No Yeast Cinnamon Roll Muffins are only the gooiest part of the cinnamon roll, made quick with no yeast necessary!
I am currently on vacation in North Carolina…which has been awesome. We rented a beach house and since we are just feet away from the waves crashing outside, I find leaving the house…even to eat…pretty tough. If you know anything about me at this point (or follow me on Instagram) you’ll know that generally my favorite part of vacation is trying out new and delicious restaurants, bakeries, ice cream shops etc.
BUT. I can’t seem to bring myself to want to leave the house on this trip. It’s just too perfect and relaxing.
Which also means, that we have have been preparing food here, at the house. The thing about vacation for me, is that I don’t HAVE to cook…like an escape from dishes, cleaning, planning, prepping…but for some reason this time around I am not bothered in the slightest.
Maybe I am actually a beach person. Who knew?
Which brings me to today’s recipe. There are a few things happening here in these No Yeast Cinnamon Roll Muffins. First, there is no yeast necessary…which makes the process pretty quick…perfect for a vacation breakfast…and in regard to cinnamon rolls (and vacation), this is a welcome exception. ALSO, I have baked them in MUFFIN TINS…which means they bake up a little taller, rather than wider, and leave you with the ooey-est, gooiest center of the cinnamon roll effect in every bite. You in?
Next, pour in some milk so the dough comes together…
And of course a cinnamon roll needs icing. The more the merrier.
- 3 tablespoons butter, melted and cooled
- ½ cup light brown sugar
- 1½ teaspoons ground cinnamon
- 2 cups flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons butter
- ¾ cup milk
- 1 cup powdered sugar
- 1-2 tablespoons milk
- Preheat the oven to 375° F. Coat a muffin tin with nonstick spray.
- In a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
- In a large bowl combine the flour, sugar, baking powder, and salt. Using a pastry cutter or a fork, cut in the butter until combined. You can also use you hands for this. Slowly add in the milk and stir to combine, forming a dough. Turn the dough out onto a lightly floured surface and knead in any extra flour that didn't mix in.
- Roll out the dough into a rectangle shape, approximately ¼- inch thick. Spread the filling onto the dough evenly. Starting at the long end, tightly roll up the dough into a long log.
- Cut the dough into 2½ -inch long pieces for large muffin-rolls.
- Place each piece into the prepared muffin tins.
- Bake for 15-20 minutes, or until the centers are baked. Remove from the oven and place the pan on a wire rack to cool.
- Whisk together the powdered sugar and milk.
- Loosen the muffins from the pan using a butter knife. Place on a plate and pour the icing on each muffin.