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.

Ingredients

Muffins:

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

Cinnamon Filling:

1/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 tablespoon ground cinnamon

Glaze:

1/2 cup powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

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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 tsp 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.

Notes

Add chopped nuts to the filling for crunch.

Swap buttermilk with sour cream for richer muffins.

Add orange zest to the glaze for a citrus twist.

Double the glaze and dip muffin tops for extra sweetness.

Store at room temp for 3 days, refrigerate up to a week, or freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 muffins
Calories: 220 kcal