Why You’ll Love Cinnamon Roll Muffins Recipe
These muffins are a game-changer for cinnamon roll lovers who don’t want to spend hours baking. Here’s why this recipe is a must-try:
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Quick and easy: No need for yeast or rising time—ready in just 30 minutes.
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Perfect texture: Soft, moist, and tender with a beautiful crumb.
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Cinnamon swirl magic: Rich, buttery cinnamon-sugar swirls baked into each muffin.
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Delightfully glazed: A smooth vanilla glaze adds just the right amount of sweetness.
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Versatile: Great for breakfast, brunch, dessert, or as a sweet snack.
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Kid-friendly and crowd-pleasing: Loved by all ages.
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Freezer-friendly: Make a batch and freeze for later enjoyment.
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Made with pantry staples: No fancy ingredients required.
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Portion-controlled: All the flavor of cinnamon rolls without the oversized portions.
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Less mess: All the cinnamon roll flavor without the sticky cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup granulated sugar
¾ cup milk
1 large egg
½ cup unsalted butter, melted
1 teaspoon vanilla extract
For the Cinnamon Swirl:
¼ cup unsalted butter, softened
⅓ cup brown sugar, packed
2 teaspoons ground cinnamon
For the Glaze:
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
Directions
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and granulated sugar.
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In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
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Add the wet mixture to the dry ingredients and stir gently until just combined. Do not overmix.
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Spoon the batter into the prepared muffin cups, filling each about halfway.
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In a small bowl, combine the softened butter, brown sugar, and cinnamon to make the cinnamon swirl.
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Drop about 1 teaspoon of the cinnamon swirl mixture onto each muffin and use a toothpick to gently swirl it into the batter.
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Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
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Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
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Drizzle the glaze over the cooled muffins before serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 220 kcal per muffin
Variations
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Add nuts: Stir in chopped pecans or walnuts to the cinnamon swirl for crunch.
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Cream cheese glaze: Swap the vanilla glaze with a cream cheese glaze for a more decadent finish.
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Pumpkin spice twist: Add a pinch of nutmeg and cloves for a seasonal flair.
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Whole wheat option: Substitute half the flour with whole wheat for added fiber.
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Mini muffins: Use a mini muffin tin for bite-sized treats—reduce baking time accordingly.
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Fruity add-ins: Fold in chopped apples or raisins to the batter for a fruity variation.
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Vegan version: Use plant-based milk, a flax egg, and vegan butter alternatives.
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Extra cinnamon swirl: Double the swirl mixture for more intense flavor.
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Chocolate chip upgrade: Add mini chocolate chips for a fun twist.
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Orange zest glaze: Add a touch of orange zest to the glaze for a citrusy kick.
Storage/Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
To freeze, place cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge or reheat directly in the microwave for 20-30 seconds until warm.
FAQs
How do I prevent the muffins from becoming dry?
Avoid overmixing the batter and be sure not to overbake. Moisture comes from the butter and milk, so measure carefully.
Can I make these muffins ahead of time?
Yes, they store well and can be made a day or two in advance. Add glaze just before serving for the freshest taste.
Can I use a different flour, like almond or gluten-free flour?
Yes, but the texture will vary. Use a 1:1 gluten-free baking mix for the most consistent results.
What kind of milk works best in this recipe?
Any milk works—dairy, almond, oat, or soy. Whole milk provides the richest flavor and texture.
Can I skip the glaze?
Absolutely. The muffins are still delicious without the glaze, though it adds a nice sweetness and finish.
How do I get a perfect swirl in the muffin?
Use a toothpick or skewer and gently swirl the cinnamon mixture into the batter without overmixing.
Can I double the recipe?
Yes, simply double all ingredients. You may need a second muffin tin or bake in batches.
Can I turn this into a loaf cake?
Yes, bake the batter in a greased 9×5-inch loaf pan at 350°F for 45-55 minutes, or until a toothpick comes out clean.
Are these muffins freezer-friendly?
Definitely. Wrap tightly and freeze for up to 2 months. Reheat in the microwave or oven.
How can I make the glaze thicker?
Reduce the milk slightly or add more powdered sugar until you reach your desired consistency.
Conclusion
These Cinnamon Roll Muffins combine all the best parts of a cinnamon roll—fluffy texture, rich cinnamon swirl, and sweet glaze—in a quick and easy muffin recipe. Perfect for busy mornings, brunches, or whenever you need a comforting treat, they’re sure to become a favorite in your home. Enjoy the cozy, bakery-style goodness with none of the fuss.
Cinnamon Roll Muffins
These Cinnamon Roll Muffins bring all the warm, comforting flavors of a cinnamon roll in a convenient muffin form! With a soft, fluffy texture and a sweet cinnamon swirl throughout, topped with a sugary glaze, these muffins are perfect for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup granulated sugar
- ¾ cup milk
- 1 large egg
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, softened (for swirl)
- ⅓ cup brown sugar, packed (for swirl)
- 2 teaspoons ground cinnamon (for swirl)
- ½ cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, ground cinnamon, and granulated sugar.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about halfway with batter.
- In a small bowl, mix softened butter, brown sugar, and ground cinnamon to make the cinnamon swirl.
- Spoon about 1 teaspoon of the cinnamon swirl mixture onto each muffin and swirl with a toothpick or skewer.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled muffins.
- Serve and enjoy your warm, delicious Cinnamon Roll Muffins!
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use room temperature ingredients for better mixing.
- The muffins can be stored in an airtight container for up to 3 days.
- Warm briefly before serving for a fresh-out-of-the-oven taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
