These Cinnamon Roll Muffins combine the soft, tender crumb of a classic muffin with the cinnamon-sugar swirl and icing you love in a cinnamon roll. They are a perfect shortcut version of the classic pastry for breakfast or brunch.
Take the Shortcut!
For special occasions, I enjoy taking the time to make a classic batch of cinnamon rolls, but for regular busy days or lazy weekends, these cinnamon roll muffins give me all of the best parts of that special treat, but without the fuss.
These tender muffins are swirled with a sweet, cinnamon-spiced ribbon of deliciousness and then topped with an easy cream cheese frosting!
You’ll love that this recipe requires no yeast, no wait times, and no rolling pin, and your family will love that you baked these for them from scratch.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- All Purpose Flour: Use regular AP flour, or a 1:1 gluten-free baking blend to make these tender muffins. Whole wheat flour would make them too dense.
- Butter: You’ll need butter in two different places in this recipe! Add it to the muffin batter, and the cinnamon filling to add moisture and flavor. Let the butter come all the way to room temperature so that it’s easy to blend in with the other ingredients in the batter. For the cinnamon sugar filling, use melted unsalted butter.
- Eggs: These add structure to the muffin. It’s also important to use room temperature eggs when baking.
- Milk: Adds moisture to the batter to give the muffins the perfect texture. For extra tender muffins, replace the milk with buttermilk.
- Vanilla Extract: Pure vanilla extract gives the muffins the most wonderful flavor, and they’ll smell amazing while baking.
- Cinnamon and Brown Sugar: Mix these with melted butter to make a delicious cinnamon swirl and topping for the muffins. Light brown sugar works well, and dark brown sugar will add a deeper flavor.
- Cream Cheese: Use softened cream cheese to make an icing for the muffins that is just like the luscious icing on a pan of cinnamon rolls.
More Easy Muffin Recipes
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Recipe Tips
- Use Muffin Liners. I find that paper liners help to keep the muffins fresher, longer. Plus, there’s no chance of the muffins sticking to the pan! If you don’t have muffin papers, spray the wells of the pan well with cooking spray, or grease them with vegetable oil.
- Cinnamon Swirl. There’s no real need to physically “swirl” the cinnamon streusel mixture into the batter. As the muffins cook and air pockets form in the batter, the cinnamon sugar will move around. Be sure to save some of the mixture to add a topping to each muffin as well.
- Mix-Ins To Try: Stir in chopped toasted pecans, walnuts, diced cooked apples, or cinnamon chips for extra flavor and texture.
- Add the Icing while the muffins are still slightly warm for a glaze effect, or wait until they are fully cooled if you want a thick frosting.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cinnamon Roll Muffins
Easy cinnamon roll muffins combine the soft, tender crumb of a classic muffin with the cinnamon-sugar swirl and cream cheese icing you love in a cinnamon roll.
muffins
Easy cinnamon roll muffins combine the soft, tender crumb of a classic muffin with the cinnamon-sugar swirl and cream cheese icing you love in a cinnamon roll.
Equipment
- 12-cup muffin tin
- Paper liners or baking spray
- 2 Mixing Bowls
- Electric mixer
- Small spoon or scoop
Ingredients
Muffin batter:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature
- ½ cup (120 ml) milk
- 1 teaspoon pure vanilla extract
Cinnamon filling/topping:
- 3 teaspoons ground cinnamon
- ½ cup (100 g) light brown sugar
- ¼ cup (30 g) all-purpose flour
- 2 tablespoons (30 ml) unsalted butter melted
Cream cheese icing:
- 2 ounces (56 g) cream cheese softened
- 1 cup (120 g) powdered sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour.
- Mix the muffin batter until just combined. Do not overmix.
- In a small bowl, combine the cinnamon, brown sugar, and flour. Stir in the melted butter to form a crumbly mixture.
- Spoon about 1½ tablespoons of muffin batter into each muffin cup. Add 2 teaspoons of cinnamon filling into each.
- Then top with the remaining muffin batter.
- Divide the remaining filling mixture over the tops.
- Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk the cream cheese, powdered sugar, and vanilla until smooth.
- Drizzle the icing over cooled muffins.
Notes:
- Drizzle the icing while the muffins are slightly warm for a glaze effect, or wait until fully cooled for a thick topping.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
- Freeze muffins, individually wrapped in plastic wrap, for up to 2 months. Thaw before enjoying.
Nutrition Information
Serving: 1muffin, Calories: 330kcal, Carbohydrates: 51g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 62mg, Sodium: 133mg, Potassium: 144mg, Fiber: 1g, Sugar: 32g, Vitamin A: 421IU, Vitamin C: 0.02mg, Calcium: 70mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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