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Gluten-Free Cinnamon Roll Muffins

Close-up of a Gluten-Free Cinnamon Roll Muffin with a bite taken out, showing the soft interior and white icing drizzle.
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Bake soft, tender gluten-free muffins that taste like classic cinnamon rolls, complete with a sweet cinnamon swirl and thick vanilla glaze.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup sour cream or plain Greek yogurt
  • For the Swirl: 1/4 cup granulated sugar
  • For the Swirl: 1 tablespoon ground cinnamon
  • For the Swirl: 2 tablespoons melted butter
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk
  • For the Glaze: 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate small bowl, whisk together the milk and sour cream or yogurt.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Prepare the swirl filling: In a small bowl, mix the 1/4 cup granulated sugar and 1 tablespoon cinnamon. Stir in the 2 tablespoons of melted butter until it forms a coarse, wet mixture.
  7. Fill the muffin cups about two-thirds full with batter.
  8. Spoon about 1 teaspoon of the cinnamon swirl mixture over the top of the batter in each cup. Use a toothpick or small knife to gently swirl the filling into the batter.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make the glaze: Whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Add more milk, a few drops at a time, if the glaze is too thick.
  11. Drizzle the cooled muffins generously with the glaze before serving.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for better structure.
  • For a dairy-free option, use plant-based milk and a dairy-free yogurt or sour cream substitute.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://delishdiarist.com/gluten-free-cinnamon-roll-muffins/