Cinnamon Roll Muffins Recipe

Cinnamon roll muffins topped with glaze and served with fresh berries.

4.67 from 6 votes

Cinnamon Roll Muffins Recipe

Cinnamon Roll Muffins are soft, sweet, and easy with a brown sugar cinnamon swirl, tender muffin base, and simple vanilla glaze.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Natalie Dicks

Ingredients

Muffin

¾ cup granulated sugar
4 tablespoons butter, room temperature
1 teaspoon vanilla extract
1 large egg
1 ½ cups all purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
pinch cinnamon
¾ cup whole milk, or buttermilk

Cinnamon Swirl

½ cup brown sugar
2 teaspoons cinnamon
3 tablespoons butter, room temperature
1 teaspoon cornstarch

Glaze

1 cup powdered sugar
¼ teaspoon vanilla extract
2 tablespoons 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.

Notes

Recipe Tips.

Use paper or foil liners as directed so the muffins release easily.
Mix the batter just until combined so the muffins stay soft and tender.
Place the cinnamon swirl in a zip-top bag or squeeze bottle to make neat swirls.
Let the muffins cool completely before adding the glaze so it sets nicely on top.
Make-ahead tip: bake the muffins a day ahead and glaze them closer to serving for the freshest look.

Store. Keep cinnamon roll muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if you want them to last longer.

Freeze. Freeze unglazed muffins for up to 3 months. Thaw at room temperature, then glaze before serving or warm slightly and enjoy.

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