This post may contain affiliate links. Please see disclosure policy here.
Enjoy all the flavors of a traditional cinnamon roll in under 30 minutes with these delicious small batch Cinnamon Roll Muffins.
No Yeast Cinnamon Rolls
As much as I love a good cinnamon roll there are times where I am craving one but just don’t have the time to make cinnamon rolls. Even with my one hour cinnamon recipe, I need it now! That is where today’s recipe for small batch cinnamon roll muffins come in.
Just one bite of these delicious muffins and I am sure you will agree with me that these cinnamon roll muffins can hold their own against a traditional cinnamon roll. And they are ready in under 30 minutes and there is no yeast required.
Since this recipe only makes four muffins, it is the perfect way to curb that craving fast without a bunch of leftovers to tempt you later. The full size version of this recipe has been one of my more popular recipes here on the blog and on You Tube, so I decided we must have a small batch version.
Muffin Ingredients Needed:
How to Make Small Batch Cinnamon Roll Muffins
- Mix together the wet ingredients including 2 Tbsp. melted and cooled butter, 1 Tbsp beaten egg and 1/3 cup of milk.
- Add in 2/3 cup flour, 2 Tbsp sugar, 1/4 tsp baking powder and a pinch of salt.
Cinnamon Topping
- Combine 1/3 cup brown sugar, 1 tsp cinnamon and 1 Tbsp melted butter, allow it to cool before adding in or you will melt your sugar.
- The mixture will resemble wet sand.
- Fold half of cinnamon sugar mixture into muffin batter. Do not stir it totally in, you want to see streaks of cinnamon.
- Fill four lined muffin tins with 1/4 of batter.
- Sprinkle remaining cinnamon mixture over top of muffin batter.
- Bake at 350 degrees F. for 12-15 minutes or until the muffin springs back when touched.
- Allow muffins to cool.
- Mix together glaze while muffins cool. You want a nice drizzling consistency.
- Drizzle over top of cooled muffins
Frequently Asked Questions
They freeze well in an airtight container. If possible, I like to drizzle with the glaze after they are thawed, before serving. Freeze for up to 3 months.
If you don’t want to use liners just make sure to spray the muffin pan well.
I sure do and you can find it by clicking here.
Tips and Tricks For Muffins
- Don’t add hot melted butter into your batter, it will cook your egg and melt your sugar. Let the butter cool off before adding it in but don’t let it harden back up.
- You can substitute the milk for almond milk if you want a dairy free muffin.
- Do not use a whole egg in this recipe, you will end up with eggy tasting muffins. I beat an egg and then measure out 1 Tbsp of beaten egg. Save the rest of the egg to make a giant cookie
- Accurate measuring is really important for small batch recipes.
Some of our other favorite muffins to try:
Be sure and follow me over on You Tube for weekly cooking demos.
Small Batch Cinnamon Roll Muffins
Ingredients
- 2 Tbsp butter melted and cooled
- 1 Tbsp egg beaten
- 1/3 cup milk
- 2/3 cup all purpose flour
- 2 Tbsp sugar
- 3/4 tsp baking powder
- pinch of salt
CInnamon Filling
- 1/3 cup brown sugar packed
- 1 tsp cinnamon
- 1 Tbsp butter melted and cooled
Glaze
- 1/3 cup powdered sugar
- 1/3 Tbsp milk
Instructions
- Mix together melted butter, beaten egg and milk.
- Add in flour, sugar, baking powder and salt. Stir until flour is incorporated.
Cinnamon Filling
- Mix together brown sugar, cinnamon and melted butter.
- Fold half of cinnamon mixture into batter. Don't over stir, you want streaks of cinnamon.
- Fill each lined or greased muffin tin with 1/4 of the batter.
- Sprinkle the top with remaining cinnamon filling.
- Bake at 375 degrees F. for 12-15 minutes.
- Cool in pan for a few minutes and then remove to a cooling rack.
- Mix together glaze to a nice drizzling consistency.
- Drizzle cooled muffins.
Tips & Notes:
- Don’t add hot melted butter into your batter, it will cook your egg and melt your sugar. Let the butter cool off before adding it in but don’t let it harden back up.
- You can substitute the milk for almond milk if you want a dairy free muffin.
- Do not use a whole egg in this recipe, you will end up with eggy tasting muffins. I beat an egg and then measure out 1 Tbsp of beaten egg. Save the rest of the egg to make a giant cookie
- Accurate measuring is really important for small batch recipes
Nutrition Facts:
Lita says
I made these although my son said they were dry he still gave thumbs up. I thought they were delicious the one that was left
Leigh Anne Wilkes says
If they were a little dry try baking them a minute or two less. They may have been over baked. Everyone’s oven is different.