🎉 Introduction
Imagine the heavenly aroma of warm cinnamon rolls… now imagine all that gooey, sugary, cinnamon-filled flavor wrapped into a fluffy, grab-and-go muffin. These Cinnamon Roll Muffins are everything you love about cinnamon rolls, baked in muffin form for ease and simplicity. No kneading, no rising, no complicated steps — just a sweet, spiced delight ready in under 30 minutes!
This recipe brings you all the warm spice of cinnamon, the comforting texture of soft muffins, and a sugary glaze that ties it all together. They’re perfect for breakfast, brunch, snacking, or even a cozy dessert. Whether you’re hosting a brunch or want a sweet treat with your coffee, these muffins are guaranteed to impress.
Let’s roll into this irresistible muffin recipe — fluffy, sweet, buttery, and totally addictive.
🧰 Equipment Needed
To make these delicious cinnamon roll muffins, here’s what you’ll need:
- Muffin tin (12-cup standard size)
- Paper liners or cooking spray
- Mixing bowls (large and medium)
- Whisk and rubber spatula
- Measuring cups and spoons
- Small saucepan (for melting butter)
- Icing bag or spoon (for drizzling glaze)
🛒 Ingredients
🥚 Fresh Products:
- 1 large egg
🧂 Pantry Items and Spices:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1½ teaspoons vanilla extract
- 1 cup powdered sugar (for glaze)
🧈 Dairy:
- ½ cup melted unsalted butter (divided)
- 5/8 cup milk (use whole milk for richness)
👩🍳 Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the egg, milk, ½ of the melted butter (¼ cup), granulated sugar, and vanilla extract until smooth and combined.
Pro Tip: Let the melted butter cool slightly before adding to avoid scrambling the egg.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix — the batter should be slightly lumpy.
Step 5: Make Cinnamon Sugar Swirl
In a small bowl, mix together the brown sugar and cinnamon.
This creates that signature cinnamon swirl layer that makes these muffins magical.
Step 6: Fill Muffin Tins
Spoon about 1 tablespoon of batter into each muffin cup. Sprinkle 1 teaspoon of cinnamon sugar mixture on top. Repeat the layers until all the batter and cinnamon sugar is used up.
Use a toothpick or knife to swirl the top layer gently for that cinnamon roll effect.
Step 7: Bake
Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Step 8: Make the Glaze
While the muffins cool, whisk together powdered sugar with 1–2 tablespoons milk (or water) and a splash of vanilla to form a thick but drizzle-able glaze.
Step 9: Glaze the Muffins
Drizzle the glaze over the slightly warm muffins using a spoon or icing bag.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: ~30 minutes
Quick enough for busy mornings, sweet enough for a weekend treat.
🧊 Storage & Reheating
Storage:
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week if glazed.
- For longer storage, freeze for up to 2 months.
Reheating:
- Reheat individual muffins in the microwave for 10–15 seconds.
- For that just-baked taste, warm in the oven at 300°F (150°C) for 5–7 minutes.
Avoid glazing before freezing — add fresh glaze after reheating.
🥄 Variations
Want to switch things up? Try these tasty twists:
- Cream Cheese Swirl: Add a dollop of sweetened cream cheese in the center before baking.
- Nutty Cinnamon Muffins: Mix in ¼ cup of chopped pecans or walnuts to the cinnamon sugar.
- Caramel Cinnamon Muffins: Drizzle with caramel sauce instead of glaze.
- Pumpkin Spice: Add ¼ cup pumpkin puree and ½ tsp pumpkin spice to the batter.
- Chocolate Chip Cinnamon Muffins: Stir in ½ cup mini chocolate chips to the batter.
- Apple Cinnamon: Fold in ½ cup of finely diced apples for a fruity touch.
❓ 10 FAQs
1. Can I use self-rising flour instead of all-purpose?
Yes — omit the baking powder and salt if using self-rising flour.
2. Can I make these muffins dairy-free?
Absolutely. Use plant-based milk and vegan butter substitutes.
3. How do I know when the muffins are done?
Insert a toothpick into the center — if it comes out clean, they’re ready.
4. Can I skip the glaze?
Yes, but it adds that sweet finish. Try a light dusting of powdered sugar instead.
5. What’s the best way to get a swirl on top?
Use a knife or toothpick to gently swirl the top layer of cinnamon sugar into the batter.
6. Can I use oil instead of butter?
Yes, substitute melted butter with an equal amount of neutral oil (like vegetable or canola), but you’ll lose some of the rich flavor.
7. Can I make these in mini muffin pans?
Absolutely! Bake at 375°F for 10–12 minutes and adjust the filling amount accordingly.
