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    Get Set Vegan » Breakfast » Cinnamon Roll Muffin 

    Published: Nov 15, 2019 · Modified: Sep 27, 2022 by Hawwa · This post may contain affiliate links.

    Cinnamon Roll Muffin 

    Jump to Recipe Jump to Video Print Recipe

    Warm, fluffy, and oozing with sweet cinnamon flavor, these Cinnamon Roll Muffin are the perfect vegan treat for this Holiday Season. These cinnamon rolls in a muffin tin are the perfect way to start your day, with all the traditional flavors in a convenient and portable package.   

    Cinnamon roll muffin served in a white plate. red beads on the background.
    Jump to:
    • Cinnamon Rolls in Muffin Tin   
    • Ingredients  
    • Substitutions  
    • Step by Step Instructions  
    • Expert Tips   
    • Recipe FAQs  
    • Love the Cinnamon Flavor?   
    • Make Ahead the Cinnamon Roll Muffin  
    • Other Breakfast Recipes To Consider
    • Cinnamon Roll Muffin

    Cinnamon Rolls in Muffin Tin   

    I have always been a big fan of cinnamon rolls. I love the way the dough is soft and fluffy, and the swirls of cinnamon and sugar. I was recently looking for a new recipe to try, and I came across one for cinnamon rolls in a muffin tin. The idea sounded intriguing, so I decided to make a vegan version. These cinnamon rolls are just as delicious as traditional ones, but they are a lot easier to make. Plus, you get those nice little pockets of cinnamon-sugar goodness in every bite.   

     muffins placed in muffin tin.

    Who can resist? So go ahead and indulge in one... or two... we won't judge!  

    Ingredients  

    ingredients to make cinnamon roll muffin.

    Dough: It is a simple dough made with flour, yeast, vegan butter, water, and sugar.

    Vegan Butter: Is a must to make things fluffy and soft. Coconut oil or any other oil will not do justice to their traditional flavor.   

    Raw Brown Sugar: Is always been my preference to make cinnamon filling. It has more flavor and makes baked goods soft.   

    Substitutions  

    You can get more creative and substitute water with almond milk to make the dough. This will make the cinnamon roll muffin even softer.  

    To make things fancy sprinkle some chopped nuts on top of the Cinamon filling.   

    Step by Step Instructions  

    Make the Dough 

    Two side-by-side images of mixing yeast in warm water and adding flour.
    1. In a large bowl add water and vegan butter and heat in the microwave for 30 seconds on low to medium heat. Once it is warm and butter melted, remove it from the microwave and let it cool. It should be warm, not too hot nor too cold otherwise it will kill the yeast. Add the yeast and let it activate for 7 to 10 minutes.
    2. Next, add flour and sugar and mix with the spatula. Add in ½ cup flour at a time. Add flour gradually and keep on mixing. At this stage, it will be kind of sticky.     
    Two side-by-side images of kneading the dough and covering it with napkin
    1. Stir in the rest of the flour. The dough will be sticky and you may have to use your hands. Mix until there are no dry lumps of flour remaining. Do not over-mix the dough. Mix it with your hands and form a ball shape.  
    2. Cover and let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.    

    Rolling and Filling  

    Two side-by-side images of kneading and slicing the dough.
    1. Sprinkle some flour on a flat surface and knead the dough for 6-7 minutes, until it is smooth and elastic.  
    2. Once the dough is smooth and ready to roll slice it into four equal parts. Next, roll the dough into a 1cm thickness flat round shape.    
    Two side-by-side images of preparing the cinnamon filling and applying the vegan butter on rolled dough
    1. In a small bowl mix cinnamon and raw sugar for filling. Set aside.   
    2. Spread soft sunflower butter on the surface of the dough.
    Two side-by-side images of sprinkling the cinnamon filling and rolling the dough in cylinder shape.
    1. Sprinkle a generous amount of sugar and cinnamon mixture. leaving an inch on the edges for easy rolling.
    2. Roll tightly into a cylindrical tube.  

    Pro Tip: From here you can make things easy and simply cut the tube into 2-inch thickness slices and place them in a muffin tray, let them rise again for 30 minutes, and bake. Voila all done.   

    Make the Rose Shape  

    As it is the holiday season and I want to make things fancier so I tried to create a rose shape muffin.

