Cinnamon Roll Muffins Recipe

If cinnamon rolls and muffins had a baby, this would be it! These Cinnamon Roll Muffins are soft, buttery, swirled with cinnamon-sugar goodness, and topped with a sweet vanilla glaze. Unlike traditional cinnamon rolls, there’s no yeast or rising time involved—just mix, fill, bake, and enjoy in under an hour!

Perfect for cozy weekend mornings, holiday brunch spreads, or as a grab-and-go treat, these muffins are a shortcut to comfort food heaven. Think: all the gooey, sticky flavor of a cinnamon roll with the convenience and speed of a muffin.

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???? Ingredients (Makes 12 Muffins)

For the Muffin Batter:

• 280 g all-purpose flour
• 100 g granulated sugar
• 2 tsp baking powder (8 g)
• ½ tsp baking soda (3 g)
• ½ tsp salt (3 g)
• 1 tsp cinnamon (3 g)
• 240 g plain yogurt or sour cream
• 2 large eggs (100 g)
• 100 g unsalted butter, melted
• 1 tsp vanilla extract (5 ml)

For the Cinnamon-Sugar Swirl:

• 50 g brown sugar
• 1 ½ tsp cinnamon (4 g)
• 30 g unsalted butter, softened

For the Glaze:

• 80 g powdered sugar
• 1–2 tbsp milk (15–30 ml)
• ½ tsp vanilla extract (2 ml)

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???? Instructions

Step 1: Prep the Oven and Muffin Tin

1. Preheat oven to 180°C (350°F).
2. Line a 12-cup muffin tin with paper liners or lightly grease with butter/oil spray.

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Step 2: Make the Batter

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, mix yogurt, eggs, melted butter, and vanilla until smooth.
3. Add the wet ingredients to the dry and gently fold until just combined. Don’t overmix.

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Step 3: Make the Cinnamon Filling

1. In a small bowl, mix brown sugar, cinnamon, and softened butter until it forms a paste.

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Step 4: Assemble the Muffins

1. Fill each muffin cup halfway with batter.
2. Add about 1 teaspoon of cinnamon filling in the center of each.
3. Top with more muffin batter to cover the filling.
4. Use a toothpick to swirl slightly for a marbled effect (optional).

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Step 5: Bake

1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
2. Let cool in the pan for 5 minutes, then transfer to a wire rack.

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Step 6: Glaze

1. In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
2. Drizzle over warm muffins for that classic cinnamon roll finish.

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???? Nutrition Facts (Per Muffin, Approximate)

• Calories: 260 kcal
• Carbs: 34 g
• Fat: 11 g
• Sugar: 18 g
• Protein: 4 g
• Fiber: 1 g

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???? Tips & Tricks

• Don’t overmix the batter or you’ll get dense muffins—fold gently until just combined.
• Swap yogurt for buttermilk or sour cream for a tangier flavor.
• Add chopped pecans or walnuts to the swirl for texture.
• For a bakery-style look, sprinkle a bit of cinnamon sugar on top before baking.
• These freeze well! Just thaw and reheat in the microwave for 15–20 seconds.

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????‍???? From My Kitchen – A Creative Twist

Try a stuffed center: place a cube of cream cheese mixed with sugar and vanilla in the middle for a gooey surprise.
Or go bold and make a maple glaze instead of vanilla—just replace the milk with maple syrup and add a pinch of cinnamon to the drizzle.

Want to make it vegan? Use dairy-free yogurt, vegan butter, and a flax egg (1 tbsp flaxseed + 3 tbsp water).

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❤️ Why You’ll Love These Cinnamon Roll Muffins

• No yeast, no rise time—just quick cinnamon roll flavor
• Fluffy inside, golden outside, and packed with cinnamon swirls
• Freezer-friendly and perfect for meal prep
• Easy enough for beginners, delicious enough for holidays
• Smells amazing while baking—like a cinnamon bakery at home