Craving the warm, gooey goodness of a cinnamon roll but short on time? These Cinnamon Roll Muffins are your delicious solution. They pack all the flavor of a classic cinnamon roll—a sweet, buttery cinnamon swirl and a tangy cream cheese glaze—into a soft, fluffy muffin that’s ready in under 40 minutes. This recipe is incredibly simple, making it perfect for a special weekend breakfast, a quick brunch treat, or even a delightful dessert. Say goodbye to waiting for dough to rise and hello to your new favorite breakfast bake.
Why This Cinnamon Roll Muffins Recipe is a Must-Try
This isn’t just another muffin recipe; it’s a game-changer for cinnamon roll lovers. We’ve designed this recipe to be foolproof, ensuring you get perfectly moist muffins with a distinct, beautiful cinnamon swirl every single time. It’s the ultimate comfort food mashup!
- Quick & Easy: No yeast, no rising, no kneading. Just mix, swirl, and bake.
- Perfectly Moist: We use simple ingredients and techniques that guarantee a tender, moist crumb.
- Incredible Flavor: A rich, buttery cinnamon-sugar filling and a classic cream cheese glaze deliver that authentic cinnamon roll taste.
- Versatile: Perfect for breakfast, brunch, or an afternoon snack. They also freeze beautifully!
Key Ingredients
The magic of these muffins comes from simple pantry staples. Here’s what you’ll need and why:
- All-Purpose Flour: Provides the structure for our muffins.
- Granulated Sugar: Sweetens the muffin base.
- Baking Powder: The leavening agent that makes the muffins light and fluffy.
- Milk & Melted Butter: These provide the necessary moisture and fat for a rich, tender crumb.
- Egg: Binds the ingredients together.
- For the Swirl: A simple mix of brown sugar, melted butter, and ground cinnamon creates that iconic gooey filling.
- For the Glaze: Cream cheese, powdered sugar, milk, and a hint of vanilla combine for a perfectly tangy and sweet topping.
For a fun and easy breakfast idea similar to this, check out our easy breakfast crescent rolls.
Step-by-Step Instructions
Making these cinnamon roll muffins is as easy as 1-2-3. Follow these simple steps for perfect results.
1. Prepare the Muffin Batter
First, preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk the wet ingredients: milk, melted butter, and the egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
2. Create the Cinnamon Swirl
In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until it forms a smooth, thick paste. This will be the delicious, gooey ribbon that runs through your muffins.
3. Assemble and Bake the Muffins
Spoon about one tablespoon of batter into the bottom of each muffin liner. Next, add about a teaspoon of the cinnamon swirl mixture on top. Cover with the remaining muffin batter, filling each liner about three-quarters full. Use a toothpick or skewer to gently swirl the cinnamon filling through the batter once or twice. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
4. Whip Up the Cream Cheese Glaze
While the muffins are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, followed by the milk and vanilla extract. Continue mixing until the glaze is smooth and pourable. If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar. Once the muffins have cooled, drizzle the glaze generously over the top.
Expert Tips for Perfect Muffins
Want to take your Cinnamon Roll Muffins from great to absolutely irresistible? Here are a few expert tips.
- Do Not Overmix: The key to a tender muffin is a minimally mixed batter. Mix only until the flour is just incorporated to avoid developing too much gluten, which makes muffins tough.
- Room Temperature Ingredients: For a smoother batter and a more even bake, use a room temperature egg and milk.
- The Perfect Swirl: Don’t overdo the swirling. One or two gentle passes with a toothpick is enough to create a beautiful ribbon of cinnamon without muddying the batter. If you love this swirled concept, you might also enjoy our tasty cinnamon cruffins.
Flavor Variations & Fun Add-ins
While this classic recipe is a winner, feel free to get creative! Try adding a handful of finely chopped pecans or walnuts to the cinnamon swirl for a delightful crunch. For a fall-inspired twist, add a pinch of nutmeg or allspice to the filling. You could even swap the cream cheese glaze for a simple vanilla or maple glaze.
Storing and Freezing Instructions
These muffins are best enjoyed fresh, but they also store very well. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the un-glazed muffins. Simply place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and add the fresh glaze before serving.
Frequently Asked Questions
Absolutely! You can bake the muffins and store them un-glazed in the freezer for up to 3 months. When you’re ready to serve, simply thaw them at room temperature and apply the fresh cream cheese glaze.
Yes, you can substitute buttermilk for regular milk in a 1:1 ratio. Buttermilk will add a slight tang and can make the muffins even more tender and moist.
Store your muffins in an airtight container at room temperature for up to 3 days. To prevent the glaze from getting sticky, you can place a paper towel in the container to absorb excess moisture.
The key is to not overmix when you swirl. After layering the batter and cinnamon filling, use a toothpick or a skewer to make a single figure-eight motion through the batter. This creates a distinct ribbon of cinnamon without making the muffin’s appearance muddy.
Dry muffins are usually caused by two things: overmixing the batter or overbaking. Mix your batter only until the dry ingredients are just moistened—a few lumps are okay. Bake them just until a toothpick inserted in the center comes out clean, typically between 15-18 minutes.
More Breakfast Recipes You’ll Love
If you loved these Cinnamon Roll Muffins, be sure to check out some of our other breakfast favorites. These festive holiday pancakes are always a crowd-pleaser for special occasions!
We hope you love this easy recipe for cinnamon roll muffins! They are sure to become a new family favorite. If you try them, please leave a comment below and let us know what you think. Don’t forget to share your creations on Pinterest!
Cinnamon Roll Muffins
Cinnamon Roll Muffins (Easy Recipe with Cream Cheese Glaze)
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, mix the brown sugar, cinnamon, and 2 tablespoons of melted butter to form the swirl filling.
- Fill each muffin liner with 1 tablespoon of batter. Top with 1 teaspoon of the cinnamon filling. Cover with the remaining batter, filling each liner about ¾ full.
- Use a toothpick to gently swirl the filling through the batter once or twice.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
- To make the glaze, beat the softened cream cheese until smooth. Mix in the powdered sugar, then the milk and vanilla until you reach a smooth, pourable consistency.
- Drizzle the glaze over the cooled muffins before serving.
Notes
Room Temperature Ingredients: Using room temperature milk and egg will help the batter come together smoothly and bake more evenly.
Storage: Store muffins in an airtight container at room temperature for up to 3 days.
