Name: cinnamon roll muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1 cup buttermilk; 1 teaspoon vanilla extract; 1/2 cup brown sugar; 2 tablespoons melted butter (for swirl); 1 tablespoon ground cinnamon (for swirl)

cinnamon roll muffins

Published on September 19, 2025

4.8 (245 reviews)

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Prep Time

15 min

Cook Time

20 min

Servings

12 muffins

Imagine the warm, gooey swirl of a classic cinnamon roll packed into a handheld muffin. These cinnamon roll muffins deliver the same caramel‑brown sugar aroma, a soft crumb, and a luscious frosting drizzle—all in a fraction of the baking time. Perfect for lazy weekend brunches or quick weekday breakfasts, they stay moist for hours and freeze beautifully. The recipe balances buttery dough with a spiced swirl, giving you the indulgence of a pastry without the fuss of rolling and cutting a full‑size roll.

Why You'll Love This Recipe

✓ Hand‑Held Sweetness: Each muffin captures the classic cinnamon‑sugar swirl, letting you enjoy a pastry without the need for a plate or fork.

✓ Speedy Bake: From mixing to the oven in under 40 minutes, these muffins fit perfectly into a busy morning schedule.

✓ Freeze‑Friendly: Store a batch in the freezer; reheat for an instant treat that tastes just‑baked.

¼ cup granulated sugar Adds subtle sweetness to the dough.

1 ½ tsp baking powder Ensures a light, airy crumb.

½ tsp salt Balances sweetness.

¼ cup unsalted butter, melted Creates a tender crumb.

¾ cup milk (or dairy‑free alternative) Adds moisture; adjust for desired consistency.

½ cup brown sugar Provides caramel depth in the swirl.

2  tbsp ground cinnamon Key flavor component.

½ cup powdered sugar For the glaze.

1  tsp vanilla extract Adds aromatic depth to the glaze.

Instructions

Prepare the dough

In a large bowl whisk flour, baking powder, sugar, and salt. In a separate cup combine melted butter, milk, and vanilla. Pour wet ingredients into dry, stirring just until a soft dough forms; it should be slightly sticky but manageable.

Pro Tip: Do not over‑mix; excess gluten makes muffins tough.

Create the cinnamon swirl

Mix brown sugar, cinnamon, and a pinch of salt in a small bowl. Sprinkle half of the butter‑melted dough onto a lightly floured surface, roll into a rectangle, then spread the cinnamon mixture evenly. Roll tightly into a log and chill 10 minutes to set the layers.

Pro Tip: Chilling prevents the dough from tearing when slicing.

Slice and arrange

Using a sharp knife, cut the chilled log into 12 even discs, about ¾‑inch thick. Place each disc into a greased 12‑cup muffin tin, spacing them evenly. The dough will rise and fill the cup during baking.

Pro Tip: If discs stick, dip the knife in hot water between cuts.

Bake to golden perfection

Preheat oven to 375°F (190°C). Bake muffins for 18‑20 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Remove from oven and let cool 5 minutes in the pan.

Pro Tip: Rotate the pan halfway through baking for even browning.

Glaze and serve

Whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency. Drizzle warm glaze over each muffin while still slightly warm. Serve immediately or store in an airtight container.

Pro Tip: The glaze sets faster on cooled muffins, creating a glossy finish.

Expert Tips

Tip #1: Use cold butter

Cold, melted butter creates steam during baking, giving the muffins a tender crumb and a slightly crisp top.

Tip #2: Don’t over‑mix

Mix until ingredients are just combined; a few flour streaks are fine. Over‑mixing develops gluten, making muffins dense.

Tip #3: Freeze for later

After cooling, wrap muffins individually in foil and freeze. Reheat in the microwave for 20‑30 seconds for a fresh‑out‑of‑the‑oven feel.

Frequently Asked Questions

Yes, but replace only half of the all‑purpose flour with whole‑wheat to keep the texture light. The muffins will be slightly denser and have a nutty flavor.

Drizzle the glaze while the muffins are still warm; the residual heat keeps it fluid. If it sets too fast, gently warm the glaze in the microwave for a few seconds and re‑drizzle.

Substitute the all‑purpose flour with a 1‑to‑1 gluten‑free blend that contains xanthan gum. The texture will be slightly different but still delicious.