Introduction

Cinnamon Roll Muffins combine the soft, fluffy texture of muffins with the sweet, spicy swirl of classic cinnamon rolls. With a simple cinnamon filling and a luscious vanilla glaze, these treats are perfect for breakfast or anytime you crave a comforting baked good.

Cinnamon Roll Muffins Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
¾ cup milk
⅓ cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
⅓ cup brown sugar, packed
1 tbsp ground cinnamon
2 tbsp unsalted butter, melted (for filling)
½ cup powdered sugar (for glaze)
1 tbsp milk (for glaze)
½ tsp vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
Step 3: In a separate bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until the flour streaks disappear. Avoid overmixing to keep the muffins tender.
Step 5: In a small bowl, combine the brown sugar, cinnamon, and melted butter to create the cinnamon swirl filling.
Step 6: Spoon about 1 tablespoon of muffin batter into each muffin cup, then add a small spoonful of the cinnamon filling on top.
Step 7: Add more batter to fill each cup about three-quarters full. Use a toothpick or knife to gently swirl the cinnamon filling into the batter.
Step 8: Bake for 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Step 9: While the muffins cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
Step 10: Drizzle the glaze over the warm muffins. Serve immediately for the best gooey, soft texture and flavor.

Tips & Variations

Don’t overmix the batter to ensure your muffins stay fluffy and tender.
For added texture, fold in chopped pecans or walnuts to the cinnamon filling.
You can substitute whole milk with almond or oat milk for a dairy-free option.
Add a pinch of nutmeg or cardamom to the cinnamon filling for a warm spice twist.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. To refresh, warm them in the microwave for about 10 seconds to bring back that fresh-baked softness. These muffins are best enjoyed the day they are made but keep well for a short time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend. Make sure the blend is suitable for baking and contains xanthan gum or add it separately to help with texture.

Can I prepare the cinnamon swirl filling ahead of time?

Absolutely. You can mix the cinnamon filling a day ahead and keep it covered in the refrigerator. Bring it to room temperature before assembling the muffins for easier swirling.

Cinnamon Roll Muffins Recipe

Print Recipe

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5 from 147 reviews

These Cinnamon Roll Muffins combine the soft, fluffy texture of a classic muffin with a sweet, gooey cinnamon swirl inside and a smooth vanilla glaze on top. Perfect for breakfast, dessert, or as a snack, they deliver all the delicious flavors of cinnamon rolls in a convenient grab-and-go form.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 12 muffins 1x
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Muffin Batter

2 cups all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
¾ cup milk
⅓ cup unsalted butter, melted
1 large egg
1 tsp vanilla extract

Cinnamon Swirl Filling

⅓ cup brown sugar, packed
1 tbsp ground cinnamon
2 tbsp unsalted butter, melted

Vanilla Glaze

½ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract

Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease the pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, combine the milk, melted unsalted butter, egg, and vanilla extract. Whisk until smooth and fully incorporated.
Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently just until there are no streaks of flour. Be careful not to overmix to ensure muffins stay tender and fluffy.
Prepare Cinnamon Filling: In a small bowl, mix the packed brown sugar, ground cinnamon, and melted butter to create the cinnamon swirl filling.
Layer Muffins: Spoon about 1 tablespoon of the muffin batter into each muffin cup. Then add a small spoonful of the cinnamon mixture on top of the batter in each cup.
Add Remaining Batter and Swirl: Top each muffin cup with more batter until the cups are approximately ¾ full. Use a toothpick or a knife to gently swirl the cinnamon filling into the batter to create a marbled effect.
Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Prepare Glaze: While the muffins cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
Glaze and Serve: Drizzle the vanilla glaze over the warm muffins. Serve immediately for the best gooey, soft, and irresistible cinnamon roll muffin experience.

Notes

Don’t overmix your batter to keep muffins tender and fluffy.
Add chopped pecans or walnuts to the batter or as a topping for extra crunch.
Store leftovers in an airtight container at room temperature for up to 3 days.
Warm muffins in the microwave for 10 seconds before serving to recreate that fresh-out-of-the-oven softness.

Keywords: Cinnamon roll muffins, cinnamon swirl muffins, breakfast muffins, cinnamon muffins, vanilla glaze muffins, easy muffin recipe, sweet muffins