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Freshly baked cinnamon roll muffins with icing on top

Cinnamon Roll Muffins

Deliciously fluffy muffins filled with a warm cinnamon filling and topped with a sweet glaze, perfect for cozy breakfasts and brunches.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 0.5 cups sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.5 cups milk (dairy or non-dairy)
  • 0.33 cups vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Cinnamon Filling
  • 0.25 cups brown sugar
  • 0.5 teaspoon ground cinnamon for filling
Glaze
  • 1 cup powdered sugar for glaze
  • 1-2 tablespoons milk for glaze
  • 0.5 teaspoon vanilla extract for glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
  3. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until well combined.
Mixing
  1. Pour the wet ingredients into the dry mixture and stir until just combined.
  2. In a small bowl, combine the brown sugar and cinnamon for the filling.
Baking
  1. Fill each muffin cup halfway with the batter, sprinkle a small amount of the cinnamon sugar mixture, then cover with more batter.
  2. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Glazing
  1. For the glaze, mix the powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle over warm muffins before serving.

Notes

Let the muffins cool for a minute before glazing to ensure the glaze seeps in properly. For an extra crunch, sprinkle nuts on top before serving.