8. Are these muffins freezer-friendly?
Yes. Freeze without glaze, then thaw and drizzle fresh icing before serving.
9. How sweet are these muffins?
They’re moderately sweet — perfect for breakfast. Add a tablespoon more sugar for a dessert-style treat.
10. Can I add a streusel topping?
Yes! Combine flour, butter, and sugar into crumbles and sprinkle on top before baking.
🏁 Conclusion
These Cinnamon Roll Muffins are a dream come true — the speed of a muffin with the soul of a cinnamon roll. Moist, tender, packed with cinnamon sugar, and topped with a drippy sweet glaze, they’re a warm hug in muffin form. Whether you make them for brunch, snack time, or a sweet gift, they’ll disappear in seconds.
No yeast. No rising. No fuss. Just a sweet, cinnamon-swirled experience baked into every bite.
Cinnamon Roll Muffins Recipe: Sweet and Delicious – The Perfect Fusion of Muffins and Rolls!
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the egg, milk, ½ of the melted butter (¼ cup), granulated sugar, and vanilla extract until smooth and combined.
- Pro Tip: Let the melted butter cool slightly before adding to avoid scrambling the egg.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix — the batter should be slightly lumpy.
- In a small bowl, mix together the brown sugar and cinnamon.
- This creates that signature cinnamon swirl layer that makes these muffins magical.
- Spoon about 1 tablespoon of batter into each muffin cup. Sprinkle 1 teaspoon of cinnamon sugar mixture on top. Repeat the layers until all the batter and cinnamon sugar is used up.
- Use a toothpick or knife to swirl the top layer gently for that cinnamon roll effect.
- Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- While the muffins cool, whisk together powdered sugar with 1–2 tablespoons milk (or water) and a splash of vanilla to form a thick but drizzle-able glaze.
- Drizzle the glaze over the slightly warm muffins using a spoon or icing bag.
Notes
Storage:
Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week if glazed. For longer storage, freeze for up to 2 months. Reheating:
Reheat individual muffins in the microwave for 10–15 seconds. For that just-baked taste, warm in the oven at 300°F (150°C) for 5–7 minutes. Avoid glazing before freezing — add fresh glaze after reheating. 🥄 Variations
Want to switch things up? Try these tasty twists: Cream Cheese Swirl: Add a dollop of sweetened cream cheese in the center before baking. Nutty Cinnamon Muffins: Mix in ¼ cup of chopped pecans or walnuts to the cinnamon sugar. Caramel Cinnamon Muffins: Drizzle with caramel sauce instead of glaze. Pumpkin Spice: Add ¼ cup pumpkin puree and ½ tsp pumpkin spice to the batter. Chocolate Chip Cinnamon Muffins: Stir in ½ cup mini chocolate chips to the batter. Apple Cinnamon: Fold in ½ cup of finely diced apples for a fruity touch. ❓ 10 FAQs
1. Can I use self-rising flour instead of all-purpose?
Yes — omit the baking powder and salt if using self-rising flour. 2. Can I make these muffins dairy-free?
Absolutely. Use plant-based milk and vegan butter substitutes. 3. How do I know when the muffins are done?
Insert a toothpick into the center — if it comes out clean, they’re ready. 4. Can I skip the glaze?
Yes, but it adds that sweet finish. Try a light dusting of powdered sugar instead. 5. What’s the best way to get a swirl on top?
Use a knife or toothpick to gently swirl the top layer of cinnamon sugar into the batter. 6. Can I use oil instead of butter?
Yes, substitute melted butter with an equal amount of neutral oil (like vegetable or canola), but you’ll lose some of the rich flavor. 7. Can I make these in mini muffin pans?
Absolutely! Bake at 375°F for 10–12 minutes and adjust the filling amount accordingly. 8. Are these muffins freezer-friendly?
Yes. Freeze without glaze, then thaw and drizzle fresh icing before serving. 9. How sweet are these muffins?
They’re moderately sweet — perfect for breakfast. Add a tablespoon more sugar for a dessert-style treat. 10. Can I add a streusel topping?
Yes! Combine flour, butter, and sugar into crumbles and sprinkle on top before baking. 🏁 Conclusion
These Cinnamon Roll Muffins are a dream come true — the speed of a muffin with the soul of a cinnamon roll. Moist, tender, packed with cinnamon sugar, and topped with a drippy sweet glaze, they’re a warm hug in muffin form. Whether you make them for brunch, snack time, or a sweet gift, they’ll disappear in seconds. No yeast. No rising. No fuss. Just a sweet, cinnamon-swirled experience baked into every bite.
