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Cinnamon Roll Muffins Recipe

★★★★★

4.5 from 127 reviews
  • Author: Ella
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

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!

Ingredients

Scale

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)

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

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