Craving the warm, gooey comfort of cinnamon rolls but short on time? These Cinnamon Roll Muffins offer the best of both worlds—combining the rich flavors of cinnamon rolls with the convenience of muffins. Ideal for breakfast or a delightful snack, these muffins are a breeze to make and guaranteed to satisfy your sweet tooth.
Ingredients:
For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup milk
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
Prepare the Muffin Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, egg, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir until just combined—be careful not to overmix.
Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until well combined.
Assemble the Muffins: Fill each muffin cup halfway with the muffin batter. Add a spoonful of the cinnamon swirl mixture on top of the batter in each muffin cup. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter. Top with the remaining muffin batter, filling each cup about 3/4 full.
Bake: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled muffins.
Serve: Enjoy these delectable Cinnamon Roll Muffins warm or at room temperature.
Serving Tips:
Warm or Room Temperature: Cinnamon Roll Muffins are delicious served warm or at room temperature. To warm them, simply microwave for about 10-15 seconds or reheat in a toaster oven for a few minutes.
Pairing Suggestions: These muffins pair wonderfully with a hot cup of coffee or tea. They also make a great addition to breakfast spreads or brunches.
Serving Presentation: For an extra touch of indulgence, drizzle additional glaze over the muffins just before serving or sprinkle with a little extra cinnamon sugar.
Storage Tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This helps keep them fresh and moist.
Refrigeration: If you want to keep the muffins for a longer period, you can store them in the refrigerator for up to a week. Make sure they are in an airtight container to prevent them from drying out.
Freezing: For longer storage, freeze the muffins. Place them in a freezer-safe bag or container and freeze for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes or microwave for 15-20 seconds.
Reheating: To enjoy frozen muffins, thaw them overnight in the refrigerator or microwave them for a few seconds to regain their freshness.
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FAQs:
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, whole wheat flour can make the muffins denser. For a lighter texture, consider using a mix of whole wheat and all-purpose flour.
Can I make these muffins ahead of time?
Absolutely! Cinnamon Roll Muffins can be made ahead of time. Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Reheat before serving for the best taste and texture.
Can I add nuts or raisins to the muffin batter?
Yes, you can customize your muffins by adding nuts or raisins. Fold in 1/2 cup of chopped nuts (like pecans or walnuts) or raisins into the batter before filling the muffin cups. Just be sure not to overmix the batter.
What can I use as a substitute for the egg in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for a few minutes until it becomes gel-like) in place of the large egg. These substitutes will help maintain the muffin’s texture and moisture.
Conclusion
These Cinnamon Roll Muffins are a delightful twist on a classic favorite. With their soft, fluffy texture and sweet cinnamon swirl, they make a perfect addition to any breakfast spread or a tasty treat for any time of the day. Enjoy them fresh out of the oven or save some for later—either way, they’re sure to be a hit!
📖 Recipe:
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Cinnamon Roll Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Indulge in the perfect blend of cinnamon rolls and muffins with these easy-to-make Cinnamon Roll Muffins. Featuring a soft, fluffy texture and a delicious cinnamon swirl, these muffins are ideal for a quick breakfast or a sweet snack. Topped with a simple glaze, they’re sure to become a favorite treat for any time of day.
Ingredients
For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
1 large egg
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, mix melted butter, milk, egg, and vanilla extract until well combined. Add wet ingredients to dry ingredients and stir until just combined.
- In a small bowl, mix brown sugar, ground cinnamon, and melted butter for the cinnamon swirl.
- Fill each muffin cup halfway with muffin batter. Add a spoonful of the cinnamon swirl mixture to each cup. Swirl with a toothpick or skewer. Top with remaining muffin batter, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins.
Notes
For a lighter texture, avoid overmixing the batter.
Customize by adding nuts or raisins to the batter if desired.
Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 250 kcal per muffin
