Hello Lil’ Luna readers!
It’s me Natalie, from Life Made Simple. Today I’m sharing a quick and easy recipe for cinnamon roll muffins. I don’t think it’s a big secret that I LOVE cinnamon rolls. I could eat them every day! But sometimes I don’t have the time or patience to wait for the dough to rise or to roll out and fill them. That’s where these little muffins come in! They only take minutes to whip up and a few more to bake.
MY LATEST VIDEOS
I love how tender, buttery, sweet they are. They taste exactly like a cinnamon roll but in muffin form! I went easy on the drizzle of frosting, but don’t be afraid to use more. You could completely cover the tops by using an offset spatula or knife and they’d be even more decadent and delicious 🙂
Next time you’re in need of a cinnamon roll fix, I hope you’ll give this recipe a try! They’re sure to do the trick!
Cinnamon Roll Muffins Recipe
Delicious Homemade Cinnamon Rolls Muffins with a glaze on top! Soft, buttery, and full of cinnamon flavor with a glaze made from powdered sugar!
- 3/4 cup granulated sugar
- 4 tbsp butter room temperature
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- pinch cinnamon
- 3/4 cup whole milk or buttermilk
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 3 tbsp butter room temperature
- 1 tsp cornstarch
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 2 tbsp whole milk
Preheat oven to 350 degrees. Line a muffin tin with liners (either paper or foil but not silicone), set aside.
In the bowl of a stand mixer (or with a hand mixer) beat together butter, sugar and vanilla until combined, about 1 minute. Add the egg and mix until incorporated.
In a medium size mixing bowl whisk together the flour, baking powder, salt and cinnamon. With mixing speed on low, alternate adding the dry ingredients and the milk (or buttermilk). Mix just until combined.
In a small mixing bowl combine all of the ingredients for the cinnamon swirl. Using a whisk, beat vigorously until a smooth mixture forms. Place into a plastic ziploc bag (cut the corner) or a small squeeze bottle.
Using a standard size cookie scoop, place a scoop of batter in each muffin liner. Shake the pan back and forth to create an even layer. Add a swirl of the cinnamon sugar mixture then add another scoop of batter on top, shake again to create an even layer. Use the remaining cinnamon sugar to create a swirl in the top, taking care to submerge some of it within the batter.
Place in the oven and bake for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out with just a few moist crumbs. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile combine all of the ingredients for the glaze in a small mixing bowl. Drizzle over the tops of the cooled muffins or spread on top with a knife or offset spatula.
For more delicious cinnamon recipes, be sure to check out my:
For more great recipes from Natalie, be sure to head on over to Life Made Simple.
For more Cinnamon goodness, check out:
- Cinnamon Cream Cheese Roll-Ups
- Homemade Cinnamon Graham Crackers
- Cinnamon Crescent Twists
- Monkey Bread Muffins