Cinnamon Roll Muffins (vegan, no yeast)
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!
Servings: 10
Calories: 369kcal
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
- Preheat the oven to 375 F and lightly grease a 12 cup muffin tin.
- To make the filling, stir sugars, cinnamon and softened butter into a spreadable consistency. Set aside.
- To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, beat together the milk, yogurt, melted butter and vanilla extract.
- 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.
- 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
Serving: 1g | Calories: 369kcal | Carbohydrates: 65g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 351mg | Fiber: 1g | Sugar: 38g