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Quick & Easy No-Yeast Cinnamon Roll Muffins with Cream Cheese Glaze

A close-up of a freshly baked cinnamon roll muffin topped with thick white icing dripping down the sides.
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Make soft, fluffy cinnamon roll muffins that taste like bakery treats without waiting for yeast. This quick breakfast bake delivers a sweet cinnamon swirl and a simple cream cheese glaze for an easy weekend brunch or grab and go breakfast.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for batter)
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup unsalted butter, softened (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk (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. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar, ground cinnamon, and softened butter until crumbly. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  4. In a separate medium bowl, whisk the melted butter, egg, and vanilla extract. Add the milk and mix until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few lumps are fine for soft muffins.
  6. Fill the muffin cups about one-third full with batter.
  7. Spoon about 1 teaspoon of the cinnamon swirl mixture over the batter in each cup.
  8. Top with the remaining batter, filling each cup about two-thirds full. Sprinkle any remaining cinnamon swirl mixture over the tops.
  9. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the cream cheese glaze: In a small bowl, beat the powdered sugar, softened cream cheese, and vanilla extract until smooth. Add milk, one teaspoon at a time, until you reach a thick, drizzly consistency.
  11. Drizzle the cream cheese glaze generously over the cooled muffins before serving.

Notes

  • For the best soft texture, mix the batter just until the dry ingredients are incorporated. Overmixing develops gluten, resulting in tougher muffins.
  • You can prepare the batter and the swirl mixture ahead of time. Store them separately in the refrigerator for up to 24 hours, then assemble and bake when ready.
  • These are excellent as a grab and go breakfast when you need something fast.

Nutrition

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