breads, rolls, & muffins/ breakfast

{no yeast, one bowl} Cinnamon Roll Muffins

87K Shares

These no yeast cinnamon roll muffins are so easy to make and they only require one bowl! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make muffin.

These no yeast cinnamon roll muffins are so easy to make and they only require one bowl! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make muffin.

I have been dyyyyying to share these cinnamon roll muffins with you all! Call me weird, a nerd, obsessed or whatever you want but I seriously get so excited when a recipe turns out. I’ve been on a recipe high since making these the first time. Cinnamon rolls have always been a weak area for me. I have yet to find a recipe that is worth all the time they take to make…….. and all the calories to eat them πŸ™‚

But, I think I have finally found the recipe of all recipes with these {no yeast, one bowl} cinnamon roll muffins.

No yeast and one bowl is all you need for cinnamon roll muffins. Everything you love about a classic cinnamon roll but in muffin form!

No yeast and one bowl is all you need for cinnamon roll muffins. Everything you love about a classic cinnamon roll but in muffin form!

On a whim, while my husband was home with us one morning, I decided to make these no yeast cinnamon roll muffins. I was blown away! The dough is a simple quick breadΒ and then you roll it out, spread with butter and sugar, roll up and slice. Just like traditional cinnamon rolls but way easier and no patiently nervously waiting for dough to rise 3 times!

No yeast and one bowl is all you need for cinnamon roll muffins. Everything you love about a classic cinnamon roll but in muffin form!

I had to give these things away, fast! I knew after having 1 that if they were left in my kitchen then I would probably haveΒ no self control around them πŸ™‚ So, I saved one for each of my kids and sent the rest with my husband to work. Luckily, my youngest daughter only ate like 1/4 of hers so I was able to have a little bit more πŸ™‚

No yeast and one bowl is all you need for cinnamon roll muffins. Everything you love about a classic cinnamon roll but in muffin form!

Those cinnamon swirls! This is what the muffins look like right after baking. They should rise and the layers should come apart like you see in the above picture. The trick to getting soft and almost gooey-like centers is to not over bake these. They should not be browned at all. The center is fine if it still looks slightly wet, and the muffin should rise up slightly (as seen in the picture above).

No yeast and one bowl is all you need for cinnamon roll muffins. Everything you love about a classic cinnamon roll but in muffin form!

These no yeast cinnamon roll muffins are so easy to make and they only require one bowl! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make muffin.

Let those babies cool for a few minutes and then frost with a simple glaze of powdered sugar and heavy cream. I highly recommend using the heavy cream. A lot of people might say any milk will work, which it will, but the heavy cream adds so much thickness and richness to the frosting. It’s so good you guys! I hope you get the chance to try these.

Serves 12

Cinnamon Roll Muffins

A soft, fluffy, gooey cinnamon roll that is made with no yeast and in a muffin pan. The perfect single-serve cinnamon roll that is so simple to make.

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4.4 based on 5 review(s)

Ingredients

    cinnamon rolls
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup buttermilk
  • 3 cups flour + about 1/3 cup for dusting
  • filling
  • 2 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 3/4 teaspoon cinnamon
  • glaze
  • 1 cup powdered sugar
  • 4-6 tablespoons heavy cream

Instructions

  • Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by spraying with cooking spray. Set aside.
  • Combine brown sugar, baking soda, salt, vanilla, and egg in a large mixing bowl. Whisk together until combined. Add butter milk and whisk until smooth and combined.
  • Add in flour and stir with a wooden spoon, or spatula, until dough comes together and starts to somewhat form it's own ball. Dough will be thick. Do not over mix. Stop once the flour is combined into the dough.
  • Sprinkle additional 1/3 cup (or less) flour on the counter top. Knead for 2 minutes. You may have to sprinkle some flour on top of the dough and your hands to help prevent sticking.
  • Roll out into a large rectangle (about 12" x 24"). Spread softened butter over the dough (this is easiest to do with your hands). Combine brown sugar and cinnamon together, for the filling, and sprinkle over the butter and gently pat down.
  • Start at the long side of the triangle and roll up into a tight log. Score 12 (2-inch) pieces. Cut dough and place each slice into a muffin cup.
  • Bake for 15 minutes (I took mine out at 14 minutes). Do not let them brown or over cook. The center might look slightly wet, the muffins should be puffy and have risen up, and be a light golden color.
  • Let cool for a few minutes before glazing. To make the glaze combine powdered sugar and heavy cream, and mix with a fork to combine. Slather the glaze over top each muffin, or pour glaze into a Ziploc bag and cut the corner, to neatly drizzle the glaze over (this is what I did).
  • Eat warm. Warm up any leftovers in the microwave for about 15 seconds, when you want to eat one.

