These Cinnamon Roll Muffins are the lazy cousin of the cinnamon roll. Light, moist sponge swirled with sticky, sweet cinnamon & drizzled with vanilla icing. YUM.
And they're gluten free. And delicious.
Perfect for breakfasts, you can even freeze them and then just get a couple out before you go to bed and voila! You've got a yummy breakfast to wake up to!
It should come as no surprise that aquafaba is the star of these muffins (it's all about aquafaba now, amiright?) Using aquafaba in gluten free baking really improves the texture, giving them a delightfully soft, spongy chew not often found in gluten free goodies.
Cinnamon Roll Muffins
Recipe adapted from here
Makes 12 large muffins
For the batter
2C gluten free plain flour*
1/2tsp xanthan gum
1/2tsp baking soda
1tsp baking powder
8Tbsp vegan butter spread
8Tbsp aquafaba (straight from the can - not whipped)
1tsp vanilla extract or paste
2/3C almond milk + 1tsp vinegar
For the swirl
4Tbsp margarine, melted
1/3C packed light brown sugar
2tsp ground cinnamon
For the icing
1C powdered sugar
1Tbsp almond milk
1/2tsp vanilla extract
*I used Doves Farm GF Plain Flour, but you can substitute a homemade GF flour blend, or another brand of GF plain flour if you like.
Preheat the oven to 350/175 and line a 12-cup muffin tin.
First make the batter. Combine the dry ingredients (except the sugar) in a medium bowl and set aside. In a small bowl mix together the almond milk & vinegar and set aside to curdle. In the bowl of a stand mixer cream together the vegan butter, sugar & vanilla until light and fluffy. Add the aquafaba, a couple of tablespoons at a time and mix well. The batter will curdle here, don't worry about it! Now add the milk & flour mix in three parts, alternating between the two until everything is incorporated. Set aside while you make the swirl.
Mix together the melted margarine, sugar and cinnamon until smooth.
Fill the muffin cases with half of the batter (I find it easiest to use an ice cream scoop to portion the batter out evenly) then top each with about a teaspoon of the swirl mixture and use a knife to swirl into the batter. Then top with the rest of the batter and the rest of the swirl mixture and swirl again.
Bake for 20mins, until risen and golden. Transfer to a wire rack to cool while you make the icing.
In a small bowl mix together the powdered sugar, vanilla & milk until the icing is thick and smooth. if it's too thin, add a little more milk until it's just right.
Once the muffins have cooled slightly, drizzle over a generous amount of the icing and serve.
They're especially delicious served with fresh strawberries & a cup of coffee.
Store in an airtight container for up to a week, or freeze for up to a month.
Best served warm.