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
Want To Save This Recipe?
Could I use liners or do you think that they will stick? I want to send them to work with my husband for his office mates and I thought it might be cleaner and easier for them to grab this way.
I think liners would work totally fine!
Hi Shelly! I just came across this delicious (no yeast – yes!) recipe and wanted to make it for Christmas morning this year! I was wondering if it was possible to do most of the work before hand so all I had to do was finish it or bake it up Christmas Day. Can you do that with this recipe and how would you, or is it better just all made fresh? Thanks so much!
If I were to make these ahead I might make them and roll them up, wrap the log in cling wrap and then slice before baking.That way the dough won’t dry out!
I will say I haven’t ever tried this method, but I don’t see why it wouldn’t work! Just make sure it’s airtight!
I usually don’t take the time to comments on blogs, but I made these buns yesterday and they are so DELICIOUS! This was my first time making cinnamon buns, but I didn’t want to go through the extra effort with the yeast. Shelly, this recipe is fantastic! My pregnant self is already planning when I will make them again 🙂
So glad you liked them!!
Smells so good!!! Just put it in the oven.. I didn’t use a muffin tin though. Added cream cheese to the filling and the icing!! Yum! Also added cinnamon and vanilla to the icing. Managed to make 10!!
Smells so good!!! Just put it in the oven.. I didn’t use a muffin tin though. Added cream cheese to the filling and the icing!! Yum! ?
First time I have made cinnamon scrolls (they are my favourite) and these were so easy and delicious!
These were so easy, and my grandchildren ask for them everytime they visit. Thank you for the recipe.
Silly question, what kind of flour did you use?
King Arthur All Purpose!
These were so yummy and very quick and easy! Thank you!
What kind of milk should i use?
I used 2%, but whatever you have on-hand is fine!
Would dairy free milk work too?