Easy No Yeast Cinnamon Roll Muffins Recipe

Introduction

If you’re craving the warm, comforting flavors of cinnamon rolls but want a quick and easy twist, these No Yeast Cinnamon Roll Muffins are the perfect treat. They combine the soft texture of cinnamon rolls with the convenience of muffins, baked without any yeast. Ready in under 30 minutes, they’re ideal for breakfast or a cozy snack.

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 (for filling)
• 3/4 teaspoon ground cinnamon
• 1 cup powdered sugar (for glaze)
• 4-6 tablespoons heavy cream (less if using regular milk)

Instructions

1. Step 1: Preheat your oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray and set it aside.
2. Step 2: In a large mixing bowl, whisk together the egg, 1/2 cup 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 forms a ball and stops sticking to the sides. Add more flour in 1/4 cup increments as needed.
5. Step 5: Lightly spray a clean countertop and sprinkle with flour. Turn the dough onto the surface and knead for 1-2 minutes until smooth, adding small amounts of flour if sticky.
6. Step 6: Roll the dough into a large rectangle about 12″x18″. Spread the softened butter evenly over the dough.
7. Step 7: In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture generously over the buttered dough.
8. Step 8: Roll the dough tightly starting from the longer side to form a log. Cut the log into 12 equal pieces, placing one piece in each muffin cup.
9. Step 9: Bake the muffins for 13-15 minutes. Look for pale muffins that are cooked through but not browned.
10. Step 10: Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.
11. Step 11: Whisk powdered sugar and heavy cream together to make the glaze. Drizzle over the warm muffins and serve.

Tips & Variations

• Use a mixing bowl, whisk, and wooden spoon rather than a stand mixer to avoid dough sticking and overmixing.
• The amount of flour can vary; start with 2 cups and add just enough to form a manageable dough that’s slightly sticky.
• For a lighter glaze, substitute heavy cream with milk but use less liquid.
• Try adding chopped nuts or raisins to the filling for extra texture.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for about 15-20 seconds to enjoy them warm again. Glaze can be reapplied if needed after reheating.

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, allowing it to sit for 5 minutes before use. This will mimic the acidity of buttermilk needed for the recipe.

Why don’t these cinnamon rolls require yeast?

This recipe uses baking soda as a leavening agent instead of yeast, which means the dough rises quickly without the need for hours of proofing, making it a faster and simpler version of traditional cinnamon rolls.

Easy No Yeast Cinnamon Roll Muffins Recipe

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4.5 from 54 reviews

These Easy No Yeast Cinnamon Roll Muffins offer a quick and delightful twist on traditional cinnamon rolls, made without the need for yeast. Soft, tender, and packed with cinnamon-sugar goodness, these muffins are perfect for a comforting breakfast or an indulgent snack. Finished with a luscious powdered sugar glaze, they come together in under an hour, making them an ideal treat for busy mornings or last-minute cravings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

No Yeast Cinnamon Roll Muffins 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 to 3 cups all-purpose flour

Cinnamon Roll Filling

• 2 tablespoons butter, softened or slightly melted
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon

Glaze

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

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with nonstick cooking spray and set it aside to prepare for baking.
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 to create a smooth base for the dough.
3. Add Buttermilk: Whisk in the buttermilk to the mixture until fully incorporated, ensuring a moist batter.
4. Incorporate Flour and Form Dough: Add 2 cups of all-purpose flour into the wet ingredients and stir using a wooden spoon until the dough begins to form a ball that pulls away from the sides of the bowl. Gradually add additional flour in 1/4 cup increments as needed to achieve a manageable dough consistency.
5. Knead the Dough: Lightly spray a clean countertop with nonstick cooking spray and sprinkle a little flour on it. Place the dough on the surface and knead gently for 1 to 2 minutes, adding flour in tablespoon increments if the dough is too sticky, until smooth and easy to handle.
6. Roll Out Dough: Using a rolling pin, roll the dough into a large rectangle approximately 12 inches by 18 inches, similar in size to a cookie sheet.
7. Prepare Cinnamon Filling: Spread the softened butter evenly over the rolled-out dough surface. In a small bowl, mix the brown sugar and ground cinnamon together, then sprinkle this mixture thickly over the buttered dough.
8. Form Rolls: Starting from the longer edge of the dough, roll it up tightly into a log, similar to a traditional cinnamon roll shape. Cut the log in half, then cut each half evenly into 6 pieces, resulting in 12 cinnamon roll pieces.
9. Arrange in Muffin Tin: Place one cinnamon roll piece into each cup of the prepared muffin tin, ensuring the rolls fit comfortably without overcrowding.
10. Bake: Bake the muffins in the preheated oven for 13 to 15 minutes. The muffins should remain pale with little browning. Ensure the centers are fully cooked and not raw.
11. Cool: Remove the muffins from the oven and let them cool in the pan for about 10 minutes so they firm up slightly and are safe to handle. Transfer them to a cooling rack.
12. Make Glaze and Serve: Whisk together the powdered sugar and heavy cream in a small bowl until smooth. Drizzle the glaze generously over the warm muffins. Serve warm or at room temperature once the glaze has set for the best flavor and texture experience.

Notes

• Flour Amounts: Start with 2 cups of flour and gradually add more as needed to achieve a dough that pulls away from the bowl sides but can still be slightly sticky. Additional flour is also added during kneading, so total flour used may range between 2 and 3 cups.
• Glaze Variation: If substituting heavy cream with regular milk in the glaze, use less liquid to maintain a thick consistency.
• Preferred Mixing Tools: Use a mixing bowl, whisk, and wooden spoon as indicated for ease of mixing and to avoid overworking the dough. Avoid stand mixers as the paddle attachment may cause sticking and hinder consistency.
• Serving Suggestion: Eat the muffins warm after a slight cool-down for the best taste and texture. The glaze melts into the muffins creating a delicious finish.
• Baking Tip: The muffins should not brown much; underbaking results in raw centers, so test for doneness without overbaking.

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