Description
These Easy No Yeast Cinnamon Roll Muffins offer all the cozy flavors of classic cinnamon rolls without the wait or the yeast. Soft, tender, and perfectly spiced, these muffins are rolled with butter and cinnamon sugar, baked to a light golden perfection, and finished with a sweet powdered sugar glaze. Ideal for a quick breakfast or a comforting snack, they combine convenience with irresistible taste.
Ingredients
Scale
No Yeast Cinnamon Roll Muffins
- 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 (start with 2 cups and add as needed)
Cinnamon Roll 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
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray and set aside to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until smooth and well combined.
- Add Buttermilk: Whisk the buttermilk into the mixture to create a smooth batter.
- Incorporate Flour: Stir in 2 cups of all-purpose flour using a wooden spoon until the dough forms a ball and pulls away from the sides of the bowl. Add more flour in ¼ cup increments if the dough is too sticky.
- Knead Dough: Lightly spray a clean countertop with nonstick spray and sprinkle with flour. Turn the dough onto the surface and knead for 1-2 minutes until smooth and easier to handle, adding flour by tablespoon increments if sticky.
- Roll Dough: Use a rolling pin to roll the dough out into a large rectangle about 12″ x 18″ in size.
- Prepare Filling: Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture thickly and evenly over the buttered dough.
- Form Rolls: Starting from the longer edge, tightly roll the dough into a log shape like cinnamon rolls. Cut the log in half, then each half into 6 equal pieces, making 12 rolls total.
- Arrange Rolls: Place one cinnamon roll piece into each muffin cup of the prepared pan.
- Bake: Bake for 13-15 minutes until the muffins are cooked through but remain pale without much browning. Ensure the dough is fully cooked, especially in the center.
- Cool Muffins: Remove from oven and let cool in the pan for 10 minutes until safe to handle, then transfer to a cooling rack.
- Prepare Glaze & Serve: Whisk together powdered sugar and heavy cream until smooth. Drizzle over the warm muffins and serve warm or at room temperature once the glaze has set.
Notes
- The amount of flour may vary depending on humidity and flour brand. Start with 2 cups and add as needed to form the dough ball.
- If the dough is sticky during kneading, add flour in small increments to avoid drying it out.
- For the glaze, using heavy cream results in a richer texture, but regular milk can be used with less quantity.
- These muffins are best enjoyed warm shortly after baking for optimal flavor and texture.
- Avoid using a stand mixer as the paddle attachment may cause the dough to stick to the bowl; mixing by hand is preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Keywords: no yeast cinnamon roll muffins, easy cinnamon rolls, quick cinnamon muffins, breakfast muffins, cinnamon roll recipe without yeast
