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Cinnamon Roll Muffins

Cinnamon Roll Muffins for a Cozy Breakfast Treat

Cinnamon Roll Muffins are an effortless twist on the classic, delivering rich flavors in muffin form perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Consider whole wheat for a denser muffin.
  • 1 cup Granulated Sugar Swap for coconut sugar for a less processed option.
  • 2 tbsp Baking Powder Make sure it's fresh for the best results.
  • 0.5 tsp Salt Kosher or sea salt can also work well.
  • 0.5 cups Unsalted Butter (melted) Use coconut oil for a dairy-free version.
  • 0.75 cups Milk Almond or oat milk work great for a dairy-free alternative.
  • 1 large Egg A flax egg can be used for a vegan option.
  • 2 tsp Vanilla Extract Opt for Madagascar or Mexican vanilla for a unique twist.
For the Cinnamon Filling
  • 0.5 cups Unsalted Butter (softened) Margarine or vegan butter can be substitutes.
  • 0.5 cups Brown Sugar Both light and dark brown sugar work well.
  • 2 tbsp Ground Cinnamon Feel free to use cinnamon sugar for a sweeter filling.
For the Cream Cheese Glaze
  • 4 oz Cream Cheese (softened) Vegan cream cheese is a great plant-based substitute.
  • 1 cup Powdered Sugar Cornstarch can improve texture if desired.
  • 2 tbsp Milk (for glaze) Use plant-based milk as necessary.

Equipment

  • Muffin tin
  • Mixing Bowls
  • electric mixer
  • Whisk
  • toothpick

Method
 

Step‑by‑Step Instructions for Cinnamon Roll Muffins
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin with liners or non-stick spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix the melted butter, milk, egg, and vanilla until smooth. Combine wet and dry ingredients gently.
  3. Mix the softened butter, brown sugar, and ground cinnamon in a small bowl until smooth to create the cinnamon filling.
  4. Fill muffin cups halfway with batter, add a dollop of cinnamon filling, and then cover with more batter. Swirl with a toothpick.
  5. Bake for 18-20 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
  6. Make the cream cheese glaze by beating the softened cream cheese, then adding powdered sugar and milk to reach desired consistency.
  7. Drizzle the cream cheese glaze over cooled muffins with a spoon or piping bag.
  8. Serve warm or at room temperature and enjoy the comforting flavors.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the batter for soft muffins. Use room temperature ingredients for a smooth batter. Cool muffins slightly before glazing for better adhesion.

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