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Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe.


I have been dying 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.

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!

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

Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe.


This recipe only requires one bowl and a spatula/wooden spoon to mix with. No rising time is needed so these are quick to make. 

Add brown sugar, baking soda, salt, vanilla extract, and 1 large egg to the mixing. Stir with a whisk to combine. 

To the same bowl, add buttermilk and whisk together. 

Add the all-purpose flour (start with 2 cups and go from there) and stir it all together with a wooden spoon or spatula. 

If needed, add more flour until the dough comes together and forms a slightly sticky dough. Look at the step-by-step pictures for a visual. 

Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe.

Use a rolling pin and roll out the dough into a large rectangle (roughly the same size as a cookie sheet 12″x18″). Spread the softened butter evenly over the dough, and then sprinkle with the brown sugar and cinnamon. 

Start at the long end and roll up the dough. This recipe yields 12 cinnamon roll muffins, so cut the “log” into 12 even pieces and place them one into each muffin tin. 

Once they are baked, drizzle an easy glaze over top and enjoy! These are best eaten right away. If there are leftovers, be sure and microwave it for a bit!

Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe.


  • I only use about 2 1/2 cups of flour. This recipe should not require more than the 3 cups listed. So start at 2 cups and work from there. You want a moldable/moveable dough, that is slightly sticky, but not so sticky that you can’t even roll it out. If you add too much flour, the dough will be really crumbly and the cinnamon roll muffins will turn out dry!
  •  Watch the muffins in the oven. All oven are so different! The key is to make sure that the muffins are not overly golden brown. You want hardly any color on them.
  • People always want to substitute the heavy cream in the glaze recipe. Please use the heavy cream. It makes such a difference and the taste can’t be beat. 
  • If you use anything other than heavy cream in the glaze recipe, you won’t need as much of it. Use more or less heavy cream/milk depending on the consistency you want for the glaze. 
  • Before rolling out the dough, lightly spray your countertop with cooking spray and sprinkle with some additional flour. This will ensure that the dough does not stick to the counter. 
  • While needing the dough, you may need to add additional flour depending on how sticky/unmanageable the dough is.

Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe.


Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe.
Together As Family Logo

Cinnamon Roll Muffins

Author Jessica
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Servings 12 muffins
Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe. 


Cinnamon Rolls

  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 cup buttermilk
  • 2-3 cups all-purpose flour

Cinnamon Roll Filling

  • 2 tablespoons butter, softened
  • 2/3 cup brown sugar
  • 3/4 teaspoon ground cinnamon


  • 1 cup powdered sugar
  • 4-6 tablespoons heavy cream (less if you use regular milk)


  • Heat oven to 350°. Prepare a 12-cup muffin pan by spraying with cooking spray. Set aside.
  • In a large mixing bowl, add brown sugar, baking soda, salt, vanilla, and egg. Stir with a whisk to combine together. Add the buttermilk, and whisk together until combined.
  • Start with 2 cups of flour and add it into the wet mixture. Stir together with a wooden spoon or spatula. Add more flour, in 1/4 cup increments, until the dough forms a "ball" on it's own and it's not sticking to the sides of the bowl. I end up using about 2 1/3 cups of flour when I make these. (see step-by-step pics above)
  • Lightly spray a countertop (or very large cutting board) with cooking spray and sprinkle some additional flour over top (about 1/4 cup). Dump the dough onto the counter and knead it for 1-2 minutes. If needed add more flour if the dough is way too sticky and unmanageable.
  • Using a rolling pin, roll out the dough into a large rectangle. About the size of a cookie sheet 12"x18". Spread softened butter over the dough (this is easiest to do with your hands). In small bowl, mix together the brown sugar and cinnamon and then sprinkle evenly over the butter.
  • Starting at the long end, roll it up into a tight "log". Cut the log in half, and then cut each half into 6 equal slices. Place one cinnamon roll slice into each muffin cup.
  • Bake for 13-15 minutes. You do not want the muffins to be overly browned. They should really not have much color to them at all.
  • Stir together the powdered sugar and heavy cream to make the glaze, and then drizzle over the warm cinnamon roll muffins.

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

No Yeast & One Bowl Cinnamon Roll Muffins | Cinnamon Roll Muffins require no yeast, only one bowl and they're ready in about 30 minutes! All the flavor, gooey cinnamon & sugar, and sweetness that you love about a cinnamon roll, but in an easy to make cinnamon roll muffin recipe. #cinnamonrolls #breakfastrecipes #muffins #recipeoftheday #onebowl #easyrecipes

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Recipe Rating


  1. These look absolutely delicious! I have a cinnamon bun recipe I love, but it would be nice to have a quick version too!

    1. Together As Family says:

      Thanks Carlee! I love quick, simpler recipes of traditional ones like cinnamon rolls. Nothing beats the real deal but these come pretty darn close 🙂

  2. Thank you for your wonderful recipes, I look forward to trying this!

    1. This recipe was an absolute disaster. The dough never came together, it was unbelievably sticky. I added about six cups of flour before just throwing the whole thing out. Complete waste of time and ingredients.

  3. sue werth says:

    how many calories?

    1. Together As Family says:

      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 where they give you calorie count for each recipe.

  4. What are the dimensions of the dough rectangles you roll out ?

    1. Together As Family says:

      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.

  5. 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.

    1. Together As Family says:

      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.

      1. 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!!

        1. Together As Family says:

          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.

  6. Is buttermilk a necessity? What happens if you use regular milk?

    1. Together As Family says:

      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 🙂

  7. Elizabeth says:

    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.

    1. Together As Family says:

      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.

  8. 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!!!

    1. Together As Family says:

      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 🙂

  9. Charlotte :) says:

    Do you have to put them in a muffin pan? Can I cook them in like an 9×13 dish like other cinnamon rolls or do you think they won’t turn out the same.

