Looking for a fast and flavorful breakfast that feels like a treat but takes just minutes to prepare? These Cinnamon Roll Muffins are the perfect answer. By combining the warm, nostalgic flavor of classic cinnamon rolls with the quick convenience of muffins, this recipe gives you the best of both worlds—without the need for yeast, kneading, or long proofing times.
Whether you’re rushing through a busy weekday or enjoying a slow weekend brunch, these sweet, tender muffins are your go-to solution for a homemade breakfast in under 30 minutes. Keep reading for expert tips, a printable recipe, and ideas for custom twists.
🥐 Why Cinnamon Roll Muffins Are the Perfect Morning Treat
Cinnamon Roll Muffins bring together the cozy, spiced flavor of traditional cinnamon rolls and the portability of a muffin. They’re soft, lightly sweet, and packed with a rich cinnamon-sugar swirl in every bite. Topped with a light vanilla glaze (optional but recommended), they taste like a bakery indulgence—without the effort.
Why they’re loved:
- ✅ Ready in under 30 minutes
- ✅ No yeast or rising time
- ✅ Handheld and portable
- ✅ Loved by kids and adults alike
- ✅ Easy to customize with nuts, fruit, or even chocolate
Whether paired with a hot coffee, tea, or glass of milk, these muffins are always a hit.
🍽️ Quick Cinnamon Roll Muffin Recipe (No Yeast Needed)
🧾 Ingredients
For the Muffin Batter:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 4 tablespoons (¼ cup) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ⅓ cup brown sugar (light or dark)
- 1 tablespoon ground cinnamon
For the Glaze (Optional):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
🥣 Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Make the Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
3. Create the Swirl
In a small bowl, mix the brown sugar and cinnamon together.
4. Assemble Muffins
Spoon a small amount of batter into each muffin cup (about halfway). Sprinkle a layer of cinnamon sugar over each. Add more batter to fill the cups about ¾ full, then top with the remaining cinnamon sugar.
Use a toothpick or knife to gently swirl the sugar through the batter in each cup.
5. Bake
Bake for 18–20 minutes, or until a toothpick inserted comes out clean and tops are golden brown. Cool for 5 minutes in the pan.
6. Glaze & Serve (Optional)
Whisk together powdered sugar, milk, and vanilla to create a simple glaze. Drizzle over warm muffins and serve.
🧮 Nutritional Information (Per Muffin)
| Metric | Value |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 29g |
| Sugars | 14g |
| Protein | 3g |
| Fat | 9g |
| Saturated Fat | 5g |
| Sodium | 170mg |
| Fiber | 1g |
🧑🍳 Expert Tips for Perfect Muffins Every Time
- Don’t overmix the batter — stop when ingredients are just incorporated.
- Use room-temperature eggs and milk for even mixing and better texture.
- Add-ins welcome: finely chopped pecans, raisins, or chocolate chips.
- For a bakery-style look, top muffins with extra cinnamon swirl just before baking.
🧊 Storage, Freezing & Reheating Guide
To store:
Cool completely and store in an airtight container at room temperature for up to 3 days.
To freeze:
Wrap each muffin in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
To reheat:
Microwave a muffin for 15–20 seconds or warm in a 300°F oven for 5–6 minutes.
🎨 Creative Variations to Try
- Apple Cinnamon Roll Muffins: Add ½ cup finely chopped apples to the batter.
- Maple Glazed Version: Replace vanilla glaze with maple syrup and powdered sugar.
- Pumpkin Cinnamon Swirl Muffins: Add ¼ cup pumpkin puree and reduce milk by 2 tbsp.
- Cinnamon Roll Protein Muffins: Substitute half the flour with vanilla protein powder.
❓ FAQs
Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free baking flour substitute and ensure all other ingredients are certified gluten-free.
Can I use oil instead of butter?
Yes. Substitute the melted butter with ¼ cup of a neutral oil like canola or coconut oil.
Do these muffins need to be refrigerated?
Not necessary. They stay fresh at room temperature for up to 3 days. For longer storage, freeze them.
What makes these better than regular cinnamon rolls?
They’re faster (no yeast or rising), easier to portion, and just as flavorful with less effort.
🌅 Final Thoughts
Cinnamon Roll Muffins are the ultimate breakfast shortcut—quick, flavorful, and made with pantry staples. With their warm cinnamon swirl and tender crumb, they deliver comfort and indulgence in every bite. Whether you’re baking a batch for a holiday brunch, school lunchbox, or lazy Sunday morning, this recipe is sure to please.
Ready to bring bakery vibes to your kitchen? Bake a batch today and see why these muffins are quickly becoming a family favorite.