Cinnamon Roll Muffins

Yesterday morning I woke up craving Cinnamon Rolls. Specifically, a Cinnabon from the stand in my hometown food court. I have many teenage memories of strolling by that counter during my break from work at the Gap- hoping it was a day they gave out free samples. I also now remember going on a field trip to Cinnabon as a 10-year old Girl Scout during their after hours. I think we actually got to go back there and help make some and then take a whole box home……that was the best field trip ever……. Anyway! Yesterday I wanted these but making them really wasn’t an option. Even if I could find their recipe online, it would have required me to use yeast, prep the dough and wait for about 4 hours.

Since I’m all for instant gratification, I went in search of alternatives. Cinnamon Roll Scones? Cinnamon Bread maybe? There was lots of interesting recipes out there, but nothing that seemed like exactly what I wanted. Until I found this baby. It seemed too good to be true! Cinnamon Roll Muffins that I had all the ingredients for, that didn’t require any yeast and could be made and on my plate in 45 minutes? It was Recipe Kismet!


These adorable muffins were so easy and fun to make! I loved rolling the dough and cutting out the perfect individual rolls. They baked up so quickly and perfectly and within minutes my whole apartment was smelling just like the food court! (The Cinnabon part I mean… no Wong’s Wok or Sbarro.) My sister who lives in the apartment next door actually texted that she could smell them! And they tasted great too. Of course making the dough using yeast is always a better option, but considering how fast these were- I was thrilled with the results. Soft- doughy-cinnamony sweet mufiin-esque cinnamon rolls. No food courts required.


Cinnamon Roll Muffins

Yield: 1 dozen muffins


  • 1 cup buttermilk
  • 1/2 cup brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 1 egg
  • 3 cups flour plus more for dusting
  • Filling:
  • 2 tbsp. butter, room temperature
  • 2/3 cups brown sugar
  • 3/4 tsp. ground cinnamon
  • Icing:
  • 1 cup powdered sugar
  • 2-3 tbsp. milk or cream


  1. Preheat oven to 375° F.
  2. Measure the brown sugar, baking soda, salt, vanilla and egg into a mixing bowl. Add the buttermilk. Mix together with a fork. Add the flour. Stir until thoroughly combined with a large spoon - do not over mix!
  3. Turn dough out onto a lightly floured surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Using a rubber spatula, spread with butter. Sprinkle with sugar and cinnamon.
  4. Roll the dough into a log and stretch slightly. Cut into two-inch pieces and put the pieces into greased muffin tins or muffin tins lined with cupcake papers.
  5. Bake for 15 minutes, or until golden brown. Allow the muffins to cool for 5 minutes, and then remove from the muffin tins.
  6. Drizzle with icing (if using) when cool.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Source: The Comfort of Cooking


  1. There are perfect, I hate when you want something like cinnamon rolls but by the time you get to eat them its almost time for lunch! Can’t wait to try these. =)

  2. These look great, we used to have something just like them at the cafeteria of my university and I adored them. Thanks for sharing a great recipe!

  3. I love you and hate you at the same time. I now have to make these for friends.

  4. Oh, I am making these soon! My 6 year old LOVES anything with cinnamon, and muffins – so if I can put them together I can’t even imagine how happy he is going to be!

  5. What a great Sunday morning breakfast. If I lived next door I would certainly make sure I was your best friend. I am happy to now know a no yeast cinnamon roll recipe.

  6. Yes because that is exactly what I need…a quick way to fix my cinnamon roll cravings. At least with yeast dough I’ve got to put some thought into and really decide if that is something I want. Now with these….I think I’m actually getting bigger just thinking about it.

  7. These are definitely on my Must Bake list. I love yeast rolls but when time is the essence, this looks like a fabulous recipe!

  8. Thank-you! Been looking for a rather easy, quicker version for cinnamon rolls. Look really good. For me, never did care for the commercial ones at the stores or food courts and now I have less time to bake. Found you on Tastespotting.

  9. These look wonderful! Cinnabon is one of my weaknesses (unfortunately it’s a very long list). One of my nephews worked at Cinnabon’s several years ago. Each Christmas Eve he’d show up with a box of 1/2 dozen Cinnabon Cinnamon Rolls for everone. Heaven! I’ll definitely try these.

  10. I love cinnamon rolls and just knowing that I can whip up a batch in the time it takes me to go to the store to get a tube and come back… THANKS!

  11. These look absolutely delicious! I LOVE all things cinnamon, especially cinnamon rolls. This recipe looks so quick and simple. I am printing this now and going to try them this weekend! Thanks so much for sharing!

  12. What a delicious recipe! My kids LOVE cinnamon rolls and they would love smelling these baking in the morning before school :)
    Thanks for sharing!

  13. Hi! I ran across this recipe searching for quick cinnamon rolls last night. Made them after putting the kids to bed last night:). The husband and I love them! What a great idea. Thanks for sharing your recipe!

  14. do you think you could assemble them the night before, leave them in the fridge and pop them in the oven in the morning? (im thinking mothers day breakfast in bed :)

  15. Hey Molly- I don’t see why not! I’ve never done that, but I think it would be just fine :)

    1. Hey Lee! You definitely need the egg, so the only way I could suggest cutting the recipe in half would be to beat the egg in a small bowl and just use half of it!

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