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Cinnamon Roll Muffins

September 16, 2016 by Cate H 15 Comments

This post might include affiliate links for products that I know and LOVE!

Here’s another morning favorite made simple. I love cinnamon rolls all the time, but I rarely have the time or patience to go through the whole process.

I’ll save that for special occasions and make these muffins the rest of the time. 🙂

My Cinnamon Roll Muffins have a cinnamon base that has an awesome texture with all the taste of a cinnamon bun. I was going to make you layer a cinnamon roll crumble in the middle of a basic batter, but then I decided to mix it all together for simplicity’s sake.

It’s topped with the same delicious cream cheese drizzle that I use in my Pumpkin Roll Muffins. I personally like to refrigerate these muffins, but you don’t have to!

cinnamon-roll

This recipe makes 6 large muffins and you’ll have leftover icing.

 

Special Ingredients Mentioned:

Baking Blend

Gentle Sweet

Mineral Salt

 

Cinnamon Roll Muffins
Print Recipe
Cinnamon Roll Muffins have all the major flavors of cinnamon rolls with less work! A moist cinnamon sugar base with a cream cheese drizzle, these are sure to become a family favorite!
Servings
6 Muffins
Cook Time
25 Minutes
Servings
6 Muffins
Cook Time
25 Minutes
Cinnamon Roll Muffins
Print Recipe
Cinnamon Roll Muffins have all the major flavors of cinnamon rolls with less work! A moist cinnamon sugar base with a cream cheese drizzle, these are sure to become a family favorite!
Servings
6 Muffins
Cook Time
25 Minutes
Servings
6 Muffins
Cook Time
25 Minutes
Ingredients
  • 1 1/2 Cup Baking Blend
  • 1 t. Baking Soda
  • 1 Pinch Mineral Salt
  • 1/2 C. Gentle Sweet
  • 3 T. Melted Butter
  • 1 Egg
  • 1 Cup Almond Milk
  • 1 t. Cinnamon
  • 1/8 t. Molasses
Cream Cheese Glaze
  • 4 T. Softened Cream Cheese
  • 1/8 Cup Half and Half or Cream
  • 1/4 Cup Gentle Sweet
Servings: Muffins
Instructions
Muffins
  1. Mix all ingredients in a large mixing bowl. Pour into a greased muffin tin and fill each hole 3/4 full. Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Cream Cheese Glaze
  1. Mix all ingredients together. Spoon over cooled muffins.
Share this Recipe

Filed Under: Breakfast, Low Carb

Reader Interactions

Comments

  1. sue

    September 20, 2016 at 3:22p09

    I didn’t have any baking soda so I used baking powder…they still tasted yummy.

    Reply
    • Cate H

      September 21, 2016 at 3:22p09

      Oh wonderful! 🙂 I will keep that in mind! <3

      Reply
  2. Jenn

    September 23, 2016 at 3:22p09

    These are so good!!! Oh my goodness, these are by far my most favorite sweet treat!

    Reply
    • Cate H

      September 25, 2016 at 3:22p09

      Yay! I’m so glad you like them! <3

      Reply
  3. Melanie Ayers

    September 26, 2016 at 3:22p09

    These are lovely. I have made them twice now!!!

    Reply
  4. Adrienne

    September 30, 2016 at 3:22p09

    These are one of my fav THM desserts!! They remind me of my mom’s carrot cake!

    Reply
  5. Desiree

    January 12, 2017 at 3:22p01

    I made these muffins today and I’m not sure what I did wrong. I was so excited to make them since I had all the ingredients on hand. When I came to the part of the recipe that said “pour” into muffin tins, I knew I had a problem. My batter was more the consistent of cookie dough! And it made 10! I have a standard size muffin tin. They are very dense and have an ok flavor. Any ideas what went wrong?

    Reply
    • Cate H

      January 13, 2017 at 3:22p01

      Hi, Desiree!
      I’m sorry you had a bad experience! I honestly have no clue why your batter was different. This is the first off report I’ve gotten! 🙂 Sometimes, a certain batch of baking soda reacts oddly with the ingredients, as they aren’t “normal” flours. The texture does tend to be a bit more dense than usual non-THM baked goods for that reason also.

      Reply
      • Bonnie

        December 11, 2017 at 3:22p12

        I had the same exact problem as Desiree! So strange.
        They are baking now. Wish me luck.

        Reply
        • Cate H

          December 11, 2017 at 3:22p12

          Alternative flours tend to make thicker batters. 🙂 The texture of THM baked goods is usually a little denser as well, especially with recipes that use Baking Blend as opposed to a mix of just almond and coconut flour. Most people still find these muffins enjoyable, though!

          Reply
          • Bonnie

            December 13, 2017 at 3:22p12

            They are lovely, especially with that icing!

      • Jenn

        July 12, 2018 at 3:22p07

        I had the same experience, my dough was more like cookie. I also double the recipe to make 12, but I could have gotten about 16…I just made 12 very large…they are baking so waiting to see how they taste!! The glaze is awesome and I only added 1/2 the amount of sweet blend.

        Reply
  6. Summer

    January 18, 2017 at 3:22p01

    Hi, I just made these and when I got to the pour part I was like, uh-oh!!! Mine was like cookie dough too. I added more almond milk, butter, some vanilla got a more moist but still very dense. Do you suggest using baking powder instead? The frosting btw was AMAZING!

    Reply
  7. Faith

    April 29, 2017 at 3:22p04

    Has anyone made a single serve muffin from this recipe?

    Reply
    • Cate H

      April 29, 2017 at 3:22p04

      Hi, Faith!

      Not to my knowledge. I’m going to convert this to a single-serve recipe since I’ve had a few requests for it! I’ll update this comment once the recipe is done. It needs to be tweaked a bit!

      Reply

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I'm a homeschooling, work-at-home Mom who is passionate about helping women thrive at home.

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