These Quick Eggless Cinnamon Rolls Muffins (No Yeast) are soft, tender, and packed with a gooey cinnamon-sugar filling that’s impossible to resist. The recipe is quick and easy, and you don’t even need a mixer, which means you can enjoy all the flavors of a classic cinnamon roll without waiting for the dough to rise or dealing with yeast. The ingredients are simple and likely already in your kitchen. Plus, these muffins are egg-free, so they’re great if you’re baking for someone with allergies or if you’ve simply run out of eggs. Trust me, this recipe is a keeper—you’ll want to make it again and again!

Oriana’s Thoughts On The Recipe
Who doesn’t love waking up to the sweet aroma of cinnamon rolls? But let’s be honest—sometimes, we don’t have the time (or patience!) for a yeast dough to rise. That’s where these Quick Eggless Cinnamon Roll Muffins come to the rescue! They’re everything you love about classic cinnamon rolls but made faster and easier without the hassle of yeast. Perfect for a cozy morning or a last-minute treat.
These muffins are a hit in my household. My kids love helping me sprinkle the cinnamon-sugar filling, and they always manage to snag the first warm bite fresh from the oven. Even better, the cream cheese icing melts over the tops like a dream, making them completely irresistible. They’re so good, you’d never guess they’re egg-free!
If you’re looking for a way to bring a little extra joy to your breakfast table without spending hours in the kitchen, this recipe is for you. Trust me, once you try these muffins, they’ll become a staple in your home too!
What I Love About This Recipe
- Easy to Make: No complicated steps or special techniques are required! You don’t even need a mixer; the dough comes together in a bowl. These muffins come together quickly, making them perfect for busy mornings.
- Simple Ingredients: You probably already have everything you need in your pantry and fridge.
- Ready in a Flash: Skip the yeast and the long wait times. These muffins are mixed, baked, and ready to enjoy in under an hour.
- Soft, Tender, and Delicious: The texture is light, fluffy, and melt-in-your-mouth good. Each bite is packed with cinnamon-sugar goodness.
- Smothered with Delicious Icing: The rich and tangy icing takes these muffins over the top. It’s like a warm hug for your taste buds.
- Perfect as a Special Breakfast: These muffins feel fancy but require very little effort. Ideal for making any morning feel special.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Dough:
- All-Purpose Flour: Provides the structure for the muffins.
- Granulated Sugar: Adds a touch of sweetness to the dough.
- Baking Powder & Baking Soda: Work together to create a light and fluffy texture.
- Salt: Enhances the overall flavor.
- Buttermilk: Adds tanginess and keeps the muffins tender. Note: Substitute with milk and vinegar or lemon juice if needed.
- Butter: Adds richness and flavor to the dough.
For the Filling:
- Butter: Helps the brown sugar and cinnamon adhere to the dough.
- Brown Sugar: Creates that gooey, caramelized filling.
- Ground Cinnamon: The key spice that gives these muffins their classic flavor.
For the Cream Cheese Icing:
- Cream Cheese: Adds tangy richness.
- Butter: Makes the icing smooth and creamy.
- Confectioners’ Sugar: Sweetens and thickens the icing.
- Vanilla Extract: Enhances the overall flavor.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Potential Recipe Challenges & Pro Tips
- Muffins Stick to the Pan: Without proper preparation, your muffins might stick. Pro Tip: Grease your muffin tin with baking spray or butter to ensure easy removal, or use cupcake liners.
- Overmixing the Dough: This can make the muffins dense and tough. Pro Tip: Mix the dough just until combined.
- Icing Too Runny: If your icing is too thin, it won’t stick to the muffins. Pro Tip: Add confectioners’ sugar a little at a time until the icing reaches your desired consistency.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Dough
In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the buttermilk and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. The dough will be very soft and slightly sticky. If it’s too sticky and won’t roll, add more flour, 1 tablespoon at a time, until the dough seems workable. Do not add more flour than you need; a soft dough is what we are looking for.
Step 2 – Roll Out, Fill and Cut
Place the dough on a floured work surface and, using a lightly floured rolling pin, roll it into a 10×12-inch (25 x 30cm) rectangle.
Spread softened butter all over the dough. Mix the brown sugar and cinnamon together and sprinkle them all over the top.
Roll it up tightly into a 12-inch log. Using a very sharp knife, cut it into 6 rolls; each roll is slightly wider than 2 inches (5 cm). Arrange the rolls in the prepared muffin pan.
Step 3 – Bake
Bake for 20–22 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant-read thermometer should be around 195 – 200° F (91 – 93° C) when done. Remove the pan from the oven and place the pan on a wire rack as you make the icing.