Notes

I used about 6 tablespoons heavy cream. It depends on how thick or runny you want your glaze. If you use regular milk, then you'll need less of it because it's not as thick as heavy cream. Start at 3 tablespoons and then add more as needed.

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https://togetherasfamily.com/no-yeast-cinnamon-roll-muffins/

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These no yeast cinnamon roll muffins are so easy to make and they only require one bowl! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make muffin.

87K Shares

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34 Comments

  • Reply
    Carlee
    February 8, 2017 at 7:30 am These look absolutely delicious! I have a cinnamon bun recipe I love, but it would be nice to have a quick version too!
    • Reply
      Together As Family
      February 9, 2017 at 9:49 am Thanks Carlee! I love quick, simpler recipes of traditional ones like cinnamon rolls. Nothing beats the real deal but these come pretty darn close :)
  • Reply
    Judy
    February 17, 2017 at 10:02 pm Thank you for your wonderful recipes, I look forward to trying this!
  • Reply
    sue werth
    February 19, 2017 at 10:37 am how many calories?
    • Reply
      Together As Family
      February 24, 2017 at 7:08 pm Hi Sue. I am not sure how many calories. Probably a lot, lol :) I know there are several sites that you can put your ingredients in and they give you a calorie count. I am in the process of sharing my recipes to www.myrecipemagic.com where they give you calorie count for each recipe.
  • Reply
    Nancy
    February 23, 2017 at 11:25 pm What are the dimensions of the dough rectangles you roll out ?
    • Reply
      Together As Family
      February 24, 2017 at 7:06 pm Hi Nancy. Sorry for my late reply. You'll want to roll it out into about a 12" x 24" rectangle. So a large rectangle :) I will update the recipe as I forgot to add it in the directions.
  • Reply
    Amber
    March 6, 2017 at 5:16 pm Have you ever made these as minis using a mini muffin pan? Can they be made a day before needed? Would love to make them for after church so I would need to make them the night before.
    • Reply
      Together As Family
      March 6, 2017 at 7:51 pm Mini ones would be so cute! I have never done that. I think it would work just be sure to cut the pieces very small (instead of the 12 larger cinnamon rolls) so that they will cook all the way through in the mini muffin pan. Also, the cooking time would be quite a bit less. I would maybe half the cooking time and then go from there. As far as making them before hand I'm fairly positive that it would be fine. Because it's not like there is yeast to worry about rising and what not (yay! :) ). I would make the dough and cut the pieces and place them in the muffin pan and then put the pan in the fridge. Before cooking I would leave them out on the counter for a bit so that they're not so cold when you cook them. Let me know if you try it and how it works. I'm curious now.
      • Reply
        Amber
        March 8, 2017 at 10:09 pm Well I tried making them minis today! They turned out pretty cute! I divided the dough in half and rolled into a 6X12 rectangle. I cut into each half into 12 rolls. Baked for about 12ish minutes. They puffed up quite a bit so maybe could have cut into smaller rolls but they were really good!! My kids loved them!!
        • Reply
          Together As Family
          March 9, 2017 at 8:59 pm That's good to know they work as minis. They do puff up while baking, probably more so as minis cause there is less space for them to "grow", so slicing thinner may eliminate some of that puffiness. Thanks for letting me know they worked. Anything mini is cuter so I may just have to try it.
  • Reply
    Jennifer
    March 6, 2017 at 5:39 pm Is buttermilk a necessity? What happens if you use regular milk?
    • Reply
      Together As Family
      March 6, 2017 at 7:46 pm Buttermilk makes the dough soft and tender especially when combined with the baking soda in the dough. You could use regular milk but I would suggest a high fat content regular milk. Like 2% or whole milk. If you don't have buttermilk you can also place 1 tablespoon white vinegar into a 1 cup measurer and then fill the remainder of the 1 cup with milk. Let it sit for about 3-4 minutes and use it in the recipe. I've only made these with buttermilk so I can't say if it will be the same with regular milk. But I can say that regular milk won't ruin these. Hope that helps :)
  • Reply
    Elizabeth
    March 15, 2017 at 10:40 pm What kind of flour did you use? I used all purpose and my dough came out super sticky and started to tear when I was trying to roll it.
    • Reply
      Together As Family
      March 16, 2017 at 10:45 am I use unbleached, all-purpose flour. The dough is a somewhat sticky and softer dough. I end up adding about 1/2 cup of flour on the counter top and on top of the dough ball as I am kneading it for the 2 minutes. Plus, I sprinkle some additional flour on top of the dough as I am rolling it out. You just want to add flour until it rolls out nicely and does not stick to the rolling pin or counter. You may need closer to 3/4 cup flour. I hope that helps. I will clarify better in the recipe. Not sure if altitude has anything to do with it (I live in Maryland) but you could also try adding an additional 1/2 cup flour while you're mixing the dough in the bowl.
