Cinnamon Roll Muffins Recipe

Introduction

Cinnamon Roll Muffins are a delightful twist on the classic cinnamon roll, perfect for a quick breakfast or snack. These no-yeast muffins bring all the warm, cinnamony flavor packed into a convenient muffin form. Soft, tender, and topped with a sweet glaze, they’re sure to become a favorite treat.

Ingredients

• 1 large egg
• 1/2 cup packed light brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt (sea salt recommended)
• ½ teaspoon vanilla extract
• 1 cup buttermilk
• 2-3 cups all-purpose flour (see notes below)
• 2 tablespoons butter (softened or slightly melted)
• 2/3 cup brown sugar
• ¾ teaspoon ground cinnamon
• 1 cup powdered sugar
• 4-6 tablespoons heavy cream (less if using regular milk)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
2. Step 2: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until well combined.
3. Step 3: Add the buttermilk to the wet ingredients and whisk until smooth.
4. Step 4: Stir in 2 cups of flour using a wooden spoon until the dough begins to form a ball and pulls away from the sides of the bowl. Add additional flour, ¼ cup at a time, if the dough is too sticky.
5. Step 5: Lightly spray a clean surface with nonstick spray and sprinkle with flour. Turn the dough onto the surface and knead for 1-2 minutes until smooth. Add more flour by tablespoon increments if sticky.
6. Step 6: Roll the dough out with a rolling pin into a large rectangle about 12″x18″ in size.
7. Step 7: Spread the softened butter evenly over the dough surface.
8. Step 8: In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture thickly over the buttered dough.
9. Step 9: Starting at the longer side of the rectangle, roll the dough tightly into a log. Cut the log in half, then cut each half into 6 equal pieces.
10. Step 10: Place one roll into each muffin cup in the prepared pan.
11. Step 11: Bake for 13-15 minutes. The muffins should remain pale without browning too much, but be sure the centers are fully cooked.
12. Step 12: Remove muffins from oven and cool in the pan for 10 minutes, then transfer to a cooling rack.
13. Step 13: In a small bowl, whisk together powdered sugar and heavy cream until smooth. Drizzle the glaze over the warm muffins and let it set before serving.

Tips & Variations

• For a fluffier dough, use fresh buttermilk and ensure your baking soda is not expired for proper rising.
• If you prefer a lighter glaze, substitute heavy cream with regular milk and reduce the quantity slightly.
• Try adding chopped nuts or raisins to the cinnamon filling for extra texture and flavor.
• Use sea salt for a subtle crunch and enhanced flavor, but regular table salt works well too.

Storage

Store leftover cinnamon roll muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-20 seconds before serving to revive softness. You can also freeze the muffins for up to 1 month; thaw overnight in the fridge before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar added to it to mimic buttermilk’s acidity, which helps the muffins rise and stay tender.

Why are my muffins dense instead of fluffy?

Dense muffins often indicate overmixing or not enough leavening. Be sure to mix just until combined and use fresh baking soda. Also, careful measuring of flour is important; adding too much can make the dough heavy.

Cinnamon Roll Muffins Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

These Cinnamon Roll Muffins are a quick and easy no-yeast alternative to traditional cinnamon rolls. Soft, tender, and filled with a rich cinnamon-brown sugar swirl, they are baked as convenient muffins and topped with a creamy glaze for a perfect breakfast or snack treat.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 large egg
• 1/2 cup packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1 cup buttermilk
• 2–3 cups all-purpose flour

Filling Ingredients

• 2 tablespoons butter (softened or slightly melted)
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon

Glaze Ingredients

• 1 cup powdered sugar
• 4–6 tablespoons heavy cream (use less if substituting with regular milk)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Spray a 12-cup muffin tin with nonstick cooking spray and set it aside for later.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, sea salt, and vanilla extract until well combined. Then whisk in the buttermilk thoroughly.
3. Add Flour: Gradually add 2 cups of all-purpose flour to the wet ingredients, stirring with a wooden spoon until the dough forms a ball and no longer sticks to the bowl. Add more flour in 1/4 cup increments as needed to achieve this consistency.
4. Knead Dough: Lightly spray a clean countertop with nonstick spray and dust with a bit of flour. Transfer the dough onto this surface and knead gently for 1-2 minutes until smooth and more manageable. Add flour by tablespoon increments if it remains sticky.
5. Roll Dough: Using a rolling pin, roll the dough into a large rectangle approximately 12 by 18 inches (size of a cookie sheet).
6. Prepare Filling: Spread the softened butter evenly over the rolled-out dough. In a small bowl, whisk together brown sugar and cinnamon, then sprinkle this mixture generously over the buttered dough.
7. Form Rolls: Starting from the longer side, tightly roll the dough into a log like a cinnamon roll. Cut the log in half, then cut each half into 6 equal pieces, making 12 pieces total.
8. Arrange in Muffin Tin: Place one cinnamon roll piece into each greased muffin cup.
9. Bake: Bake the muffins in the preheated oven for 13-15 minutes. The muffins should remain pale without much browning, and be cooked through, especially in the center.
10. Cool: Remove the muffin tin from the oven and let the muffins cool in the pan for about 10 minutes to set and be safe to handle. Transfer the muffins to a wire rack to cool further.
11. Make Glaze and Serve: Whisk together powdered sugar and heavy cream in a small bowl until smooth. Drizzle the glaze evenly over the warm muffins. Enjoy the muffins warm or at room temperature once the glaze has set.

Notes

• Adjust flour amounts carefully; too much flour can make muffins dense. Start with 2 cups and add as needed.
• Butter should be softened but not melted to spread easily over the dough.
• Use heavy cream for a richer glaze, or substitute with regular milk for a lighter version.
• The muffins should be pale after baking; do not overbake or brown for best texture.
• These muffins are a great quick alternative to traditional yeast-based cinnamon rolls, saving rising time.

Keywords: Cinnamon roll muffins, no yeast cinnamon rolls, cinnamon muffin recipe, quick cinnamon rolls, breakfast muffins