There’s something undeniably comforting about the warm, sweet aroma of cinnamon drifting through your kitchen. It wraps around you like a cozy blanket, promising something soft, tender, and utterly satisfying. These Cinnamon Roll Muffins capture everything you love about classic cinnamon rolls — the swirls, the sweetness, the creamy glaze — but in a quick and easy muffin form that doesn’t require hours of rising and kneading.
Perfect for busy mornings, weekend brunch, or an afternoon treat with coffee, these muffins deliver that bakery-style experience without the fuss. Each bite is fluffy and moist, layered with a buttery cinnamon swirl and topped with a luscious cream cheese glaze that melts into every nook and cranny. If you’ve ever wished cinnamon rolls were faster and easier to make, this recipe is about to become your new favorite.
2️⃣ WHY YOU WILL LOVE THIS RECIPE
- All the flavor of cinnamon rolls — no yeast required
- Ready in under an hour from start to finish
- Soft, tender crumb with beautiful cinnamon swirls
- Rich cream cheese glaze that tastes bakery-fresh
- Simple pantry ingredients
- Perfect for breakfast, brunch, or dessert
3️⃣ INGREDIENTS (WITH EXACT AMOUNTS)
• 2 cups (250g) all-purpose flour – Provides structure and forms the base of the muffin batter.
• 1/2 cup (100g) granulated sugar – Sweetens the muffins and balances the cinnamon spice.
• 2 teaspoons baking powder – Helps the muffins rise and become light and fluffy.
• 1/2 teaspoon salt – Enhances flavor and balances sweetness.
• 1/4 teaspoon ground nutmeg (optional, for added warmth) – Adds subtle warmth and depth of flavor.
• 1 large egg, at room temperature – Binds the ingredients and adds richness.
• 1 cup (240ml) milk (whole milk or 2% recommended) – Provides moisture and creates a tender crumb.
• 1/4 cup (57g) unsalted butter, melted and slightly cooled – Adds richness and flavor.
• 1 teaspoon vanilla extract – Enhances the overall sweetness and aroma.
• 1/2 cup (100g) packed light brown sugar – Forms the sweet base of the cinnamon swirl.
• 1 ½ tablespoons ground cinnamon – Delivers the classic cinnamon roll flavor.
• 3 tablespoons (43g) unsalted butter, melted – Helps create a smooth, spreadable cinnamon filling.
• 4 ounces (113g) cream cheese, softened to room temperature – Creates a rich and creamy glaze.
• 1 cup (120g) powdered sugar, sifted – Sweetens and smooths the glaze.
• 1–2 tablespoons milk or cream, as needed for consistency – Adjusts the glaze to a drizzle-ready texture.
• 1/2 teaspoon vanilla extract – Adds flavor depth to the glaze.
4️⃣ STEP-BY-STEP INSTRUCTIONS (DETAILED)
1. Prepare the Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Giving the oven time to fully preheat ensures your muffins rise properly from the moment they go in. Line a standard 12-cup muffin tin with paper liners or grease it thoroughly with butter or non-stick spray. Proper preparation prevents sticking and makes cleanup effortless.
2. Make the Cinnamon Swirl Filling
In a small bowl, combine the packed light brown sugar and ground cinnamon. Mix thoroughly until there are no clumps of brown sugar remaining. Breaking up any lumps ensures an even swirl throughout the muffins.
Add the melted butter and stir with a fork until the mixture resembles wet sand or a thick paste. The texture should hold together slightly when pressed. Set this aside — this is the heart of your cinnamon roll flavor.
3. Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and optional ground nutmeg. Whisking not only blends everything evenly but also aerates the flour slightly, which contributes to lighter muffins.
Make sure the baking powder is fully distributed. Uneven leavening can cause inconsistent rising.
4. Combine the Wet Ingredients
In a separate bowl, lightly beat the egg. Add the milk, melted (but slightly cooled) butter, and vanilla extract. Whisk until smooth and fully combined.
Ensure the butter is not hot — if it’s too warm, it could scramble the egg. Using room-temperature ingredients helps the batter come together more smoothly and evenly.
5. Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold everything together until just combined.
Do not overmix. A few small lumps are perfectly fine. Overmixing develops gluten, which can make the muffins dense and tough instead of soft and tender.
6. Assemble the Muffins
Spoon about 1 tablespoon of batter into each muffin cup, creating a base layer. This helps anchor the cinnamon filling in the center.
Add approximately 1 teaspoon of the cinnamon swirl mixture over the batter in each cup. Spread it gently but don’t press it down too firmly.
