Gluten Free Cinnamon Roll Cupcakes
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These Mini Gluten Free Cinnamon Roll Cupcakes are a sweet and delicious bite sized treat that could be served as breakfast or dessert!
Somewhere between dessert at midnight and breakfast at 8 AM, I had the grand epiphany to combine the two into Cinnamon Roll Cupcakes!
Not wanting my gluten-free friends to be left out of all the holiday sweet treats going around, I decided to make these delightful bite sized goodies gluten free!
Gluten Free Cinnamon Roll Cupcakes Ingredients
- 1 cup butter (divided)
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups Premium Gold Gluten Free Flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 3/4 cup packed brown sugar
- 2 tsp ground cinnamon
Cinnamon Cream Cheese Frosting Ingredients
- 2 (8 oz) packages cream cheese
- ½ cup butter (softened)
- 2 cups powdered sugar (sifted)
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Gluten Free Cinnamon Roll Cupcakes Instructions
Preheat oven to 350°F.
In a large bowl cream ½ cup butter and 1 ½ cups sugar together. Add eggs one at a time, mixing after each addition. Add the vanilla and mix well.
In a small bowl, combine the flour, baking powder and salt.
Mix together, then alternate adding the flour mixture and milk to the butter and sugar.
Cream everything together.
Fill mini cupcake liners 2/3 full with the batter.
In a small bowl, melt the additional ½ cup butter, then whisk in the brown sugar and cinnamon.
Use a butter knife to swirl the cinnamon mixture into the cupcake batter.
Place in the oven for 15-18 minutes.
Now it’s time to whip up the frosting for these delicious little cakes!
In a large bowl, cream together the cream cheese and butter. Add the powdered sugar, brown sugar, vanilla and cinnamon. Mix well.
Use a piping bag to top the cupcakes with the frosting and voila, scrumptious cupcake town awaits you!
Is it dessert? Is it breakfast? Darn it, this recipe makes so many little cupcakes, they might as well be both! 😉
Gluten Free Cinnamon Roll Cupcakes
Ingredients
- 1 cup butter, divided
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups Premium Gold Gluten Free Flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 3/4 cup packed brown sugar
- 2 tsp ground cinnamon
Cinnamon Cream Cheese Frosting
- 16 oz cream cheese
- ½ cup butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- In a large bowl cream ½ cup butter and 1 ½ cups sugar together.
- Add eggs one at a time, mixing after each addition.
- Add the vanilla and mix well.
- In a small bowl, combine the flour, baking powder and salt.
- Mix together, then alternate adding the flour mixture and milk to the butter and sugar.
- Cream everything together.
- Fill mini cupcake liners 2/3 full with the batter.
- In a small bowl, melt the additional ½ cup butter, then whisk in the brown sugar and cinnamon.
- Use a butter knife to swirl the cinnamon mixture into the cupcake batter.
- Place in the oven for 15-18 minutes.
- Prepare the frosting.
- In a large bowl, cream together the cream cheese and butter.
- Add the powdered sugar, brown sugar, vanilla and cinnamon, mix well.
- Use a piping bag to top the cupcakes with the frosting.
Nutrition Facts
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6 Comments on “Gluten Free Cinnamon Roll Cupcakes”
Did a struesel topping instead of the icing and served them as “muffins.” No one knew the difference, and they were a big hit! Also made them dairy-free with Earth Balance instead of butter and almond milk. Moist and delicious. This recipe will be a go-to for sure!
I made these for my 6 year old’s family birthday brunch and they were wonderful. My spouse said my best cupcakes ever, regardless of gluten. I substituted maple syrup for the brown sugar in the frosting and only used half the amount of cream cheese and it was still delicious with lots of frosting to spare (for toaster waffles throughout the week, I guess). Thanks!
Made these as a birthday treat for a friend and everyone even us gluten consumers really enjoyed them. Also worked great as breakfast the next morning lol
That’s awesome! Thanks for sharing James 🙂
Thanks for this fabulous gluten-free option! I’m making this for my son’s Christmas dinner this evening. He’s got a little girl in his class who can’t eat gluten so we thought it might be nice to make a treat that she can also eat. They’re in the oven now, so I’ve not yet tried them….but I may (or may not) have tasted the butter, cinnamon, sugar mixture already:)
Thanks so much for your comment Meghann! I love that you are sensitive to the other kids in your son’s class! My brother has celiac and I know it’s hard for him to go to dinner parties now! I hope you (and the kids 😉 enjoyed them!