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Cinnamon roll muffins stacked on a plate with vanilla glaze drizzle, showing soft crumb and thick cinnamon swirl.
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Cinnamon Roll Muffins

These Cinnamon Roll Muffins are what happens when a cinnamon roll and a muffin agree to meet halfway. Soft, fluffy muffins with a gooey cinnamon swirl and a simple vanilla glaze on top. They bake up fast, don’t require yeast, and make your kitchen smell amazing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon roll muffins, muffin recipe
Servings: 12
Calories: 222kcal

Ingredients

For the muffins:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract

For the cinnamon swirl:

  • ⅓ cup brown sugar packed
  • 1 ½ teaspoons ground cinnamon
  • 2 tablespoons unsalted butter melted

For the glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla.
    process shots showing how to make cinnamon roll muffins.
  • Add wet ingredients to dry and stir just until combined, don’t overmix.
    process shots showing how to make cinnamon roll muffins.
  • In a small bowl, mix brown sugar, cinnamon, and melted butter until it resembles thick paste.
    process shots showing how to make cinnamon roll muffins.
  • Spoon a tablespoon of batter into each muffin cup. Add about 1 teaspoon of cinnamon mixture on top. Repeat with remaining batter and cinnamon swirl, gently swirling the top with a toothpick or knife.
    process shots showing how to make cinnamon roll muffins.
  • Bake for 18–20 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
    process shots showing how to make cinnamon roll muffins.
  • Whisk together glaze ingredients until smooth. Drizzle over warm muffins and serve with coffee... or straight out of the pan, no shame.
    process shots showing how to make cinnamon roll muffins.

Notes

  1. Don’t overmix the batter. Stir just until everything comes together. Lumpy batter is fine. Overmixed batter is how muffins turn into hockey pucks.
  2. Swirl gently. A couple lazy figure eights with a knife is all you need. You want ribbons of cinnamon, not a full excavation.
  3. Glaze while warm. Not hot, not cold. Warm enough so it melts slightly and settles into all the nooks like it belongs there.
  4. Paper liners help. These muffins are soft and tender, and liners make life easier. Grease well if you skip them.
  5. They reheat beautifully. A few seconds in the microwave brings them right back to “just baked” territory.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 219mg | Potassium: 72mg | Fiber: 1g | Sugar: 20g | Vitamin A: 232IU | Vitamin C: 0.01mg | Calcium: 100mg | Iron: 1mg
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