Breakfast, Dessert, Muffins, Vegan, Winter

Cinnamon Roll Muffins (vegan, no yeast)

These Cinnamon Roll Muffins are soft and buttery, with a gooey cinnamon sugar swirl and sweet glaze. Everything you love about a traditional cinnamon roll in a fraction of the time, you would never guess these cinnamon roll muffins are vegan and made without yeast!

Cinnamon Roll Muffins (vegan, no yeast)

Ingredients in Cinnamon Roll Muffins

All purpose flour: I have not tested this recipe with my other type of flour, so I wouldn’t recommend making any substitutions for best results.

Baking Powder & Baking Soda: Since these vegan cinnamon roll muffins are yeast-free, baking powder and soda give the dough some extra lift. This also means there is no kneading or rising required for this recipe.

Non-dairy Milk: I always bake with soy milk or oat milk, but choose your favorite dairy free milk.

Plain Coconut Yogurt: This is the secret ingredient in the dough that’s going to make these cinnamon rolls super soft and moist. I went with coconut yogurt here because it tends to be thicker and more rich than other types of vegan yogurts. Make sure to use a plain and unsweetened variety so you don’t introduce any weird flavors.

Brown Sugar & Granulated Sugar: A classic cinnamon roll filling, you’ll need both brown sugar and cane sugar for the swirl. I used light brown sugar, but dark works too.

Vegan Butter: Just like traditional cinnamon rolls, butter is going to keep the dough nice and springy, while also giving us that amazing gooey center. I always use Earth Balance for baking, but other brands of non-dairy butter work too.

Cinnamon: A key component of cinnamon rolls. Use Vietnamese cinnamon if you can, it has a strong, sweet flavor that goes wonderfully in baked goods.

Cinnamon Roll Muffins (vegan, no yeast)

How to Make Cinnamon Roll Muffins without Yeast

The great thing about these cinnamon rolls (aside from the taste) is how quick and easy they are to make. A traditional recipe would usually take 3-4 hours, but these are ready to eat in less than an hour!

I like to start by making the filling so it’s all ready to go when I roll out the dough. Super simple, just softened vegan butter, brown sugar, granulated sugar and of course, cinnamon. The mixture should be thick and spreadable, almost like wet sand. Set that aside while you make the dough.

The dough starts off like any muffin recipe. Whisk the dry and wet ingredients separately so the leavening agents can disperse evenly. Then use a spatula to combine everything until a sticky dough forms. If it seems too dry, add a splash of milk. If it’s way too sticky to handle, fold in a sprinkle of flour, but try to err on the side or less to prevent the cinnamon rolls from drying out in the oven.

For rolling out the dough, you’ll probably need to sprinkle a bit more flour on your work surface to prevent sticking. Use a rolling pin or your fingers to form a large rectangle. Spread the filling evenly over the surface and roll it up as best you can (starting with the wider end) into a log. For cutting the rolls, I swear by the twine method but a sharp knife works too.

Each roll gets placed in a muffin tin to bake for about 15 minutes, until golden brown and the sugar begins to bubble. Let the cinnamon roll muffins cool for a few minutes before transfer if them to a wire rack.

Cinnamon Roll Muffins (vegan, no yeast)

All that’s left to do is make the glaze! While the muffins cool, whisk together some powdered sugar, vanilla extract and dairy free milk. I prefer a thinner glaze, so I added an extra tbsp of milk. If you want the glaze to be more like frosting, add less.

The easiest way to to glaze the cinnamon roll muffins is to dunk each one like a donut and then let the excess drip off. These are best served fresh out of the oven or on the same day, but that shouldn’t be an issue. They’re hard to stop eating!

More Recipes to Try:

Made these Cinnamon Roll Muffins? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

Cinnamon Roll Muffins (vegan, no yeast)

Cinnamon Roll Muffins (vegan, no yeast)

Yield: 10
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

These easy cinnamon roll muffins are soft and buttery, with a cinnamon sugar swirl and sweet glaze. Vegan, no yeast or rising required and ready in less than an hour!

Ingredients

For the filling

  • 3/4 cup brown sugar
  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 1/4 cup vegan butter, softened

For the dough

  • 2 1/2 cups flour + more for dusting
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 non-dairy milk
  • 1/2 cup plain coconut yogurt
  • 3 tbsp vegan butter, melted
  • 1 tsp vanilla extract

For the glaze

  • 1 cup confectioners sugar
  • 2-3 tbsp non-dairy milk
  • 1/2 tsp vanilla extract

Instructions

    1. Preheat the oven to 375 F and lightly grease a 12 cup muffin tin.
    2. To make the filling, stir sugars, cinnamon and softened butter into a spreadable consistency. Set aside.
    3. To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
    4. In another bowl, beat together the milk, yogurt, melted butter and vanilla extract.
    5. Combine the wet and dry ingredients, using a spatula to work the mixture into sticky dough. On a generously floured work surface, roll out the dough into a 1/2 inch thick rectangle. Spread the filling evenly over the surface and roll it up as best you can into a tight log. Use a sharp knife or piece of twine to cut the log into 9-10 even pieces and place each one in the prepared muffin tin.
    6. Bake for 15-18 minutes, until no longer doughy in the center. Let cool for 5 minutes before removing from the tin and dunking in glaze.

    For the glaze

Whisk together confectioners sugar, milk and vanilla extract. Add more milk, 1 tbsp at a time, for a thinner glaze.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 351mgCarbohydrates: 65gFiber: 1gSugar: 38gProtein: 5g

All nutritional info is an estimation

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