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
- 1 1/2 cups whole-grain spelt 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
- 1/3 cup chopped dates
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1/8 tsp sea salt
- Preheat oven to 350 degrees F and prepare a mini-muffin pan (or regular) by lining with parchment paper liners. 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).To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly.
- 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. 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.
This post was originally published October, 2014, and has been revised for April 2021.