Name: Cinnamon Roll Muffins (Vegan One-Hour)
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 7
Cuisine: American
Ingredients: 240ml plant-based milk, pls extra; 30g vegan butter, cubed; 2 tbsp olive oil; 2 tbsp coconut sugar; 2 ¼ tsp (7g, or 1 sachet) fast-action yeast; 360g plain flour (or 180g plain + 180g strong white bread flour), plus extra; 1 tsp cinnamon; A pinch of salt; 90g dairy-free cream cheese; 2 tbsp coconut sugar; 1 tbsp cinnamon; 1 tbsp cornstarch; 60g icing sugar; 1 tbsp plant-based milk

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

These Cinnamon Roll Muffins are super fluffy, tender and soft made in one hour with vegan, egg-free and everyday ingredients. They have a cinnamon spiced cream cheese filling and simple glaze for the best cosy bake.

I just loving baking cinnamon rolls this time of year, the smell as they bake is so comforting and they taste just as good warm from the oven or cold later in the day. Baking the rolls as muffins means they bake really evenly and in just 20 minutes while being perfectly golden on the outside and super fluffy inside. The filling is really cinnamon-y without being really buttery, although they are just as soft and rich. They have a simple icing sugar glaze on top to make them sticky and sweet and are ideal with a cup of tea or coffee for breakfast, brunch or as a snack.

A Cinnamon Roll Muffin on a plate — Cinnamon Roll Muffins

Why will I love these rolls?

These rolls are amazing:

Fluffy, sticky and sweet
Super soft and tender dough
Ready in one hour
Naturally vegan and plant-based
Made without eggs or dairy
Filled with cinnamon sugar cream cheese homemade mix
Topped with an icing sugar glaze
Smells amazing as they bake
Made with minimal added butter and sugar
Great for breakfast, brunch or a sweet snack
Everyone will love them
Can be doubled to make more
Best eaten the same day but also great the next day
Nostalgic and soul-nourishing

If you already love the sound of these rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A tray of 6 Cinnamon Roll Muffins — Cinnamon Rolls in a Tray

Close up of Cinnamon Roll Muffins — Cinnamon Rolls in a Tray

What ingredients do I need?

You can see all the ingredients in the recipe card with weights and see my recommended and favourite products in the “shop the recipe” section.

For the dough:

Plant-based milk: use your preferred dairy-free milk like oat, almond, soya or coconut (from the carton).
Vegan butter: to make the dough buttery rich and delicious. I use the Flora plant block of butter.
Olive oil: this makes the dough soft and supple while halving the amount of butter needed.
Coconut sugar: to sweeten the dough and feed the yeast (you can use other sugars too like granulated or caster sugar).
Fast-action yeast: for the rise. Make sure it’s in date, too, otherwise the dough won’t rise.
Plain flour and strong white bread flour: I love using half plain and half strong white bread flour for the best texture, but you can use all plain flour, if you prefer.
Cinnamon: to make the dough slightly flavoured, too.
Salt: for flavour.

A tray of glazed Cinnamon Roll Muffins — Cinnamon Roll Muffins

One Cinnamon Roll Muffin on a plate — Cinnamon Roll Muffins

As for the filling:

Dairy-free cream cheese: I use the NUSH creamy spread which is so delicious and fully plant-based.
Coconut sugar: this is caramel-sweet and ideal for the filling, or use golden granulated, demerara or light brown sugar.
Cinnamon: for flavour.
Cornstarch: this helps to thicken the mix as it bakes, to prevent a wet, soggy filling.

And to glaze, I use icing sugar and water mixed together. You can also add a sprinkling of cinnamon, too.

Are they gluten-free and nut-free?

These buns are not gluten-free and I do not recommend using gluten-free flour, but check out my no-yeast dough recipes which work with gluten-free flour. These are easily nut-free just check that your milk, butter and cream cheese do not contain nuts.

Cinnamon Roll Muffin on a plate with icing sugar — Cinnamon Roll Muffins

A bitten Cinnamon Roll Muffin — Cinnamon Roll Muffins

How do I make them?

These are made in a few steps:

Warm the milk and butter: until lukewarm and the butter melts.
Stir in the olive oil and sugar: and sprinkle over the yeast.
Allow the yeast to bloom for 5 minutes: you will smell it.
Mix the flour(s), cinnamon and salt: to combine.
Pour the wet mix into the flour: and stir to a shaggy dough.
Tip onto a lightly floured surface: and knead for 2 minutes.
Leave to rise somewhere warm for 30 minutes: it will not double in size but will increase.
Meanwhile stir together the filling ingredients: until smooth.
Punch down and roll out on a lightly floured work surface: to a rectangle.
Spread the filling over the dough: and trim the edges.
Slice into 7 or 8 strips: of equal width.
Roll each strip into a cinnamon roll: and place in a muffin tray hole.
Brush with milk and bake: for 20 minutes or until golden brown and well-risen.
Allow to cool slightly in the tray: or cool fully.
Mix the icing sugar and water: for the glaze.
Drizzle the glaze over the rolls: and enjoy.

How long will they last?

These are best enjoyed on the same day but will keep for 1-2 days in a sealed container at room temperature.

Torn open Cinnamon Roll Muffin — Cinnamon Roll Muffins

An unravelled Cinnamon Roll Muffin — Cinnamon Roll Muffins

What other recipes can I try?

For more autumnal recipes and buns: