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    Home » Recipes » Desserts » Quickbreads + Muffins

    No Yeast Cinnamon Roll Muffins (Vegan)

    Published: Feb 25, 2023 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These Cinnamon Roll Muffins are vegan, require no yeast and are baked right in a cupcake pan! This recipe is quick, easy and delicious.

    This is the perfect recipe for when you're craving cinnamon rolls but don't have 4 hours of time to make a yeasted version.

    Vegan no yeast cinnamon roll muffins on a white cloth
    These cinnamon roll muffins are quick and easy.

    Ingredients

    Here is what you will need for the dough:

    Vegan Butter: My top pick is Soy-Free Earth Balance Buttery Sticks. It tastes better than the original version in my opinion.

    Flour: Regular all purpose flour.

    Granulated Sugar: Granulated sugar tenderizes and sweetens the dough.

    Leaveners: I use baking powder and baking soda for lift in this No Yeast Cinnamon Roll Recipe.

    Salt: For balance

    Plant Milk: I used oat milk, but any non-dairy milk will work.

    Lemon Juice: Lemon juice will activate the baking soda.

    Vanilla: For background flavor.

    And for the filling you will need:

    Melted Vegan Butter: For brushing onto the dough.

    Brown Sugar: For that molasses-y flavor.

    Cinnamon: They wouldn't be cinnamon rolls without it!

    two vegan no yeast cinnamon roll muffins stacked

    Method

    These Vegan No Yeast Cinnamon Roll Muffins are quick and easy.

    First, make the filling by combining the brown sugar and cinnamon and set aside.

    Next, combine the wet ingredients in a medium bowl.

    Then, combine the dry ingredients in a large bowl.

    Now, add the cubed butter into the dry ingredients and work it in with your fingers until the butter is the size of small peas.

    Next, pour the wet ingredients into the dry ingredients and toss together with your hands until a dough is formed.

    Flour and vegan butter in a bowl
    Here is how the mix should look when cutting the butter into the dries.
    dough in a marble bowl
    Here is the finished dough.
    rolled out dough on a wooden countertop
    And here it is all rolled out into an 11" x 7" rectangle

    And the dough is done! Now we roll and shape

    Now, roll the dough into an 11 inch by 7 inch rectangle.

    Then, spread the melted vegan butter followed by the filling evenly across the dough.

    Next, roll the dough into a log.

    Finally, cut 8 equal cinnamon rolls, place them into the cupcake pan and bake!

    dough with cinnamon sugar on it on a counter top
    Fill the dough
    Cut no yeast cinnamon rolls
    Roll into a 12 inch log and cut 8 cinnamon rolls
    cinnamon roll muffins in a muffin pan
    And place them into cupcake pans

    Top Recipe Tips

    I have three top tips for this No Yeast Vegan Cinnamon Roll Recipe.

    First is be sure to use a vegan butter that comes in a stick form. Do not use the kind that comes in a tub, here. It will be too soft.

    Next is measure the roll when it is rolled up into a log. The log needs to be 12 inches. If its smaller, the cinnamon rolls may be too wide for the cupcake pan.

    Finally, don't over mix the dough! As soon as the dough comes together stop mixing and roll it out.

    Storage

    To store these Vegan No Yeast Cinnamon Roll Muffins, place them into an airtight container and freeze for up to a month.

    I don't recommend storing them at room temperature for more than one day.

    a broken open vegan cinnamon roll muffin on a white clloth
    Look at that interior!!

    Looking for More Easy Baking Recipes?

