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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.

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

  1. Preheat and prepare pan: Preheat the oven to 350°F and spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
  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.
  3. Add buttermilk: Whisk in the buttermilk to the wet mixture thoroughly.
  4. 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.
  5. 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.
  6. Roll out dough: Using a rolling pin, roll dough into a rectangle approximately 12″ x 18″.
  7. 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.
  8. 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.
  9. Arrange in pan: Place one cinnamon roll piece into each muffin cup of the prepared pan.
  10. Bake: Bake for 13-15 minutes. The muffins should remain pale and not browned but ensure the centers are fully cooked. Avoid overbaking.
  11. 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.
  12. Prepare glaze: Whisk powdered sugar and heavy cream together until smooth. Drizzle glaze over the warm muffins to allow it to melt in.
  13. 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

Find it online: https://cookcrisis.com/easy-no-yeast-cinnamon-roll-muffins-recipe/