Cinnamon Roll Muffins

These Cinnamon Roll Muffins bring all the comforting flavor of classic cinnamon rolls in a quick and easy muffin form. Perfect for breakfast, brunch, or a sweet snack, they’re soft, fluffy, and swirled with a buttery cinnamon filling—then topped with a dreamy glaze. No yeast, no waiting—just pure cinnamon roll joy in under 30 minutes!

Prep Time: 10 minutes

Bake Time: 15–18 minutes

Total Time: 25–30 minutes

Ingredients:

For the Muffin Batter:

2 cups all-purpose flour

1/2 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 egg

1 cup milk

1/4 cup unsalted butter, melted

1 tsp vanilla extract

For the Cinnamon Swirl:

1/3 cup brown sugar

1 tbsp ground cinnamon

2 tbsp melted butter

For the Glaze:

1/2 cup powdered sugar

1–2 tbsp milk

1/4 tsp vanilla extract

Instructions:

Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.

Mix dry ingredients in a large bowl: flour, sugar, baking powder, and salt.

In a separate bowl, whisk together egg, milk, melted butter, and vanilla extract.

Combine wet and dry ingredients until just mixed (don’t overmix).

In a small bowl, stir together brown sugar, cinnamon, and melted butter for the swirl.

Fill muffin cups halfway with batter. Add a spoonful of the cinnamon swirl mixture. Top with remaining batter, then swirl gently with a toothpick or knife.

Bake for 15–18 minutes, or until a toothpick comes out clean.

While muffins are baking, whisk glaze ingredients together until smooth.

Let muffins cool slightly, then drizzle glaze over warm muffins.

Tips for the Best Cinnamon Roll Muffins

• Don’t overmix the batter: Stir just until combined to keep the muffins soft and fluffy.
• Use room temperature ingredients: Especially the egg and milk—it helps the batter mix more evenly.
• Swirl like a pro: Use a toothpick or skewer to gently swirl the cinnamon filling without overmixing it into the batter.
• Don’t skip the glaze: That sweet vanilla glaze adds that signature cinnamon roll touch.
• Let them cool a bit before glazing: Just 5–10 minutes to avoid the glaze totally melting off.

❓Cinnamon Roll Muffins Q&A

Q: Can I make these ahead of time?
A: Yep! Store them in an airtight container at room temp for up to 2 days, or refrigerate for 4–5 days. Reheat slightly before serving.

Q: Can I freeze them?
A: Totally. Freeze unglazed muffins for up to 2 months. Thaw and add glaze fresh when ready to serve.

Q: Can I use a cream cheese glaze instead?
A: Absolutely! Just mix 2 oz softened cream cheese, 1/2 cup powdered sugar, 1 tbsp milk, and a splash of vanilla.

Q: Can I make them gluten-free?
A: Yes—just substitute with a good 1:1 gluten-free baking flour blend.

Q: What if I don’t have brown sugar for the swirl?
A: You can mix white sugar with a little molasses (1 tbsp molasses per cup of sugar) or just use white sugar in a pinch.