin cups are filled, bake for 24-26 minutes. To test if they are done, you can stick a toothpick into the center of one or more of the muffins. If the toothpick comes out clean, they’re done. If there is some muffin batter on the toothpick, bake a little longer.
Note: In order to make sure that each muffin has a good amount of the cinnamon roll flavor, I actually prefer to pour some batter into muffin cups first. Then I spoon some of the topping ingredients into each muffin cup and pour the remaining batter on top, filling to 2⁄3 full. That way each muffin has a tasty cinnamon roll center.
This recipe is from our Dining On A Dime Cookbook: Gluten Free Dairy Free Edition:
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Hello. Looking forward to trying this recipe. Could please you tell me about how many muffins this recipe makes? You may have posted it there, I just don’t see it! Thanks! 🙂
Probably about 10-12. It is hard to say exactly how many because people use different size muffin tins and fill them with different amounts. Hope this gives you an idea.
No cinnamon in this recipe. 😂 it wasn’t until after I followed the instructions and tasted this cinnamon roll muffin that I realized there’s no cinnamon. Still tastes OK because I added raisins, but wish that I would’ve noticed there was no cinnamon.
Hi Mel,
Cinnamon is in the recipe, and it’s part of what was originally labeled the “Topping” in step 5. Since that was a bit confusing, we went ahead and changed the label to “Filling” to better reflect how it’s used.
Here’s how it works: In step 5, you mix the filling ingredients (which includes the cinnamon), then drop spoonfuls of that filling over the batter and gently fold it in. That creates the cinnamon swirl throughout the muffins and gives them that cinnamon roll flavor.
Did you end up making them that way? If you like a stronger cinnamon taste, feel free to add a little extra.
I hope that helps! Tawra