Cinnamon Roll Muffins

These cinnamon roll muffins combine the flavor of classic cinnamon rolls with the convenience of muffins. Made with oat flour and gluten-free baking flour, they have a soft texture with a sweet brown sugar cinnamon swirl and a simple glaze on top.

How to make cinammon roll muffins

1. Preheat the oven to 350°F, spray oil into a muffin tin, reserve. 

2. In a large bowl, place flour mix, xanthan gum, baking powder, salt, granulated sugar and whisk well. 

3.Add the butter, eggs and milk; mix until the dough comes together, it should be smooth and easy to handle. 

4. Place the dough onto a lightly floured surface. Sprinkle the dough lightly with extra flour and roll it into a 11×13 in rectangle. 

5. To make the filling: In a medium size bowl, place all the listed ingredients and mix to combine well.  

6. Spread the filling in an even layer all over the top of the rolled dough, leaving a quarter of an inch clean around the perimeter to avoid overflowing. 

7. Roll the dough into a tightly formed cylinder. 

8. Slice the roll into 16 equal pieces . Place each roll in a week of the previously greased muffin tin. 

9. Bake for about 25-30 min, depending on your oven and your desired texture. 

10. Once fully baked and crispy on the top, remove from oven and allow them to cool for 10 minutes in the tin, then transfer to a rack. 

11. While those are cooling, prepare the icing my mixing both ingredients until smooth and grip all over your cinnamon roll buns. 

12. Enjoy! 

Tips for the Best Cinnamon Roll Muffins

• Use finely ground oat flour
Oat flour can vary in texture depending on the brand. A finely milled oat flour will produce softer muffins and prevent a gritty texture in the dough.

• Do not overwork the dough
Once the wet ingredients are added, mix just until the dough comes together. Overmixing can make the muffins dense instead of soft and tender.

• Roll the dough evenly
Try to keep the dough at an even thickness when rolling it into the rectangle. This ensures the cinnamon roll muffins bake evenly and maintain a consistent swirl..

• Slice the rolls with a sharp knife or dough cutter
For clean muffin spirals, use a sharp knife or bench scraper when cutting the rolled dough into pieces. This prevents squishing the layers.

• Do not overbake
Bake until the tops are lightly golden and the centers are set. Overbaking can dry out gluten-free dough more quickly than traditional wheat dough.

• Let the muffins cool slightly before glazing
Allow the muffins to cool for about 10 minutes before adding the glaze. If they are too hot, the glaze will melt and soak into the muffins instead of creating a light icing on top.

• For extra cinnamon flavor
You can sprinkle a small pinch of cinnamon sugar on top of the muffins before baking to enhance the classic cinnamon roll flavor.

FAQs

Can I make cinnamon roll muffins gluten-free?

Yes. Using oat flour and gluten-free flour blend with xanthan gum creates a structure similar to traditional dough.

Why are my muffins dry?

Overbaking can dry them out. Remove them once the tops are golden.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated overnight before rolling and baking.

How should I store cinnamon roll muffins?

Store them in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.