Cinnamon Roll Muffins

Satisfy your sweet tooth with these Cinnamon Roll Muffins made with almond flour. A sweet indulgence that brings a healthy twist to a classic treat.

As an Amazon Associate, I earn from qualifying purchases.

a glazed cinnamon roll muffin on a plate.

Why we love this recipe

You can replace the super sugary Cinnabons from the mall with a healthier, homemade option. This recipe offers a delicious alternative to traditional cinnamon rolls – and without the yeast!  These muffins are moist, fluffy, and just sweet enough.

And because we use almond flour in this recipe it is also naturally gluten-free.

an almond flour cinnamon roll muffin on a plate with a bite out of it.

Ingredients

  • almond flour – be sure that the almond flour is blanched and finely ground. This will ensure that the muffins have a light and fluffy texture! You can also substitute unbleached all-purpose flour or all-purpose gluten-free flour. Drawing from my experience, cut down on the amount of flour and just use 1 1/2 cups instead of 2 if using all-purpose instead of almond flour.
  • coconut sugar – any granulated sugar will work, such as brown sugar.
  • baking soda – to aid in the rising of the muffins
  • fine sea salt – salt brings all the flavors together
  • coconut oil – melted butter can also be substituted (unsalted butter)
  • eggs – ensure they are at room temperature
  • vanilla extract – this adds that classic taste of baked goods
  • sour cream – this adds moisture and a rich texture. You could also use Greek yogurt.
  • cinnamon – a crucial ingredient for cinnamon muffins!

Equipment

cinamon roll muffin ingredients.

Instructions

Step 1

Start by stirring the dry ingredients in a large bowl. After putting it to the test, I find using a whisk the best tool for this job.

almond flour being whisked with other dry ingredients.

Step 2

Next, beat the eggs. Again, using a whisk works the best, but using a fork is fine too. Add in the oil and vanilla and stir everything to combine.

eggs being whisked in a bowl.

Step 3

Then add the dry ingredients to the wet ingredients and stir to combine.

dry ingredients being mixed into the wet ingredients.

Step 4

Next, gently fold the sour cream into the mixture.

Remember not to over-mix! Stir until just combined.

Set the bowl aside.

Step 5

Finally, make the cinnamon crumble mixture.

This comes together quickly and easily by mixing the cinnamon with the coconut sugar and coconut oil.

Stir it until it starts to clump together.

cinnamon crumble mixture in a bowl.

Step 6

Layer the batter and the crumble into prepared muffin tins – either greased or lined with parchment paper liners. 

Start by adding a heaping tablespoon of the dough followed by a teaspoon of the crumble mixture. Then add another layer of the dough and finish by tipping with more cinnamon crumble. 

Baking Instructions

Pop the muffin tin into the preheated oven and bake until it is golden and the top springs back when lightly pressed.

You can also use a toothpick inserted in the enter. If it comes out clean with only a few tiny crumbles on the toothpick, the muffins are ready.

freshly baked cinnamon roll muffins.

Make the healthy glaze

This glaze is optional but really adds a decadent touch to these yummy muffins.  

The most important thing is to make sure the ingredients are at room temperature for a smooth and even mixture.

Start by stirring together the coconut oil and maple syrup in a small bowl. Add the protein powder and stir again until combined. Finally, add the milk and stir until a glaze forms. 

Done! And no powdered sugar in sight. No cream cheese frosting is necessary which saves a ton of empty calories.

I do recommend using the cleanest protein powder possible. Sometimes the ingredients label on protein powder can be sketchy at best. Right now, I recommend Ora “So Lean, So Clean” in Vanilla flavor. This brand only uses organic ingredients with nothing artificial or toxic.

freshly glazed cinnamon roll muffins.

Expert tips

Use room-temperature ingredients! This helps everything to mix together easily and creates a smooth texture.

It is also important to mix the ingredients thoroughly, but not overmix, to prevent the muffins from becoming dense.  

Recipe variations

  • Indulge by sprinkling in a few tablespoons of chocolate chips – a decadent touch!
  • Make an apple cinnamon version by dicing some sweet apples, tossing them in a sprinkle of cinnamon, and then folding them into the muffin batter before baking.
  • For a nutty flavor and crunchy texture fold a handful of chopped pecans or walnuts into the batter.
cinnamon roll muffin with a bite out of it.

Serving suggestions

  • Drizzle with a healthy frosting for an extra indulgent twist.
  • Serve them warm out of the oven with a hot cup of spiced coffee or ginger apple tea. A lovely sweet breakfast or snack. 
  • Enjoy as a dessert after dinner with a dollop of coconut whipped cream and a scattering of fresh berries. 

FAQS

How do I prevent the muffins from sticking to the pan?

To prevent sticking, be sure to grease the muffin tin or use paper liners. You can also use a non-stick cooking spray, as long as the ingredients align. 

Can I make these muffins without a muffin tin? 

You could make this recipe as a quick bread by baking it in a loaf pan. You would need to double the recipe and bake it at 350 for 45 minutes to an hour.

Are cinnamon roll muffins made with almond flour gluten-free?

Yes, this recipe is a great option for those with gluten sensitivities or celiac disease.

Storing and reheating

Store these muffins covered, or in an airtight container at room temperature for up to 3 days. They can be stored in the fridge for up to 5 days and kept in the freezer for up to 3 months.

