Enjoy making these Easy Cinnamon Roll Muffins, a simple no-yeast treat that’s perfect for breakfast, brunch, or an afternoon snack with a hot mug of coffee! Quick to bake and deliciously soft, these muffins are great for kids and adults with their cinnamon flavor and sweet homemade vanilla icing.
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As a mom and pastry chef, it's no wonder my family adores homemade cinnamon rolls! On the weekends or for special occasions, you can find me in our kitchen making fluffy cinnamon rolls or even strawberry cinnamon buns when berries are in season.
When the craving hits and we're short on time, these cinnamon roll muffins drizzled with a quick vanilla glaze are my go-to. They are quick to prep, don't require dough proofing, and still deliver that cinnamon roll taste we love. Plus, it's a fun and easy baking activity for the kids!
No Yeast Muffins
Traditional cinnamon rolls are known for their soft, fluffy texture, a result of using yeast in the dough. Yeast acts as a leavening agent, allowing the dough to rise and develop its fluffy texture and flavor over time. This process also means that making cinnamon rolls can be time-consuming, requiring hours for the dough to proof and rise before baking, which is not always easy for a busy family!
These no-yeast cinnamon roll muffins eliminate the need for yeast, significantly reducing the prep and baking time. You can still enjoy a deliciously tender and flavorful muffin, making it a convenient and satisfying option for that classic cinnamon roll flavor!
Muffin pan cinnamon rolls are perfect for any occasion, served alongside a delicious cinnamon roll coffee cake! They pair well with coffee, tea, milk, or even a scoop of vanilla ice cream.
Why You'll Love This Recipe
- Unique twist: This recipe offers a quick and easy alternative to traditional cinnamon rolls in an approachable muffin form.
- Moist muffins: The addition of sour cream and egg in the batter makes sure each muffin is moist, tender, and has that rich flavor, similar to classic cinnamon rolls.
- Versatile serving: Perfect for breakfast, brunch, or as a sweet snack.
- Quick and easy: With a cook time of only 20 minutes, these cinnamon roll muffins are ideal for when you need a quick treat.
Ingredients You'll Need
- All Purpose Flour - Acts as the base of the muffins, providing structure and texture to hold all ingredients together. King Arthur flour is my go-to!
- Granulated Sugar - Adds sweetness to the dough, balancing the flavors and enhancing the overall taste.
- Leavening Agents (Baking Powder and Baking Soda) - Help the muffins rise and become fluffy, compensating for the absence of yeast.
- Salt - Enhances the flavors of the other ingredients, balancing out the sweetness. I prefer using a fine grain sea salt.
- Egg - Binds the ingredients together, adds moisture, and contributes to the tender texture of the muffins.
- Sour Cream - Introduces fat and acidity, making the muffins moist and tender while adding a subtle tangy flavor.
- Whole Milk - Adds moisture and richness to the dough, ensuring the muffins are soft and not dry.
- Melted Unsalted Butter - Contributes to the buttery flavor and moistness of the muffins. The butter must be melted but then slightly cooled so it doesn’t cook the egg.
Filling:
- Unsalted Butter - Helps to spread the filling evenly, adding moisture and a buttery richness to the layers. The butter needs to be very soft (but not melting) for easy spreading.
- Brown Sugar - Provides a deep, caramel-like sweetness to the filling, complementing the cinnamon.
- Cinnamon - The key spice in the filling, offering a warm, aromatic flavor that is quintessential to cinnamon rolls.
Vanilla Icing:
- Powdered Sugar - The base of the icing, providing sweetness and a smooth texture when mixed with liquids.
- Heavy Cream - Adds creaminess and richness to the icing, allowing for easy drizzling over the muffins.
- Pure Vanilla Extract - Infuses the icing with a sweet, aromatic flavor that complements both the cinnamon and the sugar.
How to Make Cinnamon Roll Muffins
Before you begin: Preheat the oven to 350°F/191°C. Grease a standard 12-count muffin pan and read the recipe from start to finish.
Combine dry ingredients: Add the flour, sugar, baking powder, baking soda, and salt into a medium-sized bowl. Whisk until fully combined.
Combine wet ingredients: In a large mixing bowl, add the egg, sour cream, milk, and butter. Whisk until fully combined.
Mix the muffin dough: Carefully add the dry ingredients to the wet using a rubber spatula until just combined without overworking. The dough should be soft and slightly sticky but still able to roll.
Roll the dough: Place the dough onto a lightly floured surface. Use a rolling pin to roll it into a triangle that is 10 x 16 inches. As you go, sprinkle the surface and/or rolling pin to prevent your dough from sticking.
Spread on the filling: Spread the softened butter evenly onto the rolled-out rectangle. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture over the butter evenly.
Roll and bake: Tightly roll the seasoned dough into a log. Slice it into 12 rolls, then arrange each roll in the greased cinnamon roll muffin tin. Bake the muffins for 20-25 minutes or until the muffins become puffed and the edges start to brown. Place the muffin tin on a cooling rack and cool them in the pan for 5 minutes before transferring them to a wire rack to cool down.
