Cinnamon Roll Muffins

Imagine waking up to the fragrant aroma of cinnamon and warm sugar, but without the wait or fuss of rolling dough. These Cinnamon Roll Muffins bring all the flavor of your favorite sweet breakfast treat in portable, easy-to-bake muffin form. Each bite gives you tender, buttery muffin swirled with gooey cinnamon sugar and finished with a smooth vanilla glaze—perfect for Sunday brunch, bake sales, or a cozy morning at home.

I first crafted this recipe on a sleepy Saturday morning when I wanted cinnamon rolls but didn’t want to get the mixer or pastry board dirty. One batch later, I realized these muffins might just be better: quicker, less sticky, and no proofing required. They’ve since become a staple in my kitchen for both casual mornings and last-minute gatherings.

Why You’ll Love These Muffins

• Cinnamon roll flavor in muffin form – All the comfort, none of the rolling
• Easy one-bowl batter – No kneading, no rising, minimal cleanup
• Layered with swirled cinnamon sugar – Melty, sweet pockets in every bite
• Glazed to perfection – Creamy glaze finishes the treat like frosting
• Ideal for breakfast or dessert – Crowd-pleasing and convenient

Ingredients (Makes 12 Muffins)

Dry Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• ½ cup milk (your preference of milk)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Cinnamon Swirl:

• ½ cup packed brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup unsalted butter, softened (for layering)

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Kitchen Equipment

• Muffin tin (12 cups)
• Paper liners or mini silicone cups
• Mixing bowls (large, small)
• Whisk and spatula
• Toothpick, skewer, or knife (for swirling)
• Wire rack (for cooling)

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C). Line each muffin cup with paper liners or silicone cups.

2. Mix Dry Ingredients

In a large bowl, whisk together:

• 2 cups flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

3. Whisk Wet Ingredients

In a separate bowl, whisk together:

• ½ cup milk
• ¼ cup melted butter
• 1 large egg
• 1 teaspoon vanilla

Add wet mixture to the dry ingredients, stirring just until everything is combined—the batter should be slightly lumpy.

4. Prepare Cinnamon Swirl

In a small bowl, combine:

• ½ cup brown sugar
• 2 teaspoons cinnamon

Spread ½ cup softened butter evenly at the bottom of a bowl.

5. Fill Muffins & Swirl

Fill each muffin cup halfway with batter. Sprinkle a spoonful of the cinnamon-sugar mixture over each. Add remaining batter to fill cups about ¾ full. Using a toothpick or small knife, swirl the sugar mixture upward slightly—creating ribbon-like swirls without over-mixing.

6. Bake

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

7. Cool & Glaze

Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack. While they cool, whisk together the vanilla glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Once muffins are cool, drizzle glaze over each and let it set for a minute before serving.

Expert Tips & Variations

1. Prevent soggy swirl: Don’t overfill muffin liner; swirl lightly so sugar pockets stay intact.
2. Healthier swaps: Use whole wheat pastry flour or cane sugar alternatives—you may need to add a splash more milk.
3. Add nuts or fruit: Fold in chopped walnuts, pecans, or even diced apple bits before swirl.
4. Make gluten-free: Use a quality 1:1 GF flour blend.
5. Storage & Make-Ahead: Store cooled muffins in a sealed container at room temperature for 2–3 days, or freeze for up to a month. Warm in oven or microwave before serving.

Serving Suggestions

• With coffee or lattes for breakfast
• As a brunch dessert with fresh fruit salad
• In spot lunches or snack boxes (keep the glaze on the side for travel)
• With ice cream or whipped cream for an after-school treat or dessert

Frequently Asked Questions

Can I make mini muffin versions?
Yes—bake mini muffins at 350°F for 12–14 minutes. Perfect for bite-sized treats.

Can I skip the glaze?
Certainly. The glaze adds sweetness and visual appeal. Without it, muffins are more like a coffee cake in texture.

Can I prepare cinnamon swirl ahead?
Yes. Mix cinnamon sugar and keep the butter separated. Assemble fresh just before baking.

Will muffins rise well without yeast?
Absolutely. Baking powder gives amazing rise and tender crumb—no yeast needed.

Final Thoughts

These Cinnamon Roll Muffins deliver the nostalgia and sweetness of a cinnamon roll in an effortless, muffin format. They strike the perfect balance between convenience and indulgence—easy to bake, delightful to eat. Whether you’re making breakfast for the family, treating friends, or just need a cozy snack, the buttery muffin base, gooey swirl, and vanilla glaze come together beautifully.

Bake a batch, let the aroma fill your kitchen, and enjoy the smiles these muffins bring. One bite, and these may become your new weekday or weekend staple—fast enough for mornings, sweet enough for dessert.

The Goods

Cinnamon Roll Muffins

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These Cinnamon Roll Muffins are soft, tender, and filled with cinnamon sugar swirl and vanilla glaze—perfect for breakfast or brunch!

Course Dessert, Snack

Cuisine American

Recipes

Dry Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• ½ cup milk your preference of milk
• ¼ cup unsalted butter melted
• 1 large egg
• 1 teaspoon vanilla extract

Cinnamon Swirl:

• ½ cup packed brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup unsalted butter softened (for layering)

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

Preheat & Prep

• Preheat oven to 375°F (190°C). Line each muffin cup with paper liners or silicone cups.

Mix Dry Ingredients

In a large bowl, whisk together:

• 2 cups flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• Whisk Wet Ingredients

In a separate bowl, whisk together:

• ½ cup milk
• ¼ cup melted butter
• 1 large egg
• 1 teaspoon vanilla
• Add wet mixture to the dry ingredients, stirring just until everything is combined—the batter should be slightly lumpy.

Prepare Cinnamon Swirl

In a small bowl, combine:

• ½ cup brown sugar
• 2 teaspoons cinnamon
• Spread ½ cup softened butter evenly at the bottom of a bowl.

Fill Muffins & Swirl

• Fill each muffin cup halfway with batter. Sprinkle a spoonful of the cinnamon-sugar mixture over each. Add remaining batter to fill cups about ¾ full. Using a toothpick or small knife, swirl the sugar mixture upward slightly—creating ribbon-like swirls without over-mixing.

Bake

• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Cool & Glaze

Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack. While they cool, whisk together the vanilla glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Once muffins are cool, drizzle glaze over each and let it set for a minute before serving.