Reheat them by placing them in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.

a cinnamon roll muffins with a drizzle of glaze.

More almond flour recipes you’ll enjoy

A platter of almond flour blueberry muffins.

Almond Flour Blueberry Muffins

a tray of gluten free banana bars.

Gluten Free Banana Bars

banana protein muffins on a board.

Banana Protein Muffins

a tray of healthy breakfast cookies.

Healthy Banana Bread Breakfast Cookies

If you’ve tried my Cinnamon Roll Muffin recipe, please rate it and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there.  🙂

As an Amazon Associate, I earn from qualifying purchases.

Want to Save This Recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.

Save Recipe

By submitting this form, you consent to receive emails from The Honour System

cinnamon roll muffin on a plate.

Cinnamon Roll Muffins

Sharon Rhodes
Satisfy your sweet tooth with these Cinnamon Roll Muffins made with almond flour. A sweet indulgence that brings a healthy twist to a classic treat.
5 from 15 votes
Prep Time 20 minutes
Cook Time 18 minutes
Cooling time 5 minutes
Total Time 43 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9
Calories 539 kcal

Ingredients
  

FOR THE MUFFIN BATTER

FOR THE CINNAMON CRUMBLE

  • cup fine almond flour
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • tsp fine sea salt
  • 2 tbsp coconut oil *melted but not hot

FOR THE GLAZE *optional

Instructions
 

  • Start by heating the oven to 400° and lining 9 cups of a muffin tin with parchment paper.
  • In a large mixing bowl, whisk together the dry ingredients – almond flour, coconut sugar, baking soda, and fine sea salt. Set the bowl aside.
  • In another mixing bowl, beat the eggs. Then stir in the coconut oil and vanilla. Next, gently fold in the sour cream.
  • Pour the egg mixture over the dry mixture and stir to just combine. Be sure not to over-mix the batter. Set the bowl aside.
  • In a small mixing bowl, stir together all of the cinnamon crumble ingredients until they start to clump together.
  • Next, fill the 9 lined muffin cups half full with the batter. Follow with a teaspoon of the cinnamon crumble. Then cover the crumble with more batter to fill the muffin cavity to the edge. Finally, sprinkle the remaining cinnamon crumble mixture on the top.
  • Bake for 5 minutes at 400° then turn the heat down to 350° and bake for 13-15 minutes more. Check that the tops spring back when lightly pressed and a toothpick comes out clean when inserted in the center.
  • Cool in the muffin tin for 5 minutes then transfer to a wire rack to cool completely.

Instructions for the glaze *optional

  • Add the coconut oil and maple syrup to a small bowl and whisk together.
  • Add the protein powder and whisk again.
  • Pour in the milk and stir until a glaze forms.
  • Drizzle the glaze over the top of the muffins.

Video

Notes

Expert tips

Use room-temperature ingredients! This helps everything to mix together easily and creates a smooth texture.
It is also important to mix the ingredients thoroughly, but not overmix, to prevent the muffins from becoming dense.  

Storing and reheating

Store these muffins covered, or in an airtight container at room temperature for up to 3 days. They can be stored in the fridge for up to 5 days and kept in the freezer for up to 3 months.
Reheat them by placing them in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-7 minutes.

Nutrition

Calories: 539kcalCarbohydrates: 24gProtein: 16gFat: 47gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 66mgSodium: 205mgPotassium: 52mgFiber: 7gSugar: 10gVitamin A: 163IUVitamin C: 0.1mgCalcium: 166mgIron: 3mg
Keyword Cinnamon Roll Muffins
Tried this recipe?Let us know how it was!

Similar Posts

16 Comments

  1. 5 stars
    The crumble and glaze really made these muffins pop! So much flavor – who needs complicated cinnamon rolls – these muffins are easier and tastier!

  2. 5 stars
    My family loved these muffins! The cinnamon crumble on top made the muffins. I didn’t add the glaze and the kids still gobbled them down.

  3. 5 stars
    The MOMENT I saw these, I thought about the Pillsbury canned rolls and I immediately ran to the kitchen. I may never buy the can again, these were absolutely perfect in every way! Plus, I’ll never have to worry about running out of icing because I can make extra LOL

  4. 5 stars
    A HUGE hit with my family. We all enjoyed how quick these are AND how much they taste like you’re eating a cinnamon roll.

  5. 5 stars
    These cinnamon roll muffins were perfect! I look forward to my cup of coffee in the morning along these moist and fluffy muffins. Thanks for the recipe.

  6. All the delicious flavors of homemade cinnamon rolls, but with so much less effort. Delish!

  7. 5 stars
    My sweet tooth was totally satisfied. I got all the cinnamon feels that I love. I will be baking these again.

  8. 5 stars
    These muffins had all the flavors of a cinnamon roll without all the work. The family loved them.

  9. 5 stars
    We had these muffins for afternoon snacks and they tasted sooo decadent! And the glaze is a winner! I just added this to our go-to snacks recipe!

  10. 5 stars
    These were outrageously delicious! So moist, tender and full of cinnamon flavor. Way easier than making rolls too!

  11. 5 stars
    These Cinnamon Roll Muffins are a perfect breakfast treat! They were easy to make and taste just like a cinnamon roll, but in muffin form.

5 from 15 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.