Easy Cinnamon Roll Muffins (No Yeast) (Edit recipe)

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.

15 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	193
Fat:	8 g
Carbohydrates:	26 g
Protein:	5 g
Cholesterol:	25 g
Sodium:	233 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

Dough

325 grams All Purpose Flour, (2 1/2 cups)
3 Tbsp Granulated White Sugar
2 tsp Baking Powder
0.25 tsp Baking Soda
0.5 tsp Salt
1 whole Egg, at room temperature
60 grams Sour Cream, (1/4 cup) at room temperature
120 grams Milk, (1/2 cup) at room temperature
57 grams Unsalted Butter, (1/4 cup) melted and cooled slightly

Filling

3 Tbsp Unsalted Butter, at room temperature
110 grams Brown Sugar, (1/2 cup)
1 Tbsp Ground Cinnamon

Vanilla Icing

90 grams Powdered Sugar, (3/4 cup)
3 tsp Heavy Cream (Whipping Cream), or as needed
0.5 tsp Pure Vanilla Extract

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Process

Cook Mode

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.