Bakery-Style Cinnamon Roll Muffins (Dairy-Free & Egg-Free)
If you love the warm cinnamon flavor of homemade cinnamon rolls but don't have time to make yeast dough, these Bakery-Style Cinnamon Roll Muffins are the perfect solution. Soft, tender muffins are layered with a buttery cinnamon sugar swirl and finished with a simple vanilla glaze for all the cozy flavors of a classic cinnamon roll in a fraction of the time. Even better, these muffins are completely dairy-free, egg-free, and nut-free, making them a delicious breakfast or afternoon treat everyone can enjoy.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¾ cup granulated sugar
- ½ cup dairy-free butter, melted
- ¾ cup unsweetened dairy-free milk
- ¼ cup unsweetened applesauce
- 2 tsp vanilla extract
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp melted dairy-free butter
- 1 cup powdered sugar
- 2 tbsp dairy-free milk
- ½ tsp vanilla
- Pinch salt
Instructions
- 1Prepare the Oven and Muffin Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
- 2Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and sugar until evenly combined.
- 3Combine the Wet Ingredients
In a separate bowl, whisk together the melted dairy-free butter, dairy-free milk, applesauce, and vanilla extract until smooth.
- 4Make the Muffin Batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold everything together until just combined. Be careful not to overmix—the batter should still be slightly lumpy.
- 5Prepare the Cinnamon Swirl
In a small bowl, stir together the brown sugar and cinnamon. Add the melted dairy-free butter and mix until the mixture resembles damp sand.
- 6Fill the Muffin Cups
Divide about half of the batter evenly among the prepared muffin cups, filling each about one-third full. Reserve about 2 tablespoons of the cinnamon filling for the tops of the muffins. Sprinkle the cinnamon filling over the first layer of batter. Using a butter knife or skewer, gently swirl the filling once or twice to create ribbons of cinnamon. Top with the remaining batter, then sprinkle the reserved cinnamon filling evenly over the tops before baking.
- 7Bake
Bake for 20–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- 8Prepare the Vanilla Glaze
While the muffins cool, whisk together the powdered sugar, dairy-free milk, vanilla extract, and a pinch of salt until smooth. If needed, add a little more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- 9Glaze and Serve
Once the muffins are slightly warm—not hot—drizzle the vanilla glaze generously over each muffin. Serve warm or at room temperature.
