Cinnamon Roll Muffins

There’s a reason the scent of cinnamon and caramelized sugar can stop a morning in its tracks — it promises warmth, nostalgia, and a little indulgence. These Cinnamon Roll Muffins capture that magic in a portable, fuss-free form: tender, pillowy muffin crumb flecked with a molten ribbon of cinnamon-sugar, finished with a glossy vanilla drizzle that cracks and softens as it melts into the top. Close your eyes and imagine the first bite: soft center, just-warm filling, the sweet snap of glaze, and the comforting spice of cinnamon filling the air.

This recipe is perfect for cozy weekend breakfasts, last-minute brunch guests, school lunches, or holiday gatherings when you want cinnamon roll flavor without the rolling and proofing. If you love cinnamon-swirl breakfasts, you may also enjoy a similar twist on oat-based muffins like these blackberry cinnamon swirl oatmeal muffins — same comforting profile, different texture.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–35 minutes
• Servings: 12 muffins
• Difficulty Level: Easy — great for beginners

Nutrition Highlights

Estimated nutrition per serving (1 muffin). Values are approximate and calculated from standard ingredient profiles using USDA FoodData Central as a reference and cross-checked with general nutrition guidelines from government health resources.

• Calories: ~223 kcal
• Protein: ~3.2 g
• Carbohydrates: ~36 g
  • Sugars: ~19 g
  • Dietary Fiber: ~0.6 g
• Fat: ~8.2 g
  • Saturated Fat: ~5.2 g
• Sodium: ~200 mg (estimate)

Note: These are estimates for the recipe as written (12 servings). For detailed nutrient tracking or modifications (low sugar, reduced fat), consult USDA FoodData Central or a registered dietitian. Trusted sources for general nutrition guidance include the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC).

Why You’ll Love It

• Irresistible aroma: Cinnamon and butter scent the whole kitchen while these bake, creating instant cozy vibes.
• Quick comfort: All the flavor of a cinnamon roll without the yeast, rising time, or rolling — ready in about 30 minutes.
• Crowd-pleasing format: Portable and easy to serve at brunch, potlucks, or as an after-school treat.
• Flexible: The basic batter adapts well to mix-ins and dietary swaps (see variations).

Preparation Guide

Ingredients

• Muffin Batter

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup milk
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract

• Cinnamon Swirl Filling

  • ⅓ cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted

• Vanilla Glaze

  • ½ cup powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract

Optional ingredients and substitutions

• Milk: substitute with almond milk, oat milk, or low-fat milk (nutritional profile will change).
• Butter: use coconut oil or a vegan butter substitute to make the muffins dairy-free (pair with plant milk and an egg replacer to fully veganize).
• Flour: for gluten-free, use a 1:1 gluten-free flour blend that includes xanthan gum — texture will be slightly different.
• Add-ins: ½ cup chopped nuts, raisins, or apple chunks for variation.

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.

Step-by-step Directions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. In a separate bowl, mix the milk, melted butter, egg, and vanilla until combined.
3. Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain — take care not to overmix; a few lumps are fine.
4. In a small bowl, combine the brown sugar, cinnamon, and melted butter to create the cinnamon swirl filling; set aside.
5. Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
6. Add a small spoonful (roughly 1 teaspoon) of the cinnamon mixture on top of that batter layer.
7. Top the cinnamon with more batter until each cup is about ¾ full. Swirl each cup gently with a toothpick or the tip of a knife to create a visible cinnamon ribbon — don’t fully mix it in.
8. Bake for 15–18 minutes, or until muffins are golden and a toothpick inserted into the center (not the cinnamon pocket) comes out clean. Start checking at 15 minutes to avoid overbaking.
9. While muffins cool slightly (5 minutes), whisk together the powdered sugar, milk, and vanilla until smooth to make the glaze. If the glaze is too thick, add a few drops of milk; if too thin, add a touch more powdered sugar.
10. Drizzle the glaze over warm muffins and serve immediately for the gooeyest finish.

