Cinnamon Roll Muffins are the perfect fusion of a gooey cinnamon roll and a soft, fluffy muffin. With a swirl of cinnamon-sugar filling and a sweet glaze on top, these muffins deliver all the cozy comfort of a cinnamon roll without the need for yeast or rising time.
Why You’ll Love This Recipe
I love this recipe because it’s a quicker and easier way to enjoy the flavors of classic cinnamon rolls. There’s no waiting for dough to rise, and I still get that buttery, cinnamon-sugar swirl in every bite. These muffins are great for breakfast, brunch, or even dessert, and they make the kitchen smell absolutely amazing while they bake. They also freeze well, so I can make a batch ahead of time and enjoy them throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter for the swirl.
- Fill each muffin cup halfway with batter. Add a spoonful of the cinnamon mixture in the center, then top with the remaining batter.
- Use a toothpick or knife to gently swirl the cinnamon mixture through the batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes, then drizzle with glaze.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
Variations
- Cream Cheese Glaze: Mix cream cheese with powdered sugar and milk for a tangy topping.
- Nutty Crunch: Add chopped pecans or walnuts to the cinnamon swirl.
- Maple Flavor: Use maple extract in the glaze for a different twist.
- Mini Muffins: Use a mini muffin tin for bite-sized treats; reduce bake time to 10-12 minutes.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for a few minutes. These muffins also freeze well—wrap tightly and store for up to 2 months.
FAQs
Can I make these muffins gluten-free?
Yes, I recommend using a 1:1 gluten-free flour blend for best results.
Can I use a different sweetener?
You can substitute coconut sugar or a sugar alternative, but it may slightly change the flavor and texture.
Do these muffins need to be refrigerated?
Not necessarily. I store them at room temperature if they’ll be eaten within a few days. Otherwise, the fridge works great.
Can I prepare the batter in advance?
I prefer baking the muffins right after mixing, but you can prep the dry and wet ingredients separately and combine them just before baking.
What’s the best way to swirl the cinnamon?
Using a toothpick or butter knife, gently swirl the cinnamon mixture through the batter in each muffin cup before baking.
Conclusion
Cinnamon Roll Muffins are a cozy, quick alternative to traditional cinnamon rolls. With no yeast or rise time needed, they’re perfect when I want a homemade baked treat without the extra work. Whether for a weekend breakfast or a sweet snack, these muffins hit the spot every time.
Print
Cinnamon Roll Muffins
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cinnamon Roll Muffins are the perfect fusion of a gooey cinnamon roll and a soft, fluffy muffin. With a swirl of cinnamon-sugar filling and a sweet glaze on top, these muffins deliver all the cozy comfort of a cinnamon roll without the need for yeast or rising time. Perfect for breakfast, brunch, or a sweet snack, they come together quickly and make your kitchen smell amazing.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter for the swirl.
- Fill each muffin cup halfway with batter. Add a spoonful of the cinnamon mixture in the center, then top with the remaining batter.
- Use a toothpick or knife to gently swirl the cinnamon mixture through the batter.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 10 minutes, then drizzle with glaze.
Notes
- For a tangy twist, mix cream cheese with powdered sugar and milk for a cream cheese glaze.
- Add chopped pecans or walnuts to the cinnamon swirl for a nutty crunch.
- Substitute maple extract in the glaze for a maple flavor variation.
- Use a mini muffin tin for bite-sized treats; reduce bake time to 10-12 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze for up to 2 months.
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