Cinnamon Roll Muffins Recipe

These Cinnamon Roll Muffins are hands-down one of the most delightful ways to start any morning! Imagine all the gooey, warm flavors you adore from classic cinnamon rolls, but baked up into soft, golden muffins that come together in a fraction of the time. Swirls of brown sugar-cinnamon filling and a sweet vanilla glaze make every bite irresistible. Whether you’re baking for a cozy brunch, a family breakfast, or just craving a bakery-style treat, Cinnamon Roll Muffins are guaranteed to bring smiles and sweet scents to your kitchen.

Ingredients You’ll Need

Simple pantry staples shine in this recipe, each playing their part to create irresistibly soft, fluffy muffins with an alluring swirl of cinnamon and a dreamy glaze. Here’s what you’ll need and why each ingredient matters:

• All-purpose flour: The essential base for structured, tender muffins that hold up well to the filling.
• Granulated sugar: Adds just enough sweetness to the batter without overwhelming the classic cinnamon roll flavor.
• Baking powder: Gives the muffins lift for that irresistible, bakery-style dome.
• Baking soda: Works with the acid in buttermilk to make muffins extra fluffy and tender.
• Salt: Balances the sweetness and enhances all the lovely flavors.
• Buttermilk (or milk + vinegar): Keeps crumbs soft, tangy, and moist; the acidity helps create the perfect rise.
• Unsalted butter: Used both in batter and filling, adding richness and a melt-in-your-mouth feel.
• Large egg: Binds the muffin batter while adding richness.
• Vanilla extract: A classic aromatic that elevates both the batter and the glaze.
• Brown sugar (for the filling): Melts into caramel-like ribbons with cinnamon for that signature swirl.
• Ground cinnamon: A must for any cinnamon roll treat—warm, aromatic, and instantly cozy.
• Powdered sugar: The base of a smooth, silky glaze that takes these muffins over the top.
• Milk (for glaze): Helps create the ideal drizzling consistency for the glaze.

How to Make Cinnamon Roll Muffins

Step 1: Preheat & Prep

Let’s set the stage. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well with butter or nonstick spray. This quick prep ensures your Cinnamon Roll Muffins release easily and bake up with perfectly golden edges.

Step 2: Make the Muffin Batter

Grab two bowls: In a large one, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another, combine buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry and gently stir until just mixed. The secret here is not to overmix; stop as soon as everything’s roughly combined so your muffins stay sumptuously soft and fluffy.

Step 3: Make the Cinnamon Filling

In a small bowl, stir together brown sugar and ground cinnamon. Melt the butter and blend it into the sugar-spice mix until it has a sandy, crumbly texture. This magical filling is what promises those beautiful cinnamon swirls inside every muffin.

Step 4: Assemble the Muffins

Now comes the fun part: spoon a tablespoon of muffin batter into each prepared cup. Add a generous teaspoon of the cinnamon filling in the center, then top with another tablespoon of batter. For gorgeous cinnamon roll vibes, take a toothpick or butter knife and gently swirl the filling through the batter. Don’t stress about perfection—those swirls bake up beautifully!

Step 5: Bake

Bake your Cinnamon Roll Muffins in the preheated oven for 15–18 minutes, or until a toothpick inserted in the center comes out clean and the tops are puffed and lightly golden. Your kitchen will smell absolutely heavenly!

Step 6: Make the Glaze

While the muffins cool just a bit, whisk together powdered sugar, milk, and vanilla in a small bowl. Adjust the consistency as desired—add milk for a thinner glaze or more sugar for thicker drizzles. This sweet glaze ties it all together with a final bakery-worthy flourish.

Step 7: Drizzle & Serve

Let your muffins cool for about 10 minutes in the tin so they set. Then, generously drizzle over your vanilla glaze. They’re at their most enticing when enjoyed warm, so don’t wait too long before digging in!

How to Serve Cinnamon Roll Muffins

Garnishes

A fresh drizzle of glaze is classic, but you can also add a dusting of powdered sugar, a sprinkle of chopped nuts (pecans or walnuts are fantastic), or even a few extra pinches of cinnamon for an eye-catching finish. For a bakery-style touch, try a swirl of cream cheese frosting in place of the glaze!

Side Dishes

Cinnamon Roll Muffins shine alongside a hearty breakfast spread: think fluffy scrambled eggs, crispy bacon, or a bowl of fresh fruit. For a simple pairing, serve them with creamy Greek yogurt and berries, or just a hot mug of your favorite coffee or tea for cozy morning bliss.

Creative Ways to Present

Don’t be afraid to get creative—pile the muffins on a cake stand and sprinkle with cinnamon “confetti” for a brunch party, or wrap a few in parchment and string to give as sweet homemade gifts. For little ones, serve muffins halved with a smear of butter or cream cheese. However you present them, Cinnamon Roll Muffins always look (and taste) like a celebration.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, store your Cinnamon Roll Muffins in an airtight container at room temperature for up to 2 days. The glaze helps lock in moisture, ensuring each bite stays soft and tender even after they’ve cooled down.

Freezing

To freeze, let unglazed muffins cool completely, then wrap them individually in plastic wrap and tuck into a freezer bag. They’ll keep beautifully for up to 2 months. Defrost at room temperature overnight and glaze just before serving for bakery-fresh results.

Reheating

For that “just-baked” warmth, heat muffins in the microwave for 10–15 seconds, or warm them briefly in a low oven. This revives their irresistible softness and makes the cinnamon filling extra gooey again—pure comfort!

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute up to half the flour with whole wheat for a nuttier, heartier texture. Just note the muffins may be slightly denser, so you might want to add a tablespoon or two of extra milk to the batter.

What if I don’t have buttermilk?

No worries! Just add 1 teaspoon of vinegar or lemon juice to regular whole milk, let it sit for 5 minutes, and you’ll have a great homemade substitute that works perfectly in Cinnamon Roll Muffins.

Can I make these muffins without paper liners?

Absolutely. Simply grease your muffin tin very well with butter or nonstick spray, and the muffins should pop out easily after a few minutes of cooling.

Can I double the recipe for a crowd?

Go for it! This recipe doubles beautifully. Just use two muffin pans and swap their positions halfway through baking so all your Cinnamon Roll Muffins come out perfectly golden and evenly cooked.

How do I get the glaze to look picture-perfect?

For those pretty, even drizzles, make sure the muffins are slightly warm but not hot. Use a spoon or piping bag for more control, or simply let the glaze flow naturally for a rustic, homemade look—either way, they’ll taste amazing!

Final Thoughts

Once you’ve tasted these home-baked Cinnamon Roll Muffins, you’ll find reasons to make them all year long. Their fluffy crumb, gooey cinnamon center, and melt-in-your-mouth glaze are impossible to resist! Bake them up for breakfast, brunch, or sharing with friends—you’ll be glad you did.