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Cinnamon Roll Muffins are a fun twist on the traditional cinnamon roll and there is no yeast involved!
Be sure and watch the video below on how to make the muffins.
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.
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.
And don’t forget the frosting!
Check out more of my easy muffin recipes:
Some of my favorite kitchen tools for making CINNAMON ROLL MUFFINS:
MUFFIN TIN – use it for muffins, dinner rolls or cupcakes.
CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins and cupcakes every time.
PYREX BOWLS – I love my Pyrex bowls and actually own a couple of sets. Perfect for mixing or serving.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Cinnamon Roll Muffin Recipe
Cinnamon Roll Muffins
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
Topping
- 1 cup brown sugar packed
- 3 tsp cinnamon
- 3 Tbsp butter melted
Frosting
- 1 cup powdered sugar
- 1 Tbsp milk (enough to make a good drizzling consistency.
- 1/2 tsp vanilla
Instructions
- Preheat oven to 375 degrees.
- Grease or line muffin tin.
- In mixer, combine flour, baking powder, salt and sugar.
- In another bowl combine butter, egg and milk.
- Pour into dry ingredients and mix until just combined. Do not overmix.
- Combine topping ingredients.
- 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.
- Top 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. Transfer to a wire rack.
- Mix together frosting ingredients. Drizzle over top of muffins.
Nutrition Facts:
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
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Kelly says
Yummy! Made them for a family beach vacation for something quick to grab at breakfast.. they are so good, stayed soft and everyone raved about them!
Leslie says
Tried this today and YUM! Just curious, are they safe to leave in a Tupperware container on the counter or should I put them in the refrigerator?
Leigh Anne Wilkes says
So glad you enjoyed them. They are totally safe to store on the counter top.
Trish says
My family loved these. They all took them to work for a snack and I received three And was asked to add them to our muffin rotation.
Lorrie says
Can these muffins be frozen after baking?
Leigh Anne Wilkes says
Yes they can, just put them into an airtight container.