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Cinnamon Roll Muffins Recipe – Easy Brown Butter Glaze Delight

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These cinnamon roll muffins capture all the gooey, spiced flavor of classic cinnamon rolls in a fraction of the time, topped with a rich brown butter cream cheese glaze. Perfect for breakfast, brunch, or a cozy snack, they’re quick, easy, and sure to please any crowd.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 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 (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (100g) light brown sugar (or dark brown sugar for more molasses flavor)
  • 2 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • 2 tbsp unsalted butter (for browning, glaze)
  • 2 oz (56g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp milk (any kind, adjust for consistency)
  • 1/2 tsp pure vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with liners or grease well.
  2. In a small bowl, mix 1/2 cup light brown sugar, 2 tbsp ground cinnamon, and 2 tbsp melted butter until it resembles wet sand. Set aside.
  3. In a large mixing bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  4. In a separate bowl, whisk 1/2 cup buttermilk, 1/3 cup oil, 2 eggs, and 1 tsp vanilla until well combined.
  5. Pour wet ingredients into dry and gently fold with a spatula just until combined (do not overmix). Batter should be thick but scoopable.
  6. 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. Swirl gently with a toothpick or knife.
  7. Bake for 15-18 minutes, or until tops are golden and a toothpick inserted in the center comes out mostly clean. Rotate pan halfway through baking.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. For the glaze: In a small saucepan over medium heat, melt 2 tbsp butter. Swirl until it foams and turns golden brown with brown flecks and a nutty aroma. Pour into a mixing bowl and cool for 2 minutes.
  10. Add 2 oz softened cream cheese, 1 cup powdered sugar, 2-3 tbsp milk, 1/2 tsp vanilla, and a pinch of salt to the brown butter. Beat until smooth and pourable (add more milk for a thinner glaze).
  11. Drizzle the glaze generously over cooled muffins. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and fresh baking powder. Don’t overmix the batter to keep muffins tender. Muffins freeze well; glaze just before serving. For dairy-free or gluten-free, use appropriate substitutes. Swirl gently for a marbled effect and watch the butter closely when browning for the glaze.

Nutrition

Keywords: cinnamon roll muffins, brown butter glaze, easy cinnamon muffins, breakfast, brunch, quick cinnamon rolls, cream cheese glaze, no yeast cinnamon rolls, sweet muffins, homemade muffins

Find it online: https://bitefuljoy.com/cinnamon-roll-muffins-recipe-easy-brown-butter-glaze-delight/