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Quick & Easy No-Yeast Cinnamon Roll Muffins with Vanilla Glaze

Close-up of a cinnamon roll muffin with a bite taken out, showing the swirl and topped with white glaze.
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Make these fluffy Cinnamon Roll Muffins for a quick breakfast or brunch treat. They feature a sweet cinnamon-sugar swirl and are topped with a dreamy vanilla glaze, capturing the classic roll flavor in a convenient muffin format.

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 milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (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. This is your dry mix.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. This is your wet mix.
  4. Pour the wet mix into the dry mix. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste.
  6. To assemble the muffins, fill each muffin cup about one-third full with batter.
  7. Spoon about 1 teaspoon of the cinnamon swirl filling over the batter in each cup.
  8. Top with the remaining batter, filling each cup about two-thirds full. Use a knife or skewer to gently swirl the filling through the batter once or twice for a nice cinnamon swirl effect.
  9. 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.
  10. Prepare the vanilla glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  11. Drizzle the vanilla glaze over the cooled muffins before serving.

Notes

  • For bakery style muffins, fill the cups almost completely full with batter before baking.
  • You can make these ahead and store them in an airtight container for up to two days.
  • If you prefer a stronger flavor, substitute the vanilla glaze with a maple glaze made from powdered sugar and maple syrup.

Nutrition

Find it online: https://cookingbycarla.com/cinnamon-roll-muffins-recipe-quick-easy/