Cinnamon Roll Muffins

Sunday morning I woke up with an overwhelming urge for a shamelessly large cinnamon roll. You know what I am talking about…that warm ooey, gooey, melt-in-your-mouth cinnamonny goodness that you know you should be ashamed of eating, but really aren’t. Yes, one of those! Unfortunately we don’t have a Cinnabon within an hours drive and I didn’t have three hours to make homemade yeasted cinnamon roll. So what’s a girl to do? I wasn’t about going to resist the craving, so I went on the hunt for a no-yeast cinnamon roll alternative. Looking back through all of the recipes that I have bookmarked I found this recipe for cinnamon roll muffins. Since you don’t have to hassle with the rising time of yeast, you can have these on the breakfast table in under 30 minutes! Perfect! They’re a great alternative to the more time-consuming yeasted cinnamon rolls that I make for special occasions. Soft, ooey gooey muffins swirled with cinnamon, brown sugar and pecans and topped with a drizzle of icing, these muffins definitely hit the spot. Although yeasted cinnamon rolls will always be my favorite, these muffins are a wonderful substitution when you’re short on time.

One Year Ago: Triple Layer Peanut Bars 

Two Years Ago: Oatmeal Creme Pies       

Cinnamon Roll Muffins

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  • 1 cup buttermilk
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3 to 3 ½ cups all purpose flour

For the Filling:

  • 4 tablespoons unsalted butter, softened
  • 1 cup light brown sugar
  • 1 ½ teaspoons cinnamon
  • 3/4 cup pecans, finely chopped

For the Icing:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • splash vanilla extract


  1. Heat oven to 375 degrees. Grease a muffin pan or line with muffin liners.
  2. In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
  3. In a small bowl, make the filling by combining the brown sugar, cinnamon and pecans. Turn the dough out onto a lightly floured work surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, leaving a 1/4″ margin at the long side of dough,  then sprinkle with the cinnamon sugar mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, beginning with the long side, under-tucking after each completed rollover. Cut into 12 rolls.
  4. Place in prepared muffin pan and bake until golden brown, about 15-18 minutes. Allow the muffins to cool in muffin pan for 5 minutes before removing to a wire rack.
  5. Make the glaze with the muffins are cooling. In a small bowl, combine powdered sugar, milk and vanilla until smooth. Drizzle over the top of the muffins and serve.

Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 18 minutes

Source: adapted from The Baker Chick, originally from The Comfort of Cooking

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29 Responses to Cinnamon Roll Muffins

  1. Monet says:

    I am often waking with an urge to make and then eat an enormous cinnamon roll. These muffins seem like they would satisfy my craving…without requiring hours of my time. Thank you for sharing!

  2. Oh my goodness, these look seriously amazing. PINNED!

  3. Love that they are ready so quick! I’m with you; yeast is just too much sometimes. Thanks for the recipe!

  4. Nami | Just One Cookbook says:

    These muffins look so delicious. I think this is my first time visiting your blog and I really enjoyed browsing around! I am not much of a baker but I definitely enjoy all kinds of desserts. I can’t wait to try some from your blog. Thanks for sharing the recipe!

  5. colleen says:

    Holy crap! I love that these are still spiraled up and stuffed with filling. These are perfect and I’ll definitely be making these.

  6. Lola Velasco says:

    Ahora soy yo la que no puede resistirse y tendré que hacerlo para satisfacer mi deseo de éste dulce.
    ¡Me parece delicioso y perfecto!

  7. Brilliant! I always want to make cinnamon rolls but don’t feel like dedicating the time.

  8. ChgoJohn says:

    I took one look at that photo and immediately pinned it. Reading on, I saw that they take but 30 minutes to prepare and if I could have pinned it twice, I would. 🙂

  9. brighteyedbaker says:

    These look flat-out amazing! We all need a good cinnamon roll every now and then!

  10. Jessamyn says:

    Made these this afternoon almost immediately after I read your post and they were fabulous! Thanks for sharing the recipe! I ended up baking 4 and freezing the other 8 so hopefully they will bake up well some other time.

  11. This looks amazing. Truly spectacular. I need to try this, I can see it becoming a family favourite.

  12. Teresa says:

    I want one of these!!!

  13. I’d love to have one of these for dessert too!

  14. overtimecook says:

    Oh my, these look phenomenal! I must try this! Pinning it!

  15. I. need. those!! I want to pick out the middles, warm, gooey, and into my mouth! Hah, but really. They look incredible.

  16. Sally says:

    OMG OMG Christina!! I am salivating. LOOK at how beautiful these cinnamon roll muffins are! And I love that they do not have any yeast. I’m sorta kinda intimidated by the stuff! These are easy and beautiful.. i can’t imagine how amazing they make the kitchen smell. pinning these because i have GOT to make them ASAP! PS: I can’t wait to see your new blog design!

  17. This is such an interesting and great twist on muffins! I can’t wait to try them 🙂

  18. iamahoneybee says:

    these are insane. I want this right now for lunch.
    so mouthwatering

  19. Oh wow. These are quick! Cinnamon rolls don’t even exist where I live so if I want them, I have to make them. I’ve bookmarked this for my next craving. 🙂

  20. nikkithekiddo says:

    I am DEFINITELY making these!

  21. Stefanie says:

    Yum yum! These look amazing! And such a great alternative to yeasted cinnamon rolls. Just what I’ve been looking for 🙂

  22. Livebakelove says:

    my god this one looks good!!! i was craving cinnamon rolls last week when i heard about the ” sweet bun bandit” that keeps stealing sweet buns from a ladys bakery :-)!!!!

  23. mamawolfe says:

    How could this be so easy>? I can’t wait to try them!

  24. Look how big these are!!! Wow. These would amaze any brunch crowd!

  25. Mamawolfe says:

    These were really easy to make! I used coconut milk thickened with vinegar for the buttermilk, 1.5 c of white whole wheat flour, and added 1/4 c flax seed. Yum!

  26. Jill says:

    These were easy and quick to make- tasted ok but they were pretty dense…. Wondering of too much flour was kneaded into it and thats what the problem was ….. Thoughts?

    • Christina says:

      I am sorry to hear that they turned out pretty dense for you. 😦 The only thing I could think of would be that maybe you added too much flour while rolling out the dough. I try to use as little as possible when rolling and sometimes have even rolled out the dough between sheets of parchment paper. If you give them another try I would love to hear how they turn out. 🙂

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