Cinnamon Roll Muffins Recipe

Introduction

Cinnamon Roll Muffins are a delightful twist on classic cinnamon rolls, perfect for a quick breakfast or snack. Soft, fluffy, and packed with cinnamon-sugar goodness, these no-yeast muffins come together easily and bake in under 20 minutes.

Ingredients

• 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
• 2–3 cups all-purpose flour
• 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

1. Step 1: Preheat the oven to 350°F (175°C) and spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
2. Step 2: In a large bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until fully combined.
3. Step 3: Whisk in the buttermilk until smooth.
4. Step 4: Add 2 cups of flour and stir with a wooden spoon until the dough forms a ball and no longer sticks to the sides of the bowl. Add more flour, 1/4 cup at a time, if needed to reach this consistency.
5. Step 5: Lightly spray a clean countertop with nonstick spray and sprinkle with flour. Turn the dough onto the surface and knead gently for 1–2 minutes until smooth and easier to handle. Add more flour by tablespoon increments if still sticky.
6. Step 6: Roll the dough out with a rolling pin into a large rectangle about 12 x 18 inches.
7. Step 7: Spread the softened butter evenly over the dough.
8. Step 8: In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture thickly over the buttered dough.
9. Step 9: Starting at the longer side, roll the dough tightly into a log. Cut the log in half, then cut each half into 6 equal pieces.
10. Step 10: Place one piece into each muffin cup. Bake for 13–15 minutes. The muffins should be pale and cooked through without browning significantly.
11. Step 11: Cool the muffins in the pan for about 10 minutes, then transfer to a cooling rack.
12. Step 12: Whisk together powdered sugar and heavy cream to make a glaze. Drizzle over warm muffins and enjoy either warm or at room temperature once the glaze sets.

Tips & Variations

• Use sea salt for a subtle flavor enhancement in the dough.
• Adjust flour amounts carefully to avoid dry or sticky dough; the texture should be soft but manageable.
• For a lighter glaze, use milk instead of heavy cream, adjusting the amount as needed.
• Add chopped nuts or raisins to the filling for extra texture and flavor.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 3 months. Reheat in a microwave or oven until warmed through, then drizzle with fresh glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added to 1 cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Why are my muffins dense instead of fluffy?

Dense muffins can result from using too much flour or overmixing the dough. Add flour gradually and mix just until combined for the best texture.

Cinnamon Roll Muffins Recipe

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★★★★★

4.4 from 51 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 12 muffins 1x

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Description

Delight in these easy-to-make Cinnamon Roll Muffins that capture all the flavors of classic cinnamon rolls without any yeast or lengthy rising times. Soft, tender, and studded with a cinnamon-sugar swirl, they’re topped with a luscious vanilla glaze for the perfect sweet finish. Ideal for breakfast, brunch, or a cozy snack.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 (adjust as needed)
• 2 tablespoons butter (softened or slightly melted)

Filling Ingredients

• 2/3 cup brown sugar
• ¾ teaspoon ground cinnamon

Glaze Ingredients

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

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin generously with nonstick cooking spray to prevent sticking and set it aside.
2. 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.
3. Form Dough: Add 2 cups of all-purpose flour to the wet ingredients. Stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the sides. If needed, gradually add more flour in 1/4 cup increments until the dough reaches this consistency.
4. Knead Dough: Lightly spray a clean countertop with nonstick spray and sprinkle with a little flour. Transfer the dough to the surface and knead gently for 1-2 minutes until smooth and easy to handle. If sticky, add flour by tablespoon increments until manageable.
5. Roll Dough: Using a rolling pin, roll out the dough into a large rectangle approximately 12 inches by 18 inches (about the size of a cookie sheet).
6. Prepare Filling: Spread the softened butter evenly over the rolled-out dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture thickly over the buttered dough.
7. Roll and Cut: Starting from the longer edge, roll the dough tightly into a log, similar to rolling traditional cinnamon rolls. Slice the log in half, and then cut each half into 6 equal pieces, making 12 rolls in total.
8. Fill Muffin Tin: Place one cinnamon roll piece into each cup of the prepared muffin tin.
9. Bake: Bake in the preheated oven for 13-15 minutes. The muffins should remain pale and light in color, but ensure they are cooked through, especially at the center.
10. Cool: Remove the muffin tin from the oven and let the cinnamon roll muffins cool in the pan for about 10 minutes. Then, transfer them to a cooling rack.
11. Make Glaze and Serve: In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Drizzle the glaze over the warm muffins. Enjoy them warm or let the glaze set at room temperature before serving.

Notes

• Adjust flour quantity carefully: start with 2 cups and add gradually until dough is no longer sticky but still soft.
• If you substitute regular milk for buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit 5 minutes before using.
• Use softened or slightly melted butter for easy spreading on the dough.
• Do not over-bake; the muffins should be pale to keep them soft and tender inside.
• Glaze can be adjusted thinner or thicker by adding more or less heavy cream.
• For a dairy-free version, substitute buttermilk and heavy cream with plant-based alternatives.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

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