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Cinnamon Roll Muffins Recipe

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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.

Ingredients

Scale

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

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