If you love cinnamon rolls but don’t have the time for yeast dough, these Cinnamon Roll Muffins are the perfect solution. They pack all the warm, spiced sweetness of classic cinnamon rolls into a soft, tender muffin—no long rising times required. These muffins are ideal for breakfast, brunch, or an anytime treat.
Originating from the classic Swedish kanelbulle, cinnamon rolls have become a beloved pastry around the world. This recipe takes that familiar flavor and transforms it into a convenient, handheld muffin that’s easy to make, bake, and enjoy.
Why You’ll Love These Cinnamon Roll Muffins
- Quick and Easy: No yeast or kneading required—ready in under 30 minutes.
- Classic Flavor: All the buttery cinnamon-sugar goodness of a cinnamon roll.
- Perfect Anytime Treat: Enjoy them warm for breakfast, brunch, or a sweet snack.
- Customizable: Add nuts, raisins, or extra spices for a personal twist.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Filling:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Cinnamon Roll Muffins
- Preheat the Oven:
Preheat to 375°F (190°C) and line a 12-cup muffin tin with paper liners. - Make the Batter:
In a large bowl, combine flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together milk, melted butter, egg, and vanilla.
Stir the wet ingredients into the dry until just combined. - Layer the Cinnamon-Sugar:
Mix brown sugar and cinnamon in a small bowl.
Fill each muffin cup halfway with batter. Sprinkle with the cinnamon-sugar mixture, then top with remaining batter.
Swirl the tops lightly with a toothpick for that cinnamon roll look. - Bake:
Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. - Glaze and Serve:
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins and enjoy!
Tips and Variations
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts to the cinnamon-sugar layer.
- Spice It Up: A pinch of nutmeg or cardamom adds a cozy bakery flavor.
- Make Ahead: Store at room temperature in an airtight container for 3 days, or freeze for up to 1 month.
- Healthier Swap: Use half whole wheat flour for a heartier muffin.
Serving Suggestions
Cinnamon Roll Muffins are best enjoyed warm with the glaze slightly melting into the muffin. Pair them with:
- A cup of coffee or latte for a classic breakfast combo.
- Hot chocolate or chai tea for a cozy, caffeine-free option.
- A bowl of fresh fruit or yogurt to balance the sweetness.
FAQs
Can I make these gluten-free?
Yes, replace all-purpose flour with a 1:1 gluten-free baking blend.
Can I use almond milk?
Absolutely! Any dairy-free milk works as a substitute.
How do I store leftovers?
Keep in an airtight container at room temperature for 3 days or freeze for up to 1 month.
These Cinnamon Roll Muffins deliver everything you love about cinnamon rolls in a fraction of the time. They’re soft, sweet, spiced to perfection, and finished with a simple glaze. Bake a batch for a weekend breakfast, brunch, or sweet snack—and watch them disappear!