Description
These Cinnamon Roll Muffins are a quick and easy alternative to traditional cinnamon rolls, made without yeast for a faster bake. Soft, buttery, and swirled with a cinnamon-sugar filling, they are baked in a muffin tin for perfect individual servings. Finished with a sweet glaze, these muffins are perfect for breakfast, brunch, or a cozy snack.
Ingredients
Wet Ingredients
- 1 large egg
- ½ teaspoon vanilla bean paste
- 1 cup buttermilk
- 2 tablespoons butter (softened or slightly melted)
- 4-6 tablespoons heavy cream (less if using regular milk)
Dry Ingredients
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt (sea salt preferred)
- 2-3 cups all-purpose flour
- ⅔ cup brown sugar
- ¾ teaspoon ground cinnamon
- 1 cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, ½ cup light brown sugar, baking soda, salt, and vanilla bean paste until well combined.
- Add Buttermilk: Whisk in the buttermilk until fully incorporated.
- Add Flour and Form Dough: Stir in 2 cups of all-purpose flour using a wooden spoon until the mixture forms a dough ball that doesn’t stick to the sides of the bowl. Gradually add more flour in ¼ cup increments as needed.
- Knead the Dough: Lightly spray a clean countertop with nonstick spray and dust with flour. Transfer the dough onto the surface and knead for 1-2 minutes until smooth and manageable. Add more flour by the tablespoon if needed to reduce stickiness.
- Roll Out Dough: Using a rolling pin, roll the dough into a large rectangle approximately 12 by 18 inches in size.
- Prepare Cinnamon Filling: Spread the softened butter evenly across the dough. In a small bowl, mix ⅔ cup brown sugar with ¾ teaspoon ground cinnamon and sprinkle evenly over the butter layer.
- Roll Dough into Log: Starting from the longer side, tightly roll the dough into a log resembling a cinnamon roll.
- Slice and Arrange: Cut the log in half, then cut each half into 6 equal pieces. Place each piece into a muffin cup.
- Bake: Bake the muffins for 13-15 minutes. They should remain pale with little browning but be fully cooked through.
- Cool Muffins: Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare Glaze and Drizzle: Whisk together powdered sugar and heavy cream to form the glaze. Drizzle over warm muffins and serve once the glaze sets.
Notes
- Adjust the amount of flour based on dough stickiness; dough should be pliable but not sticky.
- For a lighter glaze, use less heavy cream or substitute with regular milk.
- The muffins should be pale when baked to avoid overcooking and dryness.
- Spraying the countertop and dusting with flour helps manage sticky dough during kneading.
- This recipe is quick to prepare compared to traditional yeast cinnamon rolls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
