These Cinnamon Roll Muffins are made without any grains or flour and made completely sugar-free and low carb too!
When you ask someone what they will have on Christmas morning for breakfast, almost everyone would say Pillsbury Cinnamon rolls in the can. I dislike them with a passion. Hate them is a better word for it.
Maybe my hatred towards them is because to make healthier homemade cinnamon rolls that are gluten and sugar free is a lot of work. I’ve also failed twice last year attempting them as they were hard as lead. I tried again this year and they were too soft to roll but tasted amazing.
So I improvised.
Being that they are the most traditional Christmas morning breakfast I decided on making a mock cinnamon roll. A.K.A. the Muffin! Maybe next year I will attempt again to make a grain free and cinnamon roll but for know, I’m bringing you this mock cinnamon roll that once iced and covered no one will even notice it’s not all swirled up like a typical cinnamon roll.
You could skip the icing as well as just eat them like this above with the cinnamon-y topping. But then without the icing it’s just a muffin.
You see I think it’s all about the flavor. The topping and the Icing makes a cinnamon roll authentic. Yes there is that minor detail for the “roll” part in the word, but whatever. I’m sticking with the much easier and less time consuming muffin.
Mix the batter, dump and bake, add the icing, DONE. Enjoy the morning with your loved ones. Easy peasy and much healthier!
I worked on the icing 3 times using different sugar free sweeteners. But I’m only sharing the one I liked the best. This icing is creamy, not gritty, just as smooth as any typical cinnamon roll frosting but knowing it’s made sugar free should leave you feeling satisfied and pleased and content.
It’s so good, be careful you may just want to eat that icing with a spoon from the jar!
The trick to making them look more like cinnamon rolls is after baking in their own muffin cup, remove and add to pie plate! Top with icing and you’re done! It’s certainly no work of art to add icing gracefully. It’s supposed to be a hot mess right? I think that’s what everyone loves about them!
Brenda’s Notes:
- If the icing is made ahead and kept in the refrigerator you may need to allow it to get to room temperature or microwave it for just a minute.
- If you don’t have Swerve for the muffin part, you could use this powdered stevia, 1 tablespoon or pure stevia extract, just 1/2 teaspoon.
- Please note: I can not use almond flour since my youngest has a tree nut allergy so I used sunflower seeds instead.
Merry Christmas!
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Grain Free Sugar Free Cinnamon Roll Muffins
Ingredients
- 3/4 cup heavy cream or milk
- 1 tablespoon apple cider vinegar
- 1.5 cups sesame flour or sunflower or almond flour
- 1/2 cup flaxseed ground
- 1/4 cup coconut flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon allspice
- 2 teaspoons ground cinnamon
- 1/2 cup butter
- 1 tablespoon olive oil
- 3 eggs
- 1 tablespoon Sugar free maple syrup I used Sukrin
- 1/2 cup Swerve or erythritol
Topping
- 1/2 cup Swerve
- 1 teaspoon ground cinnamon
- 3 tablespoons butter softened
Optional Cream Cheese Icing
- 4 ounces cream cheese softened
- 4 ounces heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
Instructions
-
Preheat the oven to 350 degrees.
-
In a small bowl add the heavy cream and apple cider vinegar. Set aside.
-
Whisk together the next 8 dry ingredients in a large bowl and set aside.
-
Add the butter, oil, eggs, syrup and 1/2 cup Swerve to a stand mixer and blend until incorporated well.
-
Add the heavy cream and vinegar into the stand mixer and blend until smooth.
-
Gradually pour in the dry ingredients into the stand mixer and blend until combined.
-
Grease a 12 capacity muffin pan and pour batter evenly into each cup.
-
In a small bowl stir the topping ingredients together and spread on about a teaspoon to each muffin top.
-
Bake 25 minutes.
-
While the muffins are baking , mix the icing ingredients together in a stand mixer until smooth, no lumps. Set aside until muffins are ready.
-
Allow muffins to cool about 5 minutes then loosen around edges with a butter knife.
-
Remove to a pie plate if desired to top with Icing and enjoy!
-
If making ahead, keep muffins and icing in the refrigerator, reheat muffins in oven at 350 for 10 minutes and add icing when ready to serve.
Recipe Notes
NET CARBS: 4g
Oh WOW! I’m drooling
These muffins look so good, now I’m craving them!
I have not made these yet,but will they taste the same without the molasses? I am diabetic and not on insulin,hope to never be.
At 5.3 net carbs you have 1/3 of a carbohydrate serving. Just plan it with protein and you will be fine.
