There’s something magical about the scent of warm cinnamon drifting from the oven — it’s pure comfort.
These Cinnamon Roll Muffins deliver all the gooey, sweet, spiced goodness of a traditional cinnamon roll but in a quicker, easier muffin form!
They’re perfect for cozy weekend mornings, afternoon snacks, or even brunch parties.
Soft, fluffy, filled with a cinnamon-sugar swirl, and topped with a dreamy glaze, these muffins are a guaranteed hit for anyone who loves a sweet treat.
Let’s bake up some love in a muffin tin!
Ingredients (Measured in Grams)
For the Muffins:
- 250g all-purpose flour
- 100g granulated sugar
- 10g baking powder (about 2 teaspoons)
- 2g salt (about ½ teaspoon)
- 1 teaspoon ground cinnamon (about 2.5g)
- 180g milk (whole milk preferred)
- 80g unsalted butter, melted
- 2 large eggs (about 100g)
- 5g pure vanilla extract (about 1 teaspoon)
For the Cinnamon Swirl:
- 50g brown sugar, packed
- 1½ teaspoons ground cinnamon (about 4g)
- 30g unsalted butter, melted
For the Glaze:
- 100g powdered sugar
- 20–25g milk
- 3g pure vanilla extract (about ¾ teaspoon)
Instructions
1. Prepare the Muffin Pan:
- Preheat your oven to 180°C (350°F).
- Line a 12-cup muffin tin with paper liners or lightly grease with butter.
2. Make the Muffin Batter:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk the milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
(Do not overmix — the batter should be a little lumpy.)
3. Make the Cinnamon Swirl:
- In a small bowl, stir together the brown sugar, cinnamon, and melted butter.
4. Assemble the Muffins:
- Fill each muffin cup about halfway with batter.
- Spoon a small amount (about 1 teaspoon) of the cinnamon swirl mixture onto the batter in each cup.
- Top with the remaining batter, then drizzle a little more of the cinnamon swirl over the tops.
- Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
5. Bake:
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
6. Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled muffins.
Nutrition Facts (Per Muffin)
- Calories: ~270 kcal
- Carbohydrates: 36g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 20g
- Sodium: 210mg
(Nutrition info is an estimate.)
Tips and Tricks for Perfect Cinnamon Roll Muffins ????
- Don’t overmix the batter: A few lumps = fluffy muffins! Overmixing = tough muffins.
- Swirl gently: Don’t over-swirling the cinnamon mixture or you’ll lose the beautiful ribbons inside.
- Use room-temperature ingredients: Helps everything mix evenly and gives a better texture.
- Customize your glaze: Add a tiny pinch of cinnamon or maple extract to the glaze for a fun twist!
- Freeze for later: These muffins freeze beautifully. Wrap individually and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave.
Extra Content From Me ????
Fun Flavor Variations:
- Pecan Cinnamon Roll Muffins: Sprinkle chopped pecans into the swirl mixture for a nutty crunch.
- Apple Cinnamon Muffins: Add 100g finely chopped apples to the batter for a fruity touch.
- Chocolate Cinnamon Muffins: Add mini chocolate chips for a double-sweet treat!
Perfect Pairings:
- Serve your cinnamon roll muffins with a hot mug of coffee, chai latte, or a glass of cold milk for the ultimate comfort food experience.
Why You’ll Love This Recipe:
- Easy: No yeast or rising time!
- Quick: Ready in under an hour.
- Flexible: Perfect for breakfast, brunch, snack time, or even dessert.
- Kid-friendly: Sweet and fun to eat — little ones love them too!
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