Name: Gluten Free Cinnamon Roll Cupcakes Recipe
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Cuisine: American
Ingredients: 4 tablespoons (48 g) vegetable shortening, melted and cooled; ¼ cup (55 g) packed light brown sugar; 1 teaspoon ground cinnamon; 2 cups (280 g) basic gum-free gluten free flour blend (185 g superfine white rice flour + 61 g potato starch + 34 g tapioca starch); ½ teaspoon xanthan gum; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 8 tablespoons (112 g) unsalted butter, at room temperature; ¾ cup (150 g) granulated sugar; 3 large eggs (150 g weighed out of shell), at room temperature, beaten; 2 teaspoons pure vanilla extract; ⅔ cup (158 g) buttermilk, at room temperature; ¾ cup (86 g) confectioners’ sugar; 1 to 2 teaspoons milk

Jump to Recipe· 4.1 from 5 reviews

If you have a soft spot for cinnamon rolls but need to avoid gluten, you are absolutely going to love this Gluten Free Cinnamon Roll Cupcakes Recipe. Imagine the cozy warmth and heavenly swirls of cinnamon in a perfectly moist cupcake form — it’s like your favorite breakfast treat but faster and so much easier to share. Each bite delivers that classic cinnamon swirl goodness with a tender crumb and a drizzle of irresistible glaze. Trust me, this recipe transforms the traditional cinnamon roll experience into a fuss-free, gluten free delight that everyone will be begging for more of.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, holding two main layers: one side is a pile of dark brown sugar with a textured, crumbly look, while the other side is a smooth, pale cream layer topped with a sprinkle of cinnamon powder. Nearby, there is a small white square bowl filled with more brown sugar, several sticks of cinnamon arranged loosely on the top left corner, and a silver fork resting on the bottom right. A green and white striped cloth is partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Getting the right ingredients for this recipe is honestly half the fun, and each one plays a crucial role. From the gluten free flour blend that creates a tender yet sturdy cupcake base, to the cinnamon and brown sugar swirl that adds that signature warmth, every component adds up to a show-stopping flavor and texture.

Vegetable shortening, 4 tablespoons: Melted and cooled to create the rich, buttery swirl texture.
Light brown sugar, ¼ cup: Packs in deep caramel flavors for the filling.
Ground cinnamon, 1 teaspoon: The star spice giving everything that perfect cinnamon roll taste.
Basic gum-free gluten free flour blend, 2 cups: A mix of superfine white rice flour, potato starch, and tapioca starch for the perfect gluten free crumb.
Xanthan gum, ½ teaspoon: Helps bind the gluten free flour for that soft yet elastic cupcake texture.
Baking powder, 1 teaspoon: Gives your cupcakes a gentle rise.
Baking soda, ½ teaspoon: Works with buttermilk for a tender crumb.
Kosher salt, ½ teaspoon: Balances and enhances the sweetness.
Unsalted butter, 8 tablespoons: At room temperature for smooth mixing and rich flavor.
Granulated sugar, ¾ cup: Sweetens the batter delicately.
Eggs, 3 large: Provide structure and moisture, at room temperature for best results.
Pure vanilla extract, 2 teaspoons: Adds warmth and depth of flavor.
Buttermilk, ⅔ cup: Gives a tender, moist crumb and reacts perfectly with baking soda.
Confectioners’ sugar, ¾ cup: For the glaze that ties everything together.
Milk, 1 to 2 teaspoons: Used to adjust glaze consistency to a perfect dribble.

How to Make Gluten Free Cinnamon Roll Cupcakes Recipe

Step 1: Prepare the swirl filling

Start by melting the vegetable shortening and letting it cool. Then mix it with the packed brown sugar and the aromatic ground cinnamon until everything blends into a deliciously gooey swirl mixture. This will be the magic that brings the cinnamon roll flavor right into your cupcakes.

Step 2: Mix the dry ingredients

In a medium bowl, combine your gluten free flour blend with xanthan gum, baking powder, baking soda, and kosher salt. Whisk these together to ensure an even distribution, which is essential for a consistent rise and perfect texture throughout the cupcakes.

Step 3: Cream the butter and sugar

Using a stand or handheld mixer, beat the softened butter on medium speed until it’s fluffy and light. Gradually add the granulated sugar and continue beating until the mixture is smooth and creamy—this step is key to achieving that tender crumb.

Step 4: Add eggs and vanilla

One at a time, incorporate the beaten eggs into the butter and sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract to elevate the flavor profile of your batter.

