If you love the classic flavors of warm, gooey cinnamon rolls but want a faster, easier, and more portable option, these Cinnamon Roll Muffins are exactly what you need. They deliver all the cozy cinnamon-sugar deliciousness you crave, but in a fluffy, bakery-style muffin that’s perfect for breakfast, brunch, or even dessert.
Made with simple pantry ingredients and finished with a luscious vanilla glaze, these muffins will quickly become a family favorite. They’re ideal for meal prepping, grabbing on the go, or serving to guests with a hot cup of coffee. Whether you’re baking for a special holiday morning or just an ordinary weekday, these cinnamon roll muffins are sure to brighten your day.
Why You’ll Love These Cinnamon Roll Muffins
- Easier and quicker than traditional cinnamon rolls
- Perfectly swirled with brown sugar and cinnamon
- Tender, fluffy, bakery-style muffin texture
- Made with simple, everyday ingredients
- Finished with a sweet vanilla glaze
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Kitchen Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Muffin tin
- Paper muffin liners
- Toothpick or knife for swirling
- Wire cooling rack
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners for easy cleanup.
Step 2: Make the Muffin Batter
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix, as that can make the muffins tough.
Step 3: Mix the Cinnamon Swirl
In a small bowl, combine the brown sugar, ground cinnamon, and softened butter to make a thick, spreadable filling.
Step 4: Assemble the Muffins
Fill each muffin cup halfway with the muffin batter. Spoon a generous dollop of the cinnamon-sugar mixture on top of each, gently swirling with a toothpick or knife. Add the remaining muffin batter to fill each cup about ¾ full, then swirl a bit more of the cinnamon mixture on top.
Step 5: Bake
Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Step 6: Make the Vanilla Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
Drizzle the glaze generously over the cooled muffins. Allow the glaze to set for a few minutes before serving.
Tips and Variations
- Add nuts: Chopped pecans or walnuts give a lovely crunch
- Switch up the spice: Try pumpkin spice or apple pie spice instead of cinnamon
- Healthier twist: Swap half the flour for whole wheat flour
- Make mini muffins: Use a mini muffin tin and bake for 10–12 minutes
- Add a cream cheese swirl: Mix a couple of ounces of softened cream cheese with the cinnamon sugar for a rich surprise
Storage and Reheating
- Store leftovers in an airtight container at room temperature for up to 3 days
- Freeze for up to 2 months; thaw at room temperature or warm in the microwave for 15–20 seconds
- If desired, refresh muffins in a 300°F oven for about 5 minutes
Serving Suggestions
Enjoy these Cinnamon Roll Muffins with:
- A steaming mug of coffee or chai latte
- A fruit salad for brunch
- Yogurt and fresh berries
- As an afternoon snack with milk
Nutritional Information (approximate, per serving)
Servings: 5
- Calories: ~390
- Fat: 16 grams
- Carbohydrates: 58 grams
- Protein: 5 grams
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, they keep well for a couple of days and can be frozen for up to two months.
Do I need to use paper liners?
Paper liners make cleanup easier, but you can also grease the muffin tin well with butter or non-stick spray.
Can I use store-bought cinnamon sugar instead of making it?
Sure! About ¾ cup of pre-mixed cinnamon sugar will work, but you may still want to add the softened butter for a swirlable filling.
Why are my muffins dense?
Avoid overmixing the batter to keep them light and fluffy.
Final Thoughts
Homemade Cinnamon Roll Muffins are the perfect shortcut to everything you love about classic cinnamon rolls, but in a fraction of the time. With their soft, fluffy texture, sweet cinnamon swirls, and a simple vanilla glaze, they’ll quickly become your go-to treat for breakfast, brunch, or a cozy afternoon snack.
If you make this recipe, I’d love to hear how it turned out — and what fun twists you added!
Cinnamon Roll Muffins
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners for easy cleanup.
Step 2: Make the Muffin Batter
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix, as that can make the muffins tough.
Step 3: Mix the Cinnamon Swirl
- In a small bowl, combine the brown sugar, ground cinnamon, and softened butter to make a thick, spreadable filling.
Step 4: Assemble the Muffins
- Fill each muffin cup halfway with the muffin batter. Spoon a generous dollop of the cinnamon-sugar mixture on top of each, gently swirling with a toothpick or knife. Add the remaining muffin batter to fill each cup about ¾ full, then swirl a bit more of the cinnamon mixture on top.
Step 5: Bake
- Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Step 6: Make the Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle the glaze generously over the cooled muffins. Allow the glaze to set for a few minutes before serving.
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