Cinnamon Roll Muffins Recipe

Introduction

Cinnamon Roll Muffins bring the delicious flavors of classic cinnamon rolls into a convenient, portable muffin form. These soft, fluffy treats are filled with cinnamon sugar and topped with a sweet glaze, perfect for breakfast or a snack. Best of all, they’re made without yeast, so you can enjoy them without the wait.

Ingredients

• 1 large egg
• 1/2 cup packed light brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt (sea salt preferred)
• ½ teaspoon vanilla extract
• 1 cup buttermilk
• 2-3 cups all-purpose flour
• 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 (use less if substituting regular milk)

Instructions

1. Step 1: Preheat your oven to 350°F and spray a 12-cup muffin tin with nonstick cooking spray. 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: Whisk in the buttermilk until the mixture is smooth.
4. Step 4: Add 2 cups of flour to the wet ingredients and stir with a wooden spoon until the dough forms a ball that no longer sticks to the bowl sides. Add more flour in 1/4 cup increments as needed.
5. Step 5: Lightly spray a countertop with nonstick cooking spray and sprinkle a bit of flour on it. Transfer the dough and knead for 1-2 minutes until smooth and manageable, adding flour by tablespoon increments if sticky.
6. Step 6: Roll the dough into a large rectangle, about 12″x18″.
7. Step 7: Spread the softened butter evenly over the dough.
8. Step 8: In a small bowl, combine the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
9. Step 9: Starting from the longer edge, 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 cinnamon roll piece into each muffin cup of the prepared tin.
11. Step 11: Bake for 13-15 minutes. The muffins should remain pale and not browned, but be sure the dough is cooked through, especially in the center.
12. Step 12: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack.
13. Step 13: Whisk together powdered sugar and heavy cream to make a glaze, then drizzle it over the warm muffins. Enjoy warm or at room temperature once the glaze sets.

Tips & Variations

• Use slightly less flour for a softer muffin, but be careful as too little will make the dough too sticky to handle.
• Substitute the heavy cream in the glaze with milk for a lighter option, adding less to keep it thick enough for drizzling.
• For extra flavor, add chopped nuts or raisins to the cinnamon sugar filling before rolling.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for about 15 seconds to soften before serving. The glaze may soften or absorb slightly during storage but remains delicious.

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 mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which helps the muffins rise and stay tender.

Why didn’t my muffins rise properly?

Make sure your baking soda is fresh and measure flour accurately; too much flour can make the dough dense and prevent rising. Also, do not overbake, as this can dry out the muffins and affect texture.

Cinnamon Roll Muffins Recipe

Print Recipe

★★★★★

4.4 from 87 reviews

Delightful no-yeast Cinnamon Roll Muffins featuring a soft, tender dough filled with a buttery cinnamon-sugar mixture, baked to perfection in a muffin tin, and finished with a sweet glaze. These easy-to-make muffins offer the classic flavors of cinnamon rolls without the wait for rising, perfect for a quick breakfast or snack.

• 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

• 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

Filling

• 2 tablespoons butter (softened or slightly melted)
• 2/3 cup brown sugar
• ¾ teaspoon ground cinnamon

Glaze

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

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray and set it aside to prepare for baking.
2. Mix wet ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until well combined.
3. Add buttermilk: Whisk the buttermilk into the egg mixture until fully incorporated.
4. Form the dough: Add 2 cups of flour to the liquid ingredients and stir with a wooden spoon until a dough forms a ball that no longer sticks to the bowl. Gradually add more flour, in 1/4 cup increments, if needed to reach the right consistency.
5. Knead dough: Lightly spray a clean countertop with nonstick spray and sprinkle with flour. Turn out the dough and knead it gently for 1-2 minutes until smooth and manageable. Add more flour by tablespoon increments if still sticky.
6. Roll dough out: Using a rolling pin, roll the dough into a large rectangle approximately 12″ x 18″—the size of a cookie sheet.
7. Prepare filling: Spread the softened butter evenly over the dough rectangle. In a small bowl, whisk the brown sugar and ground cinnamon together, then sprinkle this mixture thickly over the buttered dough.
8. Roll and cut: Roll up the dough tightly from the longer side like a cinnamon roll log. Cut the log in half, then cut each half into 6 equal pieces, resulting in 12 rolls.
9. Arrange in muffin tin: Place one cinnamon roll piece into each prepared muffin cup, fitting them snugly.
10. Bake muffins: Bake for 13-15 minutes. The muffins should remain pale and not browned, ensuring the center is fully cooked but the dough stays soft and tender.
11. Cool: Remove muffins from the oven and let them cool in the pan for about 10 minutes until safe to handle. Transfer muffins to a cooling rack.
12. Prepare and drizzle glaze: Whisk powdered sugar with heavy cream until smooth. Drizzle the glaze over the warm muffins. Serve warm or at room temperature once the glaze is set.

Notes

• Flour amount may vary based on humidity and flour type; add gradually to achieve dough consistency that is soft but not sticky.
• Using buttermilk helps tenderize the dough and adds slight tanginess typical of cinnamon rolls.
• Do not brown muffins during baking; a pale finish ensures the soft, moist texture characteristic of cinnamon rolls.
• For a thinner glaze, use more heavy cream; use less heavy cream for a thicker glaze.
• These muffins are best enjoyed fresh but can be stored in an airtight container for 2-3 days.

Keywords: cinnamon roll muffins, no yeast cinnamon rolls, quick cinnamon rolls, breakfast muffins, cinnamon sugar muffins, easy cinnamon roll recipe