If you’ve ever longed for a cinnamon roll but didn’t want to deal with the waiting, kneading, or yeast, you’re not alone. That’s exactly what inspired these Cinnamon Roll Muffins—a soft, buttery muffin with the heart of a cinnamon roll. Sweet brown sugar and cinnamon run through every bite, and a smooth cream cheese glaze adds that irresistible bakery finish.
As someone who’s always looking for quicker ways to bake without giving up flavor, this recipe has become my reliable favorite for when I need something indulgent in a hurry. It’s the ideal treat for slow weekend mornings, a comforting snack on a rainy afternoon, or that spontaneous brunch invite when you need to whip up something impressive—fast.
The Muffin That Thinks It’s a Cinnamon Roll
Let’s be real: classic cinnamon rolls are incredible, but they can be time-consuming. This muffin version skips the yeast but keeps the soul of the roll. The swirl of cinnamon-sugar baked into the batter gives every bite that sweet-spiced magic, while the tender crumb is light, moist, and absolutely satisfying. And the cream cheese glaze? It melts into the warm muffin tops for a melt-in-your-mouth finish.
You can serve them as breakfast, dessert, or afternoon tea snacks—and no one will complain.
A Bite of Baking Science
What makes these muffins so tender without buttermilk or sour cream? The answer is balance. We use:
- Baking powder for quick rise
- Melted butter for richness
- Whole milk and egg for structure and moisture
- A light stir, so the gluten doesn’t overdevelop (no chewy muffins here!)
These are muffins that deliver both texture and flavor—without yeast, proofing, or dough rolling.
Why You’ll Love This Recipe
- No yeast. No rising. No waiting.
- Packed with gooey cinnamon-sugar filling
- Ready in under 30 minutes
- Kid-friendly and freezer-friendly
- Bakery-style look with easy-to-make glaze
- Versatile for holidays, brunches, or gifting
Tips, Variations & Substitutions
- Cream cheese alternative: Use Greek yogurt or mascarpone for a different glaze flavor.
- Spice it up: Add nutmeg or cardamom for a deeper spice profile.
- Add-ins: Chopped pecans or walnuts bring crunch and a classic cinnamon roll feel.
- No muffin liners? Grease well with butter or coconut oil and dust with flour.
- Dairy-free option: Use almond milk and plant-based butter. For glaze, use a vanilla icing made with powdered sugar and almond milk.
Cinnamon Roll Muffins Recipe
Ingredients:
For Muffin Batter
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup (75g) unsalted butter, melted
- ½ cup (120ml) milk
- 1 large egg
- 1½ tsp vanilla extract
For Cinnamon Filling
- ½ cup (100g) brown sugar
- 1½ tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For Cream Cheese Glaze
- ½ cup (60g) powdered sugar
- 2 tbsp cream cheese, softened
- 1 tbsp milk
- ¼ tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin or grease with butter.
- Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk melted butter, milk, egg, and vanilla.
- Combine: Pour wet ingredients into the dry and stir gently until just combined (don’t overmix).
- Prepare filling: In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Assemble muffins: Fill muffin cups halfway. Add 1–2 tsp of filling. Top with more batter. Swirl lightly with a toothpick.
- Bake 15–17 minutes or until the tops are golden and a toothpick comes out clean.
- Make glaze: Whisk powdered sugar, cream cheese, milk, and vanilla until smooth.
- Glaze muffins: Drizzle over warm muffins and let set for 5 minutes.
Storage & Make-Ahead
- Room Temp: Store in an airtight container for 2–3 days.
- Fridge: Up to 5 days (microwave 10–15 seconds before eating).
- Freeze: Freeze glazed or unglazed muffins for up to 2 months. Wrap individually and thaw overnight.
- Reheat: Microwave for 10–15 seconds to warm and soften.
- Meal Planning Tip: Bake a double batch and freeze half for busy mornings.
These Cinnamon Roll Muffins bring all the comfort of your favorite cinnamon roll in a faster, easier form that’s just as satisfying. Whether you’re whipping them up for a weekend brunch or sneaking one with your morning coffee, they’re bound to become a staple in your kitchen.
Give them a try this week and let me know how they turned out! Don’t forget to leave a comment below, share with a friend, or tag your creations on social media.
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Cinnamon Roll Muffins Recipe (With Icing) – Easy, Sweet & Irresistible!
These Cinnamon Roll Muffins deliver gooey cinnamon-sugar swirls, buttery crumb, and a vanilla glaze—all ready in 30 minutes! Perfect for breakfast or dessert.
Ingredients
Muffin Batter:
Cinnamon Swirl Filling:
Cream Cheese Glaze:
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk melted butter, milk, egg, and vanilla extract.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
- Make the cinnamon swirl: In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Assemble: Fill each muffin cup halfway with batter, add a teaspoon of cinnamon mixture, and then top with remaining batter. Swirl gently with a toothpick.
- Bake: Bake for 15–17 minutes or until a toothpick comes out clean.
- Glaze: While muffins cool slightly, whisk together glaze ingredients until smooth. Drizzle over warm muffins.
Nutrition Facts
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 255kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7.8g39%
- Cholesterol 51mg17%
- Sodium 285mg12%
- Potassium 118mg4%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 19.2g
- Protein 4g8%
- Vitamin A 410 IU
- Calcium 52 mg
- Iron 1.5 mg
- Vitamin D 14 IU
- Vitamin E 0.6 IU
- Vitamin K 4 mcg
- Thiamin 0.12 mg
- Riboflavin 0.16 mg
- Niacin 1.6 mg
- Vitamin B6 0.05 mg
- Folate 38 mcg
- Vitamin B12 0.3 mcg
- Biotin 6 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 105 mg
- Iodine 12 mcg
- Magnesium 16 mg
- Zinc 0.5 mg
- Selenium 10 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 3 mcg
- Molybdenum 9 mcg
- Chloride 280 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For bakery-style domed muffins, let the batter rest 10 minutes before baking.
- Store leftovers in an airtight container to retain softness.
- Glaze can be made in advance and refrigerated up to 3 days.
