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Cinnamon Roll Muffins

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These cinnamon roll muffins deliver all the gooey, sweet flavor of classic cinnamon rolls in a quick, easy muffin form—ready in just 30 minutes. Perfect for breakfast, brunch, or a cozy snack, they feature a cinnamon-sugar swirl and a dreamy vanilla glaze.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup (160ml) milk (whole milk preferred, but any works)
  • 1/4 cup (60ml) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (70g) brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup (60g) powdered sugar
  • 1–2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth and slightly frothy.
  4. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; do not overmix. Add 1-2 tablespoons more milk if batter is too thick.
  5. In a small bowl, mix brown sugar, cinnamon, and melted butter until a sandy paste forms.
  6. Spoon half the muffin batter into the prepared muffin cups (about 1 tablespoon per cup). Add a generous teaspoon of cinnamon swirl mixture to each, then top with remaining batter. Swirl gently with a toothpick or skewer.
  7. Bake for 15-18 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean (a little cinnamon swirl on the tester is fine). Rotate pan halfway through baking.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  9. While muffins cool, whisk powdered sugar, vanilla, and 1-2 tablespoons milk in a small bowl until smooth and pourable.
  10. Drizzle glaze over warm muffins. Let set for a minute or two, then serve.

Notes

For best results, use room temperature eggs and milk. Don’t overmix the batter for tender muffins. Swirl the cinnamon filling gently for distinct pockets. Muffins can be made gluten-free or vegan with appropriate substitutions. Store in an airtight container for up to 2 days at room temperature or freeze for up to 1 month.

Nutrition

Keywords: cinnamon roll muffins, easy breakfast, quick cinnamon rolls, muffin recipe, brunch, homemade muffins, cinnamon sugar, vanilla glaze, no yeast, kid friendly

Find it online: https://bitefuljoy.com/cinnamon-roll-muffins-recipe-easy-homemade-breakfast-in-30-minutes/