    1. Together As Family says:

      I am sure you could just use a baking dish. The recipe makes 12 and they do expand, so maybe use a 9×13 baking dish. Now I am curious too and want to try them in a dish instead.

  10. Sherry Lussier says:

    Can these wonderful cinnamon rolls be frozen?

    1. Together As Family says:

      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!

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  14. 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.

  15. Question for you please, after you roll dough and slice, how exactly do you place in muffin pan?

    1. Together As Family says:

      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 🙂

  16. 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.

    1. Together As Family says:

      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 🙂

  17. They turned out PERFECT! Thanks for sharing your delicious recipe! (I just had to take them out of my oven at 12mins)

  18. This was AMAZING!! I made sticky bun glaze instead (1/2 cup melted butter 3/4 cup brown sugar 1tsp cinnamon) of the icing and they were phenomenal! Definitely heat them up, not as good cold. Baked in my convection oven for 11 minutes

  19. 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!! 🙂

  20. 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?

    1. Together As Family says:

      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.

  21. I just made these this morning and the kids loved them! I put 12 in a 9×13 pan and baked for about 18 minutes…..only because I didn’t want to clean up a muffin tin. ? They came out perfect!

  22. Do you think you can make them with almond flour or perhaps half regular flour and half almond flour?

    1. Together As Family says:

      You could always test it out. I have never tried using anything other than all-purpose flour so I can’t say for sure.

  23. These turned out so moist and were absolutely scrumptious. The best cinnamon rolls I’ve ever had!

  24. Together As Family says:

    Thank you for your feedback Mary. Sorry to hear they did not work for you.

  25. Glenda Prince says:

    Was looking for something quick & easy for my daughter who loves cinnamon buns/rolls. This was exactly that!! They taste amazing too. Thank you so much. Now I’ll be making these often and the recipe is one that she too can make one I share it with her
    Thank you

  26. Oh my goodness, these are delicious.!! Thank for the recipe Sweetie ???

    1. Together As Family says:

      You’re very welcome! Thanks for your comment and for being here.

  27. 5 stars
    First time cooking this type of dough and it totally KILLED IT!! Easy and so quick!

    1. Together As Family says:

      Awesome! So happy to hear this. It’s one of my favorites.

  28. This recipe similar to what others said is a mess .

    Dough stays forever too sticky to work with .

    1. Together As Family says:

      As mentioned in the recipe and post it is supposed to be a stickier dough. It’s not like a bread dough or a roll dough where it’s not sticky at all. I think for those it has not worked out for, it’s because you’re expecting the dough to be like bread or roll dough. It’s a softer dough that is sticky but if you add like 1/4 cup of flour while working it and rolling it out then it should be manageable. I give lots of tips on the post and recipe so hopefully those are being followed. Thanks so much for your review. Have a good day 🙂

  29. Do you have the nutritional break down?

    1. Together As Family says:

      I will soon. I am slowly working my way through all the recipes and adding it. I am about halfway done so this one should be done soon.

  30. These were so easy and so delicious! Used milk with vinegar and that worked fine. Needed 2 and ¾c of flour plus extra for rolling out. Made them the night before and baked on Easter morning. Better to undertake, I put mine in for 14 minutes. Rave reviews 🙂

    1. Together As Family says:

      Thank you! We love these muffins so all the other bad reviews make me sad. Flour is always so different (especially in bread recipes) depending on where you live. It sounds like you did it perfect, by adding just a little but of flour at a time. Thanks so much for leaving your review.

  31. Kathy Sheely says:

    just got done making these and they are really good. When I went to roll them, the dough was a sticky yet. Next time I will add more flour. They didn’t roll well because of that, but I though I’m not going to waste them. I used a big spoon and spooned them in and they turned out fine. Still had the cinnamon roll flavor and all, they just didn’t have the “roll” appearance. Overall, great recipe and will make again.

    1. Together As Family says:

      When I roll the dough, I always add about 1/4 cup or 1/3 cup of additional flour to roll it out with. I add it once I dump the dough onto the counter to roll. Plus I spray the countertop with cooking spray and sprinkle lightly with flour. I believe I mention that in the recipe but I will go double check. Because hopefully that’s helpful to some.

  32. 5 stars
    Looooved it!!! I halved the whole recipe, just to give it a try. And ooooow my….. delicious!!! I did need lots more flour to get it workable. So even after halving the ingredients, i added 2 whole cups of flour. I did use the full filling recipe hahahahaha which made it delicious of course!!!!

    It didn’t get the time to cool down or get dry, cause we finished it all right when it came out of the oven !!! Definitely will make this again and again!!!

  33. 5 stars
    How do you store these? Do they need to be refrigerated? What if you left off the frosting? Would they still need to be refrigerated?

    1. Together As Family says:

      Mine never last long but I just keep them out at room temperature. You can also store them in the fridge, if you’re worried about the small amount of dairy in the frosting, and then just microwave it when you want to eat it. They are better warm or at room temperature.

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  35. 3 stars
    The only change I made was I used whole milk because I had no buttermilk, that being said nothing turned out my dough was so sticky no matter how much flour I used, I dont feel like that would make it change that much. Would it?

  36. Stephanie Calahasen says:

    5 stars
    Made these today and they were a hit!! The next time I’m going to try with a cream cheese frosting instead of a glaze.

  37. Stephanie E says:

    5 stars
    These turned out PERFECT! We topped ours with biscoff spread and wow.. they were a family favourite! So easy to make.

  38. Great flavor and very moist. I baked them in a 9 inch pan instead of a muffin pan. Requires more baking time. Rolls in center of pan were not done when edge rolls were done. Will try the muffin pan next time.

    1. Together as Family says:

      Yay! Thank you!