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Gluten-Free Cinnamon Roll Muffins

Four freshly baked Gluten-Free Cinnamon Roll Muffins topped with cinnamon streusel and white icing drizzle on a white plate.
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Bake moist, individual muffins that capture the sweet, spiced flavor of a classic cinnamon roll using gluten-free ingredients.

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
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (or dairy-free alternative)
  • 1/4 cup sour cream or plain Greek yogurt
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup melted butter (for swirl)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons milk (or dairy-free alternative)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  4. In a small bowl, mix the milk and sour cream/yogurt. Add the wet ingredients alternately with the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
  5. In a separate small bowl, combine the brown sugar and 1 tablespoon of cinnamon for the swirl filling.
  6. Prepare the swirl: Spoon about 1/3 of the batter into the prepared muffin cups. Drizzle with half of the melted butter, then sprinkle with half of the cinnamon-sugar mixture. Top with another 1/3 of the batter, the remaining butter, and the remaining cinnamon-sugar. Finish with the last of the batter. Use a toothpick to gently swirl the layers together once or twice.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if the glaze is too thick.
  9. Drizzle the cooled muffins generously with the glaze before serving.

Notes

  • Use a high-quality gluten-free all-purpose blend that contains xanthan gum for the best structure.
  • For a dairy-free option, substitute the butter with a solid vegan butter stick and use almond or soy milk.
  • Do not over-swirl the batter; too much mixing will eliminate the distinct layers.

Nutrition

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