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Gluten-Free Cinnamon Roll Muffins

A Gluten-Free Cinnamon Roll Muffin cut in half showing the swirl and white icing drizzle.
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Bake soft, fluffy muffins that capture the flavor of classic cinnamon rolls, complete with a sweet swirl and optional glaze.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (or dairy-free milk for dairy-free option)
  • 1/4 cup brown sugar, packed (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons melted butter (for swirl)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

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 powder, 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 until combined.
  4. Alternate adding the dry ingredients and the milk to the wet ingredients, mixing just until combined. Do not overmix the batter.
  5. Prepare the swirl filling: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter until a thick paste forms.
  6. Fill the muffin liners about two-thirds full with batter.
  7. Drop small spoonfuls of the cinnamon mixture on top of the batter in each cup. Use a toothpick or small knife to gently swirl the filling into the batter, creating a marble effect.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle over the cooled muffins.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best texture. If your blend lacks it, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  • For a cream cheese frosting instead of a simple glaze, mix 2 ounces of softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon of milk.
  • To achieve a very soft crumb, avoid overbaking; check for doneness at 18 minutes.

Nutrition

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