{gluten free} Cinnamon Roll Muffins

The gooey goodness you love about cinnamon rolls, but these muffins are gluten free and are made start to finish in less than 30 minutes!

gluten free cinnamon roll muffins

Cinnamon rolls are something I didn’t eat often, however they’re one of my most missed food items since going gluten free. Funny how that works, right? I didn’t realize how much I loved them until I can’t have them!

gluten free cinnamon roll muffins

Lets face it, the gooey wonderfulness of cinnamon rolls is something we all love, yet they’re quite time consuming to make the dough, let it rise, roll it out… etc. If you recall I made gluten free cinnamon roll bread last year and it was such a hit! In fact, it’s my most repinned recipe on Pinterest!

Since we all love cinnamon rolls, but don’t always have the time to make actual rolls and incase you want another option besides my gluten free cinnamon roll bread, I’ve made you these incredibly easy cinnamon roll muffins!

gluten free cinnamon rolls


Muffin Batter:
2 cups gluten free flour (I use Cup4Cup)
1 Tbsp baking powder
½ tsp salt
¼ cup sugar
3 Tbsp butter, melted
1 egg
1 cup milk

Filling and Topping:
1 cup brown sugar
1 Tbsp cinnamon
¾ cup pecans, chopped
3 Tbsp butter, melted

1 Tbsp butter, melted
2 Tbsp milk
1 cup powdered sugar


  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with muffin liners and set aside.
  3. Place your filling/topping ingredients to a bowl, stir to combine and set aside.
  4. In another bowl, add gluten free flour, baking powder, salt and sugar. Mix with a fork so evenly combined.
  5. In a large measuring cup, melt your butter and allow to cool for a couple minutes.
  6. Add milk and egg to your melted butter and whisk together.
  7. Pour this mixture into your dry ingredients. Don’t over mix. Just stir until combined.
  8. Stir in a little more than ½ of your filling/topping mixture to your batter and fold together. Again, don’t overly mix.
  9. Add batter to your muffin liners and top each one with the remaining filling/topping.
  10. Place in oven and bake for about 13-15 minutes or until toothpick inserted in the middle comes out clean.
  11. While muffins are baking, make your glaze by mixing all ingredients together until smooth. Add more milk or powdered sugar until you get the consistency you prefer.
  12. Drizzle the glaze over warm muffins.

gluten free cinnamon roll muffins




  1. Genie says:

    OMG I’m eating one…..ok, maybe two…..right now! Amayyyyzing!!! I used Bob’s Red Mill 1:1 and they came out great! I added a tbsp of cream cheese to the glaze because I love cream cheese glaze. So tasty!

  2. Katie says:

    Is the batter supposed to be more like a dough? I followed the recipe and my batter is more doughy than battery. I used pillsbury all purpose gluten free flour so I don’t know if it being all purpose had anything to do with it or not.

  3. Sharlana says:

    Just made these and omg, they are so yummy! I made them in jumbo muffin cups and baked them about 18-19 minutes. They really do remind me of cinnamon rolls! I was thinking they may be good with some small diced apple pieces added in…Thanks for the wonderful recipes!!

  4. Lauren says:

    Oh my gosh these are the best – I just made them for my family – I have recently in the last few months switched to gluten free and the children have felt the taste change the most…….. They couldn’t even tell the difference – they were even asking me if I was Ok to eat them they couldn’t tell the difference. I used Bob Red Mills 1:1 Gluten free flour as its what i can find in our area. When I made it the recipe made 12 regular sized muffins

  5. Cindy says:

    I just made these – followed recipe but added raisins, DELISH!! it’s hard eating only one!! Thanks for the recipe, I will definitely bake again.

    • msmodify says:

      I haven’t tried making them with almond or coconut flour, so you’d have to play around with the measurements a little since they’re not 1:1 with flour. Typically almond flour is denser so it doesn’t rise as well, therefore you’ll need to use slightly more rising agent than the recipe suggests to allow for the heavier weight of the almond flour. If you try it, let me know what you did & how it turns out!

  6. Debbie says:

    I can’t wait to try this. My sister-in-law and niece are gluten free so making these for them and of course I’ll be trying one.

  7. Angie says:

    I’ve been gluten free for just a couple of weeks now. I made these for my family & we all loved them! I’ll definitely be making these again! This was my first attempt at baking with any gluten free flour & I’m excited to try more now. Thank you for the delicious recipe!

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