Cinnamon Roll Muffins - These muffins capture the essence of a cinnamon roll in a quick-bread format. A simple batter is swirled with a cinnamon-sugar ribbon and topped with a sweet glaze. They deliver the familiar flavors without the yeast or rolling, making them a faster alternative for a cozy morning treat.

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Cinnamon Roll Muffins - Cinnamon roll muffins were my compromise when I wanted the flavor but not the yeast rising time. The 50-minute total includes mixing, baking, and glazing. The ribbon of cinnamon sugar through each muffin satisfies that swirl craving. I love that they're portable—no fork needed. They've become my standard contribution to early morning meetings.

Dietary Notes

✓ Quick Bread
✓ No Yeast Needed
✓ Cinnamon Swirl
✓ Kid-Friendly

♥

Why You'll Love This

Cinnamon Roll Flavor: All the taste, less time.
Quick to Make: No yeast means no rising time.
Portable Treat: Easy to eat on the go.
Simple Glaze: Cream cheese or powdered sugar finish.

Cinnamon Roll Muffins

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 15

🔥 Cook Time: 20min

🥨 Yield: 12

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup granulated sugar
1 cup milk
⅓ cup vegetable oil or melted butter
1 large egg
1 tsp vanilla extract
½ cup brown sugar
1 tbsp ground cinnamon
1 cup powdered sugar
2-3 tbsp milk or cream
½ tsp vanilla extract

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✏️

All-purpose flour Flour provides structure for tender muffins. Do not overmix or muffins become tough.
Baking powder Creates lift for fluffy muffin texture. Fresh baking powder is key for a good rise.
Salt Salt balances sweetness and boosts cinnamon flavor. It keeps the muffins tasting well-rounded.
Granulated sugar Sweetens batter and supports soft crumb. It also helps muffins brown lightly.
Milk Milk hydrates the batter for moist muffins. Whole milk gives richer texture.
Vegetable oil or melted butter Oil keeps muffins very moist; butter adds richer flavor. Both work for cinnamon roll style muffins.
Large egg Egg binds and adds tenderness. It helps muffins hold shape and bake evenly.
Vanilla extract Adds bakery aroma and rounds out sweetness. Vanilla pairs perfectly with cinnamon.
Brown sugar Brown sugar creates caramel cinnamon swirl flavor. It makes the muffins taste like cinnamon rolls.
Ground cinnamon Cinnamon is the signature spice. Use fresh cinnamon for stronger aroma and flavor.
Powdered sugar Powdered sugar makes smooth glaze without graininess. It creates that classic cinnamon roll icing look.
Milk or cream (for glaze) Adjust glaze thickness: more liquid makes drizzle, less makes thick icing.
Vanilla extract (for glaze) Adds sweetness and aroma to glaze. A tiny amount makes the icing taste more dessert-like.

list_alt Instructions

1

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
2

In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
3

In a separate bowl, whisk together milk, oil or melted butter, egg, and vanilla.
4

Pour wet ingredients into dry ingredients. Stir with a spatula until just combined; do not overmix.
5

In a small bowl, mix brown sugar and cinnamon for the swirl.
6

Fill each muffin cup about ⅓ full with batter. Sprinkle a heaping teaspoon of the cinnamon-sugar mixture over each. Top with remaining batter, then sprinkle with the remaining cinnamon-sugar. Use a toothpick to gently swirl.
7

Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
8

While muffins cool, make glaze: whisk powdered sugar, milk/cream, and vanilla until smooth. Drizzle over warm muffins.

Nutrition Facts

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Calories 220

Protein 3g

Carbs 38g

Fiber 1g

Sugar 24g

Fat 7g

Sodium 180mg

Potassium N/A

🍽️

Serving Suggestions

Serve warm or at room temperature. Drizzle the glaze over the muffins while they are still slightly warm so it soaks in a little. They are perfect with a cup of coffee or milk. For extra indulgence, serve with a pat of butter.

How to Store?

Store cooled muffins in an airtight container at room temperature for up to 3 days. The glaze may become sticky. For longer storage, keep in the refrigerator for up to 5 days. Reheat briefly in the microwave for 10-15 seconds to soften. These muffins freeze well (unglazed) for up to 2 months; thaw and glaze before serving.

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