Step 4 – Make The Glaze
In a medium bowl, using a spatula, mix the cream cheese and butter until smooth and combined. Then add the confectioners’ sugar and vanilla; mix until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
Pro Tip:
If you want the icing to have a glaze-like finish, as shown in my photos, microwave the icing for 10 seconds and then dip the tops of the muffins in it.
Extra Recipe Tips For Success
- Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Do not incorporate more flour than you need in this dough. Our goal is a soft dough. Mixing in more flour than you need could result in crumbly, dense rolls.
- Don’t over-mix your dough, or you will end up with dense muffins.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Don’t overbake! These muffins are best when soft and just lightly golden.
Variations & Additions
- Add chopped pecans or walnuts to the filling for extra crunch.
- Drizzle with caramel sauce instead of cream cheese icing for a different twist.
- Sprinkle a pinch of nutmeg into the filling for added warmth.
Storing and Freezing Instructions
Storing: Keep the muffins in an airtight container at room temperature for up to 3 days.
Freezing: Freeze un-iced muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw and warm before adding the icing.
Frequently Asked Questions
I do not recommend that since the roll muffins don’t puff up quite as nicely since the baking powder initially activates once wet. For best results, make the dough and bake right away.
Absolutely! You can skip the cream cheese icing if you prefer. These muffins are still delicious on their own with all the cinnamon goodness. You can instead dust with powdered sugar or drizzle with honey or maple syrup.
You can, but the texture might be denser. Consider using half whole wheat and half all-purpose for the best results.
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Recipe Card
Quick Eggless Cinnamon Rolls Muffins (No Yeast)
Ingredients
For the Dough:
- 2 cups (280 g) all-purpose flour, plus more as needed for rolling
- 3 tablespoons (36 g) granulated sugar
- 2 ¼ teaspoons (9 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon (1 g) salt
- 2/3 cup (180 ml) buttermilk, cold*
- 4 tablespoons (56 g) unsalted butter, melted & slightly cooled
For the Filling:
- 4 tablespoons (56 g) unsalted butter, extra softened
- 1/3 cup (67 g) packed brown sugar
- 2 teaspoons (4 g) ground cinnamon
For the Cream Cheese Icing:
- 4 ounces (113 g) full-fat brick cream cheese, softened to room temperature
- 2 tablespoons (28 g) butter, softened to room temperature
- 2/3 cup (80 g) confectioners’ sugar
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 375° F (190° C) Lightly greese 6 cabities of a 12-count muffin pan with baking spray or butter.
Make The Dough:
- Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Add the buttermilk and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. The dough will be very soft and slightly sticky. If it’s too sticky and won’t roll, add more flour, 1 tablespoon at a time, until the dough seems workable. Do not add more flour than you need; a soft dough is what we are looking for.
Roll-Up, Fill, And Cut The Rolls:
- Place the dough on a floured work surface and, using a lightly floured rolling pin, roll it into a 10×12-inch (25 x 30cm) rectangle.
- Spread softened butter all over the dough. Mix the brown sugar and cinnamon together and sprinkle them all over the top.
- Roll it up tightly into a 12-inch (30 cm) log. Using a very sharp knife, cut it into 6 rolls; each roll is slightly wider than 2 inches (5 cm). Arrange the rolls in the prepared muffin pan.
Bake The Roll Muffins:
- Bake for 20–22 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195 – 200° F (91 – 93° C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing.
Make The Icing:
- In a medium bowl, using a spatula, mix the cream cheese and butter until smooth and combined. Then add the confectioners’ sugar and vanilla; mix until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.Extra Tip: If you want the icing to have a glaze-like finish, as shown in my photos, microwave the icing for 10 seconds and then dip the tops of the muffins in it.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original. Instead of buttermilk, use non-dairy milk like almond, soy, or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Muffins Stick to the Pan: Without proper preparation, your muffins might stick. Pro Tip: Grease your muffin tin with baking spray or butter to ensure easy removal, or use cupcake liners.
- Overmixing the Dough: This can make the muffins dense and tough. Pro Tip: Mix the dough just until combined.
- Icing Too Runny: If your icing is too thin, it won’t stick to the muffins. Pro Tip: Add confectioners’ sugar a little at a time until the icing reaches your desired consistency.
- Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Do not incorporate more flour than you need in this dough. Our goal is a soft dough. Mixing in more flour than you need could result in crumbly, dense rolls.
- Don’t over-mix your dough, or you will end up with dense muffins.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Don’t overbake! These muffins are best when soft and just lightly golden.
- Add chopped pecans or walnuts to the filling for extra crunch.
- Drizzle with caramel sauce instead of cream cheese icing for a different twist.
- Sprinkle a pinch of nutmeg into the filling for added warmth.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.