Step 5: Combine dry and wet ingredients

Alternate adding the flour mixture and buttermilk in three parts, starting and ending with the dry ingredients. Mix gently but thoroughly after each addition. The batter will be thick, yet fluffy and smooth, just the right consistency for your cupcakes.

Step 6: Assemble the cupcakes with swirls

Spoon half of the cupcake batter evenly into the prepared muffin tin wells. Dollop half the cinnamon swirl filling on top of the batter in each cup. Then, using a chopstick, toothpick, or skewer, gently swirl the filling into the batter to create those beautiful cinnamon ribbons. Repeat this layering and swirling once more with the remaining batter and filling.

Step 7: Bake to perfection

Place the muffin tin in the preheated oven at 350°F and bake for 19 minutes or until a toothpick inserted in the center comes out clean. Keep a close eye to avoid overbaking, so your cupcakes stay delightfully moist.

Step 8: Cool and glaze

After baking, let the cupcakes rest in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cool, prepare the glaze by mixing confectioners’ sugar with milk until you achieve a thick yet drippable consistency. Drizzle this heavenly glaze over each cupcake to finish off the treat.

How to Serve Gluten Free Cinnamon Roll Cupcakes Recipe

The image shows a white plate with two pieces of a sliced cake, each piece having two layers of light yellow sponge with a middle layer of brown cinnamon filling. Next to the cake pieces on the plate is a wooden spoon holding a small dollop of light brown cinnamon-flavored cream. In the background, there is a small wooden bowl filled with more cinnamon cream, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the sweet glaze on these cupcakes is the star finishing touch, you can take things up a notch with extra cinnamon sprinkle on top or a few finely chopped pecans to add a bit of crunch and nutty contrast. A light dusting of powdered sugar also makes for a charming presentation.

Side Dishes

These cupcakes pair wonderfully with a warm cup of coffee or chai tea to highlight the cinnamon spice notes. For brunch, serve alongside fresh fruit or a dollop of Greek yogurt to balance the sweetness and add some freshness to the plate.

Creative Ways to Present

If you want to wow guests or make these cupcakes feel extra special, serve them on a tiered dessert stand with small ramekins of extra glaze or cream cheese frosting for dipping. You could also wrap individual cupcakes in pretty parchment paper or place them in cute cupcake wrappers for an elegant gift idea.

Make Ahead and Storage

Storing Leftovers

Place leftover gluten free cinnamon roll cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, the refrigerator is best to keep the glaze fresh, but remember to bring them back to room temperature before serving for ideal softness.

Freezing

These cupcakes freeze beautifully! Wrap them individually in plastic wrap and place in a freezer-safe container or bag for up to 3 months. When you want a quick treat, simply thaw them overnight in the fridge or at room temperature.

Reheating

To warm your gluten free cinnamon roll cupcakes and revive that just-baked feeling, microwave for about 10 to 15 seconds. For an even better experience, reheat in a 300°F oven for 5 to 7 minutes, which helps refresh the cupcake’s moist texture without melting the glaze too much.

FAQs

Can I use another gluten free flour blend?

Absolutely! Just make sure your flour blend does not contain xanthan gum if you’re already adding it separately, and try to use a blend with rice and starches for a similar texture.

Is there a dairy-free alternative for this recipe?

Yes, you can substitute vegan butter and use a plant-based milk mixed with a bit of vinegar or lemon juice in place of buttermilk. Coconut-based shortening works well for the swirl, too.

How do I prevent the cinnamon swirl from sinking to the bottom?

Swirl gently but promptly once layers are added, and avoid overmixing the batter after adding the swirl. Using a thick batter helps suspend the filling better throughout the cupcake.

Can I make these cupcakes without eggs?

You can try using flax eggs or commercial egg replacers, but it may affect the texture slightly. Eggs help with moisture and structure, so choose a replacement suited for baked goods for best results.

What’s the best way to transport these cupcakes?

Use a cupcake carrier or a sturdy container with individual compartments to keep cupcakes from sliding around. If you’re adding glaze, wait to drizzle until you arrive to avoid messes.

Final Thoughts

This Gluten Free Cinnamon Roll Cupcakes Recipe is such a welcome treat for anyone craving the comforting taste of cinnamon rolls without the fuss or gluten. I hope you make these as often as I do — they are always a hit, soft, sweet, and perfectly swirled with cinnamon goodness. They’re great for morning indulgence, casual get-togethers, or even a cozy dessert at the end of the day. Go ahead and give them a try — I promise they’ll become a favorite in your recipe collection!