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Quick and Easy Cinnamon Roll Muffins with Vanilla Glaze (No Yeast Required)

Close-up of a cinnamon roll muffin with a bite taken out, showing the soft interior and cinnamon swirl, topped with white icing.
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Capture the flavor of classic cinnamon rolls in a quick, convenient muffin format. These muffins are fluffy, swirled with cinnamon-sugar filling, and topped with a simple vanilla glaze. This recipe requires no yeast and is perfect for a fast breakfast or brunch treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 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 for the muffin batter.
  3. In a separate bowl, mix the milk, vegetable oil, egg, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  4. In a small bowl, combine the brown sugar and 1 tablespoon of cinnamon for the swirl filling.
  5. Prepare the swirl: Take about 1/3 of the muffin batter and gently fold in the cinnamon-sugar mixture until lightly marbled.
  6. Spoon half of the plain batter into the prepared muffin cups. Top each cup with a spoonful of the cinnamon-sugar batter. Finish by topping with the remaining plain batter. Use a toothpick to gently swirl the layers together once or twice for the cinnamon roll effect.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk/cream, and 1/2 teaspoon of vanilla extract until smooth. Add more liquid, a drop at a time, if the glaze is too thick.
  9. Drizzle the vanilla glaze over the cooled muffins before serving.

Notes

  • For bakery style muffins, fill the cups nearly to the top with batter.
  • You can use melted butter instead of oil for a richer flavor in the main batter.
  • If you prefer a thicker glaze, reduce the liquid in the glaze mixture.

Nutrition

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