Cinnamon Roll Muffins Recipe

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

4.67 from 6 votes

Cinnamon Roll Muffins Recipe

These easy cinnamon roll muffins have a soft, tender crumb, sweet cinnamon swirls, and vanilla glaze for a quick homemade breakfast treat.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Natalie Dicks

Ingredients

Muffins

¾ cup granulated sugar
4 tablespoons butter, room temperature
1 teaspoon vanilla extract
1 large egg
1½ 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 the oven to 350℉. 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.

Softened butter and a room-temperature egg mix more evenly into the batter.
Mix the batter just until the flour disappears to help keep the muffins tender.
Use a standard cookie scoop for consistent muffin sizes and more even baking.
Let the muffins cool completely so the glaze stays on top instead of melting into the muffins.

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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