Cinnamon Roll Muffins Recipe: Fluffy, Sweet, and Irresistible
Fluffy Cinnamon Roll Muffins with a gooey cinnamon-sugar filling and sweet glaze. This easy recipe gives you all the cinnamon roll flavors in half the time—perfect for breakfast or brunch.
There’s nothing quite like the comforting aroma of cinnamon rolls baking in the oven. Now, imagine that in muffin form—easier to bake, perfectly portioned, and still packed with all the warm, cinnamon-sugar goodness. These Cinnamon Roll Muffins are soft, fluffy, and drizzled with a simple glaze that melts into every bite. Perfect for breakfast, brunch, or an indulgent snack!
Why You’ll Love These Muffins
These Cinnamon Roll Muffins combine the best parts of cinnamon rolls—fluffy dough, gooey cinnamon-sugar filling, and sweet glaze—into a quick and easy muffin form. No need to wait hours for dough to rise, and each muffin is the perfect handheld treat. The cinnamon and sugar caramelize as they bake, creating a delicious swirl in each bite. These muffins are a hit because they offer all the flavors you love from cinnamon rolls but in a much faster, no-fuss format.
Ingredients Breakdown
Butter (4 Tbsp, melted): Adds richness and moisture to both the dough and filling, creating that melt-in-your-mouth texture.
Cane Sugar (⅓ Cup): Sweetens the dough without making it overly sweet. Cane sugar has a more subtle flavor than traditional white sugar.
Egg (1): Binds the ingredients together, giving the muffins their structure.
Milk (1 Cup): Adds moisture to the dough and helps activate the baking soda, making the muffins light and fluffy.
Unbleached Flour (3 Cups + ¼ Cup): The main structure of the dough. Unbleached flour has a slightly denser texture that works well for these muffins.
Baking Soda (1 tsp): Leavens the dough, helping it rise and become fluffy.
Salt (1 tsp): Enhances the flavor and balances the sweetness.
Filling:
Brown Sugar (1 Cup): Creates a rich, molasses-like sweetness that pairs perfectly with the cinnamon.
Cinnamon (2 tsp): The star spice of the recipe, adding warmth and flavor.
Butter (4 Tbsp, melted): Helps the filling soak into the dough, making each bite buttery and delicious.
Glaze Topping:
Powdered Sugar (1 Cup): For a smooth, sweet glaze that complements the cinnamon filling.
Milk (3 Tbsp): Thins out the powdered sugar, making it easy to drizzle over the muffins.
How to Make Cinnamon Roll Muffins
Ingredients:
For the Dough:
4 Tbsp butter, melted
⅓ cup cane sugar
1 egg
1 cup milk
3 cups unbleached flour, plus ¼ cup set aside
1 tsp baking soda
1 tsp salt
For the Filling:
1 cup brown sugar
2 tsp cinnamon
4 Tbsp butter, melted
For the Glaze:
1 cup powdered sugar
3 Tbsp milk
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C) and grease a muffin tin with butter.
Make the Filling: In a small bowl, mix together the melted butter, brown sugar, and cinnamon until combined. Set aside.
Prepare the Dough: In a large bowl, whisk together the melted butter, cane sugar, and egg. Pour in the milk and whisk to combine. Add 2 cups of flour, baking soda, and salt, and mix using a dough hook attachment until a dough begins to form. Gradually add the remaining 1 cup of flour, and continue mixing until the dough pulls away from the sides of the bowl and forms a ball.
Knead and Roll the Dough: On a clean work surface, sprinkle the ¼ cup of flour. Place the dough onto the surface and knead the flour into the dough until smooth. Roll the dough into a large rectangle, about ½ inch thick.
Add the Filling: Spread the cinnamon-sugar mixture evenly over the rolled-out dough.
Roll and Slice: Roll the dough lengthwise into a tight log. Using a sharp knife, cut the rolled dough into 1-inch sections.
