Name: Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted; 3/4 cup buttermilk; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1 tablespoon ground cinnamon; 1/2 cup powdered sugar; 2 tablespoons milk; 1/4 teaspoon vanilla extract

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Sweet, fluffy, and swirled with buttery cinnamon sugar, these Cinnamon Roll Muffins bring all the cozy flavors of a classic cinnamon roll in a soft, handheld muffin. With a tender crumb and a simple glaze on top, they make a perfect treat for breakfast, brunch, or whenever I’m craving something warm and comforting.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, melted

¾ cup buttermilk

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Cinnamon Filling:

¼ cup unsalted butter, softened

½ cup brown sugar, packed

1 tablespoon ground cinnamon

Glaze:

½ cup powdered sugar

2 tablespoons milk

¼ teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, I whisk the melted butter, buttermilk, granulated sugar, egg, and vanilla until smooth.

I pour the wet ingredients into the dry and mix until just combined—being careful not to overmix.

For the filling, I stir together softened butter, brown sugar, and cinnamon in a small bowl.

I spoon a layer of muffin batter into each muffin cup, swirl in about a teaspoon of cinnamon filling, then top with more batter and swirl again.

Using a toothpick or knife, I gently swirl the filling through the batter in each muffin cup.

I bake the muffins for 18–20 minutes, until a toothpick inserted in the center comes out clean.

While the muffins cool, I whisk together powdered sugar, milk, and vanilla for the glaze.

Once cooled, I drizzle the glaze over each muffin and serve.

Servings and timing

This recipe makes 12 muffins and takes about 35 minutes from start to finish, with 15 minutes of prep time and 20 minutes of baking. Each muffin is approximately 220 calories.

Variations

I sometimes add chopped pecans or walnuts to the cinnamon filling for a nutty crunch.

For a richer taste, I swap buttermilk with full-fat sour cream.

If I want an extra-decadent treat, I double the glaze and dip the whole muffin top instead of just drizzling.

Adding a bit of orange zest to the glaze gives it a fresh, citrusy twist.

When I’m short on time, I skip the glaze and dust the muffins with powdered sugar.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I pop them in the microwave for about 15 seconds to bring back that just-baked warmth and softness.

FAQs

How do I know when the muffins are done?

I check by inserting a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re ready.

Can I make these muffins ahead of time?

Yes, I often bake them the night before and glaze them in the morning. They hold up well overnight.

Can I use milk instead of buttermilk?

I can, but I usually add 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and let it sit for 5 minutes to mimic the tang of buttermilk.

Can I skip the glaze?

Absolutely. I’ve served them without glaze many times, and they’re still delicious—just less sweet on top.

What’s the best way to swirl the filling?

I use a toothpick or butter knife to gently swirl the cinnamon filling through the batter without overmixing it into the muffin.

Conclusion

These Cinnamon Roll Muffins are my go-to when I want the comforting flavor of cinnamon rolls in a quick and easy format. With a soft crumb, warm spice, and sweet glaze, they hit all the right notes. Whether for brunch with friends or a quiet morning treat, they never disappoint.

Recipe:

Cinnamon Roll Muffins

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These Cinnamon Roll Muffins deliver all the cozy, sweet-spiced flavor of traditional cinnamon rolls—without the yeast or rising time. Soft, buttery muffins with a cinnamon-sugar swirl and a vanilla glaze make this an easy, delicious breakfast or brunch treat.

Instructions

Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk melted butter, buttermilk, sugar, egg, and vanilla until smooth.
Combine wet and dry ingredients, mixing gently until just combined.
Mix cinnamon filling ingredients in a small bowl.
Add a layer of muffin batter to each cup, spoon in 1 teaspoon of cinnamon filling, top with more batter, then swirl gently with a toothpick.
Bake for 18–20 minutes, until a toothpick inserted comes out clean.
Cool slightly. Mix glaze ingredients and drizzle over muffins.