With all your favorite cinnamon roll flavors, but a fraction of the effort, these gluten free cinnamon roll muffins are a family treat! With wholesome ingredients, lower sugar than its cinnamon roll counterparts, and even some gut healing collagen….these gluten free muffins are a mom’s best friend! Better still, they can be made dairy free too!
These little beauts have been on regular rotation since I nailed the recipe. I have one daughter who is OBSESSED with all things cinnamon rolls…and I needed something that was a bit less effort to put together.
From the get go…I never tried to make these extra healthy…just healthier. I get some serious flack from my children if I try to make something too healthy. While my taste buds have definitely changed…they want to be like everyone else. Sigh. I try, I really do!
True story. When asked what their mother’s favorite food is? They all answer, “salad.” LOL!! While I love me a good salad, I probably wouldn’t put it as my favorite food ever…it’s just really good! I like too many foods to pick a favorite anyways. But I digress!
I see this recipe as a perfect treat for a special day or holiday….or really anytime you want to treat someone!
See my notes below on how to make this work for your family…and remember I am here to answer any questions! Leave a comment and ask away!
Can I Sub Different Gluten Free Flours?
- Loads of people use pre-mixed gluten free flour blends for ease and convenience. While they should all function in this recipe (omit the xanthan gum if yours already has it), there is differences in taste and textures with Every.Single.Brand! I have tried a lot! My two favorites are Bob’s 1 to 1, and Pamela’s.
- Grain free? You could replace the rice flours with cassava flour to keep it grain free
- Refer to my Gluten Free Flours Tips page on making your substitutions, or leave a comment and I will help you figure it out!
Can I Make These Muffins More Low Carb?
- Here is one low carb streusel topping you could try, or another. OR simply replace the brown sugar with an equal amount erythritol and a 1/2 teaspoon of molasses. The texture of the streusel will not be identical, as low carb sweeteners do not caramelize like regular sugar.
- Replace all the sugar in the muffins with some Lankanto Monk Fruit Sweetener, my favorite non GMO erythritol.
The flours will be trickier and I would have to experiment with MORE almond and some amount of coconut.
Cinnamon Roll Muffins Frosting Ideas
Honestly, these are so darn good, no additional topping is necessary in my opinion. But here are ideas you could try:
- Cream Cheese Frosting (no brown butter necessary in this case, up to you)
- Maple Glaze
- Vanilla Glaze or Buttercream Options @ Mama Knows Gluten Free
Additional Healthy Gluten Free Muffins To Try:
- Gluten Free Pumpkin Hemp Muffins
- Paleo 5 Minute Muffins
- Paleo Banana Muffins
- Grain Free Chocolate Banana Muffins via Recipes to Nourish
- Easy Paleo Orange Muffins via All the Nourishing Things
Gluten Free Cinnamon Roll Muffins Recipe:
Gluten Free Cinnamon Roll Muffins
- 1/4 cup butter or softened coconut oil
- 1/2 cup organic sugar or use any favorite granulated sugar, I like using part Lankanto Monk Fruit
- 2 large eggs
- 1/2 cup kefir regular or dairy free. Could also use 1/2 cup any yogurt.
- 2 teaspoons vanilla extract
- 1/4 cup rice flour or any gluten free flour
- 1/4 cup organic brown sugar or palm sugar
- 3 tablespoons butter or coconut oil, or vegan butter
- 2 teaspoons cinnamon
Preheat oven to 350 degrees, and prepare a 12 muffin tin.
First make the streusel topping. Partially melt the butter, or use it extremely soft, then simply mix all ingredients together. Scrape out into a small bowl, and set aside.
Continuing in the same mixer bowl, beat the butter and sugar until creamy. Add in the eggs, scraping the sides if necessary, then the kefir and vanilla.
Add in all the dry ingredients, slowly increasing the speed to beat the batter for several minutes until pale yellow, and slightly fluffy.
Place about 3-4 tablespoons of batter into the bottom of each muffin space. I use my favorite muffin scoop for ease and consistency. Scoop about a teaspoon of the streusel mix into the center (mixture should be soft so it is a bit easier to swirl). Using a butter knife, gently swirl and stab to disperse the filling a bit.
Now add another dollop of batter on top of the streusel. Divide the reaming filling over the tops of the all the muffins, gently swirling again if desired.
Bake in a preheated oven for 20-22 minutes until the muffins are get and golden.
Let rest a few minutes before enjoying. These store well at room temperature for multiple days...IF they last that long!