If you dream of those cozy mornings filled with the scent of cinnamon and freshly baked treats, these Cinnamon Roll Muffins will absolutely make your day. Just imagine everything you adore about classic cinnamon rolls—soft centers, gooey swirls, nutty crunch, and luscious cream cheese drizzle—baked into sweet, fluffy muffins that are quicker and easier than fussing with dough! Perfect for breakfast, brunch, or sneaking as a late-night snack, this recipe fuses all the comfort of your favorite bakery with the satisfaction of homemade goodness.
Ingredients You’ll Need
The best part about Cinnamon Roll Muffins is how the basic ingredients come together to create pure magic. Each element has a special job, whether it’s giving structure, adding warmth, or amping up the flavor, so don’t be tempted to skip any! Here’s what you’ll need for unforgettable muffins every time:
- All-purpose flour: The foundation for those pillowy, tender muffins you’ll crave again and again.
- Baking powder: This is your secret weapon for tall, fluffy muffins that rise beautifully.
- Salt: Essential for balancing out all the sweetness and making the flavors pop.
- Sugar: A bit in the batter adds just the right amount of light, sweet flavor.
- Melted butter: Richness and moisture, plus that irresistible buttery taste in every bite.
- Egg: Binds the ingredients and creates that muffin crumb we all love.
- Milk: Helps just enough to bring it all together—whole milk gives extra richness.
- Brown sugar (for filling/topping): Adds deep, caramel-like notes that truly make the cinnamon shine.
- Ground cinnamon: The heart of every cinnamon roll experience! Aromatic and spicy-sweet.
- Pecans or walnuts: Brings crunch and nutty complexity; either works, so pick your favorite.
- More melted butter (for filling): Helps achieve that coveted swirl of sweet, spiced richness.
- Cream cheese (for frosting): That tang and creaminess on top takes these muffins straight over the top.
- Powdered sugar: Makes a smooth, glossy frosting that melts over the warm muffins.
- Milk (for frosting): Keeps the icing pourable for perfect drizzles.
- Vanilla: One dash rounds out the frosting with cozy warmth.
How to Make Cinnamon Roll Muffins
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 400 degrees Fahrenheit, ensuring every muffin bakes evenly and rises beautifully. Take a moment to generously grease a standard 12-cup muffin tin—this guarantees your Cinnamon Roll Muffins will pop out easily and none of that golden, sugary topping gets left behind!
Step 2: Mix the Muffin Batter
In a large bowl, sift together your dry ingredients: flour, baking powder, salt, and sugar. This aerates the mixture for supremely tender muffins. In a separate bowl, whisk the melted butter, egg, and milk until just combined. Create a well in the center of your dry mix, pour in the wet ingredients, and gently stir. Be mindful not to overmix; a few streaks of flour are totally okay—this is the secret to muffins that are soft and never dense.
Step 3: Prepare the Cinnamon Filling and Topping
In another bowl, combine your brown sugar, cinnamon, chopped nuts, and melted butter. This mixture is the swirl and crunch you dream about in a great cinnamon roll. Give it a quick toss so every nutty bit is coated in spiced, buttery goodness—it’ll be used in both the filling and on top.
Step 4: Assemble the Muffins
Gently fold half the cinnamon filling into your muffin batter; don’t overwork it, you want beautiful ribbons of sweet cinnamon running through each muffin. Spoon the batter into the tin, filling each cup just under 1/4 full, then sprinkle on the rest of that irresistible brown sugar mixture for a sweet, textured crust on every muffin.
Step 5: Bake to Perfection
Bake your Cinnamon Roll Muffins for 12 to 15 minutes, or until they’re golden and gently spring back when pressed. The kitchen will smell like pure heaven! Let the muffins cool for just a few minutes before carefully transferring them to a wire rack—this keeps the bottoms from going soggy and makes frosting them a breeze.
Step 6: Make the Cream Cheese Frosting
Whisk together the softened cream cheese, powdered sugar, milk, and a dash of vanilla until smooth and slightly thick, but still pourable. Don’t worry if it isn’t perfectly glossy; that homemade touch is full of charm. Drizzle the frosting all over the tops while the muffins are still a little warm so it seeps into all the cinnamon swirls!
How to Serve Cinnamon Roll Muffins
Garnishes
For a picture-perfect finish, try adding extra chopped nuts, a pinch of ground cinnamon, or even a few orange zest shavings on top. These little touches highlight the cozy flavors in your Cinnamon Roll Muffins and make them look irresistibly bakery-worthy.