HI Betty there is only 1 tbsp in the entire 12 muffins. I do feel it is needed. The net carbs are low per serving.
Oh my word. YUM!
We have homemade orange rolls on Christmas morning – but these sound amazing, I’d definitely try them!
YOu amaze me with the fantastic sugar free recipes that you bring to your blog! Everytime I see a recipe like this I think about how much my papa would have loved these types of sugar free recipes!
These look amazing – and I wouldn’t even miss a traditional cinnamon roll if these were on my table!
Oops. I think I just drooled all over myself. These look fantastic!
These look mouthwatering!! I also have an aversion to the canned biscuits! I liked them before I tried a homemade version years and years ago 🙂
Any suggestions for a substitution for the coconut flour? I’m allergic to coconut.
Can you use almond flour?
Cinnamon Roll Muffins for Christmas morning?? Oh yes please!
You are so good at making these creations. Cinnamon rolls posing as muffins is such a good idea!
YES! Bring on the homemade!! I’d like to start with the icing and then inhale the rest. 🙂
Oh man, cinnamon rolls are my serious weakness!
I haven’t had Pillsbury cinnamon rolls in like 20 years so they definitely won’t be on our table Christmas morning. The icing on yours looks incredible. Homemade is always best!
Sweet baby J! That icing on top totally seals the deal for me. I want 1…or 2…ok maybe 3 🙂
Hello breakfast! Don’t mind me while I eat the rest of the plate ; )
These look fantastic and must be a hit with the cinnamon lover. Yum!
What a great way to improvise on regular cinnamon rolls! These looks at those they’d be a hit at any breakfast.
I’m with you – I hate making cinnamon rolls (although I do love the canned ones). Muffins are such a great idea!
I made these this morning, and would like to tell you they taste as good as the pictures. only suggestion, your recipe said pour the batter into the muffin cups, the batter becomes like a “dough” pretty quickly and does not pour. I spooned it in. the final result after baking was delicious. I found the recipe pretty easy to make as well. so this is a keeper for years to come. thank you 🙂
I’ve been craving for muffins these past few weeks. However, I had to limit myself from too much sugar so I can stick with my diet plan. I guess, I just found the answer to my dilemma through your post. Thanks a lot!
These look amazing… May be a silly question but I just started sugar free/ low carb and all the different sweeteners overwhelm me. Did you use granulated or powdered Swerve?
Either will work in this recipe.
I don’t have molasses. Do you think I could substitute maple syrup?
I think that would work.
Ok great I’ll give it a try and see how it works.
I have been an insulin dependent diabetic for 57 years and just found your website; am anxious to try so many recipes but is very expensive to get started with the purchase of all the different flours, xanthan gum, stevias, etc—can I use just white or wheat flour in these cinnamon muffins vs. the almond & coconut flours and, if so so, what is the conversion ratio? And Stevia to Sweet ‘n Low powder? Thanks for all your efforts!
These are pretty tasty. The only complaint I have is that the flax meal gives it a cornbread type texture. Other than that, the taste is very good.
Mmm! Made these this morning & will definitely make them again. Used psyllium husk instead of flax for allergy reasons & 1 T honey since i dont keep molasses around. Also added 1 T sugar free vanilla coffee syrup to the icing. My hubz said it needed more flavor & I was hesitant to use too much stevia-he picks up the bitterness easily. They are on the “go ahead & make them again list” – a major victory, thank you!
These sound incredible! Have a high sugar count and love stevia. I look forward to learning about baking with it, thanks
These are scrumptious. I just made them a second time and used extra cinnamon. My adult daughter said they were the best gluten-free, low carb treat I have ever made.
OMG I made these for Christmas morning and they were AMAZING!! Cinnamon rolls have always been a tradition Christmas morning and I have not been able to enjoy them for the last few years….until now, they were soft and cinnamony and the frosting was so good. I followed the instructions to the letter and I was nervous that the batter was too thick but they turned out so good. I will make these again and again. Thanks so much!!
I’m so glad!
I really miss cinnamon rolls and then I came across your recipe and thought I would like to try it. However, I do not bake with flaxseeds or chia seeds. Could I use psyllium husk powder instead and if so how much would I add. Thanks
I wouldn’t use as much to replace the flaxseed. Maybe use that same amount in more almond flour and just a couple of tablespoons of psyllium.
These were absolutely delicious and a huge hit Christmas morning!
Thank you !!
I just made these this morning and they are fantastic! It made 15 with plenty of icing. I even got it past one kid (although the other is super picky).
Glad to hear it!