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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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).
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.
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.
Fill Muffin Tin: Place one cinnamon roll piece into each cup of the prepared muffin tin.
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.
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.
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