Gluten-Free Cinnamon Roll Muffins Recipe

All the sweet, gooey goodness of a cinnamon roll baked as a muffin. These yeast-free, gluten-free cinnamon roll muffins are a quick and satisfying breakfast or snack—ready far sooner than traditional cinnamon rolls.

Imagine the cozy flavors of a cinnamon roll combined with the tender, cake-like texture of a muffin. That’s exactly what these gluten-free cinnamon roll muffins deliver.

They’re soft and tender inside with a cinnamon swirl in each bite, and they’re finished with a simple five-ingredient cream cheese frosting that complements the warm spice perfectly.

Here’s a closer look at one of the muffins with the cream cheese frosting:

These could easily become your go-to gluten-free muffins for busy mornings or casual gatherings.

Below you’ll find notes on the ingredients, step-by-step instructions, and tips for baking and serving these muffins.

Notes on ingredients for these gluten-free cinnamon muffins:

• Gluten-free flour: Use a good-quality gluten-free all-purpose blend. Many blends work well; choose one you trust for baked goods so the muffins hold together and have a nice crumb.
• Xanthan or guar gum: If your flour blend already contains xanthan gum or another binder, omit the extra xanthan called for in the recipe. Many commercial blends already include it.
• Milk: I used 1–2% dairy milk, but you can substitute a non-dairy milk if you prefer. Either will work in this recipe.
• Butter: The recipe uses butter in three places—batter, cinnamon filling, and a little in the frosting—so expect a rich, buttery flavor.
• Cinnamon: Use fresh, good-quality cinnamon for the best flavor. The cinnamon plays a starring role, so fresher is noticeably better.

These ingredients are similar to those for non-yeasted cinnamon rolls, but adapted to bake quickly in a muffin tin.

How to make gluten-free cinnamon roll muffins:

Start by combining the dry ingredients in a large bowl: gluten-free flour blend, xanthan gum if needed, sugar, baking powder, and salt. In a separate bowl whisk together the milk, melted butter, and egg, then pour the wet ingredients into the dry and stir until just combined.

For the cinnamon swirl, mix brown sugar, cinnamon, melted butter, and vanilla. Stir about three tablespoons of that cinnamon sugar mixture into the batter, leaving some visible swirls—this gives the muffins pockets of sweet cinnamon. Reserve the remaining cinnamon mixture for the topping.

Spoon the batter into a well-greased muffin pan. I used a #20 cookie scoop (about 3 tablespoons) to portion the batter evenly, yielding 12 muffins. Add about a teaspoon of the reserved brown sugar topping over each muffin, placing it in little dollops so it melts and caramelizes as the muffins bake.

Bake at 400°F (200°C) for 14–15 minutes, or until the muffins spring back when lightly pressed and a toothpick comes out clean or with just a few moist crumbs. Allow the muffins to cool in the pan for about five minutes, then loosen them with a thin spatula or plastic spreader and transfer to a cooling rack to finish cooling. Cooling on a rack prevents sogginess and makes frosting easier.

The brown sugar topping will spread and caramelize in the pan—most of it peels right off and is delicious to nibble. Any residue washes off easily.

Tip: Let the muffins sit in the pan for five minutes before removing, and then cool completely on a wire rack before frosting for the best texture.

Now prepare the cream cheese frosting. You’ll need powdered sugar, about 3 ounces of cream cheese, a tablespoon of melted butter, 1/4 teaspoon vanilla, and 2–4 teaspoons of milk to adjust consistency. Beat everything together until smooth. Add more milk if you want a thinner drizzle, or use less milk for a thicker spreadable frosting.

Frosting tips

• For a drizzle: add extra milk so the frosting flows easily from a spoon or piping bag.
• For a thicker topping: use less milk and spread with a small scoop or knife; the frosting will hold its shape on the muffins.
• If you like extra sweetness, consider doubling the frosting—many people enjoy a generous layer on top.

Once frosted, the muffins are ready to serve. They’re great warm, and they keep well—still delicious on day two. If you prefer them warm, pop a muffin in the microwave for about 10 seconds.

These muffins make a lovely addition to holiday brunches or everyday breakfasts. Arrange them on a platter for serving, or place them in a container for an easy grab-and-go treat.

Storage: Keep frosted muffins in an airtight container in the refrigerator for up to 3–4 days. Bring to room temperature or warm briefly before serving.

I hope these gluten-free cinnamon roll muffins become a favorite at your house—my family loved them, and I think yours will too!

Pin this recipe to your gluten-free muffins board for later:

Yield: 12 muffins | Prep time: 25 minutes | Cook time: 14–15 minutes | Total time: about 45 minutes

Gluten-free Cinnamon Roll Muffin Recipe

If you try this recipe and enjoy it, feel free to adapt it to your taste—swap milks, try a dairy-free frosting, or add chopped nuts for extra texture. Enjoy!