Cinnamon Roll Muffins Recipe – Easy Homemade Breakfast in 30 Minutes

The smell of freshly baked cinnamon roll muffins wafting through my kitchen is pure magic—warm, sweet, and just a little nostalgic. I still remember the first time I whipped up a batch on a hectic Sunday morning, craving that gooey cinnamon roll flavor without the hassle of kneading dough or waiting hours for it to rise. These cinnamon roll muffins saved the day, and honestly, they’ve been a go-to ever since for quick homemade breakfast treats.

I’ve always loved classic cinnamon rolls, but let’s face it, sometimes you just don’t have the time (or patience) for all that rolling and rising. That’s where this cinnamon roll muffins recipe comes in—easy, fast, and every bit as satisfying. You’ll get soft, fluffy muffins swirled with cinnamon sugar and a dreamy vanilla glaze on top, all ready in about 30 minutes. Whether I’m baking for my family or surprising friends at brunch, these muffins are always a hit.

What I adore most is the flexibility. Need a last-minute breakfast for busy mornings? Want a cozy snack for lazy weekends? These cinnamon roll muffins fit right in. I’ve tested and tweaked this recipe so many times, I could probably make them in my sleep! From my kitchen to yours, I’m excited to share my favorite way to enjoy all the joy of cinnamon rolls—no yeast, no long wait, just instant comfort. If you love cinnamon rolls but crave convenience (and a little less mess), this homemade muffin version is about to become your new obsession.

Ready to try these irresistible cinnamon roll muffins? Trust me, you’ll want to bookmark this recipe for every breakfast emergency and sweet craving!

Why You’ll Love This Recipe

• Quick & Easy: Whip up a batch in just 30 minutes—perfect for when you want something special but don’t want to spend all morning in the kitchen.
• Simple Ingredients: No hard-to-find items here; most of what you need is probably already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a lazy weekend breakfast, a grab-and-go snack, or a cozy brunch with friends, these cinnamon roll muffins fit right in.
• Crowd-Pleaser: I’ve made these for picky kids, hungry teens, and even skeptical adults—they always disappear fast.
• Unbelievably Delicious: Soft, fluffy muffins with gooey cinnamon-sugar swirls and a sweet vanilla glaze. Need I say more?

What sets this cinnamon roll muffins recipe apart? Instead of messing with yeast or waiting for dough to rise, you’ll use a simple muffin batter that bakes up light and tender every time. The cinnamon-sugar swirl is layered in for that classic roll vibe, and the glaze gives that bakery-style finish. I use a trick I learned after a few test runs: mixing the cinnamon sugar with a bit of melted butter for the swirl, which makes every bite moist and flavorful (no dry patches!).

Honestly, there’s something so comforting about these muffins. One bite and you get all the classic cinnamon roll flavor, but with way less work. They’re my secret weapon for impressing guests without breaking a sweat, and I love that I can tweak the glaze or add mix-ins based on what I have on hand. If you’re looking for a homemade treat that feels special but doesn’t require advanced baking skills, this is it. You and your loved ones will crave these muffins again and again.

What Ingredients You Will Need

This cinnamon roll muffins recipe sticks to simple, everyday ingredients that come together for maximum flavor and that irresistible, gooey texture. Here’s what you’ll need (and why):

• For the Muffin Batter:
  • 2 cups (250g) all-purpose flour (the base for soft, fluffy muffins)
  • 1/2 cup (100g) granulated sugar (for sweetness and structure)
  • 1 tablespoon baking powder (ensures a nice rise—don’t skip this!)
  • 1/2 teaspoon salt (balances the sweetness)
  • 2/3 cup (160ml) milk (whole milk is best, but any works—adds moisture)
  • 1/4 cup (60ml) unsalted butter, melted and cooled (for richness and tender crumb)
  • 2 large eggs, room temperature (helps bind everything and add fluffiness)
  • 1 teaspoon pure vanilla extract (for classic flavor—real vanilla makes a difference!)
• For the Cinnamon Swirl:
  • 1/3 cup (70g) brown sugar, packed (for that signature sticky swirl)
  • 1 tablespoon ground cinnamon (the star flavor—use fresh spice for best results)
  • 2 tablespoons unsalted butter, melted (helps the swirl stay gooey and delicious)
• For the Glaze:
  • 1/2 cup (60g) powdered sugar (for that pretty, sweet topping)
  • 1-2 tablespoons milk (adjust for desired drizzle consistency)
  • 1/2 teaspoon vanilla extract (extra flavor in every bite!)

