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Soft cinnamon roll muffins with a swirl of cinnamon and icing on top

Cinnamon Roll Muffins

Cinnamon Roll Muffins offer the beloved flavors of traditional cinnamon rolls in a quick, portable format. With a gooey cinnamon-sugar filling and creamy frosting, they are a delightful treat for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour The base of your muffins, lending a soft and fluffy texture.
  • 1 Tbsp baking powder Helps muffins rise, ensuring they’re light and airy.
  • 1/2 tsp salt Enhances the flavors and balances the sweetness.
  • 1/3 cup sugar Adds a touch of sweetness to the muffin batter.
  • 1/4 cup butter (melted and cooled) For a rich, buttery flavor.
  • 1 large egg Binds the ingredients while adding moisture.
  • 1 cup 2% milk Contributes to overall softness and moisture.
Cinnamon Filling
  • 1 cup brown sugar (packed) Provides a sweet and caramel-like flavor.
  • 3 tsp cinnamon Infuses warmth and delightful aroma.
  • 3 Tbsp butter (melted) Makes the topping luscious and flavorful.
Frosting
  • 1 cup powdered sugar Sweetens the frosting for a lovely drizzle.
  • 1 Tbsp milk Adjusts the consistency of the frosting.
  • 1/2 tsp vanilla Adds depth and richness to the flavor.

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Grease or line your muffin tin with paper liners.
  3. In a mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until well combined.
  4. In a separate bowl, mix the melted butter, egg, and milk together until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Filling Preparation
  1. In a small bowl, combine the brown sugar and cinnamon. Add the melted butter and mix until crumbly.
  2. Fold half of the cinnamon-sugar mixture into the muffin batter gently.
Baking
  1. Fill each muffin tin opening with about 1/4 cup of batter.
  2. Sprinkle the remaining cinnamon-sugar mixture evenly over the top of each muffin.
  3. Bake for 12-15 minutes, or until muffins spring back lightly when touched.
  4. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
Frosting
  1. In a small bowl, mix the powdered sugar, vanilla, and enough milk to achieve a smooth consistency.
  2. Once the muffins are cool, drizzle the frosting over the tops.

Notes

Don't overmix the batter; ingredients should be at room temperature for best results. Feel free to customize by adding nuts or chocolate chips, or create a swirl with the filling mixture before baking.