Make the vanilla icing: In a small bowl, add the powdered sugar, heavy cream, and vanilla until smooth and pourable, similar to a honey consistency.
Ice the muffins: Pour the icing over the top of the muffins while they are still warm, and serve immediately.
Helpful Recipe Tips
I've made this dough numerous times, and these are my best tips for soft, tender, and perfectly round cinnamon roll muffins:
- Mix the wet and dry ingredients until just combined to prevent overworking the dough, which can lead to tough muffins.
- Roll the dough on a lightly floured surface to prevent sticking and achieve a smooth, even rectangle for rolling. Make sure you add more flour as needed.
- Slice the rolled dough log with a sharp serrated knife or dental floss to cut cleanly through without squishing the rolls.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to prevent them from becoming soggy.
- Adjust the consistency of the vanilla icing with heavy cream to achieve a pourable, smooth texture that drizzles easily over the warm muffins.
Storage, Freezing & Reheating
Storing: Keep the cinnamon roll muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can store them in the refrigerator, extending their life to about a week.
Freezing: Wrap each muffin individually in plastic wrap un-iced if possible, then place them in a resealable freezer bag or airtight container. Freeze the muffins for up to 3 months. If making ahead, freeze the glaze in an airtight container and thaw in the fridge until soft.
Reheating: To reheat frozen muffins, wrap them in aluminum foil and bake at 350°F for about 10-15 minutes. For refrigerated muffins, bake at 350°F for about 5-8 minutes or until warmed through without overbaking.
Recipe FAQ
Yes, you can bake these in a greased 9-inch round cake or pie pan. Arrange the rolls inside the pan allowing for even spacing and bake for 20-25 minutes.
Absolutely! Feel free to add mix-ins like nuts, raisins, or chocolate chips to the filling for added texture and flavor. Just sprinkle them over the cinnamon-sugar layer before rolling up the dough.
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it's only slightly sticky and easier to handle and roll out. This will help you achieve the right consistency without making the dough too dry.
To ensure your icing is perfectly drizzly, start with the minimum amount of heavy cream and add more little by little until you reach a pourable, honey-like consistency. If it becomes too thin, you can always add a bit more powdered sugar to thicken it back up.
More Easy Breakfast Recipes
- Moist Banana Hazelnut Bread
- Whole Wheat Blueberry Muffins
- Sweet Potato Coffee Cake
- Banana Baked Donuts
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I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!
Easy Cinnamon Roll Muffins (No Yeast)
- Total Time: 35 minutes
- Yield: 12 1x
Description
Enjoy making these Easy Cinnamon Roll Muffins, a simple no-yeast treat that’s perfect for breakfast, brunch, or an afternoon snack with a hot mug of coffee! Quick to bake and deliciously soft, these muffins are great for kids and adults with their cinnamon flavor and sweet homemade vanilla icing.
Ingredients
Dough
- 325 g (2 ½ cups) all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, at room temperature
- 60 g (¼ cup) sour cream, at room temperature
- 120 g (½ cup) whole milk, at room temperature
- 57 g (¼ cup) unsalted butter, melted and cooled slightly
Filling
- 3 tablespoons unsalted butter, at room temperature
- 110 g (½ cup) brown sugar
- 1 tablespoon cinnamon
Vanilla Icing
- 90 g (¾ cup) powdered sugar
- 2-4 teaspoons heavy cream
- ½ teaspoon pure vanilla extract
Instructions
Dough
- Preheat the oven to 350°F/177°C. Grease a standard 12-count muffin pan.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk the egg, sour cream, milk, and butter. Add the dry ingredients and mix with a rubber spatula until the mixture becomes a dough. It should be soft and slightly sticky but still able to roll the dough.
- Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 10x16-inch rectangle. Sprinkle with flour as needed to prevent sticking.
Filling
- Spread the softened butter over the dough.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture over the butter.
- Roll the dough tightly into a log and slice it into 12 rolls. Arrange the rolls in the prepared pan.
- Bake for 20-25 minutes or until muffins are puffed and the edges are beginning to brown.
- Cool for 5 minutes in the hot pan, then transfer to a wire cooling rack.
Vanilla Icing
- In a small bowl, whisk the powdered sugar, cream, and vanilla until smooth. Add enough cream for a pourable, honey-like consistency.
- Pour the vanilla icing over the warm muffins and serve immediately.
Notes
Storing: Keep the cinnamon roll muffins in an airtight container at room temperature for up to 3 days.
Freezing: Wrap each muffin individually in plastic wrap un-iced if possible, then place them in a resealable freezer bag or airtight container. Freeze the muffins for up to 3 months.
Reheating: To reheat frozen muffins, wrap them in aluminum foil and bake at 350°F for about 10-15 minutes. For refrigerated muffins, bake at 350°F for about 5-8 minutes or until warmed through without overbaking.
Round Pan: Arrange rolls with even spacing in a greased 9-inch round cake or pie pan and bake for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
Maryeileen says
Can this recipe be made with 2% milk?
Maria Pagiotas says
Yes, you can use 2% milk for this. The whole milk makes it a bit richer, but it will still work just fine with the lower fat milk. Happy Baking 🙂