Gluten Free Dairy Free Cinnamon Roll Muffins

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Golden swirls of cinnamon and sugar tucked into perfectly soft muffins—these Gluten Free Dairy Free Cinnamon Roll Muffins are a dream for anyone looking to enjoy a comforting breakfast treat without compromising on dietary needs. They capture all the nostalgic flavors of a cinnamon roll with the convenience of a muffin, making them ideal for busy mornings or a sweet snack on the go.

Moist, fluffy, and topped with a hint of caramelized crunch, these muffins bring a bakery-style experience into your own kitchen. Whether you’re managing food allergies or simply opting for a cleaner lifestyle, you won’t miss the gluten or dairy thanks to the indulgent texture and rich flavor packed into every bite.

Why You’ll Love This Gluten Free Dairy Free Cinnamon Roll Muffins Recipe

• All the flavor of a classic cinnamon roll in a portable, mess-free muffin.
• Made entirely without gluten or dairy, perfect for those with food sensitivities.
• Great for meal prep—they freeze well and reheat beautifully.
• Family-friendly and kid-approved.
• A sweet yet balanced option for breakfast, snack time, or dessert.

Preparation Phase & Tools to Use

To make these muffins, you’ll need a few essential kitchen tools:

• Mixing Bowls: At least two for separating dry and wet ingredients. A large bowl ensures easy mixing without spillage.
• Whisk and Spatula: A whisk to blend the dry ingredients and a spatula for folding in the wet mixture without overmixing.
• Muffin Pan: Standard 12-cup muffin tin is ideal; opt for a non-stick version or line with paper liners for easy removal.
• Piping Bag or Spoon: Helpful for layering the cinnamon swirl mixture evenly.
• Oven Thermometer: Optional, but helpful to ensure the oven temperature is accurate—crucial for gluten-free baking.

Each of these tools plays a vital role in ensuring your muffins come out with the right consistency, lift, and swirl definition.

Preparation Tips

To achieve the best texture, ensure all your ingredients are at room temperature before mixing. This includes your dairy-free milk and eggs (or egg substitute). When mixing the batter, don’t over-stir—especially important in gluten-free baking, as overmixing can lead to dense, gummy muffins. For the swirl, create a thick cinnamon-sugar paste rather than a runny syrup so it stays defined during baking. Finally, always let your muffins cool slightly before removing them from the pan to avoid crumbling.

Ingredients for this Gluten Free Dairy Free Cinnamon Roll Muffins Recipe

For the Muffin Batter:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum included)
• 1/2 cup almond flour
• 1/2 cup coconut sugar (or brown sugar)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsweetened applesauce
• 2 large eggs (or flax eggs for vegan option)
• 1/3 cup melted coconut oil (or any neutral oil)
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or oat milk)

For the Cinnamon Swirl:

• 1/4 cup coconut sugar
• 1 tbsp ground cinnamon
• 1 tbsp melted coconut oil

Optional Icing:

• 1/2 cup powdered sugar
• 1 tbsp almond milk
• 1/4 tsp vanilla extract

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Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. This ensures even distribution of leavening agents and spices.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the applesauce, eggs, melted coconut oil, vanilla extract, and almond milk until smooth. Make sure the oil is not too hot to avoid cooking the eggs.

Step 4: Create the Batter

Pour the wet ingredients into the bowl with the dry mixture. Using a spatula, gently fold them together until just combined. The batter should be slightly thick but pourable.

Step 5: Make the Cinnamon Swirl

In a small bowl, mix together the cinnamon, coconut sugar, and melted coconut oil. This will form a paste-like consistency perfect for swirling.

Step 6: Layer the Muffins

Spoon a tablespoon of muffin batter into each muffin cup. Add a small dollop of cinnamon swirl mixture on top. Repeat layers until all batter and swirl are used. Use a toothpick to gently swirl the cinnamon mixture through the batter for that iconic cinnamon roll effect.

Step 7: Bake to Perfection

Place the muffin tin in the oven and bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even results.

Step 8: Cool and (Optionally) Ice

Allow the muffins to cool in the pan for about 5–10 minutes before transferring to a wire rack. Once completely cooled, drizzle with optional icing made by mixing powdered sugar, almond milk, and vanilla extract.

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Notes

These muffins strike a delightful balance between sweetness and texture while staying completely gluten and dairy free. They’re best enjoyed fresh but can easily be made ahead for busy mornings. If you want a stronger cinnamon flavor, consider adding a touch of ground nutmeg or a splash of maple extract to enhance the swirl.

Watch Out for These Mistakes While Cooking

• Overmixing the batter: Especially with gluten-free flours, this can cause a dense, gummy texture.
• Using cold ingredients: Make sure all wet ingredients are at room temperature to ensure they mix evenly and bake properly.
• Skipping the swirl step: The cinnamon swirl not only adds flavor but also gives the muffins their signature visual appeal.
• Not greasing or lining the muffin tin properly: This can lead to sticking, especially when using less fat in the batter.
• Opening the oven door too soon: This can deflate your muffins and ruin their rise.

Storage Instructions

Allow the muffins to cool completely before storing. Place them in an airtight container lined with paper towels to absorb moisture. Store at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze them individually wrapped for up to 2 months. Reheat in the microwave for 15–20 seconds or in a toaster oven for a slightly crisp edge.

Estimated Nutrition (per muffin)

• Calories: 190
• Carbohydrates: 24g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 10g
• Sodium: 160mg
• Cholesterol: 0mg (if made with flax eggs)

Frequently Asked Questions

Can I make these muffins vegan?

Yes! Replace the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg). The rest of the ingredients are already dairy-free.

What can I use instead of almond milk?

Any plant-based milk such as oat, soy, or rice milk will work. Choose one without added sugars for better control over sweetness.

Can I substitute almond flour?

Yes, you can use oat flour or more gluten-free all-purpose flour, but the texture may be slightly different.

Why is my batter too thick?

Different gluten-free flours absorb liquid differently. Add a tablespoon more almond milk at a time until you reach a scoopable but soft consistency.

How do I prevent the swirl from sinking?

Make sure your cinnamon swirl paste is thick, not runny. Also, swirl gently so it doesn’t sink to the bottom.

Can I skip the icing?

Absolutely. The muffins are flavorful on their own. The icing is optional and adds a sweeter finish.

Do these freeze well?

Yes, they freeze beautifully. Wrap individually and store in a freezer bag. Thaw overnight or reheat gently.

Are these muffins kid-friendly?

Definitely! They’re sweet, soft, and fun to eat. You might even get the kids involved in swirling the cinnamon!

Conclusion

These Gluten Free Dairy Free Cinnamon Roll Muffins are a cozy, allergy-friendly twist on a classic treat. With their soft crumb, rich cinnamon swirl, and clean ingredient list, they make a perfect breakfast or snack any day of the week. Whether you’re serving them fresh or pulling from the freezer stash, each muffin delivers the warmth and comfort of a cinnamon roll—without the hassle.

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