Gluten-Free Cinnamon Roll Muffins

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**Yield:** 12 muffins **Oven:** 400°F, reduced to 375°F when muffins go into the oven

Prep Time10

Cook Time25

Resting time30

Total Time1 5

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American

Keyword: cinnamon, cinnamon roll, muffin, muffins

Servings: Muffins

Calories: 394kcal

Author: Alina Eisenhauer

In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt until thoroughly combined and any clumps have been broken up.
In a separate bowl or large measuring cup, whisk together the **room-temperature milk and eggs**, melted butter, vanilla extract, and optional lemon extract.
**Important:** The milk and eggs should be at room temperature before mixing the batter. If they are cold at all it will effect the final texture.
Pour the wet ingredients into the dry ingredients and mix just until well combined.
Set the batter aside to rest for **30 minutes**.
While the batter rests, preheat the oven to **400°F** and make the cinnamon filling.

Combine the melted butter, brown or maple sugar, gluten-free flour, and cinnamon. Mix until thoroughly combined.
For the most defined cinnamon swirl, transfer the filling to a pastry bag without a tip. Cut an opening in the end of the bag.
Just before piping, microwave the filled pastry bag for approximately **10–15 seconds**, or until the filling is slightly softened and fluid enough to pipe easily. If the filling begins to firm up while assembling the muffins, warm it again briefly as needed.

Divide a little less than half of the muffin batter among **12 muffin cups**.
Pipe a generous swirl of cinnamon filling over the batter in each cup.
Divide the remaining muffin batter among the cups, covering the cinnamon filling. Gently smooth the batter so that it reaches the edges of each muffin cup.
Pipe another swirl of cinnamon filling over the top of each muffin. Gently press the filling slightly into the surface of the batter so the swirl becomes part of the top of the muffin as it bakes.
**Alternate method:** If you don’t want to use a pastry bag, spoon the cinnamon filling over the batter and swirl it gently with a knife. The cinnamon swirl will be a little less pronounced, but the muffins will still be delicious.

Place the muffins into the preheated **400°F oven and immediately reduce the temperature to 375°F**.
Bake for **15 minutes**.
Rotate the muffin pan and continue baking for approximately **10 minutes**, for a total baking time of about **25 minutes**.
The muffins are done when they are just beginning to turn lightly golden, spring back when gently touched, and a cake tester inserted into the muffin portion comes out clean.
Cool the muffins in the pan for **5 minutes**, then transfer them to a cooling rack.

Whisk together the powdered sugar, heavy cream or substitute, and vanilla bean paste or vanilla extract until smooth.
Drizzle or spread the icing over the cinnamon roll muffins. Serve slightly warm or allow the icing to set before serving.