Easy Gluten Free Cinnamon Roll Muffins without yeast

Prepare for the recipe by gathering ingredients and equipment.

Measure 1.5 cups of gluten-free all-purpose flour, spooning it into the measuring cup instead of scooping.

Add 2 teaspoons of baking powder and 1/4 teaspoon of salt to the flour mixture.

Stir the dry ingredients together until well mixed.

Add 1 egg and 1/2 cup of dairy-free milk (or regular milk) to the dry mixture.

Melt 1/4 cup of shortening in the microwave and add 1 teaspoon of butter extract to it.

Mix the melted shortening and butter extract into the batter without using a mixer.

Soften 1/4 cup of dairy-free butter (homemade ghee) and add it to the mixture.

Prepare the topping by mixing 1/4 cup of brown sugar and 1/4 cup of gluten-free flour in a measuring cup.

Spray muffin tins with cooking spray before filling them.

Fill each muffin cup with a little bit of batter, then add a blop of the cinnamon topping, and cover with more batter.

Ensure each muffin has some of the cinnamon topping inside by mixing it in as the dough rises.

Spread the batter evenly in the muffin tins, as gluten-free batter doesn't spread as well as regular batter.

Preheat the oven to 350°F.

Bake the muffins in the preheated oven.

Prepare the glaze by mixing powdered sugar with a little bit of milk and vanilla until reaching a thin consistency.

Adjust the glaze consistency by adding more powdered sugar or milk as needed.

Equipment Needed

Spice Level:

Dietary

Allergens