Sweet Mornings Made Easy: Irresistible Cinnamon Roll Muffin Recipe!

Not sure what to make for breakfast? These easy to make cinnamon roll muffin recipe is a game changer. Especially if your kid has food allergies. Whether you’re rushing to get a quick meal ready before school, looking for a sweet addition to a lazy weekend morning, or need a snack, these muffins are sure to be a hit. Let’s get into the recipe, what you’ll need, and how they taste!

Ingredients

Now since, one of my kids has food allergies I had to tweak this recipe to fit our food standards. The recipe calls for egg but instead I’ll use flax seed meal. I also didn’t use the glaze that was in the recipe it seemed easier for me to leave it off and the taste of the muffin was still delicious.

If you are a baker like me, majority of what you will need you’ll already have. If not, you can always look at recipes you want to make for the week and get the ingredients when you go shopping. Either way they are easy to make, and the kids will enjoy them.

You will need flour, salt, sugar, baking powder, Plant milk (of choice), flaxseed meal, pure vanilla extract. butter, brown sugar, and cinnamon.

When shopping for ingredients we look for our ingredients to be a certain way. For example, baking powder I use aluminum free. Aluminum has been linked to a lot of health issues so it’s in our best interest that we don’t use the regular baking powder. I’ll leave a link to the kind I use below. https://www.bjs.com/product/rumford-aluminum-free-baking-powder-2-pk81-oz/281437?cjdata=MXxOfDB8WXww&cjevent=1e0bc1c5063f11ef8198088e0a82b82a&vnd=cj&chl=afft&utm_campaign=15104137&clickId=1e0bc1c5063f11ef8198088e0a82b82a&PID=cj_int&af_pubid=4484837. I shop at Bj’s but it is also available at Kroger and Walmart.

We also use vegan butter called Miyoko’s. It’s a great organic brand with organic ingredients and no soy. It also does not contain vegetable or canola oil. Here’s the link: https://www.miyokos.com/products/european-style-plant-milk-butter-salted.

For our sugar I use cane sugar. The highly processed refined white sugar has been stripped of every good ingredient and has been linked to a lot of health issues as well. Lastly the salt, we use Himalayan Pink Salt, but I heard Celtic Sea Salt is also very good for you.

It helps to always do your research and find what’s best for you and your family. A lot of ingredients will be priced differently depending on the area you live and what store you shop at. Always look for the deals.

How to make the Cinnamon Roll Muffins

I am going to give the recipe that I use to make the muffins and then I will link back to the original recipe at the end. I had to alter a few things but besides that it was still a great recipe.

When making theses muffins you’re going to start off heating the oven to 350 degrees. Then you will spray a cupcake liner with cooking spray and set to the side. In a large bowl mix 1 1/2 cups flour, 1/8 teaspoon salt, 1/2 cup sugar, 2 teaspoons baking powder, 3/4 cups plant milk, flaxseed meal and 1 teaspoon of vanilla.

To sub out eggs for flaxseed meal you will use 1 tablespoon of flax seed meal plus 3 tablespoons of water, mixed and set aside for about 4 minutes. Do this before you start the recipe.

Once flaxseed meal is ready combine the above ingredients together. Melt 1/4 cup of vegan butter. Add it to the larger bowl once the dry ingredients are combined. Finally, scoop the batter into the cupcake/muffin pan.

Once you have the batter ready create the topping. You are going to need another large bowl. You are going to cream 1/4 cup vegan butter, 1/4 cup brown sugar, 1/2 tablespoon flour, and3/4 teaspoon of cinnamon together with a mixer. (Or you can use a fork, that’s what I did before I got a mixer).

Next, you’re going to drop a teaspoon full of the butter topping on each muffin. Use a knife to swirl the topping through the muffins. Once complete bake the muffins for 24-26 minutes at 350 degrees.

Again, I decided to leave the glaze topping off because we weren’t a fan of the taste, and it was messy when trying to eat them. Otherwise, they were great and super simple. It doesn’t take long to make, and you can make them ahead of time to eat the following morning.

Rating/ Conclusion

There you have it. The simple yet tasty recipe I use to make Cinnmon Roll Muffins. They were an 8 out of 10. Because the taste is pretty sweet, and we only eat them every now and then for breakfast. My husband says that the muffins are like a dessert and not a breakfast, so we have cut back just a little on muffins for breakfast.

The original recipe is here: https://www.mamaknowsglutenfree.com/cinnamon-roll-muffins-gluten-free/. In the original egg was used and I subbed it out with flaxseed meal. Majority of the link above are for items I use when cooking/baking.

I hope you enjoyed this one and give it a try. Let me know in the comments if this is a muffin you would keep on your menu at home? Talk soon.