Practical tips

• Avoid overmixing the batter to keep muffins soft and tender.
• Swirl just enough to form a ribbon — over-swirl can push the filling to the bottom.
• If the tops brown too quickly, tent loosely with foil for the last few minutes.
• For evenly filled muffins, use a small cookie scoop for batter and a teaspoon for the filling.

Best Pairings

• Classic: a pat of butter or a thin spread of cream cheese for extra richness.
• Beverages: pair with a cup of freshly brewed coffee, chai tea, or warm milk for a comforting combo.
• Breakfast spread: serve alongside scrambled eggs and fruit for a balanced brunch plate.
• On-the-go: wrap one in parchment for a portable breakfast or snack.

Keeping it Fresh

• Room temperature: Store in an airtight container at room temperature for 1–2 days. Place a paper towel under a loose lid to absorb moisture and help preserve texture.
• Refrigeration: To extend freshness, refrigerate in an airtight container for up to 5 days. Bring to room temp or gently reheat before serving to soften the crumb.
• Freezer: Wrap muffins individually in plastic wrap and place in a freezer bag or container for up to 2 months. Thaw at room temperature or reheat from frozen in a 325°F (160°C) oven for 10–12 minutes.

Chef’s Advice

• Butter temperature: fully melt the butter but let it cool slightly; pouring very hot butter into eggs can cook them.
• Swirl technique: use a toothpick to drag the cinnamon mix in a gentle spiral — the goal is ribbons, not full blending.
• Doneness cue: because of the cinnamon pocket, test doneness in the muffin center away from the swirl to avoid a false “wet” result. Golden tops and a slight spring back are reliable signs.
• Glaze texture: aim for a slightly thick glaze that will set on top but still soften into the surface for attractive crackling.

Fun Flavor Ideas

• Maple Pecan: Replace the vanilla glaze with a maple glaze (2 tbsp real maple syrup + ½ cup powdered sugar) and stir ½ cup chopped toasted pecans into the batter.
• Apple-Cinnamon: Fold ½ cup finely diced apple (peeled) into the batter and increase cinnamon in the filling to 1.5 tbsp.
• Orange-Cranberry: Add 1 tsp orange zest to the batter and fold in ¼ cup dried cranberries; finish with an orange-flavored glaze (powdered sugar + orange juice).
• Vegan option: Use plant milk and ⅓ cup applesauce + 1 tbsp flaxseed meal mixed with 3 tbsp water (let sit 5 min) to replace butter + egg; use vegan butter for the filling.

Recipe Q&A

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet components separately and combine them just before filling the tins. Assembled, unbaked muffins can be refrigerated for up to 24 hours; bake straight from the fridge, adding a minute or two to the baking time.

Q: My swirl sank to the bottom — what went wrong?
A: Too much swirl filling or over-swirling can cause the filling to become dense and sink. Use the recommended amounts and swirl lightly.

Q: How can I reduce the sugar?
A: Reduce granulated sugar to ⅓ cup and the brown sugar to 3 tbsp for lower sweetness; the texture may be slightly drier. You can also use a sugar substitute suitable for baking but test for taste and texture.

Q: Can I make these mini or jumbo?
A: Yes — mini muffins will bake in 9–11 minutes; jumbo muffins will take 20–25 minutes. Adjust baking time and check doneness with a toothpick.

Q: How do I reheat frozen muffins?
A: Thaw at room temperature for 30–60 minutes, then warm in a 325°F (160°C) oven for 5–8 minutes or microwave for 15–25 seconds.

Conclusion

These Cinnamon Roll Muffins are a fast-track way to cinnamon roll bliss — warm, swirled, and glazed without the fuss. Try them plain or explore the variations above, then share your photos and tweaks with the community — we love seeing your spins on comfort baking. For another take on cinnamon-swirl muffins and inspiration, check out this beloved muffin version from Some the Wiser: Cinnamon Roll Muffins – Some the Wiser, and for an alternate family-friendly recipe approach, see this Cinnamon Roll Muffins recipe at Your Home Based Mom: Cinnamon Roll Muffins Recipe – Your Home Based Mom.