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A broken oped vegan no yeast cinnamon roll muffin in a cupcake liner
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5 from 1 vote

No Yeast Cinnamon Roll Muffins (Vegan)

These Cinnamon Roll Muffins are vegan, require no yeast and are baked right in a muffin tin! This recipe is quick, easy and delicious.
Prep Time30 minutes
Cook Time20 minutes
Course: Breakfast, Brunch
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 Muffins
Calories: 400kcal
Cost: $5

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: 1Muffin | Calories: 400kcal | Carbohydrates: 61g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 371mg | Potassium: 79mg | Fiber: 2g | Sugar: 35g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg