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!
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.
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.
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:
- Orange Apricot Sticky Buns
- Salted a Maple Granola Fig Tart
- Maple Brown Sugar Coffee Cake
- Blackberry Banana Crumb Muffins