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.
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