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.