These Cinnabon Muffins have all the irresistible flavor of classic cinnamon-y sweet buns, just made a little healthier. Additionally, muffins are much easier to make!
Cinnamon Buns, meet your easier-to-make, healthier counterpart: Cinnamon Bun Muffins!
This “Cinnabon” Muffin recipe came almost effortlessly. Apart from the retesting, the idea just manifested.
It went something like this: I was standing in my kitchen with an itch to bake (this happens). Oddly, rather than wanting my usual hit of chocolate baking goodness, I had a craving for cinnamony-sweet and comforting.
Within a half-hour, these Cinnamon Bun Muffins were in the oven and diffusing the most irresistible aroma through the house!
Love vegan baking? Here are some more sweets and treats!
- Healthy Chocolate Pie
- Sweet Potato Chocolate Cake
- Chocolate Vegan Zucchini Bread
- Vegan Chocolate Chip Muffins
- “Shmoopy” Cookies
They remind me of Cinnabon, which is rather peculiar because I’ve never had Cinnabon. But they are how I imagine Cinnabon to taste when I’ve walked past their stands.
You could call this recipe a spin on cinnabon… spin-abon muffins? 🧐 Woah, I’ll stop right there. Let’s move on to the actual recipe!
Cinnamon Bun Muffins Q&A
- Can I use any type of cinnamon in these muffins?
- Yes! Though, I have read that the ‘special ingredient’ used by Cinnabon is the cinnamon variety called Korintje (makara) cinnamon. I haven’t ever used it, but worth a try if you are keen to compare!
- Are cinnamon buns unhealthy? Are they vegan?
- Most cinnamon buns are not vegan, unless you source a bakery that makes vegan cinnamon buns. (If you have one, lucky you!) Personally, I love the a well-made vegan cinnamon bun for an occasional treat. However, for regular baking, and snacking, yes, these muffins are much healthier.
- Can I substitute all-purpose or whole-wheat pastry flour for the spelt flour?
- You can, but you need to adjust the amount. In general, I use about 1 cup + 3 tbsp spelt for 1 cup of w/w pastry or all-purpose flour. So, here, use less wheat flour for the spelt. I’d try 1 1/4 cup.
- Can I use all oat flour instead of spelt?
- I prefer a combination of oat and spelt in baking. When all oat flour is used, it yields a ‘sticky’, almost gummy texture. But, it’s your call if you want to experiment with it and don’t mind a stickier consistency.
That’s about it, other than to mention that I love these as mini-muffins but I give you both size options in the recipe. Additionally, these cinnamon bun muffins are nut-free so make excellent adds to school lunches.
Enjoy, x Dreena
Cinnabon Muffins
Ingredients
Batter:
- 1 1/2 cups whole-grain spelt flour (or 1 1/3 cup white whole wheat flour)
- 1/2 cup oat flour
- 1 1/4 tsp cinnamon
- 1/4 tsp (scant) sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup plain or vanilla non-dairy yogurt
- 1/2 cup pure maple syrup
- 1/2 cup plain or vanilla non-dairy milk
- 2 tsp pure vanilla extract
- 2 TB raisins or chopped dates
Topping:
- 1/2 – 2/3 cup chopped dates
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1/8 tsp sea salt
Instructions
- Preheat oven to 350 degrees F and prepare a mini-muffin pan (or regular) by lining with parchment paper liners. To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly.To make the batter: In a large bowl, combine the flours, cinnamon, salt, then sift in the baking powder and soda. Mix well. In a small bowl, combine the yogurt, milk, maple syrup, vanilla and raisins or dates. Add wet mixture to dry, stirring through until just well combined (without overmixing).
- Transfer batter into muffin cups. I like to use a mini-muffin pan (see size note), filling 22-24. Dollop about a teaspoon or two of the topping on each, gently embedding some of the date pieces into the batter. When finished, sprinkle any remaining topping/cinnamon over the muffins. Bake for about 13 minutes, until set to the touch. Remove from oven, transfer to a cooling rack for a few minutes, then remove muffins and let cool fully on cooling rack (see note for larger muffins).
Notes
This post was originally published October, 2014, and has been revised for April 2021.
Katherine says
So wonderful. Just a beautiful crumb and a delicate flavor of cinnamon. I have been doing oil free baking for a long time and these taste rich and lush. I omitted the topping and used chopped pecans on top. A very creative recipe. Love your new cookbook too. Thank you so very much.
Dreena says
Well, thank you, Katherine. So happy to read this and know you are loving the recipe. Thanks for your kind words on DKK as well.
Jeanette says
So good and so easy!!
Dreena says
thanks Jeannette for the feedback!
Eileen says
Hello THank You for the recipe
Could I use a 8×8 loaf pan instead of muffins
How would I adjust the time t9 bake
Than’ you
Sam says
Hi Dreena! So excited to make these! Wondering if you have any tips on using dates/date paste in place of the maple syrup in baked goods? Have you ever experimented with blending dates with the other wet ingredients in a high speed blender? Curious if it would work and I’m going to give it a try, but thought you’re expertise might be able to provide some insight on where to start! Thanks:)
Dreena says
Hi Sam, great question, and the best approach is to replace like with like. So liquid sweetener with liquid, dry with dry. I’d recommend a commercial date syrup just because it will be a lot smoother and have more similar consistency to something like maple syrup. Hope that helps!
