Cinnamon Roll Muffins (No Yeast, No Fuss!)

These easy cinnamon roll muffins are soft, fluffy, and packed with warm cinnamon-sugar flavor—no yeast or proofing needed! If you’re craving cinnamon rolls but want something faster, these muffins deliver the same cozy flavor in a fraction of the time.

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Why You’ll Love These Muffins

• All the flavor, none of the work: Tastes like cinnamon rolls, but without the dough, kneading, or rising.
• Quick & simple: Whipped up just like a regular muffin recipe.
• Bakery-style results: Fluffy tops, beautiful cinnamon swirl, and amazing texture.
• Perfect for any time: Serve them warm for breakfast, brunch, or dessert.
• Freezer-friendly: Great for make-ahead breakfasts and snacks.
• Kid-approved: Sweet, soft, and easy to eat—perfect for lunchboxes too!

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Tools You’ll Need

• Standard 12-cup muffin pan
• Tall tulip muffin liners (for that bakery look)
• Piping bag or a ziploc bag (for the cinnamon swirl)

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Ingredients

Muffin Batter:

• 200g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 90g unsalted butter, melted
• 100g granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 175g buttermilk, room temperature

Cinnamon Swirl:

• 50g unsalted butter, softened
• 50g brown sugar
• 1 tbsp ground cinnamon

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How to Make Cinnamon Roll Muffins

1. Preheat & Prep

Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with 6 tall muffin liners, leaving every other space empty to help the muffins rise taller.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter and granulated sugar. Add the egg and vanilla, then whisk in the buttermilk until smooth.

4. Combine the Batter

Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Set the batter aside while you make the swirl.

5. Make the Cinnamon Swirl

In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until smooth and spreadable.

6. Swirl Some Into the Batter

Add half the cinnamon swirl mixture to the muffin batter and fold it in just a few times to create ribbons of cinnamon throughout.

7. Pipe the Swirl on Top

Spoon the rest of the swirl mixture into a piping bag (or ziploc). Snip off the tip and pipe a swirl into the top center of each muffin, pushing the tip slightly into the batter so the swirl sits inside, not on top.

8. Bake

Bake for 20–25 minutes or until the tops are golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack.

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Storage

Store muffins in an airtight container at room temperature for up to 4 days. For best results, reheat in the microwave before serving.

Freezing

Freeze cooled muffins in a freezer-safe container for up to 1 month. Thaw at room temperature and reheat before enjoying.

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Tips for Perfect Muffins

• Use room temp ingredients for a smooth, even batter.
• Tall muffin liners help create that bakery-style rise and prevent overflow.
• Pipe into the batter, not on top. This keeps the cinnamon swirl from melting and spreading.
• Don’t overmix. Gently fold to keep the muffins light and fluffy.
• Use more batter for taller muffins. Fill each liner to the top to get those domed muffin tops.
• Let the batter rest briefly before baking to enhance the rise.

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FAQs

Can I make a full muffin pan instead of 6?
Yes! Just be aware that using all 12 cups without spacing may limit how much the muffins rise. Use tall liners to help prevent overflow.

Don’t have buttermilk?
Mix 2 tsp lemon juice or vinegar with enough milk to reach 175g. Let sit for 5 minutes before using.

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More Muffin Recipes

• Matcha Muffins
• Cinnamon Apple Scones
• Banana Chocolate Chip Scones
• Chocolate Almond Croissants
• Cinnamon Roll: 5 Tasty Twists You Haven’t Tried Yet