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Easy Cinnamon Roll Muffins Recipe

A cinnamon roll muffin split in half showing the soft interior and drizzled with white icing.
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Make soft, fluffy Cinnamon Roll Muffins swirled with cinnamon sugar and topped with a simple glaze. This quick breakfast baking recipe delivers the flavor of classic cinnamon rolls in a convenient muffin format.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. Mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  5. Prepare the cinnamon swirl: In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter until crumbly.
  6. Fill the muffin cups about two-thirds full with batter. Sprinkle about 1 teaspoon of the cinnamon swirl mixture over the top of the batter in each cup. Use a toothpick or small knife to gently swirl the topping into the batter a few times.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  9. Drizzle the glaze over the cooled muffins before serving.

Notes

  • For extra soft and sweet muffins, use buttermilk instead of regular milk.
  • You can prepare the cinnamon swirl mixture ahead of time and store it in the refrigerator for up to one week.
  • If you want a richer flavor, substitute the melted butter in the swirl with browned butter.

Nutrition

Find it online: https://miameal.com/cinnamon-roll-muffins-easy-recipe/