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Orange Cinnamon Roll Muffins

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Ingredients

  • 2 cups gluten-free 1-to-1 baking flour
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup vegan butter
  • ½ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 2 eggs or vegan egg replacer

Filling Ingredients

  • 3 tablespoons fresh squeezed Limoneira navel orange juice
  • 1 tablespoon Limoneira navel orange zest
  • 1 teaspoon tapioca powder
  • 2 tablespoons real maple syrup
  • ½ cup dried cherries
  • ½ cup coconut brown sugar
  • ½ teaspoon ginger powder
  • 1 teaspoon cinnamon

Muffin Frosting Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons non-dairy milk
  • ¼ cup non-dairy cream cheese

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, mix together flour, sugar, baking powder and salt. Add in butter and mix to combine.
  • Add in vanilla extract, milk and eggs. Whisk to form dough. Shape into ball and set aside.
  • In a small bowl, add orange juice and tapioca powder. Stir to combine.
  • Add in orange zest and maple syrup.
  • In a medium bowl, mix brown sugar, ginger powder and cinnamon.
  • Add the orange juice mixture into the sugar mixture. Combine to form paste.
  • Flour dough and roll out using rolling pin between two pieces of parchment paper.
  • Add sugar paste on top of muffin dough and top with cherries.
  • Roll dough slowly starting from the bottom. Cut into nine slices.
  • Add muffin slices into greased muffin tin.
  • Bake for 25 minutes.
  • While muffins are cooling, add powdered sugar into a large bowl. Mix in non-dairy milk and cream cheese to form icing.
  • Dip muffins into icing, top with orange zest and enjoy!
Author: Healthy Grocery Girl