  • Reply
    HR
    April 10, 2017 at 12:40 am These were so good! Made them on a whim this morning and they came together quickly. I wanted mini-muffin sized rolls, so I divided the dough in half to make two 6X12 rectangles. I got a total of 37 minis out of this. I weigh my flour and ended up using quite a bit more to make the dough manageable, but I know this is super variable with humidity and whatnot! Great recipe! Thanks!!!
    • Reply
      Together As Family
      April 13, 2017 at 4:38 pm Yay! So glad you loved these. They are one of my favorites. I seem to make them almost every weekend because my kids love them so much. I'll have to try minis next time. I usually end up adding about 3/4 cup more flour. It does vary for location and climate and what not. Thanks so much for coming back to let me know :)
  • Reply
    Charlotte :)
    June 8, 2017 at 12:11 pm Do you have to put them in a muffin pan? Can I cook them in like an 9x13 dish like other cinnamon rolls or do you think they won't turn out the same.
    • Reply
      Together As Family
      June 12, 2017 at 12:48 pm I am sure you could just use a baking dish. The recipe makes 12 and they do expand, so maybe use a 9x13 baking dish. Now I am curious too and want to try them in a dish instead.
  • Reply
    Sherry Lussier
    July 24, 2017 at 2:41 pm Can these wonderful cinnamon rolls be frozen?
    • Reply
      Together As Family
      July 24, 2017 at 11:39 pm I've never tried. I would imagine they could once cooked, but I don't think it would work if you freeze them before cooking. But you could always test it out!
  • Reply
    No Yeast, One Bowl Cinnamon Roll Muffins – Weekend Potluck 261
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  • Reply
    Janetta
    February 21, 2018 at 10:15 am I admit I'm not the best baker but these sounded easy enough. They turned out awful. I was trying to be very careful not to over-bake them but I did. I kept watching them, opening the door, looking, shutting the door. It was just way too hard to determine if they would be done or not. As it turns out, they were WAY overdone. Not good at all. For me, I'll probably have to try these many, many more times to get them to turn out like the pictures show. Took them out early too. Not a good recipe for me.
  • Reply
    Suz
    March 21, 2018 at 1:27 pm Question for you please, after you roll dough and slice, how exactly do you place in muffin pan?
    • Reply
      Together As Family
      March 21, 2018 at 9:56 pm Place one slice into each muffin cup just like you would regular cinnamon rolls. As they bake they will rise up and start looking like a muffin. I hope that helps :)
  • Reply
    Leah
    April 14, 2018 at 12:21 am These look so divine! How do they hold up the next day? I need to bake about 50 + of something tonight to take to the women in my church. I don't think I could pull it all off in the morning but don't know if they'll present as well if I make them a day before? Either way I'll have to try these soon.
    • Reply
      Together As Family
      April 15, 2018 at 8:02 pm I prefer eating these cinnamon rolls right away as I think they test best. But, I have microwaved one and it was really good warmed up like that. Maybe if you make them ahead of time, I would warm them up in the oven or something before serving them the next day. I would also wait to drizzle them with the glaze before serving. The muffins themselves hold up well a couple days after making them so I think it would be fine with those changes. Good luck :)
  • Reply
    Athena
    May 30, 2018 at 9:40 am They turned out PERFECT! Thanks for sharing your delicious recipe! (I just had to take them out of my oven at 12mins)
  • Reply
    LaTrice
    August 8, 2018 at 9:46 pm I found your recipe on Pinterest and would like to make the cinnamon rolls very soon. Is it possible that I can add cream cheese to the frosting? If so, how much? Thank you, Jessica!! :-)
  • Reply
    Clair
    October 2, 2018 at 1:24 am Hi! I couldnt get the dough to unstick. Had to add 2-3 more cups of flour. They turned out alright. They were still delish and got eaten. But the dough on yours looks way more divine. Any tips for next time?
    • Reply
      Together As Family
      October 2, 2018 at 1:20 pm My only tip would be to make sure the dough is soft, somewhat sticky/tacky but NOT like stick all over your hands type of dough. If that makes sense :) You want the dough semi-sticky but not all the way sticky. When you roll the dough out on the counter top, add some flour until you can handle it to press it into a square. I would keep the flour the same as the recipe calls for, scrape it onto the counter top on top of flour and then work it and add more flour as needed. The 2-3 cups of flour you added seems like quite a bit and almost to the point that the dough may have been not sticky or pliable at all. That's not really what you want. I hope this helps and I hope next time they're even better for you.
  • Reply
    Angela
    November 18, 2018 at 8:33 am I just made these this morning and the kids loved them! I put 12 in a 9x13 pan and baked for about 18 minutes.....only because I didn't want to clean up a muffin tin. πŸ˜‰ They came out perfect!
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