I have a confession… I can’t stop turning everything into a muffin. Today’s victim? The classic cinnamon roll. Say hello to the Cinnamon Roll Muffin.
If your morning routine is anything like mine: includes a cup of coffee and daydreaming about dessert, then these muffins are your new bestie. Don’t come for me cinnamon roll purists, hear me out.
These cinnamon roll muffins are a twist on the classic cinnamon roll, bringing all that cinnamony goodness in a less sticky, highly portable form.
Why roll, cut, and fuss when you can scoop, bake, and eat? Especially when you’re not looking to wait hours for proofing and having flour all over your counters.
Ingredients for these Cinnamon Roll Muffins
All-purpose flour: This isn’t a food blog without flour.
Baking powder: Because even muffins need a lift now and then.
Granulated sugar: Sweetens the muffin batter—no surprise.
Unsalted butter: Melted to bring all the richness without creaming.
Milk & eggs: For moisture, richness, and binding.
Brown sugar & cinnamon: For that essential cinnamon swirl that we all live for.
Cream cheese & powdered sugar: Whipped into the decadent frosting we see on our beloved cinnamon rolls because we can.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
FAQ + tips
Can I use whole wheat flour? Sure, if you want to pretend they’re healthier. Just expect a denser muffin.
No brown sugar for the swirl? You can use coconut sugar or even maple syrup, but remember, brown sugar and cinnamon are basically soulmates.
Looking lumpy? Lumps are fine! Don’t overmix the batter unless you want muffins that could double as hockey pucks.
Swirl gently. Think “marble cake,” not “tornado.”
For these Cinnamon Roll Muffins, I use a basic muffin tin. Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Cinnamon Roll Muffins
- Total Time: 37 minutes
- Yield: 12 1x
Description
Ingredients
Muffin
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated white sugar
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon swirl
- 2 tablespoon unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Cream cheese frosting
- 2 ounces cream cheese softened
- 1–2 tablespoons powdered sugar
- 1 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
-
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin.
-
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
-
In a separate bowl, mix together the melted butter, milk, eggs, and vanilla extract until well combined.
-
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
-
In a small bowl, mix together the ingredients for the cinnamon swirl: melted butter, brown sugar, and ground cinnamon.
-
Spoon a small amount of muffin batter into each muffin cup, just enough to cover the bottom.
-
Spoon a generous amount of the cinnamon swirl mixture over the batter in each muffin cup.
-
Top each muffin cup with the remaining batter, dividing it evenly among the cups.
-
Use a toothpick or a knife to swirl the cinnamon mixture into the batter in each muffin cup, creating a marbled effect.
-
Bake the muffins in the preheated oven for 20-22minutes, or until a toothpick inserted into the center comes out clean.
-
While the muffins are baking, prepare the cream cheese frosting. In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
-
Once the muffins are done baking, remove them from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
-
Pipe the cream cheese frosting over the cooled muffins and lightly dust some cinnamon over the glaze.
- Prep Time: 15 mins
- Cook Time: 22 mins
- Category: Muffins
Leave a Reply