Can I bake these muffins in a round pan?

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.

Can I add mix-ins into the filling?

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.

What can I do if my dough is too sticky after I mix it?

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.

How do I ensure the icing has the right consistency?

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.

Easy Cinnamon Roll Muffins (No Yeast)

Name: Easy Cinnamon Roll Muffins (No Yeast)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 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; 3 tablespoons unsalted butter, at room temperature; 110 g (½ cup) brown sugar; 1 tablespoon cinnamon; 90 g (¾ cup) powdered sugar; 2-4 teaspoons heavy cream; ½ teaspoon pure vanilla extract

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

Scale

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

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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