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.
You know how some people are chocolate people, and others are vanilla people? (I’m an everything person, myself – I don’t discriminate among baked goods, not really.)
Well, cinnamon rolls are for everyone. I mean, who doesn’t like cinnamon rolls?
The topping is just a simple vanilla sugar glaze. You can leave it out. Or you could even use the cream cheese frosting recipe from those carrot cake cupcakes.
Fill the muffin tins halfway full, and then just swirl in the cinnamon-sugar filling. That’s the hardest thing you’ll have to do.
And they bake up so perfectly. For me, it was 19 minutes flat in a 350°F oven. It might be a bit different for you.
Every oven is different, even when you’re using that most important of kitchen tools, an oven thermometer.
When I make this recipe, I only glaze the muffins I plan to serve right away. If you don’t plan to serve them all right away, and and even plan to freeze a few, freeze them unglazed.
Defrost the muffins at room temperature, make the glaze fresh and serve.
Lightly sweet, filled with cinnamon roll goodness. They’re so moist and tender, and the cinnamon is so fragrant, that you’ll have to enjoy at least one right away.
Like this recipe?
Prep time:Cook time:Yield:12 cupcakes
Swirl/Filling 4 tablespoons (48 g) vegetable shortening, melted and cooled
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
Glaze 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)
Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
Make the muffin batter. In a medium-size bowl, place the flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Set the dry ingredients aside. In the bowl of a stand mixer (or a large bowl with a handheld mixer), beat the butter on medium speed until light and fluffy. Add the sugar, and then the eggs and vanilla, and beat on medium speed until well-combined. Add the dry ingredients, alternating with the buttermilk, in 3 parts, beginning and ending with the dry ingredients. The batter will be thick but light and fluffy.
Place half of the cupcake batter in the prepared wells of the muffin tin, and top with half the filling. Swirl the filling around gently in the batter with the end of a long spoon or a toothpick or skewer. Top with the remaining cupcake batter, and then the remaining filling, and swirl again. Shake the tin back and forth until the batter is in an even layer in each muffin well.
Place in the center of the preheated oven and bake for 19 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. Remove the cupcakes from the oven and allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
While the cupcakes are cooling, make the glaze. In a small bowl, whisk together the confectioners’ sugar and salt. Add the melted butter and 1/4 teaspoon of the milk, and mix to combine well. You should have a smooth, but very thick paste. Add more milk by the 1/4 teaspoon and mix well until you have a thick, but slowly pourable, glaze. Pour a bit of glaze over each cooled cupcake. Serve immediately. Store any leftovers in an airtight container at room temperature for 2 days, and then wrap tightly and freeze.