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These No Yeast Cinnamon Roll Muffins are only the gooiest part of the cinnamon roll! They’re simply a dream come true, especially since they’re so easy to make!
Table of Contents
- No Yeast Cinnamon Roll Muffins
- How to Make Gooey Cinnamon Roll Muffins
- Get the Recipe
No Yeast Cinnamon Roll Muffins
I am currently on vacation in North Carolina…which has been awesome. We rented a beach house and since we are just feet away from the waves crashing outside, I find leaving the house…even to eat…pretty tough. If you know anything about me at this point (or follow me on Instagram) you’ll know that generally my favorite part of vacation is trying out new and delicious restaurants, bakeries, ice cream shops etc.
BUT. I can’t seem to bring myself to want to leave the house on this trip. It’s just too perfect and relaxing.
Which also means, that we have have been preparing food here, at the house. The thing about vacation for me, is that I don’t HAVE to cook…like an escape from dishes, cleaning, planning, prepping…but for some reason this time around I am not bothered in the slightest.
Maybe I am actually a beach person. Who knew?
Which brings me to today’s recipe. There are a few things happening here in these No Yeast Cinnamon Roll Muffins. First, there is no yeast necessary…which makes the process pretty quick…perfect for a vacation breakfast…and in regard to cinnamon rolls (and vacation), this is a welcome exception. ALSO, I have baked them in MUFFIN TINS…which means they bake up a little taller, rather than wider, and leave you with the ooey-est, gooiest center of the cinnamon roll effect in every bite. You in?
The dough comes together really easily…and you most likely have everything on-hand to make these today!
How to Make Gooey Cinnamon Roll Muffins
You mix up the dry ingredients, which consists of flour, sugar, salt, and baking powder. Then you cut in some butter with a pastry cutter or fork.
Next, pour in some milk so the dough comes together…
Mix it up until it forms a dough, and then turn it out onto a lightly floured surface.
Roll it into a rectangle and spread a mixture of butter, brown sugar and cinnamon on top. You know, the good stuff…
Roll it up…
And then cut it into 2 1/2 inch (ish) pieces…
Place each piece into a greased muffin tin and bake!
Seriously YES.
And of course a cinnamon roll needs icing. The more the merrier.
And I strongly encourage you to eat these warm. It would be a waste of good gooey not to.
On vacation, or on a weekday morning, these are easy enough to enjoy anytime!
No Yeast Cinnamon Roll Muffins
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
- Author: Shelly
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 large muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
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Description
These No Yeast Cinnamon Roll Muffins are only the gooiest part of the cinnamon roll! They’re simply a dream come true, especially since they’re so easy to make!
Ingredients
Scale
Filling
- 3 tablespoons butter, melted and cooled
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
Dough
- 2 cups flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 3/4 cup milk
Icing
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 375° F. Coat a muffin tin with nonstick spray.
Filling
- In a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
Dough
- In a large bowl combine the flour, sugar, baking powder, and salt. Using a pastry cutter or a fork, cut in the butter until combined. You can also use you hands for this. Slowly add in the milk and stir to combine, forming a dough. Turn the dough out onto a lightly floured surface and knead in any extra flour that didn’t mix in.
- Roll out the dough into a rectangle shape, approximately 1/4- inch thick. Spread the filling onto the dough evenly. Starting at the long end, tightly roll up the dough into a long log.
- Cut the dough into 2 1/2 -inch long pieces for large muffin-rolls.
- Place each piece into the prepared muffin tins.
- Bake for 15-20 minutes, or until the centers are baked. Remove from the oven and place the pan on a wire rack to cool.
Icing
- Whisk together the powdered sugar and milk.
- Loosen the muffins from the pan using a butter knife. Place on a plate and pour the icing on each muffin.
Nutrition
- Serving Size:
- Calories: 400
- Sugar: 34 g
- Sodium: 413.7 mg
- Fat: 12 g
- Carbohydrates: 69.7 g
- Protein: 5.6 g
- Cholesterol: 31.2 mg
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