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Cinnamon Roll Muffins – No Yeast!

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin:

Cinnamon rolls are a favorite of ours, but me and yeast have a love hate relationship, so when I found a recipe for cinnamon roll muffins (thank you, I had to try it. I followed the recipe exactly and the muffins were tasty, but I wanted them to be gooier (if that is a word–perhaps more gooey) with a cinnamon punch, so I started playing around with the recipe. After some experimenting (adding more brown sugar, cinnamon, butter and vanilla and using my favorite cream cheese icing), these decadent cinnamon roll muffins were born. They are sweet and gooey with a strong cinnamon flavor and are truly addicting, especially with a good cup of coffee. But If you like a more subtle cinnamon roll flavor, the recipe at may be more to your likely–it is certainly delicious.

These cinnamon roll muffins taste just like a cinnamon roll, but with far less work and time, so why bother with those pre-made ones in the refrigerated section of your grocery store, when you can have homemade cinnamon roll goodness in no time. We hope you give this recipe a try and enjoy it as much as we do. Happy baking!


Prep Time: 45 Minutes
Cook Time: 15 Minutes
Total Time: 1 Hour
Servings: 12


  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 3 TBLSP butter, very soft
  • 1 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 2 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 TBLSP heavy whipping cream


  1. Preheat oven to 350 degrees. Spray or lightly grease a 12-cup muffin pan.

  2. In a large mixing bowl, whisk together brown sugar, baking soda, and salt, then add buttermilk, egg and vanilla. Whisk until well combined.

  3. Add flour to the sugar/buttermilk mixture and with a large spoon or spatula, carefully stir to fully incorporate the flour. Keep mixing until the dough starts to form a ball and pull away from the sides of the bowl. If the dough is too sticky, add a bit more flour. Place dough onto a lightly floured clean surface and knead for 1-2 minutes (if the dough is sticky, add a bit more flour). The dough should be soft, but not sticky.

  4. Roll out the dough into a rectangle, about 12" x 18". Carefully spread the soften butter over the entire rectangle (the butter should be very soft so it is easy to spread). Thoroughly mix the brown sugar and cinnamon together, then sprinkle over the buttered dough. Starting from the longest end, tightly roll the dough, then cut the roll in half. Cut each half into six equal slices.

  5. Place each slice into a cup of the prepared muffin pan cut side down. Bake on the middle rack of the oven for 12-15 minutes. The tops should just be starting to brown (a very light/pale brown). Remove from oven and let rest for 5 minutes, then remove from pan.

  6. While the muffins are resting, make the icing. Add cream cheese, powdered sugar, vanilla, and heavy whipping cream to a small bowl and beat with a hand mixture on low until incorporated, then beat on medium high for 1 minute longer. Place icing into a small pastry bag or baggie, cut the corner of the bag, and drizzle icing over warm muffins. Eat and enjoy!

One thought on “Cinnamon Roll Muffins – No Yeast!

  1. Hi, A number of years ago, we stayed at your lovely inn. When we arrived, we were treated to the best brownies I’ve ever had in my entire life, and I’m not even a chocolate person! The morsel I had saved for the ride home the next day even stayed as moist as my first bite ! I was wondering if you would share your recipe? My son is having a barn wedding in July and we are having a large dessert table. I couldn’t get your brownies out of my mind….

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