Xanthan gum gives the gluten-free version of these muffins their lovely dome top and helps keep the swirl in place. However, if you don't tolerate xanthan gum (or don't have any on hand), check out this
substitution guide.
Make-ahead: Make filling, cinnamon topping, and icing up to 2 days in advance and store in the fridge. Combine dry ingredients for flour; store at room temperature.
Quick-and-easy fat-free version: Replace filling with a generous sprinkle of cinnamon sugar. Omit butter from topping. In place of icing, use a glaze: Combine 6 Tbsp powdered sugar with 2 tsp water. Add more water until desired thickness is reached.
Nutrition analysis: Includes optional Earth Balance and 1 tsp of icing per roll. (Icing recipe makes twice this much.) However, if you drizzle as we did in the pictures, you'll use much less than this--only ¼ tsp per roll!