These coconut flour “cinnamon roll” muffins are the perfect keto-friendly treat when cinnamon rolls call your name! Made with all keto-friendly ingredients, these Cinnabon muffins are sure to satisfy your craving!
These Cinnabon muffins are so yummy and are perfect when I’m craving coffee cake or cinnamon rolls.
I originally wanted to create a traditional cinnamon roll rolled out with cinnamon sugar. Unfortunately, it’s impossible to do this with coconut flour without adding in cheese (fathead dough) or added starches/flours.
After several failed attempts, I decided to make Cinnabon-style muffins, with a swirl of cinnamon sugar in the middle and a vanilla glaze on the top.
These muffins are moist and full of cinnamon goodness. If you love cinnamon rolls, you’ll love this recipe!
Cinnabon Muffins Ingredients
Many of the ingredients for these keto-friendly Cinnabon muffins are pretty easy to find – cinnamon, your favorite keto sweetener, eggs, baking powder, vanilla extract – so I’m going to skip those and focus on some of the important ones where quality is going to count.
Coconut flour: Absolutely critical to buy good-quality coconut flour. Remember that coconut flour bakes pretty differently from all-purpose flour in that it doesn’t have gluten as a binder and it absorbs lots of liquid; that’s why you need so many eggs.
Coconut oil: Quality matters here too. I’ve done the research to find the best coconut oil you can buy – you can also make your own coconut oil at home.
Coconut milk: You want your vanilla glaze to be rich and creamy, so I recommend using good-quality coconut milk (or making your own coconut milk at home).
Cinnabon Muffins FAQ
How do I make this egg-free?
I have never tested an egg-free version of this recipe. You can try replacing the eggs with a “chia egg”, bananas, applesauce or whatever you usually use in place of eggs.
Can I make this recipe paleo-friendly?
Yes, these cinnabon muffins can be made paleo (dairy-free) by using coconut cream instead of heavy cream, and coconut sugar instead of sweetener. I’ve made them both ways and they taste delicious either way.
Can I freeze these cinnabon muffins?
Yes! Freeze them in an air-tight container or zip bags. To defrost, simply leave them on the counter for a few ours, then store them in the refrigerator afterwards.
These coconut flour “cinnamon roll” muffins are the perfect keto-friendly treat when cinnamon rolls call your name! Made with all keto-friendly ingredients; these Cinnabon muffins are sure to satisfy your craving.
- Prep Time: 5 minutes
- Cook Time: 35 mintes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
- 3/4 cup coconut flour, sifted
- 1 teaspoon baking powder
- 1/3 cup + 2 tablespoons erythritol or favorite keto sweetener
- 6 large eggs at room temperature
- 2 tablespoons melted coconut oil, not hot
- 3/4 cup unsweetened full-fat coconut milk or heavy cream
- 1 tablespoon vanilla extract
- ¼ cup granulated sweetener (I used lakanto)
- 3 tsp cinnamon
- ½ cup powdered sugar (I used powdered lakanto)
- ½ tsp vanilla extract
- 3–5 tbs cream or coconut milk, divided
- Preheat the oven at 375°F (180°C).
- In a large mixing bowl, whisk together the dry ingredients: coconut flour, baking powder, and erythritol or keto sweetener of choice. Set aside.
- In another bowl, whisk the eggs (at room temperature) along with full-fat coconut cream or heavy cream, melted coconut oil, and vanilla.
- Whisk the wet ingredients while incorporating them into the dry ingredients until it comes together and forms a consistent muffin batter without lumps.
- In a separate small bowl, mix cinnamon swirl ingredients.
- Line a 12-muffin tray with paper liners.
- Scoop two tbs of muffin batter into each muffin tin.
- Place 1 tsp of the cinnamon-sugar mixture on top of each.
- Then, cover with more batter, filling them about ¾ to the top.
- Sprinkle cinnamon-sugar mixture on top of each muffin..
- Bake for 25-35 minutes or until a skewer inserted in the middle of the muffins comes out clean.
- While cooling, whisk together glaze ingredients. Drizzle on cooled muffins.
- Serving Size: 1 muffin
- Calories: 153
- Fat: 12.6g
- Carbohydrates: 2.3g net carbs
- Fiber: 2.5g
- Protein: 4.6g