Imagine biting into a cinnamon roll, fresh out of the oven, with that classic swirl of sugar and spice — now imagine that same indulgence in a soft, muffin form that’s completely gluten free and dairy free. These Cinnamon Roll Muffins bring together everything you love about cinnamon rolls, but in a tender, hand-held treat that’s easier and quicker to make.

Perfect for breakfast, brunch, or a cozy afternoon snack, these muffins boast that irresistible cinnamon sugar center and a lightly crisp top, with a moist crumb thanks to a clever mix of dairy-free and gluten-free ingredients. Whether you’re avoiding allergens or just looking for a new twist on a bakery favorite, these muffins deliver the flavor and comfort without compromise.

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

Allergy-friendly without sacrifice: These muffins skip the gluten and dairy but keep all the flavor and texture.
No yeast or rising time required: Get cinnamon roll flavor fast with a quick-bake method.
Perfect for meal prep: These freeze and reheat beautifully.
Sweet swirl surprise: Each muffin has that signature cinnamon-sugar spiral for a bakery-style look and taste.

Preparation Phase & Tools to Use

Creating these muffins is straightforward and satisfying, especially with the right tools on hand:

Muffin tin & liners: Essential for perfectly shaped muffins and easy cleanup.
Mixing bowls (one large, one medium): Keep wet and dry ingredients separate before combining to ensure a smooth batter.
Whisk and spatula: For blending the batter evenly and scraping every last bit.
Piping bag or ziplock (optional): Makes adding the cinnamon swirl neat and precise.
Cooling rack: Helps muffins cool evenly and prevents sogginess.

Having these tools ready makes the process smooth and efficient, ensuring your muffins come out bakery-beautiful every time.

Ingredients for the Gluten Free Dairy Free Cinnamon Roll Muffins

Every ingredient in this recipe serves a purpose, creating the perfect muffin texture while being mindful of common allergens.

Gluten-free all-purpose flour (with xanthan gum): The structural backbone, creating a tender crumb.
Coconut sugar: Adds caramel-like sweetness and keeps the muffins unrefined sugar-friendly.
Baking powder: Gives the muffins a lovely lift and softness.
Salt and cinnamon: Balance the sweetness and enhance warm flavors.
Unsweetened almond milk: Moistens the batter and helps blend everything without dairy.
Melted coconut oil: Adds moisture and richness.
Vanilla extract: Adds a comforting, warm aroma and flavor.
Egg (or flax egg): Binds the ingredients together and ensures a good rise.

For the swirl: Coconut sugar, cinnamon, and a bit of melted coconut oil swirl into the batter, creating that signature gooey ribbon throughout.

Optional glaze: A drizzle of powdered sugar and almond milk brings that classic cinnamon roll finish, no dairy needed.

How To Make the Gluten Free Dairy Free Cinnamon Roll Muffins

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, salt, and cinnamon.

Step 3: Combine Wet Ingredients

In a separate medium bowl, mix almond milk, melted coconut oil, vanilla extract, and egg until smooth.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins light.

Step 5: Create the Swirl

In a small bowl, mix the swirl ingredients into a paste. Fill each muffin liner halfway with batter, add a spoonful of the swirl mixture, and top with more batter. Swirl using a toothpick.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack.

Step 7: Add the Glaze (Optional)

Once muffins are fully cooled, drizzle with the glaze for that true cinnamon roll finish.

Serving and Storing Your Muffins

Serve these muffins warm for a gooey cinnamon experience or let them cool completely and enjoy them with your favorite dairy-free milk or coffee. They make a fantastic breakfast-on-the-go or afternoon treat.

For storage, keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually and reheat in the microwave or oven as needed. They taste just as fresh even after freezing!

Frequently Asked Questions

Can I make these muffins vegan?

Yes! Just replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

What flour blend works best?

Use a gluten-free all-purpose flour that contains xanthan gum for best structure and texture.

Can I use a different milk?

Absolutely. Oat milk or soy milk works well if you don’t have almond milk on hand.

How do I store leftovers?

Store at room temp in a sealed container for 2–3 days or freeze for up to 2 months.

Can I make them refined sugar-free?

Yes, you can substitute coconut sugar with maple sugar or date sugar.

Do I need to add the glaze?

Nope! The muffins are delicious without it, but the glaze adds a nice sweet finish if you like.

Want More Muffin Ideas?

If you love these cinnamon roll muffins, you might enjoy these cozy options too:

One-Bowl Banana Chocolate Muffins for a quick, chocolatey breakfast.
Easy Fluffy Blueberry Muffin Recipe if you’re craving a fruity classic.
Amish Applesauce Cake for something sweet, spiced, and nostalgic.
Cinnamon Sugar French Toast Muffins with a crunchy top and tender bite.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use the glaze or skip it? Try a different plant milk? I love hearing how others bring these recipes to life in their own kitchens.

Looking for more delicious ideas? Follow me on Pinterest at Kitchen By Kate for daily gluten-free and dairy-free inspiration!