Side Dishes
These muffins pair wonderfully with simple brunch sides like scrambled eggs, crispy bacon, or a bowl of fresh berries. The sweet and spiced flavors are balanced by savory or tart sides, making Cinnamon Roll Muffins the star of any breakfast spread!
Creative Ways to Present
Try stacking the muffins high on a pretty cake stand for brunch, or wrapping each one in parchment and twine for a homemade bakery vibe. If you’re serving for a crowd, place the muffins in a large basket lined with a cloth napkin, so everyone can help themselves to their favorite!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Roll Muffins in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, stash them in the fridge to maintain freshness. The frosting may set up a bit, but the flavors only get better.
Freezing
For longer storage, freeze unfrosted muffins in a zip-top bag or airtight container for up to three months. When you’re ready to enjoy, simply defrost at room temperature and add fresh frosting after reheating for that just-baked experience.
Reheating
To revive the warmth and softness, pop a muffin in the microwave for 10 to 15 seconds or warm in a low oven. If you’ve already frosted them, cover loosely with foil to prevent the icing from melting off. Every bite will taste like it was baked that very morning!
FAQs
Can I make Cinnamon Roll Muffins without nuts?
Absolutely! If you have a nut allergy or just aren’t a fan, simply leave them out—the muffins will still bake up sweet and delicious. For extra texture, try swapping in raisins or leaving them pure and classic.
Can I use a milk alternative in the batter?
Yes! Almond, oat, or soy milk works just fine in this recipe. The flavor and texture will shift slightly, but your Cinnamon Roll Muffins will still be moist and tasty.
Can I double the recipe for a crowd?
Definitely! Just be sure to use two muffin tins or bake the batches back-to-back. Keep an eye on the baking time, as ovens can vary a bit with multiple trays.
Is it possible to make these muffins gluten free?
Yes, you can substitute your favorite 1-to-1 gluten-free all-purpose flour blend. The muffins will have a slightly different texture, but you’ll still enjoy all that cinnamon-swirled goodness.
How do I make the frosting thicker or thinner?
If your frosting seems too thick, add a splash more milk until it reaches your desired consistency. Too thin? Simply mix in extra powdered sugar a little at a time, and it will thicken right up for perfect drizzling.
Final Thoughts
No matter the season or occasion, these Cinnamon Roll Muffins are guaranteed to bring joy to your table—one sweet, fluffy bite at a time. Give them a try, share with friends, or just enjoy as a special treat for yourself. You’ll be amazed at how quickly they disappear!
PrintCinnamon Roll Muffins Recipe
These Cinnamon Roll Muffins turn all the cozy, gooey flavors of a classic cinnamon roll into super-easy, handheld muffins. With a rich cinnamon-sugar swirl, a hint of crunch from pecans or walnuts, and a sweet cream cheese drizzle on top, they’re perfect for breakfast, brunch, or a special treat any time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 3 tablespoons melted butter, cooled slightly
- 1 egg
- 1 cup milk (plus more as needed)
Topping and Filling
- 1 cup brown sugar, loosely packed
- 3 teaspoons ground cinnamon
- 1 1/2 cups coarsely chopped pecans or walnuts
- 3 tablespoons melted butter
Frosting
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- Dash of vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C), and generously grease a standard 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, salt, and sugar to ensure the ingredients are well combined and the mixture is light.
- Combine Wet Ingredients: In a separate bowl, whisk together melted butter, egg, and milk until fully blended.
- Form the Muffin Batter: Make a well in the center of the flour mixture, pour the wet ingredients in, and stir until just combined. Do not overmix; batter should be slightly lumpy.
- Prepare Topping/Filling: In a medium bowl, stir together brown sugar, ground cinnamon, chopped pecans or walnuts, and melted butter until combined.
- Add Filling to Batter: Gently fold half of the topping/filling mixture into the muffin batter to create a cinnamon swirl.
- Fill and Top Muffin Tin: Spoon the muffin batter (a little less than 1/4 cup per muffin) into each cup of the prepared muffin tin. Top each with the remaining brown sugar mixture for extra crunch and flavor.
- Bake: Bake in preheated oven for 12 to 15 minutes, or until the muffins spring back when pressed lightly on top. Remove from oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely.
- Make the Frosting: In a bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Frost and Serve: Drizzle the cream cheese frosting over the warm muffins. Enjoy while still slightly warm for the best experience!
Notes
- Don’t overmix the batter; a few lumps are fine and will keep the muffins tender.
- You can swap pecans or walnuts with raisins or omit nuts if preferred.
- Muffins are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
- If the frosting is too thick, add more milk a teaspoon at a time.
