No Yeast Cinnamon Roll Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the muffins: 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup milk
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- For the cinnamon swirl: 1/2 cup brown sugar
- For the cinnamon swirl: 1 tablespoon ground cinnamon
- For the cinnamon swirl: 3 tablespoons melted butter
- For the glaze: 1 cup powdered sugar
- For the glaze: 2 tablespoons milk
- For the glaze: 1/2 teaspoon vanilla extract
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
