Introduction

These Easy No Yeast Cinnamon Roll Muffins are a quick and delightful way to enjoy the flavors of classic cinnamon rolls without the wait. Soft, tender, and topped with a sweet glaze, they’re perfect for breakfast or an afternoon treat.

Easy No Yeast Cinnamon Roll Muffins Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F and spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
Step 2: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until well combined.
Step 3: Whisk in the buttermilk until smooth.
Step 4: Add 2 cups of flour to the wet ingredients and stir with a wooden spoon until the dough forms a ball and pulls away from the sides. Add more flour in 1/4 cup increments if needed.
Step 5: Lightly spray a clean countertop with nonstick spray and dust with a little flour. Turn the dough onto the surface and knead for 1-2 minutes until smooth, adding flour by tablespoons if sticky.
Step 6: Roll the dough into a rectangle approximately 12″x18″.
Step 7: Spread the softened butter evenly over the dough.
Step 8: In a small bowl, mix together brown sugar and cinnamon, then sprinkle this mixture thickly over the buttered dough.
Step 9: Roll the dough tightly from one long side into a log. Cut the log in half, then cut each half into 6 equal pieces.
Step 10: Place one piece of rolled dough in each muffin cup. Bake for 13-15 minutes, until pale and cooked through but not browned.
Step 11: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Step 12: Whisk powdered sugar and heavy cream together to make a glaze, then drizzle over the warm muffins. Serve warm or at room temperature once the glaze sets.

Tips & Variations

Use a mixing bowl, whisk, and wooden spoon to avoid overmixing and dough sticking to mixer sides.
Add flour gradually—dough should be slightly sticky but manageable for best texture.
If you use milk instead of heavy cream for the glaze, reduce the liquid to prevent it from becoming too thin.
These muffins are best enjoyed warm, shortly after baking when the glaze slightly melts into the roll.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave for 15-20 seconds or in a low oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon roll muffins without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using.

Do these muffins freeze well?

Absolutely. Let them cool completely, then freeze in an airtight container. Thaw at room temperature or warm them in the microwave before serving.

Easy No Yeast Cinnamon Roll Muffins Recipe

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★★★★★

4.9 from 145 reviews

These Easy No Yeast Cinnamon Roll Muffins offer a quick and delicious alternative to traditional cinnamon rolls without the need for rising time. Soft, fluffy, and filled with a buttery cinnamon sugar mixture, these muffins are baked in a muffin tin for perfectly portioned treats topped with a luscious powdered sugar glaze. Ideal for breakfast or brunch, they deliver all the comforting flavors of cinnamon rolls in a fraction of the time.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 12 muffins 1x
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

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

Cinnamon Roll Filling

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

Glaze

1 cup powdered sugar
4 to 6 tablespoons heavy cream (adjust if using regular milk)

Instructions

Prepare the Oven and Muffin Tin: Preheat the oven to 350°F (177°C). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until well combined. Then whisk in the buttermilk thoroughly.
Add Flour and Form Dough: Add 2 cups of the all-purpose flour to the wet mixture. Stir with a wooden spoon until a ball of dough forms and pulls away from the sides of the bowl. Gradually add more flour, in 1/4 cup increments, if the dough is too sticky, working until it is manageable but still slightly sticky is okay.
Knead the Dough: Lightly spray a clean countertop with nonstick spray and sprinkle a little flour on it. Turn the dough onto the surface and knead for 1 to 2 minutes until smooth and easier to handle, adding flour by the tablespoon if still too sticky.
Roll Out Dough: Using a rolling pin, roll the dough into a large rectangle approximately 12 inches by 18 inches.
Prepare Filling: Spread the softened butter evenly over the dough surface. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the butter layer in a thick coating.
Shape the Rolls: Starting from the longer side, tightly roll the dough up cinnamon-roll style into a log. Cut the log in half, then cut each half into 6 equal pieces, making a total of 12 rolls.
Arrange in Muffin Tin and Bake: Place one cinnamon roll into each muffin cup. Bake for 13 to 15 minutes; the muffins should remain pale and not browned but fully cooked through, especially in the center.
Cool and Glaze: Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Transfer to a cooling rack. Whisk together powdered sugar and heavy cream in a small bowl until smooth, then drizzle the glaze over the warm muffins. Serve warm or at room temperature once the glaze is set.

Notes

The exact amount of flour can vary depending on humidity and flour brand; dough should be slightly sticky but manageable.
Heavy cream makes a richer glaze, but regular milk can be used with less quantity.
Use a mixing bowl, whisk, and wooden spoon—avoid stand mixers to prevent dough sticking to bowl edges.
These muffins are best enjoyed warm after cooling in the muffin pan for about 10 minutes before glazing.
Rolling the dough into a tight log ensures well-formed cinnamon rolls when sliced.

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