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!
- 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.
Grain Free Sugar Free Cinnamon Roll Muffins
- 3/4 cup heavy cream or milk
- 1 tablespoon apple cider vinegar
- 11/2 cups sunflower seed meal or almond flour
- 1/2 cup ground flaxseed
- 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 black strap molasses
- 1/2 cup Swerve or erythritol
- 1/2 cup Swerve
- 1 teaspoon ground cinnamon
- 3 tablespoons softened butter
Cream Cheese Icing
- 4 ounces softened cream cheese
- 4 ounces heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
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, molasses 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 add spread about 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 NotesNET CARBS: 5.3g*