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Gluten Free Cinnamon Roll Muffins

  • minutes
  • Serves


Swirl/Filling 4 tablespoons (48 g) vegetable shortening, melted and cooled

1/4 cup

packed light brown sugar

1 tsp

ground cinnamon

Muffins 2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)

1/2 tsp

xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)

1 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

8 tbsp

unsalted butter, at room temperature

3/4 cup

granulated sugar


eggs (180 g, out of shell) at room temperature, beaten

2 tsp

pure vanilla extract

2/3 cup

low-fat buttermilk, at room temperature

Glaze 3/4 cup (86 g) confectioners’ sugar

1/8 tsp

kosher salt

1 tsp

unsalted butter, melted


to 1 1/2 teaspoons milk (any kind)