Cinnamon Roll Muffins Recipe

All the goodness of a cinnamon roll—no yeast, no waiting!

Imagine soft, fluffy muffins filled with swirls of cinnamon sugar, topped with a luscious vanilla glaze… and ready in less than an hour. These Cinnamon Roll Muffins give you all the cozy, gooey goodness of a homemade cinnamon roll without the kneading, rising, or long prep time. They’re the perfect mix of muffin and pastry—sweet, warm, and absolutely irresistible.

???? Ingredients (Makes 12 Muffins)

???? Muffin Batter:

• All-purpose flour – 250g
• Granulated sugar – 80g
• Baking powder – 12g (3 tsp)
• Salt – 3g (½ tsp)
• Milk – 180ml
• Unsalted butter – 80g, melted
• Egg – 1 large (approx. 50g)
• Vanilla extract – 5ml (1 tsp)

???? Cinnamon Sugar Filling:

• Brown sugar – 100g
• Ground cinnamon – 8g (2 tsp)
• Unsalted butter – 40g, melted

???? Vanilla Glaze:

• Powdered sugar – 120g
• Milk – 1–2 tbsp (15–30ml)
• Vanilla extract – 5ml (1 tsp)

????‍???? Instructions

1. Preheat & Prepare

Preheat oven to 180°C (350°F). Line a muffin tin with paper liners or grease well.

2. Make the Cinnamon Sugar

In a small bowl, mix brown sugar, cinnamon, and melted butter. Set aside.

3. Mix the Muffin Batter

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk milk, melted butter, egg, and vanilla.
3. Pour wet ingredients into dry and gently fold until just combined—don’t overmix.

4. Layer the Muffins

1. Spoon about 1 tablespoon of muffin batter into each cup.
2. Add ½ tablespoon of cinnamon sugar filling.
3. Repeat with another layer of batter, then swirl with a toothpick or knife.

5. Bake

Bake for 18–22 minutes, or until a toothpick inserted comes out clean and tops are golden.

6. Cool & Glaze

Let muffins cool for 10 minutes, then drizzle with vanilla glaze.

???? Pro Tips

• Swirl smart: Use a skewer or thin knife to create beautiful cinnamon swirls.
• Don’t overmix: Muffin batter should be just combined for light, tender results.
• Serve warm: These muffins are best slightly warm when the glaze is still gooey!

???? Optional Add-Ins

• Chopped pecans or walnuts – for added crunch.
• Mini chocolate chips – if you want a little chocolate swirl.
• Maple glaze – swap vanilla for maple extract in the icing.

???? Nutrition Info (Per Muffin with Glaze)

???? Storage & Make-Ahead

• Store in an airtight container at room temp for 2–3 days.
• Freeze (unglazed) for up to 2 months. Thaw and reheat before glazing.
• Make-ahead tip: Mix the cinnamon filling and glaze in advance, then bake fresh in the morning.