Cinnamon Roll Muffins

Delicious Cinnamon Roll Muffins – a quick and simpler version of Cinnamon Rolls with a delicious glaze on top.

Muffins are the perfect quick and easy breakfast! These ones are filled with cinnamon flavor. For more cinnamon-y muffins, try french toast muffins, apple cinnamon muffins, or snickerdoodle donut muffins.

Muffins + Decadent Frosting

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.

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 🙂

How to Make Cinnamon Roll Muffins

MUFFIN LINERS. Preheat oven to 350 degrees. Line a muffin tin with liners (either paper or foil but not silicone), set aside.

BATTER. 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.

CINNAMON SWIRL. 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.

FILL LINERS. 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.

BAKE. 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.

GLAZE. 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.

must-know Muffin Tips

Why do the tops of muffins get sticky? When muffins begin to go bad the moisture begins to leave the muffin, but in terms of muffins the moisture gets stuck at the top yielding a sticky moist texture. The best way to avoid this is to keep the muffins in an air-tight tupperware container with a paper towel beneath them and on top of them.

How do you avoid flat muffins? When baking, especially muffins, make sure to precisely measure the amount baking powder(or baking soda depending on the recipe) so it has enough rise to it. Also make sure that you put the muffins in the oven when it is hot enough, preheating is very important!

Modifications + Storing

How can you make these healthier? You can substitute the normal flour for whole wheat flour, almond flour, or gluten free flour. It might dry them out or change the texture slightly.

How do you make them last longer? Freshly baked muffins should last 1-2 days at room temperature. They will last best when they’re in a plastic bag or tupperware container with a paper towel layer beneath and above them.

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!

For more Cinnamon goodness, check out:

• Cinnamon Cream Cheese Roll-Ups
• Homemade Cinnamon Graham Crackers
• Cinnamon Crescent Twists
• Cinnamon Roll Bites
• Cinnamon Roll Cake
• Maple Bacon Cinnamon Rolls

More muffins:

• Monkey Bread Muffins
• Mini Glazed Pumpkin Donut Muffins
• Zucchini Muffins
• Biscoff Streusel Pumpkin Muffins
• Lemon Crumb Muffins
• Banana Crumb Muffins

4.67 from 6 votes

Cinnamon Roll Muffins Recipe

By: Lil' Luna

Delicious Homemade Cinnamon Rolls Muffins with a glaze on top! Soft, buttery, and full of cinnamon flavor with a glaze made from powdered sugar!

Servings: 12 muffins

Prep: 10 minutes mins

Cook: 18 minutes mins

Total: 28 minutes mins

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Ingredients 

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Muffin

• ▢ 3/4 cup 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

Cinnamon Swirl

• ▢ 1/2 cup brown sugar
• ▢ 2 tsp cinnamon
• ▢ 3 tbsp butter room temperature
• ▢ 1 tsp cornstarch

Glaze

• ▢ 1 cup powdered sugar
• ▢ 1/4 tsp vanilla extract
• ▢ 2 tbsp whole milk

Instructions 

• 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.

Nutrition

Calories: 258kcal, Carbohydrates: 45g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 35mg, Sodium: 100mg, Potassium: 142mg, Sugar: 32g, Vitamin A: 255IU, Calcium: 75mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.