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 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.
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Cinnabon Muffins
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
Ingredients
Dry Ingredients
- 3/4 cup coconut flour, sifted
- 1 teaspoon baking powder
- 1/3 cup + 2 tablespoons erythritol or favorite keto sweetener
Liquid Ingredients
- 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
Cinnamon Swirl
- ¼ cup granulated sweetener (I used lakanto)
- 3 tsp cinnamon
Vanilla Glaze
- ½ cup powdered sugar (I used powdered lakanto)
- ½ tsp vanilla extract
- 3–5 tbs cream or coconut milk, divided
Instructions
- 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.
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 153
- Fat: 12.6g
- Carbohydrates: 2.3g net carbs
- Fiber: 2.5g
- Protein: 4.6g
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake keto! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
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So glad you and your family enjoyed them! I have frozen the baked muffins successfully, but haven’t tried freezing the batter. I’m honestly not sure how that would turn out!
I halved the recipe and made them into 6 baked doughnuts. If it wasn’t bedtime I’d eat one right now, but I’ll be good and let them cool till breakfast. So easy, and if they come out OK I’ll share with the new neighbors. Thank you!
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You say coconut milk in the ingredients, but then coconut cream in the directions. Which is it?
By the way, made the chicken curry last night. It was delicious!
Made these this morning and my whole house smells amazing! A plus is that they tasted great too! I would make a couple tweaks, like lower temp to 325 as my oven made them a little dark at 350 and 25 min. I also would put less than 2 Tbls of batter so cinnamon sugar is closer to the middle of muffin. They are a little cakes but I expect that with keto baking. Thank you for a great Sunday breakfast treat!
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I think the problem people are having is the print feature. I tried many ways but only part of the recipe would print. The topping was one of the parts. I finally had to highlight the first part through the vanilla glaze (print using the right click menu), then highlight the last part and print that through the right click. It worked fine. I am excited to try these. Thank you.
Did you use the print button on the recipe card? I just used it and it worked just fine for me…
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What is the best way to store these yummy muffins please?
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In an air-tight container on the counter for a few days or in the refrigerator for up to a week.
very nice recipe
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Loved them made these with my 18 month old and 7 year old it’s easy to follow and the result was so good soooo delicious! We love your recipes ❤️ We are coconut mama fans! This is our 5th recipe we have made and we love them all!
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Aww I’m glad you liked them. Thank you for taking the time to leave a comment!
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Also looking for the crumble part.
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Hi Darlene,
The crumble on top of the muffins is the cinnamon-sugar mixture sprinkled on top.
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Where are the ingredients for the crumble that goes on top of the muffin?
I’d like to know too 🙂
It’s there, I got the recipe off the website instead of thru email. Good luck. I used egg replacer, and the did not turn out well! Will try again.
Hi Kay, which egg replacer did you use? I find that with coconut flour, eggs are almost always needed to bind the ingredients together. I’ve tried flax and chia eggs in the past and it never turns out.
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Do you happen to know what the carb count and sugar count would be using coconut sugar and coconut cream?
It’s there, I got the recipe off the website instead of thru email. Good luck. I used egg replacer, and the did not turn out well! Will try again.
The crumble on top is the cinnamon-sugar swirl mixture. You spread the rest of it on top of the muffins before baking.
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Can you make these with honey?
Yes, you can use honey in the batter mix but I wouldn’t use it in the cinnamon swirl mixture.
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Should the sweetener in the muffins be powdered. Recipe just says keto sweetener for the muffins
I used granulated sweetener 🙂