    Vegan Blackberry Muffins

    Vegan Chocolate Granola

    Buttermilk Biscuits

    Classic Vegan Chocolate Chip Cookies by: Sweet Simple Vegan

    📖 Recipe

    A broken oped vegan no yeast cinnamon roll muffin in a cupcake liner

    No Yeast Cinnamon Roll Muffins (Vegan)

    Megan Calipari
    These Cinnamon Roll Muffins are vegan, require no yeast and are baked right in a muffin tin! This recipe is quick, easy and delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 8 Muffins
    Calories 400 kcal

    Equipment

    • 1 Large Bowl
    • 3 Medium Bowls
    • 1 Spatula
    • 1 Pastry Brush
    • 1 Whisk
    • 1 Knife
    • 1 Muffin Tin
    • 1 Measuring Tape
    • Measuring Cups and Spoons

    Ingredients
      

    • ½ Cup Non-Dairy Milk I used oat milk
    • 2 teaspoon Lemon Juice
    • 2 tsp Vanilla Extract
    • 8 tablespoon Vegan Butter, cut into ¼" cubes, cold
    • 2 Cups All Purpose Flour
    • ¼ Cup Granulated Sugar
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Baking Soda
    • ¼ teaspoon Salt

    For the Filling

    • 1 ½ tablespoon Melted Vegan Butter
    • ½ Cup Brown Sugar
    • 2 teaspoon Ground Cinnamon

    For the Glaze

    • ¼ Cup Vegan Cream Cheese
    • 1 Cup Powdered Sugar, sifted
    • ¼ teaspoon Vanilla Extract
    • 1-2 teaspoon Non-Dairy Milk (Optional)

    Instructions
     

    • Preheat the oven to 375* F. Line a muffin tin with 8 liners.

    Make the Filling

    • Add brown sugar and cinnamon into a bowl and stir until well combined.
      ½ Cup Brown Sugar, 2 teaspoon Ground Cinnamon

    Make the Dough

    • In a medium bowl, combine non-dairy milk, lemon juice and vanilla extract. Place in the refrigerator until ready to use.
      ½ Cup Non-Dairy Milk, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
    • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir to combine.
      2 Cups All Purpose Flour, ¼ Cup Granulated Sugar, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
    • Add the cold cubed butter into the flour mixture and using your fingers, work the butter into the flour until the butter is the size of small peas. See photo for reference.
      8 tablespoon Vegan Butter, cut into ¼" cubes, cold
    • Pour the non-dairy milk mixture into the flour mixture and toss together with your hands until a rough dough is formed. It will look dry at first, but keep breaking the wetter chunks apart and it will come together.
    • Turn the dough out onto a lightly floured work surface.
    • Using your hands, press the dough into a rectangle. Then using a rolling pin, roll the dough out into an 11"x7" rectangle.
    • Use a pastry brush to coat the dough with melted butter.
      1 ½ tablespoon Melted Vegan Butter
    • Add the cinnamon sugar filling to the dough and spread evenly.
    • Roll the dough toward you into a log shape.
    • The log should measure 12". If it doesn't, gently squeeze it with your hands until it is. Then cut the log into 8 evenly sized cinnamon rolls
    • Place each cinnamon roll into the muffin tin and gently press down to make sure its in the bottom of the tin.
    • Bake in a 375* oven for 19-21 minutes, turning halfway through. The tops of the cinnamon rolls should be lightly browned.

    Make the Gaze

    • Meanwhile make the glaze by combining vegan cream cheese, powdered sugar and vanilla in a medium bowl with a whisk.
      ¼ Cup Vegan Cream Cheese, 1 Cup Powdered Sugar, sifted, ¼ teaspoon Vanilla Extract
    • If you like a thinner glaze, add some optional non dairy milk here. I like a thick glaze so I didn't add any.
      1-2 teaspoon Non-Dairy Milk

    Glaze the Cinnamon Rolls

    • Spread the glaze onto each cinnamon roll and serve warm.

    Nutrition

    Serving: 1MuffinCalories: 400kcalCarbohydrates: 61gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 371mgPotassium: 79mgFiber: 2gSugar: 35gVitamin A: 62IUVitamin C: 2mgCalcium: 106mgIron: 2mg
    Tried this recipe?Let us know how it was!

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