Cinnamon Roll Muffins with Coconut Butter Glaze

I have only tried to make paleo cinnamon rolls once before in my life, and it failed miserably. I like to think it’s because my yeast packet was not activated, but whatever the reason was, I wasted a ton of my homemade grain-free flour on the unusable batch of dough. My main gripe is that it was an expensive mistake! Almond meal, tapioca starch, and coconut flour don’t come cheap. So when I was craving cinnamon rolls this time around, I wanted to make sure the recipe was foolproof.


A little research online lead me to this recipe from Your Home Based Mom. Leigh Anne too created this recipe out of a desire to enjoy cinnamon rolls without bothering with yeast. I made a few paleo substitutions to her original recipe and found the results to be delicious!

Cinnamon Roll Muffins with Coconut Butter Glaze

Makes 8-10 muffins

These muffins have all of the softness and sweetness of a cinnamon roll without yeast. The recipe is bother faster and easier from start to finish, as well as gluten-free and dairy-free!


⅓ cup sugar

1 egg

1 stick melted and cooled butter, divided

1 ½ cups almond milk, divided

2 cups gluten-free flour mix (Bob’s Red Mill makes the best store bought, but try my homemade mix as a 1:1 substitution for all-purpose flour in all of your baked goods!)

1 tablespoon baking powder

½ teaspoon salt

1 cup dark brown sugar

3 teaspoons cinnamon

½ cup coconut butter, melted or room temperature

¼ cup maple syrup

1 teaspoon vanilla


For the muffins: preheat oven to 375 degrees Fahrenheit. In a large mixing bowl, whisk together the sugar, egg, ½ of the melted butter, and 1 cup of the almond milk until smooth. Add the gluten-free flour, baking powder, and salt. Whisk just until combined. In a separate medium bowl, combine the rest of the butter with the dark brown sugar and cinnamon. Add half of the cinnamon sugar mixture to the muffin batter and whisk to incorporate.

In a greased muffin tin, divide the batter evenly into the cups so that they are ⅔ full. Divide the remaining cinnamon sugar mixture up between each muffin cup, placing a dallop of the mixture on top of each unbaked muffin. Do not stir or press down into the muffin. Bake the muffins for about 12 minutes or until a toothpick inserted into the center of the muffin comes out with just a moist crumb (but no raw batter!). Let cool.

For the glaze: Whisk together the remaining ½ cup almond milk, coconut butter, maple syrup, and vanilla. Drizzle over cool muffins. Store in an airtight container for up to 3 days for maximum freshness.