Moist and tender gluten free cinnamon roll cupcakes are like the best cinnamon bun you’ve ever tasted—but made quick and easy in a muffin 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 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 cupcakes 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 cupcakes 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.
Ingredients and substitutions
There is dairy in these cupcakes in the forms of butter and buttermilk. The butter in the muffin batter can be replaced with your favorite vegan butter replacement. My favorite is Melt brand vegan butter. Spectrum nonhydrogenated vegetable shortening would like work, too.
In place of buttermilk, I don’t recommend adding an acid like lemon juice to nondairy milk, since that produces a thin, slightly acidic milk. True buttermilk is not only sour but also thicker than milk.
In place of dairy buttermilk, you can use half non-dairy plain yogurt (I like So Delicious brand) and half unsweetened nondairy milk (my favorite is unsweetened almond milk).
There are 3 whole eggs in this recipe. For that reason, I don’t believe that my usual suggestion of a “chia egg” for each egg would work. For reference, a “chia egg” is one tablespoon ground white chia seeds mixed with one tablespoon lukewarm water, mixed and allowed to gel.
If you are willing to create a boiled flax egg (by boiling ground flax seeds with water until a viscous liquid is produced, then straining out the seeds), that might work.