Introduction

These Easy No Yeast Cinnamon Roll Muffins bring all the cozy flavors of cinnamon rolls without the wait for rising. Soft, tender, and topped with a sweet glaze, they’re perfect for a quick breakfast or comforting snack.

Easy No Yeast Cinnamon Roll Muffins Recipe - Recipe Image

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 (see tips for exact amount)
2 tablespoons butter (softened or slightly melted)
2/3 cup brown sugar
¾ teaspoon ground cinnamon
1 cup powdered sugar
4-6 tablespoons heavy cream (less if using regular milk)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.
Step 2: In a large mixing bowl, whisk together the egg, light brown sugar, baking soda, salt, and vanilla extract until well combined.
Step 3: Add the buttermilk to the bowl and whisk until incorporated.
Step 4: Stir in 2 cups of flour with a wooden spoon until the dough forms a ball and pulls away from the sides of the bowl. Add more flour, 1/4 cup at a time, if the dough is too sticky.
Step 5: Lightly spray a clean countertop with nonstick spray and dust with flour. Turn the dough onto the surface and knead for 1-2 minutes, adding flour by tablespoon increments if still sticky, until smooth and manageable.
Step 6: Roll the dough out into a large rectangle about 12″x18″.
Step 7: Spread the softened butter evenly over the dough surface.
Step 8: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the butter layer.
Step 9: Roll the dough tightly from the longer side into a log. Cut it in half, then slice each half into 6 equal pieces.
Step 10: Place one piece in each muffin cup. Bake for 13-15 minutes until the muffins are pale and cooked through.
Step 11: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Step 12: Whisk the powdered sugar and heavy cream together until smooth. Drizzle the glaze over the warm muffins and enjoy.

Tips & Variations

Start with 2 cups of flour and add more gradually to achieve a soft, slightly sticky dough. This ensures tender muffins without over-drying.
Use heavy cream in the glaze for a thicker consistency. If substituting with milk, use less liquid to keep the glaze from running.
For added texture, sprinkle chopped nuts or raisins over the cinnamon sugar filling before rolling.
Avoid using a stand mixer to mix flour into the dough; hand mixing with a whisk and wooden spoon gives better control and texture.

Storage

Store leftover cinnamon roll muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them well wrapped for up to 1 month. Reheat gently in the microwave or oven until warm before glazing or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without buttermilk?

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

Why don’t I need yeast for these cinnamon rolls?

This recipe uses baking soda as a leavening agent instead of yeast, so there’s no need for rising time. It makes the process quicker and easier while still producing soft, fluffy muffins.

Easy No Yeast Cinnamon Roll Muffins Recipe

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4.7 from 54 reviews

These Easy No Yeast Cinnamon Roll Muffins offer a quick and delicious way to enjoy cinnamon rolls without the wait of yeast rising. Soft, fluffy, and perfectly spiced with cinnamon and brown sugar, these muffins are topped with a sweet, creamy glaze for a delightful breakfast or snack treat.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

1 large egg
1/2 cup packed light brown sugar
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon vanilla extract
1 cup buttermilk
2–3 cups all-purpose flour

Cinnamon Roll Filling

2 tablespoons butter, softened or slightly melted
2/3 cup brown sugar
¾ teaspoon ground cinnamon

Glaze

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

Instructions

Preheat and prepare pan: Preheat the oven to 350°F and spray a 12-cup muffin tin with nonstick cooking spray. Set 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.
Add buttermilk: Whisk in the buttermilk to the wet mixture thoroughly.
Incorporate flour: Add 2 cups of flour to the wet ingredients and stir with a wooden spoon until a dough forms that pulls away from the sides. Add additional flour in 1/4 cup increments if necessary, stopping when dough forms a ball and is no longer overly sticky.
Knead dough: Lightly spray a clean countertop with nonstick cooking spray and dust with a little flour. Place dough on surface and knead for 1-2 minutes until smooth and easier to handle. Add small amounts of flour if dough remains sticky.
Roll out dough: Using a rolling pin, roll dough into a rectangle approximately 12″ x 18″.
Prepare filling: Spread softened butter evenly over the rolled dough. In a small bowl, whisk together brown sugar and cinnamon, then sprinkle it evenly over the butter layer in a thick coating.
Form rolls: Starting from the longer side, tightly roll the dough into a log shape. Cut the log in half, then cut each half into 6 equal pieces to make 12 rolls.
Arrange in pan: Place one cinnamon roll piece into each muffin cup of the prepared pan.
Bake: Bake for 13-15 minutes. The muffins should remain pale and not browned but ensure the centers are fully cooked. Avoid overbaking.
Cool slightly: Remove muffins from oven and let them cool in the pan for about 10 minutes so they are safe to handle. Then transfer to a cooling rack.
Prepare glaze: Whisk powdered sugar and heavy cream together until smooth. Drizzle glaze over the warm muffins to allow it to melt in.
Serve: Enjoy muffins warm or at room temperature after glaze has set.

Notes

The amount of flour needed may vary; add gradually until dough is soft but manageable.
Using a mixing bowl and wooden spoon is preferred over a stand mixer to avoid dough sticking and overmixing.
If substituting heavy cream in glaze with regular milk, reduce the amount of liquid accordingly.
Best served warm shortly after baking for a soft, tender texture.
Do not overbake as muffins should be pale with no browning.

Keywords: No yeast cinnamon rolls, cinnamon roll muffins, quick cinnamon rolls, easy breakfast muffins, cinnamon roll recipe