Bake: Place the dough slices into the prepared muffin tin and bake for 14-17 minutes, or until the muffins are golden and risen. Let cool slightly before removing from the tin.
Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm muffins and serve.
Tips for Making Perfect Cinnamon Roll Muffins:
Work Quickly with the Dough: Once you roll out the dough, work quickly to spread the filling and roll it up. This ensures the dough doesn’t dry out.
Use Room Temperature Ingredients: For a smooth dough and filling, make sure your butter and egg are at room temperature.
Don’t Overbake: Keep a close eye on the muffins and remove them from the oven as soon as they turn golden. Overbaking will result in dry muffins.
Get Creative with the Glaze: Add a splash of vanilla or even a pinch of cinnamon to the glaze for extra flavor!
Why These Muffins Are a Hit
These muffins are perfect for those who love cinnamon rolls but don’t have the time for a long proofing process. They’re quick to make and give you that same soft, cinnamon-filled experience in less than an hour. Plus, the muffin form makes them super easy to serve—no need to fuss with cutting rolls or sharing slices. Just grab a muffin and enjoy!
Why You’ll Enjoy This Recipe
These Cinnamon Roll Muffins offer the ultimate convenience for busy mornings or last-minute brunch gatherings. They’re sweet, indulgent, and perfect for a cozy treat with coffee or tea. Whether you’re making them for a family breakfast or a holiday brunch, these muffins are sure to impress. The best part? They look as good as they taste, making them ideal for serving guests or even gifting.
Cinnamon Roll Muffins Recipe: Fluffy, Sweet, and Irresistible
Ingredients
- 4 Tbsp butter, melted
- ⅓ cup cane sugar
- 1 egg
- 1 cup milk
- 3 cups unbleached flour, plus ¼ cup set aside
- 1 tsp baking soda
- 1 tsp salt
- 1 cup brown sugar
- 2 tsp cinnamon
- 4 Tbsp butter, melted
- 1 cup powdered sugar
- 3 Tbsp milk
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a muffin tin with butter.
- Make the Filling: In a small bowl, mix together the melted butter, brown sugar, and cinnamon until combined. Set aside.
- Prepare the Dough: In a large bowl, whisk together the melted butter, cane sugar, and egg. Pour in the milk and whisk to combine. Add 2 cups of flour, baking soda, and salt, and mix using a dough hook attachment until a dough begins to form. Gradually add the remaining 1 cup of flour, and continue mixing until the dough pulls away from the sides of the bowl and forms a ball.
- Knead and Roll the Dough: On a clean work surface, sprinkle the ¼ cup of flour. Place the dough onto the surface and knead the flour into the dough until smooth. Roll the dough into a large rectangle, about ½ inch thick.
- Add the Filling: Spread the cinnamon-sugar mixture evenly over the rolled-out dough.
- Roll and Slice: Roll the dough lengthwise into a tight log. Using a sharp knife, cut the rolled dough into 1-inch sections.
- Bake: Place the dough slices into the prepared muffin tin and bake for 14-17 minutes, or until the muffins are golden and risen. Let cool slightly before removing from the tin.
- Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the warm muffins and serve.
Notes
Tips for Making Perfect Cinnamon Roll Muffins:
- Work Quickly with the Dough: Once you roll out the dough, work quickly to spread the filling and roll it up. This ensures the dough doesn’t dry out.
- Use Room Temperature Ingredients: For a smooth dough and filling, make sure your butter and egg are at room temperature.
- Don’t Overbake: Keep a close eye on the muffins and remove them from the oven as soon as they turn golden. Overbaking will result in dry muffins.
- Get Creative with the Glaze: Add a splash of vanilla or even a pinch of cinnamon to the glaze for extra flavor!
Try these Cinnamon Roll Muffins for your next breakfast or brunch! They’re quick to make, full of cinnamon-sugar flavor, and absolutely irresistible. Be sure to let me know in the comments how they turned out, and don’t forget to share this recipe with friends who love a sweet treat!
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