Rebecca says
Hi Dreena! If i wanted to drizzle on a thin white icing (like a cinnabon), is there a healthy recipe for that icing?
Jane Jackson says
dreena could you tell me which of your recipe books
this recipe is in? thank you
kim says
Dreena! i love these. The texture is a killer! Not grossly sweet either. It’s a winner in my book. I used my small Cuisinart Food Processor to crumble the topping which worked really good. Love your cooking, woman!
Kate says
What non dairy yogurt do you recommend? Thank you!
Dreena says
The only brands we get here are by So Delicious and Yoso – both coconut yogurts. Either will work here, but feel free to use another vegan yogurt if you have it!
Vicki says
I’m not a fan of spelt flour and neither are my kids. I prefer to use just plain out all purpose flour as we have no gluten issues. As a general rule, can I substitute it measurement for measurement?
Amy says
Hey Dreena! These look so delicious!! I’m wondering if the vegan yogurt can be substituted for anything? Would applesauce work 1:1? Just curious what can be done if you don’t have any yogurt on hand… Thanks 🙂
Joanne Bouchard says
My question as well!
Dreena says
If you can’t find/buy yogurt… and if you don’t need them to be nut-free… I recommend making this easy recipe: http://bit.ly/1qymNTN It will give more flavor/texture to the recipe. Hope that helps!
kina says
These were a hit with my omni family! I found them a bit on the “healthy” tasting side myself (likely because I used plain yogurt and plain unsweetened almond milk). I plan to increase the maple syrup a bit the next time I make these.
Laurie says
Hi There! Is there anyway we can find out the nutritional info? Actually, I just need the caloric info. Thank you!!!
Dreena says
Hi Laurie, I currently don’t have the values for the recipe. This site can be used to compute recipes if you want to do so: http://nutritiondata.self.com/
Leslie says
Not all three, just three!
Leslie says
I have all three of your books. Your hummus recipe in Vive Le Vegan is my go to for hummus. Everyone loves it. Lots of your recipes are favorites.
I am super excited to try this recipe today 🙂
Erin says
I LOVE that you use spelt flour, I’ve been searching high and low for vegan recipes that use it. Can’t wait to try this and your other recipes!!!!!!!
Dreena says
Thanks Erin! I use spelt and oat flours as my main baking flours, so you can find many other recipes on my blog and in my recent books. Have fun!
susan says
I made these, today (they are still hot from the oven) and they are really moist and delicious. Next time, though, I will probably use less sugar in the topping, because they were very sweet.
Question: You list baking soda in the ingredients, but then do not mention it again. I assume you add it with the baking powder?
patricia says
She does say add the baking powder and soda to the dry ingredients. You may have missed it when you read through it the first time. Hope that helps!
Jules says
Dreena – These look fab!! Would any kind of flour work instead of spelt – like maybe white whole wheat or even whole wheat? What would you recommend? Would I need to adjust the baking powder/baking soda ratio?
Monica Carten says
Do you have any suggestions for how to make topping without the dates–I’m allergic to these and figs.
Simona says
Just baked them! They are delicious 🙂 I used apple sauce instead of yogurt and dried figs instead of dates….so good 🙂
Laura says
Nice info on substitutions!
suzie says
I am going into the kitchen right now and make these. I would never allow myself to eat cinnabons before I was a vegan because of the calories and fat, not to mention chemicals. You have changed that. Thank-you
Jennifer says
These look amazing!!!!
Question – what are your favorite kind of Raisins?
Mary Place says
Golden raisins are wonderful!
Sandy says
Dreena, Do you think that I can substitute gluten free flour for the spelt flour? Thanks. xx
Dreena says
Hi Sandy, you’d need to add some extra binder, maybe 1/4 tsp xanthan gum and/or couple tbsps tapioca or arrowroot. Depends on the gf mix you use – some include these stabilizers, others suggest using a given amount. Not sure if that helps, it’s chemistry at work! 🙂
Tiffany says
Hi Dreena!
I hope you and the family are doing well! These muffins look amazing! The weather is finally getting cooler and I can’t wait to make these! I bet they make the house smell amazing.
Do you think we can sub your cashew yogurt from LTEV for the non-dairy yogurt?
Thank you! xoxo
Dreena says
Hi Tiffany, good to hear from you. 🙂 yes, should work well! I tested a number of recipes with that yogurt when writing LTEV and it usually was terrific! Enjoy!
Tiffany says
Hi Dreena,
Just had to come back and leave you a note – I made the “cinnabon” mini muffins today and they were a hit! The muffins came together so quickly! Thank you for the delicious recipe! Take care xoxo
Penny says
ack! I’ve been working on something similar myself. How did you keep the topping from melting off and burning to a crisp? I guess the dates helped? Other than that, our recips are almost identical. Great minds!
Carrie says
O. M. G. These sound SO FREAKIN’ GOOD!! I haven’t baked much of anything for a while and am getting itchy feet (or hands I guess it would be). I’m all over these. Cinnamon buns, cinnamon bread, apple anything with cinnamon are my FAVOURITE – aside from chocolate anything 😉 Thanks for posting this Dreena. On my next day off/baking day, this are first on the list.
Dreena says
Wonderful! Glad these inspired you to bake, Carrie. xx
Stefania says
I’m on this! 🙂 Sharing with friends as well. The recipe and the pics look delish!
Dreena says
Thanks Stefania! x
Tami@NutmegNotebook says
They look perfect!
Dreena says
Thanks Tami, hope you enjoy!