Cinnamon Roll Muffins Recipe

Introduction

Cinnamon Roll Muffins are a delightful twist on the classic cinnamon roll, offering all the flavor in an easy-to-make, portable form. These soft, tender muffins are swirled with cinnamon and brown sugar and topped with a sweet glaze for a perfect breakfast or snack treat.

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 notes for tips)
• 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 (use less if substituting regular milk)

Instructions

1. Step 1: Preheat your oven to 350°F and spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
2. Step 2: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until well combined.
3. Step 3: Whisk in the buttermilk until fully incorporated.
4. Step 4: Add 2 cups of flour to the wet ingredients and stir with a wooden spoon until the dough begins to form a ball and no longer sticks to the bowl sides. Gradually add more flour in 1/4 cup increments as needed.
5. Step 5: Lightly spray a clean surface with nonstick spray and sprinkle with flour. Turn the dough onto the surface and knead for 1-2 minutes until smooth and manageable, adding flour by tablespoons if sticky.
6. Step 6: Roll the dough with a rolling pin into a rectangle about 12″x18″, similar in size to a cookie sheet.
7. Step 7: Spread the softened butter evenly over the dough surface.
8. Step 8: In a small bowl, mix the brown sugar with cinnamon, then sprinkle it thickly and evenly over the buttered dough.
9. Step 9: Starting from the longer edge, roll the dough tightly into a log. Cut the log in half, then each half into 6 equal pieces.
10. Step 10: Place one cinnamon roll piece into each muffin cup.
11. Step 11: Bake for 13-15 minutes. The muffins should remain pale without browning but be fully cooked inside.
12. Step 12: Remove muffins from the oven and let cool in the pan for about 10 minutes. Transfer to a cooling rack.
13. Step 13: Whisk powdered sugar with heavy cream to make the glaze. Drizzle the glaze over the warm muffins and serve warm or at room temperature once set.

Tips & Variations

• Use a mix of brown and white sugar in the filling for a richer flavor.
• If you prefer a lighter dough, sift the flour before measuring to avoid overpacking.
• For a dairy-free option, substitute buttermilk with almond milk plus a teaspoon of lemon juice, and use a plant-based butter alternative.
• Adding chopped nuts or raisins to the cinnamon sugar filling adds texture and extra flavor.

Storage

Store cinnamon roll muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to refresh warmth and softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the dough and shape the muffins a day ahead, then refrigerate them overnight before baking. This can enhance the flavor and save time on the day you plan to serve them.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.

Cinnamon Roll Muffins Recipe

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★★★★★

4.5 from 127 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

Delicious and easy-to-make Cinnamon Roll Muffins that capture the classic cinnamon roll flavor in a convenient muffin form. These no-yeast muffins are tender, lightly sweetened, and topped with a rich cinnamon-sugar filling and a creamy vanilla glaze. Perfect for breakfast or a sweet snack!

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Ingredients

Scale 1x2x3x

Muffin Batter

• 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
• 2 tablespoons butter (softened or slightly melted)

Cinnamon Filling

• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 4–6 tablespoons heavy cream (use less if substituting regular milk)

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
2. Mix Wet Ingredients: In a large bowl, whisk together 1 large egg, 1/2 cup light brown sugar, 1 teaspoon baking soda, 1/2 teaspoon sea salt, and 1/2 teaspoon vanilla extract until well combined.
3. Add Buttermilk: Whisk in 1 cup of buttermilk thoroughly into the batter mixture.
4. Incorporate Flour: Add 2 cups of all-purpose flour and stir with a wooden spoon until the dough forms a ball and no longer sticks to the bowl sides. Add additional flour 1/4 cup at a time as needed until the dough is manageable.
5. Knead Dough: Lightly spray a clean countertop with nonstick spray and sprinkle flour on top. Turn the dough out and knead for 1-2 minutes until smooth, adding flour by tablespoons if still sticky.
6. Roll Dough: Using a rolling pin, roll the dough into a large 12″ x 18″ rectangle roughly the size of a cookie sheet.
7. Prepare Cinnamon Filling: Spread 2 tablespoons of softened butter evenly over the dough. In a small bowl, mix 2/3 cup brown sugar and 3/4 teaspoon cinnamon. Sprinkle this cinnamon sugar mixture evenly over the buttered dough.
8. Roll and Cut Dough: Starting from a 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 (12 total).
9. Assemble Muffins: Place one cinnamon roll piece into each muffin cup of the prepared tin.
10. Bake: Bake muffins for 13-15 minutes, being careful not to overbrown. The muffins should remain pale with the centers fully cooked.
11. Cool: Let the muffins cool in the pan for about 10 minutes to firm up before transferring to a wire rack.
12. Make Glaze and Drizzle: Whisk together 1 cup powdered sugar and 4-6 tablespoons heavy cream until smooth. Drizzle the glaze over the warm muffins.
13. Serve: Enjoy the cinnamon roll muffins warm or allow the glaze to set and serve at room temperature.

Notes

• Use buttermilk for best texture and flavor; if unavailable, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 5-10 minutes.
• Add flour gradually; dough should be soft but not sticky to handle.
• Do not overbake muffins; they should remain pale and tender.
• For a lighter glaze, reduce heavy cream or substitute with milk, adjusting the amount accordingly.
• These muffins are yeast-free, making them quicker and easier to prepare than traditional cinnamon rolls.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

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