Cinnamon Roll Muffins Recipe
This post may contain affiliate links. Please read our full disclosure policy.
Craving warm, gooey cinnamon rolls but short on time? These No-Yeast Cinnamon Roll Muffins have all the flavor of a classic cinnamon roll, and they’re ready in just 30 minutes!
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
I tested this recipe over and over to get the perfect balance of moist, fluffy muffins with a crunchy, sweet topping. There were some mishaps along the way (let’s just say generously greasing the pan is necessary!), but after tweaking the crumble topping, adjusting the milk, and experimenting with different drizzles—including cream cheese frosting—I finally landed on the perfect version.
Now, these muffins are my go-to for gifting, sharing, or just treating myself! If you love muffins, check out my other favorites: White Chocolate Blueberry Chip Muffins, Bakery Style Banana Nut Muffins, and Pumpkin Muffins!
Ingredients
Recipe Notes:
- Baking Powder and Baking Soda – If you haven’t used these for a while, try this test to see if they are still fresh.
- Ground Cinnamon – Don’t skimp on the cinnamon—we’re going for that irresistible cinnamon roll flavor. A generous amount of cinnamon will give your muffins the perfect warmth and spice.
- Eggs– While it’s best to use room-temperature eggs for a more consistent batter, I’ve made many muffin recipes with cold eggs, and they turn out just fine.
- Vanilla – I have a friend who brought me a huge bottle of vanilla back from Mexico, and I use it all the time. Lately, I’ve also become a fan of vanilla bean paste for its rich flavor and the pretty flecks of vanilla it adds to the batter.
- Sour Cream – Sour cream is the secret ingredient that makes these muffins incredibly soft and moist. I haven’t tried substituting Greek yogurt for sour cream, but I bet it would work great. If you do, let me know how it turns out!
You will find a complete list of ingredients in the recipe card below.
Step-by-Step Directions
Step 1: Preheat the oven to 350°F and generously grease a standard 12-cup muffin tin.
Step 2: Whisk the flour, baking powder, baking soda, salt, and cinnamon in a small bowl.
Step 3: Combine the softened butter, sugar, sour cream, milk, eggs, and vanilla in a large bowl. Mix well.
Step 4: Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Gently fold in the chopped pecans.
Step 5: Spoon the batter equally into each cup of the muffin tin or muffin liners. I use a large cookie scoop. Top with the crumb topping and bake for 18-22 minutes.
Step 6: Whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the drizzle.
Step 6: Drizzle over the cooled muffins.
Would you prefer a cream cheese glaze? Try this one.
Kitchen tools for making muffin cinnamon rolls
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → What to serve with
These muffins pair beautifully with coffee or tea, perfect for breakfast or a snack. But my favorite way to enjoy them? As the star of a brunch spread! They perfectly complement my easy sausage egg bake, classic deviled eggs, and pear and feta salad.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
No Yeast Cinnamon Roll Muffins
Ingredients
Muffins
- 1¾ cup All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ½ cup Butter Softened
- ¾ cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- ½ cup Sour Cream
- ¼ cup Milk
- ½ cup Pecans Chopped
Crumb Topping
- ¼ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 teaspoon Cinnamon
- 1 Tablespoon Melted Butter
Glaze
- 1 Tablespoon Heavy Cream or Milk
- ½ cup Powdered Sugar
- ½ teaspoon Vanilla
Instructions
- Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- Whisk together the flour, baking soda, cinnamon, and salt in a small bowl. Set aside.1¾ cup All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Salt, ½ teaspoon Cinnamon
- In a large bowl, mix the softened butter, vanilla, sugar, eggs, sour cream, and milk.½ cup Butter, ¾ cup Granulated Sugar, 2 Eggs, 1 teaspoon Vanilla, ½ cup Sour Cream, ¼ cup Milk, ½ teaspoon Baking Soda
- Add the dry ingredients to the wet ingredients and mix with a spatula until all the ingredients are incorporated.
- Mix in chopped nuts. Spoon the mixture evenly into each cup or the paper liners.½ cup Pecans
Crumb Topping
- In a separate bowl combine the cinnamon, granulated and brown sugars. Mix well and add the melted butter. Once the ingredients are incorporated, evenly distribute the toppings over each muffin.¼ cup Brown Sugar, ¼ cup Granulated Sugar, 1 teaspoon Cinnamon, 1 Tablespoon Melted Butter
- Bake for 16-18 minutes until the tops are golden brown.
Glaze
- While the muffins are baking, combine the powdered sugar and milk. Drizzle the icing over the muffins before serving.1 Tablespoon Heavy Cream or Milk, ½ cup Powdered Sugar
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Notes
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid tough muffins.
- Use Melted Butter for Topping: This helps create the perfect crunchy texture.
Storage
- Room Temperature – Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezer – Yes, you can freeze these muffins! Individually wrap each muffin in plastic wrap and store them in a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
So good!
Love this as a gift idea!!!