Easy No Yeast Cinnamon Roll Muffins Recipe
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.
- 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
