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Cinnamon Roll Muffins

Cinnamon roll muffins are a quick, no-yeast alternative to traditional cinnamon rolls, ready in about 30 minutes. Ooey, gooey, sweet, buttery, and rich, they make a decadent breakfast treat.
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Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method

Ingredients
  

For the dough
  • 1/2 cup brown sugar lightly packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup buttermilk
  • 3 cups flour
For the filling
  • 3 tablespoons unsalted butter melted
  • 1 cup brown sugar
  • 1 1/4 teaspoon cinnamon
For the icing
  • 1 cup powdered sugar
  • 1-2 tablespoons milk or cream
  • 1/4 teaspoon vanilla optional

Method
 

  1. Measure the brown sugar, baking soda, salt, vanilla, and egg into a mixing bowl.
  2. Add the buttermilk, then the flour; stir until thoroughly combined into a dough.
  3. Turn the dough out onto a lightly floured surface and knead for 2 minutes.
  4. Roll the dough into a 12x24 inch rectangle and spread with the melted butter.
  5. Sprinkle with the brown sugar and cinnamon.
  6. Roll the dough into a log beginning with the wide side. Stretch slightly.
  7. Cut into two-inch pieces and put these pieces into greased muffin tins or cupcake liners.
  8. Bake at 375°F for 20 minutes or until golden brown.
  9. Allow to cool for 5 minutes in the muffin tin, then transfer to a wire rack.
  10. Make the icing: combine the powdered sugar, milk or cream, and vanilla (optional) in a small bowl until it forms an icing consistency. If too thin, add more powdered sugar; if too thick, add more milk/cream.
  11. Drizzle the icing over the tops of the muffins decoratively.