Easy Cinnamon Roll Muffins (No Yeast)
Enjoy making these Easy Cinnamon Roll Muffins, a simple no-yeast treat that’s perfect for breakfast, brunch, or an afternoon snack with a hot mug of coffee! Quick to bake and deliciously soft, these muffins are great for kids and adults with their cinnamon flavor and sweet homemade vanilla icing.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
18
Serves: 12
Ingredients
Dough
- 325 grams325 grams325 grams All Purpose Flour, (2 1/2 cups)
- 3 Tbsp3 Tbsp3 Tbsp Granulated White Sugar
- 2 tsp2 tsp2 tsp Baking Powder
- 0.25 tsp0.25 tsp0.25 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 whole1 whole1 whole Egg, at room temperature
- 60 grams60 grams60 grams Sour Cream, (1/4 cup) at room temperature
- 120 grams120 grams120 grams Milk, (1/2 cup) at room temperature
- 57 grams57 grams57 grams Butter, Unsalted, (1/4 cup) melted and cooled slightly
Filling
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted, at room temperature
- 110 grams110 grams110 grams Brown Sugar, (1/2 cup)
- 1 Tbsp1 Tbsp1 Tbsp Cinnamon, Ground
Vanilla Icing
- 90 grams90 grams90 grams Powdered Sugar, (3/4 cup)
- 3 tsp3 tsp3 tsp Heavy Whipping Cream, or as needed
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°F/177°C. Grease a standard 12-count muffin pan.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk the egg, sour cream, milk, and butter. Add the dry ingredients and mix with a rubber spatula until the mixture becomes a dough. It should be soft and slightly sticky but still able to roll the dough.
- Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 10x16-inch rectangle. Sprinkle with flour as needed to prevent sticking.
- Spread the softened butter over the dough.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle the mixture over the butter.
- Roll the dough tightly into a log and slice it into 12 rolls. Arrange the rolls in the prepared pan.
- Bake for 20-25 minutes or until muffins are puffed and the edges are beginning to brown.
- Cool for 5 minutes in the hot pan, then transfer to a wire cooling rack.
- In a small bowl, whisk the powdered sugar, cream, and vanilla until smooth. Add enough cream for a pourable, honey-like consistency.
- Pour the vanilla icing over the warm muffins and serve immediately.
Notes
Storing: Keep the cinnamon roll muffins in an airtight container at room temperature for up to 3 days.
Freezing: Wrap each muffin individually in plastic wrap un-iced if possible, then place them in a resealable freezer bag or airtight container. Freeze the muffins for up to 3 months.
Reheating: To reheat frozen muffins, wrap them in aluminum foil and bake at 350°F for about 10-15 minutes. For refrigerated muffins, bake at 350°F for about 5-8 minutes or until warmed through without overbaking.Add a Note
My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 193 |
| Fat: | 8 g |
| Carbohydrates: | 26 g |
| Protein: | 5 g |
| Cholesterol: | 25 g |
| Sodium: | 128 mg |
| Fiber: | 1 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Easy Cinnamon Roll Muffins (No Yeast)”
Leave a Reply
You must be logged in to post a comment.
These look amazing!!
Thank you! So easy to make and no yeast necessary 🙂