Cinnamon Roll Muffins Recipe – Easy Brown Butter Glaze Delight

The smell of cinnamon rolls baking in the oven? That’s my personal definition of happiness—especially when you add the magic of brown butter cream cheese glaze. Honestly, these cinnamon roll muffins have become my favorite way to get that classic gooey, spiced flavor without waiting hours for dough to rise. You know those mornings when you crave something sweet and comforting, but you also want to keep things simple? That’s exactly how I stumbled on this cinnamon roll muffins recipe. One rainy Saturday, I was out of yeast (classic move, right?), but craving cinnamon rolls so badly. Muffins to the rescue!

There’s just something so cozy about the swirl of cinnamon and sugar melting into a soft, fluffy muffin. These cinnamon roll muffins capture everything I love about the classic treat, but in a fraction of the time—and with a brown butter glaze that’s honestly the best part. If you’ve never tried glazing with brown butter, you’re in for a treat. It adds a nutty richness that makes the cream cheese sing (I could eat it with a spoon, no shame!).

I’ve made this recipe more times than I can count—tweaking the cinnamon-to-sugar ratio, playing with different flours, and testing that glaze until it was just right. My family devours these muffins straight out of the oven, and I’ve even taken them to brunches where they disappear almost instantly. Whether you’re baking for a special breakfast, a cozy snack, or just because you love cinnamon rolls as much as I do, these cinnamon roll muffins with brown butter cream cheese glaze are about to become your new obsession. Trust me, after one bite, you’ll wonder why you ever bothered with store-bought rolls.

Why You’ll Love This Recipe

• Quick & Easy: No messing with yeast or waiting for dough to rise. From start to finish, you’ll have warm, gooey cinnamon roll muffins on the table in under 40 minutes.
• Simple Ingredients: Everything you need is probably in your pantry right now—no fancy trips to the specialty baking aisle required.
• Perfect for Any Occasion: These muffins are a brunch superstar, but they also double as an afternoon snack or a sweet weekend breakfast.
• Crowd-Pleaser: My kids and their friends always ask for seconds (even the picky eaters). Adults love the nostalgia and that dreamy brown butter glaze.
• Unbelievably Delicious: Think all the cinnamon roll flavors you love, but with a tender crumb and a tangy, nutty glaze that soaks into every bite.

What sets this cinnamon roll muffins recipe apart? For starters, it’s all about the technique: I swirl the cinnamon-sugar directly into the muffin batter, so you get a gorgeous marbled effect and loads of flavor in every bite. And the brown butter cream cheese glaze? It’s a game-changer. It’s rich, creamy, and adds depth you just don’t get from regular icing. Every time I serve these, people ask for the recipe—and honestly, I’m a little proud of that.

This is the kind of recipe that turns an ordinary morning into something special. It’s comfort food that you can actually feel good about making, thanks to the straightforward ingredients and easy steps. Plus, the muffins freeze beautifully, so you can always have a batch on hand for surprise guests or those “just because” cravings. I’ve tested and tweaked this recipe so you don’t have to worry about dry muffins, bland glaze, or lackluster cinnamon flavor—it’s the best of the best, ready for your table!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold cinnamon roll flavor and a melt-in-your-mouth texture—without the fuss. Most of these are pantry staples, so you might already have everything you need. Here’s what you’ll want to gather:

• For the Muffin Batter:
  • 2 cups (250g) all-purpose flour (you can swap in half whole wheat for extra fiber)
  • 1/2 cup (100g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1 tsp lemon juice, let sit 5 min)
  • 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
• For the Cinnamon-Sugar Swirl:
  • 1/2 cup (100g) light brown sugar (dark brown sugar gives an extra molasses kick!)
  • 2 tbsp ground cinnamon (freshly opened for best aroma)
  • 2 tbsp unsalted butter, melted
• For the Brown Butter Cream Cheese Glaze:
  • 2 tbsp unsalted butter (for browning)
  • 2 oz (56g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2-3 tbsp milk (any kind, adjust for desired consistency)
  • 1/2 tsp pure vanilla extract
  • Pinch of salt

Ingredient Tips: For the fluffiest muffins, use room temperature eggs and fresh baking powder. If you want to make them dairy-free, swap in dairy-free milk and vegan cream cheese—the results are still dreamy. I love using King Arthur flour for consistent results. And don’t skimp on the cinnamon—fresh, quality cinnamon is the star of the show.

Substitutions: If you’re out of buttermilk, the milk + lemon juice trick works perfectly. For gluten-free, use your favorite 1:1 gluten-free baking blend (I’ve tried Bob’s Red Mill with good results). If you want a little crunch, toss in a handful of chopped pecans or walnuts into the cinnamon swirl. For a lighter option, swap half the oil for unsweetened applesauce—you’ll still get a moist crumb with a hint of apple flavor.

