These cinnamon roll muffins take the best parts of a cinnamon roll and combine them with the simplicity of a muffin.
Cinnamon Roll Muffins
Published on Nov. 14, 2024
Cinnamon roll muffins scratch that cinnamon roll itch, without all the work. Let’s face it, baking with yeast can feel like a part-time job. Proofing, kneading, waiting, and then praying your dough doesn’t rebel and turn into a brick… Who has time for that? Instead, imagine waking up to the aroma of warm cinnamon rolls without the hours of rising and rolling.
This breakfast treat is a perfect fusion of soft muffins and gooey cinnamon rolls, with a foolproof recipe that delivers an I’m-basically-a-pastry-chef vibe. Cinnamon roll muffins are ideal for lazy weekends, busy mornings or when you just want something warm and sweet, and are fresh out of patience.
Cinnamon Roll Muffins Ingredients
- Sugar: Granulated sugar sweetens the muffin base and contributes to a tender and light texture.
- Egg: Eggs provide structure and richness to the muffins. Use room-temperature eggs to ensure they mix easily into the batter, resulting in a smoother consistency.
- Vanilla extract: A touch of vanilla extract enhances the sweetness and gives the muffins a warm, aromatic flavor.
- All-purpose flour: All-purpose flour provides the necessary structure, while keeping the texture soft and fluffy.
- Baking powder: Baking powder ensures the muffins rise properly and achieve a light, airy texture.
- Salt: A small amount of salt helps to balance the sweetness and brings out the flavors of the other ingredients.
- Milk: It’s best to use whole milk for richer flavor in the batter and frosting, but 2% milk or dairy-free alternatives (like almond milk) are OK.
- Butter: Melted butter combined with brown sugar and cinnamon creates a gooey, flavorful swirl that mimics the filling of classic cinnamon rolls. Choose one of the best butter brands, but make sure it’s unsalted.
- Brown sugar: Brown sugar adds a deep, caramel-like sweetness and pairs perfectly with the cinnamon to create a rich, flavorful swirl.
- Ground cinnamon: Ground cinnamon provides the warm, cozy flavor that defines what it is to be a cinnamon roll.
- Cream cheese: As with cinnamon rolls, the cream cheese glaze is a good foil for the muffins’ sweetness. Take it out of the fridge early so it softens and is easier to mix.
- Confectioners’ sugar: Confectioners’ sugar sweetens the glaze and helps to give it a smooth and glossy finish.
Directions
Step 1: Prepare the batter
Preheat the oven to 350°F. In a large bowl, cream the oil and sugar until light and fluffy, five to seven minutes.
Beat in the egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt.
Add them to the creamed mixture alternately with the milk until the batter just combined.
Step 2: Make the cinnamon swirl
In a small bowl, stir together the melted butter, brown sugar and cinnamon.
Step 3: Make the muffins
Fill 12 paper-lined muffin cups 1/4 of the way with the batter.
Spoon half of the cinnamon-brown sugar mixture evenly on top of the muffins.
Divide the remaining batter between the 12 cups, filling them about 2/3 of the way up the muffin well.
Spoon the remaining cinnamon-brown sugar mixture on top of the muffins.
Step 3: Bake the muffins
Bake the muffins until a toothpick comes out clean, 15 to 18 minutes. Let the muffins slightly cool on a wire rack.
Step 3: Mix up the glaze
Meanwhile, in a large bowl, beat the cream cheese at medium speed until it’s smooth, two to three minutes.
Add the milk and vanilla extract. Slowly add the confectioners’ sugar, and beat until the glaze is fluffy, one to two minutes.
Drizzle the glaze over the muffins.
Cinnamon Roll Muffins Variations
- Go a little nuts: Sprinkle chopped pecans or walnuts into the cinnamon swirl for added crunch.
- Add a chocolate twist: Add mini chocolate chips to the batter or swirl for a chocolate-cinnamon combination.
- Spice it up: Add a pinch of nutmeg or cardamom to the batter for extra depth. Pumpkin pie spice is perfect for this cinnamon roll muffin recipe.
How to Store Cinnamon Roll Muffins
Since the glaze contains dairy, these cinnamon roll muffins should not be stored at room temperature once glazed. They can be refrigerated for up to one week. When refrigerating, allow the muffins to come to room temperature or reheat them before serving to enjoy their full flavor and texture. You can also store the muffins without the glaze, in which case the muffins can be stored at room temperature for up to one week.
Can you freeze cinnamon roll muffins?
Yes, you can freeze cinnamon roll muffins. Wrap cooled individual muffins in storage wrap and place them in a freezer-safe bag. You can freeze them for up to three months. Thaw them at room temperature, or microwave them for a quick treat.
Can you reheat cinnamon roll muffins?
You can absolutely reheat cinnamon roll muffins. Reheat them in the microwave for 10 to 15 seconds for a warm, gooey treat, or stick them in a 300° oven for five to seven minutes for a bakery-fresh texture.
Cinnamon Roll Muffins Tips
What are the best liners to use for cinnamon roll muffins?
There are so many options for muffin and cupcake liners these days! You aren’t just stuck with those pastel paper cups anymore; there are fun shapes made of silicon and boldly printed liners. You can also flex your origami skills and fold parchment paper into tulips for the tins yourself.
What can you serve with cinnamon roll muffins?
Nothing says good morning like a hot cup of coffee and a breakfast buffet that has both sweet and savory options! Start with an egg casserole, fresh sliced fruit, hash browns and bacon, and top things off with a warm cinnamon roll muffin, fresh from the oven. As always, adding a cocktail to the mix makes things more celebratory, and a mimosa is just the sip to do it. Cheers to the perfect way to wake up!
Cinnamon Roll Muffins
Prep Time
25 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 1/3 cup canola oil or melted butter
- 1/2 cup sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- TOPPING:
- 1/4 cup melted butter
- 1/2 cup packed brown sugar
- 1-1/2 teaspoons ground cinnamon
- FROSTING:
- 3 ounces cream cheese, softened
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
Directions
- Preheat oven to 350°. In a large bowl, cream oil and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk until just combined.
- In a small bowl, stir together melted butter, brown sugar and cinnamon.
- Fill 12 paper-lined muffin cups 1/4 of the way full with batter. Spoon half of the cinnamon brown sugar mixture on top of each. Add remaining batter to each cup, filling about 2/3 of the way up the muffin well. Spoon the remaining cinnamon brown sugar mixture on top of each. Bake until a toothpick comes out clean, 15-18 minutes. Let slightly cool on a wire rack.
- Meanwhile, in a large bowl, beat cream cheese at medium speed until smooth, 2-3 minutes. Add milk and vanilla extract. Slowly add confectioners' sugar; beat until fluffy, 1-2 minutes. Drizzle over muffins.
Nutrition Facts
1 muffin: 283 calories, 13g fat (5g saturated fat), 34mg cholesterol, 226mg sodium, 38g carbohydrate (26g sugars, 1g fiber), 3g protein.
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Cinnamon roll muffins are the perfect way to enjoy the comforting brunch classic on the go. Even though the signature roll shape is reimagined in this recipe, the buttery, brown sugar-cinnamon filling and cream cheese frosting remain the same. —Julie Andrews, Rockford, Michigan
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