There’s something magical about the smell of cinnamon wafting through your kitchen. It promises comfort, warmth, and indulgence. Now imagine combining the gooey sweetness of a cinnamon roll with the convenience of a muffin. That’s exactly what you get with cinnamon roll muffins—a treat that delivers all the flavor of traditional cinnamon rolls without the wait or hassle of yeast dough. Whether you’re baking for a family brunch, a holiday breakfast, or simply to satisfy a sweet craving, these muffins hit the spot every time.
Let’s dive into exactly how to make these addictive, soft, and swirly delights at home.
Ingredients
Here’s what you’ll need for approximately 12 cinnamon roll muffins.
For the Muffin Batter:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (240ml) milk (whole or 2%)
- 1/3 cup (80ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/3 cup (70g) brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 2 tablespoons (30g) melted butter
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Follow these steps for guaranteed success:
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon. This ensures the leavening agents and spices distribute evenly.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs lightly. Then add the milk, oil (or melted butter), and vanilla extract. Stir until well combined.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir just until combined. Avoid overmixing; a few lumps are perfectly fine and help keep the muffins tender.
Step 5: Prepare the Cinnamon Swirl
In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste.
Step 6: Layer the Muffins
Spoon a tablespoon of muffin batter into each muffin cup. Then add about a teaspoon of the cinnamon swirl mixture. Top with another tablespoon of batter. Finally, swirl the top gently using a toothpick or knife to create a marbled effect.
Step 7: Bake
Place the muffin tray in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden.
Step 8: Cool and Glaze
Allow the muffins to cool for 5–10 minutes in the pan before transferring them to a wire rack. While still warm, drizzle with glaze made from whisking powdered sugar, milk, and vanilla together. Adjust the consistency by adding more milk or sugar as needed.
Conservation and Storage
These muffins store well, making them perfect for prepping ahead.
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in the fridge for up to a week. Warm them slightly in the microwave before serving to soften the texture.
- Freezer: Freeze for up to 2 months. Let them thaw at room temperature or warm in the oven at 300°F (150°C) for 10 minutes.
Always store glazed muffins with parchment between layers to prevent stickin
Variations
Cinnamon roll muffins are versatile. Try these twists to switch things up:
- Cream Cheese Filling: Add a dollop of sweetened cream cheese between the batter layers for extra indulgence.
- Apple Cinnamon: Add 1/2 cup of finely chopped apples to the batter and reduce the milk slightly.
- Nuts: Add chopped pecans or walnuts to the cinnamon swirl for crunch.
- Maple Glaze: Replace vanilla extract in the glaze with maple syrup for a fall-inspired flavor.
- Vegan Version: Use plant-based milk, egg substitutes (like flax eggs), and vegan butter or oil.
Serving Suggestions
These muffins are best served warm with the glaze slightly melty. Here are a few serving ideas:
- Breakfast or Brunch: Pair with coffee, a latte, or hot cocoa.
- Dessert: Serve with a scoop of vanilla ice cream.
- Snack: Pack in lunchboxes or serve as an afternoon treat with a glass of milk.
- Gifting: Wrap in cellophane or a treat box—these make great homemade gifts!
You can also top with whipped cream or an extra sprinkle of cinnamon sugar just before serving for added flair.
Tips for Perfecting the Dish
To avoid dense or dry muffins and ensure consistent flavor, follow these tips:
- Don’t Overmix: Stir until just combined. Overmixing toughens the batter.
- Use Room-Temperature Ingredients: This ensures even mixing and better texture.
- Check Oven Temperature: Use an oven thermometer to make sure your oven heats correctly.
- Grease Well: Even with liners, lightly greasing the pan prevents sticking and ensures clean removal.
- Use Fresh Baking Powder: Old leavening agents can cause flat muffins.
If you want extra gooey cinnamon layers, double the swirl mixture and spoon more into the center and on top before baking.
Conclusion
Cinnamon roll muffins offer everything you love about a classic cinnamon roll—sweetness, spice, and softness—without the need for yeast, kneading, or rising. Their quick prep, short baking time, and amazing flavor make them ideal for busy mornings or last-minute guests. You can customize them with your favorite flavors, store them for later, and enjoy them warm with minimal effort.
So next time you’re craving a sweet, comforting baked good, skip the fuss of making full cinnamon rolls and whip up a batch of these irresistible muffins instead. They’re sure to become a favorite in your kitchen.
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Cinnamon Roll Muffins: A Sweet Twist on a Classic Favorite
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Cinnamon roll muffins combine the gooey swirls of a cinnamon roll with the ease and speed of muffins. Soft, fluffy, and filled with warm cinnamon sugar, these treats are perfect for breakfast, dessert, or anytime snacking—no yeast or rising required!
Ingredients
For the Muffin Batter:
2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (240ml) milk (whole or 2%)
1/3 cup (80ml) vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1/3 cup (70g) brown sugar (light or dark)
2 teaspoons ground cinnamon
2 tablespoons (30g) melted butter
For the Glaze:
1 cup (120g) powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat Oven: Set your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Mix Wet Ingredients: In another bowl, beat eggs, then add milk, oil or butter, and vanilla. Stir well.
Make Batter: Combine wet and dry ingredients. Stir gently until just mixed; don’t overmix.
Make Cinnamon Swirl: Mix brown sugar, cinnamon, and melted butter into a thick paste.
Assemble Muffins: Spoon 1 tbsp batter into each cup, add 1 tsp swirl, top with more batter. Swirl gently with a toothpick.
Bake: Bake for 18–22 minutes, until golden and a toothpick comes out clean.
Cool and Glaze: Let cool 5–10 minutes. Drizzle with glaze while warm.
Notes
Don’t Overmix: Overmixing leads to tough muffins. Mix until just combined.
Extra Gooey Tip: Double the cinnamon swirl if you want more layers of sticky goodness.
Storage: Keep at room temp for 3 days, refrigerated for 7 days, or freeze for 2 months.
Microwave Tip: Warm refrigerated muffins for 10–15 seconds before serving for soft texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: cinnamon roll muffins, cinnamon swirl muffins, no yeast cinnamon rolls, easy muffin recipe, sweet breakfast