Equipment Needed

• Muffin Tin (12-cup standard): A nonstick muffin tin works best—I use mine for everything from cupcakes to egg bites. If you only have a 6-cup, bake in two batches.
• Parchment or Paper Liners: These make cleanup a breeze (and keep your muffins from sticking). If you’re out, just grease the tin well with butter or oil.
• Mixing Bowls: You’ll need one large bowl for the batter, and a small one for the cinnamon-sugar swirl.
• Whisk & Spatula: A balloon whisk helps get the batter smooth, while a rubber spatula is perfect for folding and swirling.
• Small Saucepan: For browning the butter—my favorite part! Use a light-colored pan if you can, so you can see the color change.
• Electric Mixer (optional): If you want the glaze ultra-smooth, a hand mixer or stand mixer is handy, but not required.

If you’re missing a muffin tin, you could bake these as mini loaves (just adjust the bake time). For the glaze, a small bowl and a fork can work in a pinch, though a mixer makes it fluffier. Always wash your muffin tin promptly after baking—the cinnamon-sugar can get sticky if it sits too long.

How to Make Cinnamon Roll Muffins with Brown Butter Cream Cheese Glaze

1. Preheat & Prep (5 minutes): Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners, or grease well with butter or nonstick spray. Set aside.
2. Mix the Cinnamon-Sugar Swirl (2 minutes): In a small bowl, combine 1/2 cup light brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons melted butter. Stir until it resembles wet sand. Set aside.
3. Make the Muffin Batter (10 minutes): In a large mixing bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl or large measuring cup, whisk 1/2 cup buttermilk, 1/3 cup oil, 2 eggs, and 1 teaspoon vanilla until well combined. Pour wet ingredients into dry, and gently fold with a spatula just until combined (do not overmix—lumpy is good!). The batter should be thick but scoopable.
4. Layer & Swirl (5 minutes): Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle a generous teaspoon of the cinnamon-sugar mixture over each. Top with another tablespoon of batter, then finish with the remaining cinnamon-sugar. Using a toothpick or knife, swirl gently through the batter in each cup to create a marbled effect—don’t overdo it, or you’ll lose the swirl.
5. Bake (15-18 minutes): Bake muffins in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). Rotate the pan halfway through for even baking. If your oven runs hot, check at 14 minutes. The kitchen should smell like a cinnamon dream!
6. Cool (10 minutes): Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’re delicate when hot, so use a small offset spatula to help lift them out.
7. Make the Brown Butter Glaze (5-7 minutes): In a small saucepan over medium heat, melt 2 tablespoons butter. Swirl the pan occasionally—the butter will foam, then turn golden with brown specks and a nutty aroma. Immediately pour into a mixing bowl and cool for 2 minutes. Add 2 ounces softened cream cheese, 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt. Beat until smooth and pourable (add more milk for a thinner glaze).
8. Glaze & Serve: Drizzle the warm brown butter cream cheese glaze generously over the cooled muffins. If you love extra glaze (who doesn’t?), double the recipe and dunk the tops. Serve warm for gooeyness, or at room temp if you like them a little firmer.

Troubleshooting: If your muffins sink, you may have overmixed the batter or used old baking powder. If the glaze is lumpy, whisk longer or let the cream cheese soften more. Muffins too dry? Measure flour with the spoon-and-level method—packed flour leads to dense muffins. For extra efficiency, prep the cinnamon-sugar swirl while the oven preheats and make the glaze while the muffins cool.

Expert Cooking Tips & Techniques

• Brown Butter Perfection: Don’t walk away when browning butter! It can go from golden to burnt in seconds. Watch for the nutty smell and brown flecks, then pull it off the heat right away. I’ve accidentally burned it before—trust me, you don’t want that bitterness in your glaze.
• Swirl, Don’t Stir: When marbling the cinnamon sugar into the batter, less is more. A few gentle swirls give you gorgeous stripes and pockets of flavor (over-mixing just blends it in).
• Muffin Mastery: Fill each muffin cup about 3/4 full. Too much batter, and you’ll get overspill; too little, and you lose that domed muffin top.
• Room Temp Ingredients: For the fluffiest texture, let your eggs and buttermilk come to room temp before mixing. Cold ingredients can cause uneven baking and dense crumbs (learned that the hard way!).
• Timing is Everything: Muffins are best enjoyed fresh, but you can bake them the night before and rewarm briefly in the oven. Multitasking tip: Brown the butter for the glaze while the muffins are baking to save time.
• Consistency Counts: If you want picture-perfect drizzle, let the glaze cool for a minute or two so it thickens just enough to cling but not run off. For extra lushness, glaze twice—once when warm and again before serving.

