Why I’ll Love This Recipe

I enjoy all the flavors of cinnamon rolls without waiting for dough to rise.

The cinnamon-sugar swirl creates a delicious surprise in every bite.

I get soft, tender muffins using simple pantry ingredients.

I can have them ready in less than an hour.

They’re great for breakfast, dessert, or a cozy afternoon snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:

all-purpose flour
granulated sugar
baking powder
salt
ground cinnamon
milk
eggs
melted butter
vanilla extract

For the cinnamon swirl:

brown sugar
ground cinnamon
melted butter

For the glaze:

powdered sugar
milk
vanilla extract

Directions

I preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
I whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
In another bowl, I combine the milk, eggs, melted butter, and vanilla until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until just combined.
In a small bowl, I mix the brown sugar, cinnamon, and melted butter to create the cinnamon filling.
I fill each muffin cup halfway with batter, add a spoonful of the cinnamon mixture, then top with more batter.
I gently swirl the cinnamon filling into the batter with a toothpick or skewer.
I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
I whisk together the glaze ingredients and drizzle the glaze over the slightly warm muffins before serving.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

I add chopped pecans or walnuts to the cinnamon filling for extra crunch.
I mix mini chocolate chips into the batter for a chocolatey twist.
I use maple extract in the glaze for a warm maple flavor.
I sprinkle the tops with coarse sugar before baking for extra texture.
I add a little cream cheese to the glaze for a richer frosting-like finish.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days.

For longer freshness, I refrigerate them for up to 1 week.

I freeze the cooled muffins in a freezer-safe container or bag for up to 3 months.

To reheat, I microwave a muffin for 15–20 seconds or warm it in a 300°F (150°C) oven for about 5–10 minutes. I add fresh glaze after reheating if I want the best flavor and appearance.

FAQs

Can I really make cinnamon roll muffins without yeast?

Yes. I use baking powder as the leavening agent, so there’s no need to wait for the dough to rise.

Can I make these muffins ahead of time?

Yes. I often bake them a day in advance and glaze them just before serving for the freshest taste.

How do I create a good cinnamon swirl?

I layer the batter and cinnamon filling, then gently swirl them together with a toothpick or skewer without overmixing.

Can I freeze No Yeast Cinnamon Roll Muffins?

Yes. I freeze the muffins without the glaze whenever possible and add fresh glaze after thawing and reheating.

Can I use cream cheese frosting instead of glaze?

Yes. I sometimes spread a thin layer of cream cheese frosting over the warm muffins for an even more classic cinnamon roll flavor.

Conclusion

I enjoy making these No Yeast Cinnamon Roll Muffins because they offer all the comforting flavors of homemade cinnamon rolls in a quick and easy muffin recipe. They’re soft, sweet, and filled with warm cinnamon goodness, making them perfect for breakfast, brunch, or dessert. Whether I serve them fresh from the oven or save a few for later, they always bring a little extra comfort to my day.

No Yeast Cinnamon Roll Muffins Recipe

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These No Yeast Cinnamon Roll Muffins deliver all the warm, comforting flavors of classic cinnamon rolls in a quick and easy muffin. Soft, fluffy, and swirled with cinnamon sugar, they’re finished with a sweet vanilla glaze for the perfect breakfast or snack.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
Whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon in a large bowl.
In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
In a small bowl, combine the brown sugar, ground cinnamon, and melted butter to make the cinnamon swirl.
Fill each muffin cup halfway with batter, add a spoonful of the cinnamon mixture, then top with more batter.
Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
Whisk together the glaze ingredients and drizzle over the slightly warm muffins before serving.

Notes

Add chopped pecans or walnuts to the cinnamon filling for extra crunch.
Mix mini chocolate chips into the batter for a chocolate variation.
Use maple extract in the glaze or add a little cream cheese for a richer topping.
Freeze the muffins without the glaze for up to 3 months and glaze after reheating.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Serving Size: 1 muffin
Calories: 300 kcal
Sugar: 23 g
Sodium: 210 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 50 mg