Enjoy cinnamon rolls without all the work with these Paleo Cinnamon Roll Muffins that are gluten free, dairy free, and refined sugar free. This healthy and easy cinnamon roll muffins provide all the sweet cinnamon flavor, without the stomach ache.
Making cinnamon rolls is a labor of love, heavy on the labor! If you’re craving cinnamon rolls, but don’t want to put in that much effort or don’t have the time, then make these gluten free cinnamon roll muffins instead. They are super easy to make and perfect for dessert, a snack, or even to add to a holiday brunch or breakfast spread.
These easy cinnamon roll muffins are gluten free, dairy free, paleo, nut free, refined sugar free, and allergy friendly making them perfect for everyone! A grain free muffin base has cinnamon-sugar swirled into it and is topped with a dairy free glaze, just like a traditional cinnamon roll. The glaze is also easy to whip up and just sweet enough.
Paleo Cinnamon Roll Muffin Ingredients
- Tigernut flour: this is a nut free and allergy friendly flour, but you can use almond flour instead. Both really compliment the cinnamon flavor and are slightly sweet which helps cut down on the added sugar.
- Cassava flour: a great grain free flour for paleo baking!
- Tapioca starch: adding a little starch to paleo and gluten free baking helps with a light texture.
- Baking soda: rising agent.
- Cinnamon: what’s a cinnamon roll without cinnamon?
- Salt
- Eggs: this gives the muffins rise and fluff.
- Olive oil: this can be substituted for melted coconut oil or butter.
- Maple syrup: the unrefined sweetener used in this recipe.
- Pumpkin puree: this adds moisture and rise without too much added fat. You can also use mashed banana or applesauce.
- Milk of choice: I use a dairy free milk.
- Vanilla
- Coconut sugar: coconut sugar and cinnamon are used for the cinnamon swirl to replicate the cinnamon sugar filling of a traditional cinnamon roll.
- Yogurt of choice: this is for the glaze. I use a dairy free coconut yogurt, but any yogurt will do!
- Powdered sugar: be sure to use or make a coconut sugar based one to keep this recipe refined sugar free. Here is a recipe for homemade coconut powdered sugar.
- Coconut oil: a little bit of coconut oil is used in the glaze to help it set.
How to Make Paleo Cinnamon Roll Muffins
These muffins are very easy to make.
First you will whisk all the dry ingredients together.
Then beat all the wet ingredients together. Mix dry into wet and divide into a muffin tin.
Swirl in the cinnamon sugar mixture and bake.
I find it’s really easy to over bake paleo baked goods. And they dry out very easily and quickly. You want to start checking these muffins at 20 minutes (18 if you are at altitude) and take them out just when a toothpick come out clean with a few crumbs on it.
Once cooled, mix your glaze ingredients together and drizzle on top.
Substitutions and Variations
Flours: if you want to make these muffins just gluten free, substitute the cassava and tapioca starch for 1:1 gluten free flour and add in 1 Tbsp of tapioca starch.
Pumpkin puree: you can use mashed banana or applesauce instead!
Eggs: I have not tested a vegan version of this recipe. If you try an egg replacer, leave a comment and let us know how it went!
Storage
Store these paleo cinnamon roll muffins in an airtight container in the fridge for up to 5 days. The muffins themselves will freeze well for up to 3 months, but it’s best to make the icing fresh as it will not freeze and defrost well.
More Paleo Dessert Recipes
Paleo Cinnamon Roll Muffins
Ingredients
Muffins
- 1 cup tigernut flour or almond
- 1/2 cup cassava flour
- 1/4 cup tapioca starch
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/4 cup olive oil see notes for subs
- 1/4 cup maple syrup
- 1/4 cup pumpkin puree can sub applesauce or mashed banana
- 1/4 cup milk of choice
- 1/2 tsp vanilla extract
Topping
- 1 Tbsp coconut sugar
- 1 tsp cinnamon
Glaze
- 1/2 cup yogurt of choice
- 2 Tbsp powdered sugar
- 2 tsp melted coconut oil
Instructions
- Preheat oven to 350F.
- Whisk all dry ingredients for muffins in a bowl.
- Beat all wet ingredients for muffins in another bowl.
- Add dry to wet and mix on low to combine.
- Divide batter into a lined muffin tin.
- Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
- While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
- When muffins are cooled, drizzle the glaze over each muffin.
- Enjoy!
