Cinnamon Roll Muffins (Vegan One-Hour)
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.
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.
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.
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.
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.
What other recipes can I try?
For more autumnal recipes and buns:
- Pumpkin Pecan Cinnamon Rolls
- Chai Chocolate Chunk Loaf Cake
- Apple Crumble Banana Bread
- Caramel Pecan Ginger Cookie Dough Skillets
- Pumpkin-Shaped Chocolate Cinnamon Rolls
Cinnamon Roll Muffins (Vegan One-Hour)
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.
Ingredients
For the Dough:
- 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
For the Filling:
- 90g dairy-free cream cheese
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 1 tbsp cornstarch
To Glaze:
- 60g icing sugar
- 1 tbsp plant-based milk
Instructions
- For the yeast mix, warm together the milk and butter until it just melts. Check the temperature is lukewarm before whisking in the oil and sugar. Now pour over the yeast and allow to bloom for 5 minutes.
- To make the dough, in a separate bowl, stir together the flours, cinnamon and salt. Pour the yeast-milk mix into the middle and bring to a shaggy ball of dough with a spoon. Tip onto a floured surface and gently knead for 2 minutes, to reach a smooth ball of dough.
- Place into a lightly greased bowl, cover and leave somewhere warm for 20 minutes.
- Meanwhile, preheat the oven to 160Fan/180ºC and lightly grease 7-8 muffin holes in a tray.
- Make the filling by stirring together the ingredients.
- When the dough is ready, tip it into a lightly floured surface and roll out to about 30x32-cm rectangle (1/2-cm thickness). Spread the filling over the dough, leaving a small border around the edge. With the long length closest to you, trim the sides if needed.
- Slice the dough into 7-8 strips and roll each one up into a cinnamon roll. Place each roll in a muffin hole.
- Brush with some milk and bake in the oven for 20 minutes, until well-risen, golden and springy to touch.
- Allow to cool in the tray for 20 minutes, and then make the frosting by stirring together the icing sugar and milk.
- Spread the glaze over the still-warm rolls or allow them to cool fully and then glaze them.
- Enjoy while still warm or allow to cool and then store in a sealed container for 1-2 days, best enjoyed the same day.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Cinnamon Roll Muffins so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!
With cinny roll love x
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