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Bakery-Style No-Yeast Cinnamon Roll Muffins with Vanilla Bean Glaze

Close-up of a cinnamon roll muffin cut in half showing the swirl and white icing drizzle.
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Make soft, fluffy cinnamon roll muffins with a gooey cinnamon swirl and sweet vanilla glaze. This easy recipe skips the yeast, giving you the comforting taste of bakery cinnamon rolls quickly.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl Filling:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • For the Vanilla Bean Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula just until no dry streaks of flour remain. Do not overmix; a few lumps are fine for soft cinnamon roll muffins.
  5. Prepare the cinnamon swirl filling: In a small bowl, combine the brown sugar and ground cinnamon. Cut in the softened butter using a fork or your fingers until the mixture resembles coarse crumbs.
  6. Spoon about one-third of the muffin batter into the prepared muffin cups. Sprinkle half of the cinnamon sugar filling evenly over the batter layer.
  7. Spoon another third of the batter over the cinnamon layer. Sprinkle the remaining half of the cinnamon filling over this layer.
  8. Top with the remaining batter, spreading it gently to cover the filling.
  9. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the vanilla bean glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  11. Drizzle the cooled cinnamon swirl muffins generously with the vanilla bean glaze before serving.

Notes

  • For the best, softest texture, mix the batter only until the ingredients are just combined. Overmixing develops gluten, which leads to dense muffins.
  • If you want a richer glaze, use vanilla bean paste instead of extract.
  • These easy cinnamon roll muffins freeze well before glazing. Store cooled muffins in an airtight container for up to three months.

Nutrition

Find it online: https://mdlatdmm.com/cinnamon-roll-muffins-recipe/