    Two side-by-side images of rose shape making process of the muffin
    1. For that cut the cylindrical tube into 1-inch slices. Each cylindrical tube will yield around 12 slices.    
    2. Flat these slices with your hands into a round shape while creating a marbling effect. You can also use a rolling pin, but I would recommend using your hands. It will be less messy and make a better marbling effect.    
    Two side-by-side images of rose shape muffin in hand and in muffin tin
    1. Take 4 flattened dough discs in your hand overlapping each other, and roll them tightly into a rose shape.   
    2. Put them into a greased muffin tray and let them rise again for another 30 minutes in a warm place.    

    Bake and Glaze  

    1. Bake in the preheated oven at 375 F for 25 to 30 minutes, or until golden brown. Remove from the oven and transfer to a wire rack. Allow cooling.    
    Two side-by-side images of making and drizzling the glaze over muffins
    1. Meanwhile, prepare your glaze by simply mixing icing sugar, vanilla essence, and almond milk. Add 1 tbsp of milk at a time and whisk. Repeat until getting the desired consistency. Keep covered until ready to use, whisk again before drizzling on top of the cinnamon buns.    
    2. Drizzle some generous amount of glaze and sprinkle some more cinnamon and sugar on top and serve.  

    Expert Tips   

    • Use plant-based milk instead of water to make these cinnamon roll muffins fluffier.  
    • Make sure your water and vegan butter mixture are not too hot while mixing the yeast otherwise it will kill the yeast. If you have a thermometer the temperature of the mixture should be 110F.  
    • Use instant yeast to help the dough rise faster. You can also use active dry yeast, but the cinnamon rolls may take longer to rise.  
    • Let the dough rise in a warm atmosphere. It may be your kitchen or a sunny window.  
    • If you do not have a nonstick muffin pan, use the muffin liners. Otherwise, oiling the nonstick muffin tin is just enough.  
    • Add the glaze when the rolls are warm. If they are too hot the glaze will melt but if they are too cold the glaze will not spread properly.  

    Recipe FAQs  

    Can I use dry active yeast?  

    Yes. you can simply use the same measurements and let it rest longer to rise until almost doubled in size.  

    Why my dough is not rising?  

    Water temperature is the main thing while mixing the yeast. It should be warm, not too hot nor too cold otherwise it will kill the yeast or even not activate it. Another reason is that you have used an old expired or pre-opened packet of yeast.   

    Can I use plant-based oils instead of vegan butter?  

    No, I will never recommend it. As vegan butter will make the texture smooth and fluffy.  

    Why my cinnamon roll muffins are dry and hard?  

    There could be multiple reasons but mostly if you use too much flour in the dough your muffins get hard. Another possible reason is your oven was not well preheated.  

    Which flour is best for cinnamon roll muffins?  

    All-purpose flour is best to use for this recipe. You can also use bread flour if you want more structure.  

    Love the Cinnamon Flavor?   

    Cinnamon is a flavor that can take any dessert to the next level. Try out these amazing recipes filled with cinnamon's warm, rich tones and see for yourself just what it does.

    • Vegan Coffee Cake
    • Vegan Pumpkin Bundt Cake
    • Almond Flour Cookies

    Make Ahead the Cinnamon Roll Muffin  

    You can make ahead these cinnamon roll muffins in so many stages. Like   

    You can make the dough in advance and refrigerate it for up to a week in an airtight container. You can also freeze the dough in cling wrap and then in sealed freezer bags for a month. Once needed simply let it rest on the countertop and bring it to room temperature roll and bake to perfection.  

    Next, you can do the complete muffin process and place them in a muffin tin for a second rise. At this stage cover them with cling wrap and refrigerate overnight. When needed just take them out and bake.  

    You can also refrigerate the baked muffins for up to a week and freeze them for up to three months. They are perfect for your weekly meal prep.  

    rose shape cinnamon roll muffin.

    Other Breakfast Recipes To Consider

    You must use the category name, not a URL, in the category field.

    Love this Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and, if you REALLY like this, consider leaving a comment with your thoughts!

