Cinnamon Roll Muffins

Get ready for the most cozy and rich cinnamon roll muffins recipe. These beauties are made with almond flour and feature a sweet, homemade glaze. Perfect anytime of day, from brunch to dessert.

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Muffins are such a favorite around here. I love how they can be both breakfast and dessert, and no one bats an eyelash. Top choices are these banana oat muffins and these banana protein muffins. Check out all of our fluffy muffin recipes for more inspiration.

Why you will love this recipe

You can replace the super sugary Cinnabons from the mall with a more wholesome, 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.

These muffins are also naturally gluten-free. Bonus!

Ingredient Notes

Find the complete ingredient list, with measurements, in the recipe card below.

• Almond Flour – Be sure that the almond flour is blanched and finely ground. This will ensure the muffins have a light, fluffy texture.
• Coconut Sugar – We love using coconut sugar in our baking. It has a delicious caramel flavor and is less refined than white sugar.
• Baking Soda – Sprinkle this into the batter to help the muffins rise.
• Salt – A pinch of fine sea salt brings all the flavors together.
• Coconut Oil – This adds moisture to your muffin batter.
• Eggs – Farm fresh eggs for the win! Room temperature is best.
• Vanilla Extract – Vanilla adds that classic taste of baked goods
• Sour Cream – This brings a rich texture and helps to balance the sweetness.
• Cinnamon – A crucial and obvious ingredient for cinnamon muffins.

Equipment

Muffin Pan – We use a sturdy stainless steel pan.

Mixing Bowls and Spoons – I use a large bowl and a medium bowl for this recipe. For stirring, you will need a whisk (or a fork) and a spatula to fold the batter.

Parchment Paper Liners – Muffin liners are a must for easy cleanup! You could also lightly grease and flour the muffin tin. Nobody wants stickage.

Wire Racks – Using a wire rack when cooling allows air to circulate around the muffins, so they cool faster and more evenly.

Instructions

Scroll to the recipe card at the bottom for the FULL recipe details.

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.

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.

Step 3

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

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 begins to clump.

Step 6

Layer the batter and 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 crumbling more crumble on top of the batter.

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 center. If it comes out clean with only a few tiny crumbles on the toothpick, the muffins are ready.

Make the healthy glaze

This glaze is optional, but it 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.

Substitutions and recipe variations

You can substitute unbleached all-purpose flour or all-purpose gluten-free flour instead of almond flour. Based on my experience, reduce the flour to 1 1/2 cups instead of 2 when using all-purpose flour.

Any granulated sugar will work in place of coconut sugar, such as brown sugar.

Melted butter can also be substituted (unsalted butter) instead of the coconut oil.

You could also use Greek yogurt instead of sour cream for a lighter option.

Recipe variations

Indulge by sprinkling in a few tablespoons of chocolate chips – a decadent touch!

Try a fruity version. These gluten-free apple cinnamon muffins offer a sweet spin.

For a nutty flavor and crunchy texture, fold a handful of chopped pecans or walnuts into the batter.

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. 

These muffins are perfect for brunch and potlucks. Being naturally gluten-free makes them safe for everyone.

Enjoy as a dessert after dinner with a dollop of coconut whipped cream and a scattering of fresh berries. 

FAQS

Storage tips

To Store: 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.

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

To Freeze: Seal the muffins in a freezer bag or container. Keep in the freezer for up to 3 months. Thaw overnight on the counter.

More almond flour recipes

*Originally posted May 7, 2023, and updated January 31, 2026.*

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

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