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Coconut Cinnamon Roll Muffins

A hint of coconut with swirls of cinnamon sugar inside fluffy muffins
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 12


  • 3 tbsp coconut oil melted
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 2 cups all purpose gluten free flour
  • 2 tbsp monkfruit sugar or regular
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 3 tbsp coconut oil
  • 3/4 cup full fat coconut milk
  • Raw Cane sugar for topping


  • Preheat the oven to 375° F. Coat a muffin tin with nonstick spray.
    Filling - In a medium bowl combine the coconut oil, coconut sugar, and cinnamon. Set aside.
    Dough - In a large bowl combine the flour, sugar, baking powder, and salt. Using a pastry cutter or your hands, cut in the butter until combined. Slowly add in the milk and stir to combine, forming a dough. Turn the dough out onto a lightly floured surface and knead in any extra flour that didn’t mix in.Roll out the dough into a rectangle shape, approximately 1/4- inch thick. Spread the filling onto the dough evenly. Starting at the long end, tightly roll up the dough into a long log. Cut the dough into 12 pieces .Place each piece into the prepared muffin tins. Sprinkle each one with a little bit of raw sugar. Bake for 15-20 minutes, or until the centers are baked. Remove from the oven and place the pan on a wire rack to cool.
Keyword breakfast, cinnamonroll, easyrecipes