Gluten Free Cinnamon Roll Muffins

Moist and tender gluten free cinnamon roll muffins are like the best cinnamon bun you’ve ever tasted—but made quick and easy in a cupcake tin.

Sometimes, a picture says a thousand words (not always, by the way). And yet, I feel the need to mess it up with words anyway. Here’s what you can tell about these gluten free cinnamon roll cupcakes just by looking at them: they’re gorgeous.

But there are a few things you can’t tell, just by looking. The top is almost a little crunchy from the cinnamon-sugar filling, and the cake is tender and buttery and not-too-sweet.

They’re up there with my gluten free carrot cake cupcakes, which I thought were far and away my favorite cupcake in the whole world. Now, I’ve got some soul-searching to do.


  • Swirl/Filling
  • 4 tablespoons (48 g) vegetable shortening, melted and cooled
  • 1/4 cup (55 g) packed light brown sugar
  • 1 teaspoon ground cinnamon


  • 2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)
  • 1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter, at room temperature
  • 3/4 cup (150 g) granulated sugar
  • 3 eggs (180 g, out of shell) at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 2/3 cup (158 ml) low-fat buttermilk, at room temperature


  • 3/4 cup (86 g) confectioners’ sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon unsalted butter, melted
  • 1/2 to 1 1/2 teaspoons milk (any kind)


  1. Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
  2. First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
  3. ........................................

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