    Cinnamon roll muffin served in a white plate

    Cinnamon Roll Muffin

    Hawwa
    Warm, fluffy, and oozing with sweet cinnamon flavor, these Cinnamon Roll Muffinare the perfect vegan treat for this Holiday Season. These cinnamon rolls in a muffin tin are the perfect way to start your day, with all the traditional flavors in a convenient and portable package.   
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Total Time 55 minutes mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 Muffins
    Calories 186 kcal

    Equipment

    • Muffin Tin
    • Muffin Liners

    Ingredients
      

    Dough

    • 1 cup Warm water
    • 2 tsp Instant yeast
    • 1 tsp Sugar
    • 2 cup Flour
    • 3 Tbs Vegan butter

    Filling

    • ¼ cup Vegan butter
    • ½ cup Raw sugar
    • 1 tbs Cinnamon powder

    Icing glaze

    • ½ cup Icing sugar
    • 3 tbs Almond milk
    • ¼ Tsp Vanilla Esence

    Instructions
     

    • In a large bowl add water and vegan butter, heat in the microwave for 30 seconds on low to medium heat. Once it is warm and butter melted, remove it from the microwave and let it cool. It should be warm, not too hot nor too cold otherwise it will kill the yeast.
    • Add the yeast and let it activate for 7 to 10 minutes.  
    • In a separate mixing bowl, combine the yeast mixture with 1 cup of flour and sugar. Add flour gradually and keep on mixing. At this stage, it will be kind of sticky.  
    • Stir in the rest of the flour. Mix it with your hands and form a ball shape. Cover and let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.  
    • Once it is doubled in size, sprinkle some flour on a flat surface and knead the dough for 6-7 minutes, until it is smooth and elastic.
    • Preheat oven at 375F. So, it will be nice and warm when you put your muffins to bake.
    • Slice the dough in four equal parts.  Next, roll the dough into a 1cm thickness flat round shape.   
    • In a bowl mix cinnamon and raw sugar.  
    • Spread soft sunflower butter on the surface of the dough and sprinkle a generous amount of sugar and cinnamon mixture.  
    • Roll into a cylindrical tube (see the video) and cut it into 1-inch pieces. Each cylindrical tube will yield around 12 pieces.  
    • Flat these cubes with your hands into a round shape while creating a marbling effect. You can also use a rolling pin, but I would recommend using your hands. It will be less messy and make a better marbling effect.  
    • Take 4 flatten dough circles overlapping each other, roll into a rose shape.  
    • Put them into a greased muffin tray and let them rise again for another 30 minutes in a warm place.  
    • Bake in the preheated oven at 375 F for 25 to 30 minutes, or until golden brown,  
    • Remove from the oven and transfer to a wire rack. Allow cooling.  
    • Meanwhile, prepare your glaze by simply mixing icing sugar,almond milk and vanilla exxence. Add 1 tbs of milk at a time and whisk. Repeat until getting the desired consistency.  
    • Keep covered until ready to use, whisk again before drizzling on top of the cinnamon buns.  
    • Sprinkle some more cinnamon and sugar on top and serve. 

    Video

    Notes

    • Use plant-based milk instead of water to make these cinnamon roll muffins fluffier.  
    • Make sure your water and vegan butter mixture are not too hot while mixing the yeast otherwise it will kill the yeast. If you have a thermometer the temperature of the mixture should be 110F.  
    • Use instant yeast to help the dough rise faster. You can also use active dry yeast, but the cinnamon rolls may take longer to rise.  
    • Let the dough rise in a warm atmosphere. It may be your kitchen or a sunny window.  
    • If you do not have a nonstick muffin pan, use the muffin liners. Otherwise, oiling the nonstick muffin tin is just enough.  
    • Add the glaze when the rolls are warm. If they are too hot the glaze will melt but if they are too cold the glaze will not spread properly.  
    • you can do the complete muffin process and place them in a muffin tin for a second rise. At this stage cover them with cling wrap and refrigerate overnight. When needed just take them out and bake.  

    Nutrition

    Calories: 186kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 60mgPotassium: 49mgFiber: 1gSugar: 14gVitamin A: 315IUVitamin C: 0.03mgCalcium: 16mgIron: 1mg
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    Reader Interactions

    Comments

    1. Amora says

      June 05, 2022 at 5:20 pm

      5 stars
      I love you recipes, feel like I myself am a super chef while following your steps 🙂

      Reply
    2. b8aya says

      April 24, 2020 at 7:15 am

      alot of info thank u alot

      Reply
    3. carl says

      December 25, 2019 at 5:42 pm

      You may want to move step 1 (pre heat the oven) to after step 4 (wait for dough to rise)

      Reply
      • Get Set Vegan says

        January 08, 2020 at 9:29 pm

        Thanks carl, I have done it.

        Reply
    5 from 1 vote

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