Cinnamon Roll Muffins

Name: Cinnamon Roll Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups all purpose flour; 1 Tbsp baking powder; 1/2 tsp salt; 1/3 cup sugar; 1/4 cup butter (melted and cooled); 1 egg; 1 cup 2% milk; 1 cup brown sugar (packed); 3 tsp cinnamon; 3 Tbsp butter (melted); 1 cup powdered sugar; 1 Tbsp milk (enough to make a good drizzling consistency.; 1/2 tsp vanilla

Why You’ll Love This Recipe!

I often get emails from people who are afraid of yeast. I even wrote a post to give them a little help and encouragement with working with yeast.

But I get it, some people just don’t get along with yeast and I can respect that. So, if you are a fan of cinnamon rolls but avoid yeast like the plague this Cinnamon Roll Muffin recipe is for you! You can get all the cinnamony goodness of a cinnamon roll without the yeast.

For those who are allergic to yeast, these are the perfect solution to any cinnamon roll craving you might have.

Ingredients Needed

Flour. I prefer unbleached all purpose flour

Baking powder. Be sure it is nice and fresh.

Salt

Sugar. You will need granulated sugar, brown sugar and powdered sugar for the glaze..

Butter. I use salted butter but you can also use unsalted butter.

Egg

Milk. I use 2 percent but use what you have in your fridge.

Cinnamon

Vanilla Extract

How to Make Cinnamon Roll Muffins

In a bowl, whisk together flour, baking powder, salt and sugar.

In large bowl or a stand mixer, combine melted butter, egg and milk and mix to combine..

Pour into dry ingredients into wet and mix until just combined. Do not over mix.

Combine topping ingredients and fold half of the mixture into muffin batter, gently. Do not over stir.

Fill muffin tin with 1/4 cup of batter in each opening and sprinkle with remaining sugar mixture.

Bake at 375 degrees F for 12-15 minutes or until muffin springs back when lightly pressed. Remove from oven and cool on a wire rack.

Mix together glaze ingredients in a small bowl. Drizzle over top of cooled muffins.

Tips from Leigh Anne

Don’t overmix your muffin batter as this will make your muffins tough. Mix just until dry ingredients are incorporated.
Use a muffin scoop to get even size muffins and this way you don’t overfill your muffin tins. When you overfill them it prevents the muffins from reaching their full height!

The other upside to these cinnamon roll muffins is that they come together a lot quicker than regular cinnamon rolls do, you don’t have to let the dough rise! So next time you get a hankering for some cinnamon rolls and don’t have the time or inclination to deal with yeast give this muffin version a try.

Frequently Asked Questions

Can I put nuts in cinnamon roll muffins?

If you are a nut fan you can definitely add in some pecans or walnuts. Add in 1 cup of chopped nuts.

How to store cinnamon roll muffins?

Place the muffins in either a Ziploc bag (or a reusable Ziploc bag) or an airtight container They can be stored at room temperature for 2-3 days or stored in the fridge for 4-5 days or in the freezer for up to 3 months.

How to reheat muffins?

Allow them to thaw in the fridge overnight or on the counter top. Reheat in the microwave using the lowest setting for about 30 seconds. Then check and see if it’s warm enough, if not heat for another 30 seconds. You also rewarm in the oven at 150 degrees F for 5-7 minutes.

Check out more of my easy muffin recipes: