You know those mornings when you just want something cozy but don’t want to deal with a whole pan of cinnamon rolls?
Yeah, me too.
That’s how I came up with these cinnamon roll cupcakes—same warm, gooey, cinnamony goodness but without the rolling and slicing drama.
Plus, they’re gluten-free, so everyone can dig in without a worry. Whether it’s Sunday brunch or a midweek treat, these little guys hit the sweet spot every time.
Tips
- Substitutions:
If you’re out of buttermilk, mix ½ cup of milk with 1 tsp of lemon juice and let it sit for 5 minutes. Almond or oat milk works great for a dairy-free version. - Extra flavor:
Add a pinch of nutmeg to the cinnamon swirl for a deeper flavor. - Storage:
Store in an airtight container for up to 3 days. They also freeze well—just glaze them after thawing!
Serving Suggestions
These cupcakes are best served slightly warm. Try pairing them with a hot cup of coffee or spiced chai for a cozy vibe. If you’re feeling extra fancy, add a dollop of whipped cream on top!
Fluffy Gluten-Free Cinnamon Roll Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Soft, gluten-free cupcakes with a gooey cinnamon swirl, topped with a sweet cream cheese glaze. Perfect for a cozy treat!
Ingredients
For the cupcakes
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk (or almond milk with 1 tsp vinegar for dairy-free)
For the cinnamon swirl
- ⅓ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp melted butter
For the glaze
- ½ cup powdered sugar
- 2 tbsp cream cheese, softened (or coconut cream for dairy-free)
- 1–2 tbsp milk (adjust for desired consistency)
- ½ tsp vanilla extract
Instructions
- Prep the batter
Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. - Mix wet ingredients
In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla. - Combine
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined—don’t overdo it! - Create the cinnamon swirl
In a small bowl, mix the brown sugar and cinnamon, then drizzle in the melted butter. Spoon a bit of the cupcake batter into each liner, add a swirl of the cinnamon mixture, then top with more batter. Swirl gently with a toothpick for a marbled effect. - Bake
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. - Make the glaze
While the cupcakes are cooling, whisk together the glaze ingredients until smooth. Drizzle over the cooled cupcakes.
Notes
Can be made dairy-free with simple substitutions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
