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How do you make cinnamon roll muffins?

• Cream softened butter and sugar together
• Beat in eggs, then milk and sour cream
• Combine flour mixture with the wet ingredients
• Make the cinnamon sugar mixture
• Spoon half of batter into each muffin cup and top with the cinnamon sugar mixture
• Top with remaining batter and sprinkle with remaining cinnamon sugar mixture

What substitutions are needed to make this dairy free?

• Vegan butter in place of dairy butter
• Almond milk in place of  dairy milk
• Coconut milk in place of sour cream

Yield: 18

Cinnamon Roll Muffins {Dairy Free Option}

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Cinnamon Roll Muffins give you all the wonderful flavor of a homemade cinnamon roll in a fraction of the time. Both the original and dairy free options are SO scrumptious!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• For muffins:
• 2 1/2 cup flour
• 3/4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 3/4 cup milk
• 1/2 cup light sour cream
• 1 tsp vanilla
• For filling:
• 1/2 cup sugar
• 1 tsp cinnamon
• 2 tbsp softened butter
• For glaze:
• 2 cups powdered sugar
• 2-3 tbsp milk
• *See notes for dairy free substitutions*

Instructions

Preheat oven to 375 degrees.

Line muffin cups with paper baking cups (recipe makes about 15 muffins).

Combine flour, baking powder and baking soda in a small bowl. Set aside.

Cream butter and sugar together.

Add eggs, one at a time, beating in well.

Add milk, sour cream and vanilla and beat in.

Add flour mixture to wet ingredients, 1/3 at a time, combining well after each addition.

In a small bowl, combine sugar, cinnamon and 2 tbsp butter with a fork, until mixture is crumbly.

Spoon half of batter into muffin cups.

Top each with sugar cinnamon filling (about 1 tsp).

Spoon remaining batter over filling and top with remaining sugar cinnamon mixture.

Bake in preheated over for 30 to 35 minutes, until golden brown and muffins spring back when lightly pressed.

While muffins are baking, mix powdered sugar and milk together, a little at a time, until a smooth glaze forms.

When muffins are done baking, drizzle some of the glaze over the top of each.

Notes

To make these muffins dairy free these are the substitutions you need:

• Substitute 3/4 cup vegan stick butter for the butter.
• Substitue 3/4 cup unsweetened almond milk for the dairy milk.
• Substitute 1/2 cup full fat canned coconut milk (just the thick part at the top of the can) for the sour cream.
• Substitute 2 tbsp vegan stick butter for the butter in the cinnamon sugar mixture.

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