If the thought of a warm, gooey cinnamon roll makes your heart skip a beat, let me introduce you to your new morning obsession: Cinnamon Roll Muffins. With all the luscious swirls of cinnamon and buttery sweetness of a classic roll, these grab-and-go treats are impossibly easy and irresistible. Whether you’re baking for loved ones or simply spoiling yourself on a weekend, their pillowy texture and fragrant glaze make this recipe a memory-maker from the very first bite.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Cinnamon Roll Muffins is that the ingredients are everyday staples, yet each one plays a vital role in building flavor, texture, and that signature swirl. From pantry-perfect flour to warming cinnamon, here’s what you need and why it matters.
- All-purpose flour: The backbone of the muffin, ensuring a soft, tender crumb and reliable rise.
- Granulated sugar: Adds gentle sweetness to the batter and balances the warm spice.
- Baking powder: Provides lift, making the muffins light and fluffy.
- Salt: A little goes a long way for balancing flavors and enhancing the cinnamon.
- Milk: Moistens and brings everything together for a tender bite.
- Vegetable oil: Contributes moisture and a delicate crumb without overwhelming flavor.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Infuses warmth and deepens the sweet bakery aroma.
- Brown sugar (packed): Essential for the signature cinnamon swirl with its molasses notes.
- Ground cinnamon: The undeniable star, adding that nostalgic, spicy warmth.
- Melted butter: Swirled in for rich, luxurious pockets of flavor.
- Powdered sugar: The base for the classic glaze, ensuring a smooth, drizzly finish.
- Milk (for glaze): Thins the glaze to just the right consistency for drizzling.
- Vanilla extract (for glaze): A final touch that makes the glaze truly sing.
How to Make Cinnamon Roll Muffins
Step 1: Prep Your Muffin Tin and Oven
Set the stage by preheating your oven to 375°F (190°C). Line your muffin tin with cute paper liners, or grease the cups lightly if you’re going rustic. This ensures your Cinnamon Roll Muffins release easily and makes for a neater, prettier bake. No one likes losing half their muffin to the pan!
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together flour, granulated sugar, baking powder, and salt. This is your dry base, and whisking aerates the ingredients, so your muffins bake up extra fluffy and even. Make sure the baking powder is evenly dispersed to avoid any surprises!
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the milk, vegetable oil, egg, and a splash of vanilla extract. Mixing wet and dry ingredients separately ensures even mixing later, so you avoid overworking the batter and ending up with dense muffins.
Step 4: Bring It All Together
Pour the wet mixture into the bowl with your dry ingredients. Gently stir everything together just until combined. A few lumps are absolutely fine! The key is not to over-mix—overmixing leads to tough muffins, and we want them pillowy soft.
Step 5: Make the Cinnamon Swirl
In a small bowl, mix together the packed brown sugar, ground cinnamon, and melted butter. This is the magical trio. When you swirl it into the muffins, you’ll get those gorgeous, gooey pockets of spicy sweet inside every bite.
Step 6: Layer and Swirl
Spoon about a tablespoon of muffin batter into each muffin cup. Add a small spoonful of your cinnamon swirl mixture on top. Cover with more batter so you fill each cup about three-quarters full. Then, with a toothpick or skewer, swirl the cinnamon mixture through the batter to create beautiful streaks and layers of flavor—this is where every muffin becomes a mini masterpiece!
Step 7: Bake to Perfection
Pop your tray in the oven and bake for 18 to 20 minutes. They’re done when a toothpick comes out clean and the tops are lightly golden. Your kitchen will smell like the coziest bakery on earth.
Step 8: Glaze and Serve
While your Cinnamon Roll Muffins are still warm (but not piping hot), whisk together powdered sugar, milk, and a touch of vanilla for a silky-smooth glaze. Drizzle it generously over each muffin. The glaze melts into the nooks and crannies for that classic cinnamon roll finish!
How to Serve Cinnamon Roll Muffins
Garnishes
For a polished finish, try sprinkling a bit of extra ground cinnamon or even some chopped pecans on the glaze. If you want a little sparkle, a pinch of coarse sugar before baking makes them shine. The simple glaze is classic, but feel free to go wild—think citrus zest or a drizzle of cream cheese icing for holiday brunches.