Don’t be afraid to get a little messy—sometimes the best bakes are the imperfect, gooey ones! I’ve had muffins that stuck to the pan (hello, extra glaze to the rescue) and batches where the swirl looked more like a blob. Still delicious!

Variations & Adaptations

• Gluten-Free Cinnamon Roll Muffins: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The rest of the recipe stays the same, and you still get tender, fluffy muffins.
• Vegan Version: Use a plant-based milk and vegan cream cheese for the glaze, and replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water, mixed and rested). Use coconut oil or vegan butter for both batter and glaze.
• Seasonal Twist: Stir in 1/2 cup finely chopped apples or pears to the batter in fall, or add a handful of blueberries in spring for a fruity zing.
• Nutty Crunch: Sprinkle chopped pecans or walnuts into the cinnamon-sugar layer for extra texture and flavor. I love adding toasted pecans for a Southern-style spin.
• Chocolate Swirl: Mix a tablespoon of cocoa powder into half the cinnamon sugar for a chocolate-cinnamon swirl that’s a total crowd-pleaser (especially with kids!).

I once added orange zest to the glaze for a brunch—and it was a hit! Don’t be afraid to riff on this base recipe to match your favorite flavors or dietary needs. If you try something wild, let me know how it goes!

Serving & Storage Suggestions

These cinnamon roll muffins are best served slightly warm, with the glaze melting into every nook and cranny. If you want to impress, arrange them on a pretty plate and dust with extra cinnamon or a sprinkle of toasted nuts. Pair with fresh fruit and a steaming cup of coffee (or chai!) for a bakery-style breakfast at home.

For storing, let muffins cool completely, then place in an airtight container. They keep well at room temp for up to 2 days, but I recommend refrigerating if you live somewhere humid or want them to last longer (up to 5 days). The glaze sets up in the fridge, but you can rewarm in the microwave for 10-15 seconds to bring back that just-baked taste. These muffins also freeze beautifully—wrap individually, freeze up to 2 months, and thaw overnight or reheat straight from the freezer (unwrap first!).

The flavors just get better after a day, as the cinnamon and brown butter deepen. I love making a double batch—some for now, some for later. No judgment if you eat them all in one sitting!

Nutritional Information & Benefits

Each cinnamon roll muffin (with glaze) is roughly 220 calories, with about 3g protein, 30g carbs, and 9g fat. Of course, they’re an occasional treat, but using real ingredients like buttermilk and eggs means you get a bit of protein and calcium in every bite. Cinnamon is linked to antioxidants and a little blood sugar support, while brown butter (in moderation!) adds depth without tons of extra sugar.

If you’re gluten-free or dairy-free, the substitutions work well—just double-check allergen labels. While these muffins aren’t exactly a health food, they’re way better for you than most bakery versions (lower in preservatives and customizable to your needs). I like to think of them as joy in muffin form—sometimes, that’s the best wellness boost of all!

Conclusion

There’s just something special about the combination of cinnamon, sugar, and that rich brown butter glaze. This cinnamon roll muffins recipe is my go-to when I want all the comfort and flavor of classic cinnamon rolls—without the wait. It’s quick, easy, and adaptable, making it perfect for any baker, any time.

Don’t be afraid to make this recipe your own—swap in nuts, sneak in fruit, or try a dairy-free glaze if you like. Honestly, I make these muffins whenever I want to treat myself or surprise my family, and they always bring smiles all around. Give them a try, and let me know your favorite variation!

If you bake these cinnamon roll muffins with brown butter cream cheese glaze, leave a comment below and share your experience. Tag me on Instagram or Pinterest so I can see your creations! Here’s to warm kitchens, gooey swirls, and sweet moments—happy baking!

Frequently Asked Questions

How do I make cinnamon roll muffins ahead of time?

You can bake the muffins a day ahead and store them in an airtight container. Wait to glaze until just before serving for the freshest taste. The muffins freeze well, too—just thaw and glaze when ready to eat.

Can I make these cinnamon roll muffins gluten-free?

Absolutely! Use a 1:1 gluten-free baking blend instead of regular flour. I’ve had great results with Bob’s Red Mill. The texture stays soft and fluffy.

What’s the best way to brown butter for the glaze?

Melt butter in a light-colored saucepan over medium heat. Watch closely—it’ll foam, then turn golden brown with nutty aroma and brown flecks. Remove from heat right away to avoid burning.

Can I skip the cream cheese in the glaze?

You can use just brown butter, powdered sugar, milk, and vanilla for a simple icing. It won’t be as tangy, but still delicious! Or try a dairy-free cream cheese as a substitute.

Why did my muffins turn out dry?

Dry muffins usually happen from overmixing or using too much flour. Spoon and level your flour, and mix just until combined. Adding a tablespoon of applesauce or a splash of extra milk can help if your batter looks thick.

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