You can easily swap whole wheat flour for half the all-purpose if you want a heartier muffin. For allergies, use dairy-free butter and plant-based milk—I’ve tried it, and the muffins still turn out great! If you’re feeling fancy, throw in a handful of chopped pecans, or even a bit of orange zest for a holiday twist. I usually rely on King Arthur flour and Saigon cinnamon for that bold, aromatic kick, but use any good-quality brands you like.

If you’re ever out of brown sugar, just mix a tablespoon of molasses into white sugar—that’s an old baker’s trick I picked up from my grandma. These ingredients are so forgiving, you can make little tweaks based on what you have, and the results still come out bakery-worthy.

Equipment Needed

• 12-cup muffin tin: The classic for this recipe. If you only have a 6-cup tray, just bake in two batches.
• Paper muffin liners or nonstick spray: Makes cleanup way easier and prevents sticking. I’ve used both—liners are fastest, but a good spray works if you’re out.
• Mixing bowls: At least two—one for the dry ingredients and one for wet. Glass or stainless steel both work fine.
• Whisk and spatula: Whisk for blending dry and wet, spatula for folding and scraping the bowl.
• Measuring cups and spoons: For accuracy. If you bake a lot, a digital scale is even better for consistent results.
• Small bowl: For stirring up the cinnamon swirl. I sometimes use a mug in a pinch!
• Wire cooling rack: Optional, but helps muffins cool evenly (and lets you glaze them without soggy bottoms).

If you don’t have a muffin tin, you can use oven-safe ramekins or even sturdy cupcake wrappers on a baking sheet (they might spread a little). I’ve had good luck with affordable nonstick tins from Wilton, and they last for ages if you avoid metal utensils and wash by hand. Don’t stress about fancy tools—just grab what you have, and these cinnamon roll muffins will still turn out delicious.

Preparation Method

1. Prep the Oven and Pan (5 minutes):
   Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with nonstick spray. This helps the muffins release easily and stay pretty.
2. Mix Dry Ingredients (2 minutes):
   In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure there are no lumps—this makes for light, fluffy muffins.
3. Combine Wet Ingredients (2 minutes):
   In a separate bowl, whisk 2/3 cup (160ml) milk, 1/4 cup (60ml) melted butter, 2 large eggs, and 1 teaspoon vanilla extract until smooth. The mixture should look pale and slightly frothy.
4. Make the Batter (3 minutes):
   Pour the wet ingredients into the dry. Use a spatula to gently fold until just combined. Don’t over-mix; a few streaks of flour are fine and keep the muffins tender. If the batter seems too thick, add 1-2 tablespoons of milk.
5. Prepare Cinnamon Swirl (2 minutes):
   In a small bowl, mix 1/3 cup (70g) brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted butter until a sandy, fragrant paste forms.
6. Fill Muffin Cups (5 minutes):
   Spoon half the muffin batter into the prepared cups (about 1 tablespoon per cup). Add a generous teaspoon of the cinnamon swirl mixture to each, then top with the remaining batter. Swirl gently with a toothpick or skewer for that signature marbled look.
7. Bake (15-18 minutes):
   Bake in the preheated oven for 15-18 minutes, or until muffins are golden on top and a toothpick inserted in the center comes out clean (a little cinnamon swirl on the tester is fine). Rotate the pan halfway for even baking. The kitchen will smell incredible!
8. Cool (5 minutes):
   Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. This keeps them from getting soggy bottoms (learned that the hard way!).
9. Make the Glaze (2 minutes):
   In a small bowl, whisk 1/2 cup (60g) powdered sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons milk until smooth and pourable. If it’s too thick, add a few drops of milk at a time.
10. Glaze and Serve (2 minutes):
    Drizzle the glaze over warm muffins. Let it set for a minute or two, then enjoy!

Troubleshooting tips: If muffins sink, the batter was overmixed or the oven wasn’t hot enough. If they stick, wait until they’re cool before removing. For even prettier swirls, use a chopstick. And don’t worry if the glaze runs down the sides—that’s part of the homemade charm!

Cooking Tips & Techniques

I’ve baked dozens of batches of these cinnamon roll muffins, and a few little tricks make all the difference. First, always use room temperature eggs and milk for a smoother, more even batter—cold ingredients can make the butter seize up (yep, learned that the hard way). When swirling in the cinnamon sugar, don’t overdo it; a light hand gives you those pretty, distinct pockets of filling.

One mistake I made early on was overfilling the muffin cups. They’ll rise quite a bit, so stick to about two-thirds full to avoid messy overflow. If you want extra gooeyness, tuck a tiny bit of cinnamon swirl in the center (it’s like a surprise filling!). And, if you’re baking in a rush, a fan-forced oven can shave a minute or two off the bake time—just keep a close eye so they don’t dry out.