Side Dishes
Pairing your Cinnamon Roll Muffins with a generous fruit salad or a bowl of berries adds freshness that balances their sweetness. For extra comfort, serve alongside a cup of rich coffee or a mug of steaming chai. They shine at brunch buffets with scrambled eggs, crispy bacon, or even alongside yogurt and granola for a breakfast spread that makes everyone linger a little longer.
Creative Ways to Present
Try stacking the muffins on a tiered dessert stand, or nestle them into a basket lined with a pretty napkin for a homey touch. For parties, offer mini Cinnamon Roll Muffins baked in a mini muffin pan—they’re just-right for nibbling. Or plate them warm with a scoop of vanilla ice cream as a decadent dessert twist you’ll dream about all week.
Make Ahead and Storage
Storing Leftovers
If you (miraculously!) have any Cinnamon Roll Muffins left, store them in an airtight container at room temperature for up to 2 days. The glaze will keep them moist and tender, though they’ll always be best the day they’re baked.
Freezing
Freeze your muffins unglazed for best results. Once cooled, pop them into a freezer-safe bag or container and stash away for up to 2 months. When you’re ready, thaw at room temperature, then glaze just before serving to keep that fresh-baked magic alive.
Reheating
Warm individual muffins in the microwave for about 10-15 seconds, or reheat a tray in a low oven (around 300°F) for a few minutes. This wakes up the flavors and makes the glaze wonderfully melty again. If you’re glazing after thawing from the freezer, reheat first—then pour on the icing!
FAQs
Can I add nuts or raisins to my Cinnamon Roll Muffins?
Absolutely! Fold in a handful of chopped pecans or walnuts to the batter for some crunch, or sprinkle them on top before baking. Raisins or even mini chocolate chips would be a delicious addition without changing the baking time.
What’s the best way to swirl in the cinnamon mixture?
Use a toothpick or thin skewer and gently drag it through the batter in a figure-eight motion after layering in the muffin cups. This technique gives you beautiful cinnamon streaks throughout without overmixing.
Can I use whole wheat flour instead of all-purpose?
A half-and-half blend of whole wheat and all-purpose flour works well if you want a touch of nuttiness, though the muffins will be a bit denser. For the lightest result, stick with all-purpose, but feel free to experiment!
How should I store glazed muffins so the glaze doesn’t get sticky?
Let the glaze set fully before storing, then separate layers with wax paper in your container. If stacking, consider chilling briefly to firm up the glaze before piling the muffins together.
Can I make the batter ahead of time?
It’s best to bake Cinnamon Roll Muffins right after mixing to keep them tender and ensure the baking powder does its job. If you want to prep ahead, measure out your dry and wet ingredients separately, then combine just before baking.
Final Thoughts
If you’re craving bakery magic without leaving your kitchen, give these Cinnamon Roll Muffins a try—I promise they’ll become a cherished regular in your recipe rotation. Pour yourself a cup of something cozy, savor every warm bite, and don’t be surprised if you catch yourself baking another batch long before the first one is gone!
Print
Cinnamon Roll Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the flavors of a cinnamon roll in the form of a delightful, easy-to-make muffin. These Cinnamon Roll Muffins are perfect for breakfast or as a sweet treat any time of day.
Ingredients
For the muffin batter:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ⅓ cup brown sugar (packed)
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons melted butter
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: Combine flour, sugar, baking powder, and salt in a bowl.
- Mix wet ingredients: In another bowl, mix milk, oil, egg, and vanilla.
- Combine: Add wet ingredients to dry and stir until just combined.
- Make cinnamon swirl: Mix brown sugar, cinnamon, and melted butter in a bowl.
- Layer batter: Spoon batter, cinnamon mixture, more batter into muffin cups.
- Bake: Bake for 18–20 minutes until a toothpick comes out clean.
- Glaze: Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over warm muffins.
Notes
- Best enjoyed warm.
- Optional: Add pecans or coarse sugar on top before baking for extra texture.
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