Top with more batter until each cup is about two-thirds to three-quarters full. Leaving space allows the muffins to rise without spilling over.
Using a toothpick or small knife, gently swirl the cinnamon mixture into the batter. Make a few figure-eight motions, but avoid over-swirling — you want visible ribbons of cinnamon, not fully blended batter.
7. Bake the Muffins
Place the muffin tin in the preheated oven. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Avoid testing directly in a cinnamon pocket, as melted sugar can give a false impression of underbaking. Keep an eye on the color and aroma — when they smell fragrant and look lightly golden, they’re close to ready.
8. Cool the Muffins
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5–10 minutes. This helps them set and makes removal easier.
Transfer the muffins to a wire rack to cool completely. Cooling is essential before glazing — if they’re too warm, the glaze will melt and run off.
9. Prepare the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese until completely smooth and creamy. Lumps at this stage will remain in the glaze, so take your time.
Gradually add the sifted powdered sugar, beating on low speed at first, then increasing to medium speed until smooth.
Mix in the vanilla extract. Add milk or cream one tablespoon at a time, beating after each addition, until the glaze reaches a thick but pourable consistency. It should slowly drizzle off a spoon without being watery.
10. Glaze the Muffins
Once the muffins are fully cooled, drizzle or spread the glaze generously over each one. Use a spoon or a piping bag for more control.
Allow the glaze to set for 15–20 minutes before serving. The result is a glossy, creamy topping that completes the cinnamon roll experience.
5️⃣ VARIATIONS & CUSTOMIZATIONS
Extra Cinnamon Swirl
If you love bold cinnamon flavor, slightly increase the swirl layer inside each muffin for a richer, more pronounced ribbon.
Light Glaze Option
For a lighter finish, drizzle a thinner layer of glaze instead of fully coating the tops.
Chunky Bakery-Style Look
Instead of swirling deeply, leave the cinnamon mixture more layered for dramatic visible stripes when sliced.
Mini Muffins
Use a mini muffin tin and reduce baking time slightly. These are perfect for brunch spreads or snack trays.
Extra Cream Cheese Topping
Spread a thicker layer of glaze over each muffin for a frosting-like finish reminiscent of classic cinnamon rolls.
6️⃣ FAQ
How do I store these muffins?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
Can I freeze these muffins?
Yes, freeze them without the glaze for best results. Wrap tightly and store for up to 2 months. Thaw at room temperature and glaze before serving.
Why are my muffins dense?
Overmixing the batter is usually the cause. Mix only until combined to maintain a soft, tender crumb.
Can I make them ahead of time?
Absolutely. Bake them the day before and glaze just before serving for the freshest presentation.
How do I know when they’re done baking?
Look for golden tops and use a toothpick inserted into the muffin center (avoiding cinnamon pockets). It should come out clean or with a few moist crumbs.
7️⃣ NUTRITION & TIME TABLE
| Category | Amount |
|---|---|
| Prep Time | 20 minutes |
| Cooking Time | 18–22 minutes |
| Total Time | 40–42 minutes |
| Calories | 320 kcal |
| Protein | 4 g |
| Carbohydrates | 45 g |
| Fat | 13 g |
Cinnamon Roll Muffins Recipe
Description
Soft, fluffy cinnamon roll muffins swirled with brown sugar and cinnamon, then topped with a rich cream cheese glaze. All the flavor of classic cinnamon rolls — ready in under an hour.
Ingredients
• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, for added warmth)
• 1 large egg, at room temperature
• 1 cup (240ml) milk (whole milk or 2% recommended)
• 1/4 cup (57g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup (100g) packed light brown sugar
• 1 ½ tablespoons ground cinnamon
• 3 tablespoons (43g) unsalted butter, melted
• 4 ounces (113g) cream cheese, softened to room temperature
• 1 cup (120g) powdered sugar, sifted
• 1–2 tablespoons milk or cream, as needed for consistency
• 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
2. Mix brown sugar, cinnamon, and melted butter for the swirl; set aside.
3. Whisk together flour, sugar, baking powder, salt, and nutmeg.
4. In another bowl, whisk egg, milk, melted butter, and vanilla.
5. Combine wet and dry ingredients gently until just mixed.
6. Layer batter and cinnamon filling in muffin cups, then swirl lightly.
7. Bake 18–22 minutes until golden and cooked through.
8. Cool completely on a wire rack.
9. Beat cream cheese, powdered sugar, vanilla, and milk until smooth.
10. Drizzle glaze over cooled muffins and allow to set before serving.
