Cinnamon Roll Cupcakes {Gluten Free}

I’ve been working on cinnamon roll cupcakes for quite awhile now. I’ve tried many variations, but this one is definitely the best.
In most cinnamon roll cupcake recipes they just sprinkle a cinnamon sugar mixture into the batter, but I like this recipe because it adds softened butter to the cinnamon sugar mixture to give it more of an authentic flavor (cinnamon rolls are drenched with butter!) and just a bit of arrowroot to make up for the extra moisture.
Then I topped it with cream cheese frosting. SO GOOD! A cinnamon roll without all the work 🙂
Here’s the link to my Cream Cheese Frosting!

Cinnamon Roll Cupcakes {Gluten Free}
  • ½ C Earth Balance Butter or Ghee, room temperature
  • ⅔ C Granulated Sugar, I use coconut palm sugar
  • 3 Large Eggs
  • 1¼ C Blanched Almond Flour, Honeyville Brand
  • ¾ C Arrowroot Flour
  • ½ Tsp. Xanthan Gum
  • 1½ Tsp. Grain Free Baking Powder
  • ¼ Tsp. Sea Salt
  • 1 Tbsp. Pure Vanilla
  • ¼ C SO Delicious Coconut Milk, or preferred milk alternative
  • ¼ C Earth Balance Butter or Ghee, softened
  • ½ Coconut Palm Sugar or Brown Sugar
  • 1 Tbsp. Arrowroot Flour
  • ½ Tbsp. Ground Cinnamon
  1. Preheat oven to 350 degrees and set out butter for batter so it comes to room temperature.
  2. Whisk together the almond flour, arrowroot, xanthan gum, sea salt, and baking powder. Set aside.
  3. In a large mixing bowl, beat together the butter and sugar.
  4. Then, add the eggs one at a time, scraping down the bowl as necessary.
  5. Slowly add the dry ingredients, vanilla, and milk, scraping down the bowl as necessary. Beat until well combined and set aside.
  6. In a medium-sized bowl, mix together all of the filling ingredients until well combined with a fork.
  7. Line a muffin tin with paper cups or spray with cooking oil, then fill each cup half full. (I got mine too full)
  8. Evenly divide cinnamon/butter mixture into each cup, about 1 heaping tsp.
  9. Use a knife to swirl and fully incorporate the cinnamon mixture into the batter.
  10. Evenly divide the remaining batter on top of the cinnamon mixture.
  11. Bake 17 - 20 minutes, or until nicely browned.
  12. Allow to cool completely on a wire rack.



Posted August 23, 2012 by Cassidy in Cupcakes & Frostings, Paleo / 7 Comments


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7 responses to “Cinnamon Roll Cupcakes {Gluten Free}

  1. What a cool idea! My name is Cindy and I blog over at I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here:
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy 🙂

  2. Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from

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