These No Yeast Cinnamon Roll Muffins are only the gooiest part of the cinnamon roll! They’re simply a dream come true, especially since they’re so easy to make!
No Yeast Cinnamon Roll Muffins
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?
The dough comes together really easily…and you most likely have everything on-hand to make these today!
How to Make Gooey Cinnamon Roll Muffins
You mix up the dry ingredients, which consists of flour, sugar, salt, and baking powder. Then you cut in some butter with a pastry cutter or fork.
Next, pour in some milk so the dough comes together…
Mix it up until it forms a dough, and then turn it out onto a lightly floured surface.
Roll it into a rectangle and spread a mixture of butter, brown sugar and cinnamon on top. You know, the good stuff…
Roll it up…
And then cut it into 2 1/2 inch (ish) pieces…
Place each piece into a greased muffin tin and bake!
Seriously YES.
And of course a cinnamon roll needs icing. The more the merrier.
And I strongly encourage you to eat these warm. It would be a waste of good gooey not to.
On vacation, or on a weekday morning, these are easy enough to enjoy anytime!
No Yeast Cinnamon Roll Muffins
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 large muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
These No Yeast Cinnamon Roll Muffins are only the gooiest part of the cinnamon roll! They’re simply a dream come true, especially since they’re so easy to make!
Ingredients
Filling
- 3 tablespoons butter, melted and cooled
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
Dough
- 2 cups flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 3/4 cup milk
Icing
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 375° F. Coat a muffin tin with nonstick spray.
Filling
- In a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
Dough
- 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 1/4- 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 2 1/2 -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.
Icing
- 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.
Nutrition
- Serving Size:
- Calories: 400
- Sugar: 34 g
- Sodium: 413.7 mg
- Fat: 12 g
- Carbohydrates: 69.7 g
- Protein: 5.6 g
- Cholesterol: 31.2 mg
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I love the idea of this. However, when I was adding the ingredients, my gut instinct told me there should be at least one egg in the recipe. Is there a reason why there aren’t any eggs in this recipe? I’m only making a big deal over it because this recipe does take some effort and time and when I took a bite I immediately knew I goofed. I don’t know how to explain it except that the egg bring everything together…they taste thrown together rather than married.
Do you know why mine turned bitter-sour and tasted funny in mouth? I really want to try again but I don’t want to repeat the mistake. I followed the recipe, so I am curious why.. thank you!
Definitely caused by baking powder. Check and see if yours aluminum free which can cause that taste, and also check the expiration date. I even have aluminum free baking powder that if it is open too long, even before it expires gives my baked goods that exact flavor. I’d get a new container. It’s so annoying!!
Was looking for a cinnamon roll muffin recipe and found this gem. Definitely more like an actual cinnamon roll than a muffin which turned out amazing! I substituted almond milk and added a splash of pure maple syrup and vanilla to the glaze. Keeping this recipe to remake over and over! Thanks so much Shelly!
Can I substitute buttermilk for the milk in the dough?
Really really good!!! Made for Christmas morning yesterday. I used Earth Balance vegan butter and Oatly oat milk. My whole family devoured them!
Hi! May I know if I can substitute self-raising flour in place of all-purpose flour and the baking powder? The nearby supermarkets only have self-raising flour for some reason but I really want to try this recipe!
Not everyone needs or wants or needs a life long story about a damn recipe and why you like it!!!
Y’all need to cut the bullshit and just get to the damn recipe that’s all most people care about if they need the method that’s fine but your back story isn’t needed y’all need to calm the hell down with that life story shit the RECIPE AND METHOD IS ALL THAT IS NEEDED!!!!
lol
Wow! Chill! Ranting and cursing are NEVER needed!
You need to.keep.your lame remarks to urself esp. in times like these! Damn.
Really not necessary to say something like this just jump to the recipe
Rudeness like that is really uncalled for. You should be thankful for and respect her willingness to share the recipe at all. No one forced you to come here and read it all. Personally I find it quite nice when they share a bit of themselves and the “method to the madness” as it were. Great recipe! I actually cheat and use Pioneer biscuit mix for the dough part.
That is what the “jump to the recipe” button at the top is for. Simmer down 🙂
Stuck indoors and being a type 2 diabetic non-Baker I made these with Splenda brown sugar and no glaze. Super easy, hardest part was getting dough thin enough but these are good to satisfy my cravings. I got 10 smaller muffins so hope the calorie count is reduced! I’ll make again and likely add the glaze. Thanks for the recipe.
So glad you enjoyed! Thanks for the notes on making them with Splenda 🙂
These are amazing! Easy and delicious! I made them ahead (previous night) and baked them in the am. They were perfect! I’ve just made them for the second time and I made a double batch! I’ve actually frozen one batch. We’ll see how the frozen one turns out when I bake it. Any suggestions on defrost methods? (I froze it as a log in cling wrap and aluminum.
I would let them thaw out at room temperature and then pop them in a 350 oven for 3-4 minutes 🙂