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Cinnamon Roll Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/cinnamon-roll-muffins-recipe-2/