For multitasking, I mix the glaze while the muffins cool, so everything comes together quickly. If you want bakery-style muffins, let them cool just enough to handle, then glaze while still warm for that irresistible drip. Consistency is all about gentle mixing and not overbaking—pull them out as soon as the tops spring back. Trust your senses: the muffins should smell buttery and spicy, with a golden color and slightly domed tops. If you follow these tips, you’ll nail that cinnamon roll muffin texture every time.

Variations & Adaptations

• Gluten-Free Cinnamon Roll Muffins: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill, and the results are surprisingly fluffy—just keep an eye on the bake time (sometimes needs a minute less).
• Vegan Option: Use plant-based milk and vegan butter, and substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The muffins are a bit denser but still delicious.
• Seasonal Twists: Add chopped apples or pears to the batter for autumn vibes, or a handful of blueberries for a summery breakfast treat. Around the holidays, I like to add orange zest to the glaze for extra zing.
• Nutty Crunch: Stir in 1/2 cup chopped walnuts or pecans to the batter or sprinkle on top before baking for extra texture.
• Mini Muffins: Use a mini muffin tin and reduce baking time to 9-11 minutes for bite-sized treats—great for kids or parties.

I once tried swirling in a bit of cream cheese for a cheesecake-style surprise in the middle. It was a hit! Don’t be afraid to experiment—these cinnamon roll muffins are super forgiving and easy to customize for your family’s preferences or dietary needs.

Serving & Storage Suggestions

These cinnamon roll muffins are best served slightly warm, right after glazing—the centers are soft, the glaze is melty, and the cinnamon aroma is pure comfort. For a pretty presentation, arrange them on a rustic wooden tray or a tiered cake stand at brunch (they look gorgeous dusted with a little extra cinnamon or powdered sugar).

I love pairing them with strong coffee or a chai latte. For a heartier breakfast, serve with fresh fruit or scrambled eggs. If you have leftovers (rare in my house!), store cooled muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, wrap individually and store in a zip-top bag for up to a month—just thaw and warm in the microwave for 10-15 seconds before enjoying.

The flavors develop and mellow after a day—sometimes I think they’re even better the next morning. If the glaze absorbs into the muffins, just drizzle a little fresh glaze before serving. Warm them gently for that “just baked” feel, and you’re good to go!

Nutritional Information & Benefits

Each cinnamon roll muffin has about 220 calories, with 4g protein, 9g fat, and 32g carbohydrates (including the delicious glaze). Thanks to milk and eggs, you get a little protein boost, and using real butter means you’re skipping all the weird additives from store-bought pastries.

You can make these muffins lower in sugar by reducing the granulated and brown sugar by a tablespoon or two each, or swap in coconut sugar if you like. For a gluten-free option, just use your favorite GF blend. These muffins do contain dairy, eggs, and wheat, so keep that in mind for allergies. Personally, I love that this recipe lets you control the ingredients and skip all the preservatives found in bakery or canned cinnamon rolls—it’s homemade comfort with a healthier twist!

Conclusion

If you’re craving that cinnamon roll flavor but don’t want to fuss with dough, this cinnamon roll muffins recipe is the answer. They’re quick, simple, and taste like they came straight from your favorite bakery—only better because you made them yourself! I love how customizable they are, whether you want to go gluten-free, vegan, or just add your favorite toppings.

Honestly, these muffins have become a weekend staple at my house, and I hope they become a favorite in yours too. Give them your own spin, play with the glaze, or add a handful of nuts—make them yours! If you try this recipe, let me know how it went in the comments below, or share your own twists and baking wins. Happy baking—and don’t forget to save or pin this recipe for your next breakfast craving!

Frequently Asked Questions

How do I keep cinnamon roll muffins soft and moist?

Don’t overmix the batter, and be sure not to overbake. Pull the muffins out as soon as a toothpick comes out clean—they’ll stay soft and fluffy!

Can I make these muffins ahead of time?

Yes! Bake, cool, and store in an airtight container. Reheat in the microwave for 10 seconds to bring back that fresh-baked softness.

Is it possible to freeze cinnamon roll muffins?

Absolutely. Wrap each muffin individually, freeze up to a month, and thaw overnight or microwave briefly before enjoying.

What’s the best way to swirl the cinnamon filling?

Use a toothpick or skewer and gently swirl through the batter for pretty marbling. Don’t over-swirl or you’ll lose those classic pockets of cinnamon!

Can I make these muffins without eggs?

Yes! Substitute each egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes). The texture will be a bit denser, but still tasty.

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