Cinnamon roll muffins are easier to make than the “old fashioned” style. NO yeast or rising required for this homemade muffin tin breakfast.
No yeast cinnamon roll muffins are the best. You get the same great taste and texture without the hours of rising and waiting. Perfect Christmas brunch recipe everyone will love for sure. My kids think this is the best muffin recipe ever I tell you. (affiliate links present)
Cinnamon Rolls in Muffin Tins
We have made a lot of different muffin tin recipes here on our site. Why? Because when my 3 girls were younger I was short on time and it just made dinner and dessert more fun. That is right, I even made our main dishes in this baby.
You may have attempted homemade cinnamon rolls for the holidays before and thought “this is too much work”. I kinda’ agree with you, even just once a year it is an all day affair. But NOW you can do the same thing fast.
Let’s talk a bit about my favorite things when it comes to muffins though shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini muffins.
- I ALWAYS use muffin liners and you should too. They make cleanup easier and grab and go breakfasts a thang. 😉
- No pan, no problem! Use these self standing muffin cups instead!
- This is the best way to store leftovers so they don’t get smushed!
This is just one of many easy quick dessert recipes on The Typical Mom blog. You see, I am all about EASY but still fantastic. Amping up a boxed cake mix is much more my style than anything requiring yeast. If I look something up to make and that baby is on the list of ingredients, I am sure to click to another.
Maybe it is because my mom wasn’t a big baker at all other than her “famous” 4 ingredient banana bread (which I found out later used cake mix too). I guess you mimic what you grew up with. Nowadays if I want something sweet it needs to take less than 15 minutes to prep or I’m done.
EXCEPT at Christmas time when once a year we make sweet rolls together. That. Is. It. Those bring a lot of memories though so it’s worth it.
No Yeast Cinnamon rolls
Yes you will make a dough, similar to homemade bread or something that you’ll be able to roll out on a cutting board. Alternatively you could defrost and use Rhodes frozen bread dough instead. It won’t be as sweet for sure and have less of a fluffy muffin texture but you could give that a whirl for a really quick idea.
Use the same filling listed below which will add sweetness, and the glaze on top. This is what you’re going to need to get going:
- All purpose flour
- make sure you know how to measure flour properly so they aren’t dense
- Sugar and milk
- A pinch of salt
- Baking powder and soda
This will make the muffin dough you’ll need. Then use a bit more flour dusting so it doesn’t stick when rolling it out into a large rectangle.
Then the inside is where you’re going to add all the goodness you’d expect. When you roll it up you’ll get that inner swirl that makes it look like the traditional style you remember from your childhood. That requires:
- Brown sugar
- More cinnamon
- Softened butter
All I did for the glaze is combine powdered sugar with a bit of milk. Use as much liquid as you want to keep it thick or thin it out. Then slice so you will get 12 equal sized pieces. This will ensure they bake evenly and get done in the very center of each one.
I mean obviously you need a regular sized muffin too too, I mean duh. I assume you have one or more of those already at home but this is my favorite one by far.
Ok so we have made this version of quick cinnamon rolls too just using refrigerated crescent rolls too. I know, you’ve gotta’ give those a whirl too. Definitely a slightly different flavor than making them into muffins but great too. This is how these are made:
- Use muffin liners. Preheat oven to 350°. In a large bowl combine egg, white sugar, and milk. Mix in spices. In another blend together baking soda, powder, and flour.
- Slowly incorporate the two so a dough forms.
- In a separate small bowl, mix together brown sugar and cinnamon for the middle. Add in butter and blend until small crumbs form. Set aside to use for filling.
- On a floured surface, roll out muffin batter dough. Add additional flour as needed. Roll into a 12”x18” rectangle. Spread cinnamon sugar mixture all around the dough. Roll the dough up lengthwise until it’s sealed at the edge. Cut into 12 equal slices.
- Place slices into muffin cups, cut side up. Bake for 12 minutes or until toothpick or cake tester inserted into center of muffin comes out clean.
Prepare icing by blending powdered sugar and milk until smooth. Set aside. Allow muffins to cool a bit in pan, then move to a wire rack as the sugar will be very hot. The icing can be drizzled on top of each muffin immediately if you wish to serve these warm or wait util they are cooled.
If you want to make large muffins you could but the bake time would be longer. Biggest thing to remember is to ensure each piece is the same size. Follow the same instructions below adding the cinnamon mixture into the middle of the rolled out flour mixture and slice thicker.
Use one of those large muffin tins and increase timing by a good 3 minutes and then check with toothpick inserted in the middle. If it is still sticky then add 2 minutes at a time until that is gone. Use this easy frosting or warm up a tub of cream cheese frosting and drizzle that on top, we love that.
If you do not want to use a muffin tin, rather a square or circular pan we have that too. Follow our cinnamon roll recipe no yeast for that one. I will say that is a bit more labor intensive with more steps but still faster than others.
If you have leftovers you want to make sure they don’t dry out. I like using freezer gallon bags to slide them in. Only add frosting to the ones you are eating and leave others plain when storing. Leave what you have left in a ramekin on the side and cover with plastic wrap. Slide leftovers into the bag and suck out ALL the air to stay moist.
Leave on your countertop instead of the fridge or they will begin to dry out. Then put on a small plate, spoon on frosting and microwave for 45 seconds. For the next 2 days they will still taste pretty fresh, beyond that the texture will begin to change.
For that case if you have a lot left you may think about freezing them this same way instead. They will keep longer and you can take one out at a time to warm up again. This is a great way to do batch cooking especially before the holidays. Get these done ahead of time and leave on the counter the night before Christmas so they’re ready.
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Cinnamon Roll Muffins
- Spray muffin pans or use liners. Set oven to 350°. In a medium size bowl combine egg, white sugar, and milk. Mix in spices. In another bowl blend together baking soda, powder, and flour.
- Slowly incorporate the wet into the dry mixture so a dough forms. In a separate small bowl, mix together brown sugar and cinnamon. Add in butter and blend until small crumbs form. Set aside to use for filling.
- On a floured surface, roll out muffin dough, adding additional flour as needed. Roll into a 12”x18” rectangle. Spread brown sugar crumb mixture all around the dough. Roll the dough lengthwise. Cut into 12 equal slices.
- Place slices into muffin tins, cut side up. Bake for 12 minutes or until toothpick or cake tester inserted into center of muffin comes out clean.
- Prepare the icing by blending powdered sugar and milk until creamy smooth. Set aside. Allow muffins to cool for 5 minutes before removing to a wire rack as the sugar will be very hot.
- The icing can be drizzled over immediately if you wish to serve these muffins warm or wait util they are cooled.