The best way to enjoy homemade cinnamon rolls in less than 30 minutes is by baking them as muffins. These cinnamon roll muffins bring the same great flavor of a freshly baked cinnamon roll but without the fuss of making the yeasted dough.
Cinnamon roll muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a sweet snack. These muffins are a fun and creative twist on traditional cinnamon rolls, with sweet and spicy cinnamon filling layered between the soft and tender muffin batter.
Table of contents
Muffins are one of our favorite weekend baking projects to use for after-school snacks throughout the week. They are also the easiest to bake and there is something for everyone.
I am doing a 6-week muffin challenge with a group of blogging buddies and I am excited to be trying very new flavors and ingredients. My first muffin was Cake Yazdi or the Persian cardamom and rose water muffin. I have quite a bit of muffin recipes on the blog and I am excited to be adding more!
Cinnamon roll vs cinnamon roll muffins
Cinnamon rolls are a traditional breakfast pastry made from a yeast dough that is filled with a delicious cinnamon sugar mixture. I bake these beautiful heart-shaped cinnamon rolls for Valentine's Day and it is so much fun. But it is a yeasted dough and it takes a good 3 hours from start to finish.
Unlike the cinnamon rolls, the cinnamon roll muffin takes just about 30 minutes. This is a batter-based 'quick bread' leavened using baking powder instead of yeast. All we need are a bowl and a whisk and muffin tins to bake them.
So when pressed on time and craving a warm cinnamon roll, bake these muffins instead. Or if you are trying your hands on some whole grain baking, then try this whole wheat cinnamon roll recipe. This one though needs a little bit of patience as it takes over a day from start to finish.
And of course, if you want to bake a classic cinnamon raisin bread, then this is the recipe to make.
Ingredients and substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Flour - I used all-purpose flour to make the muffins. I also have used whole wheat pastry flour to make muffins and they work great as well. We need about ¼ cup of extra flour to make the cinnamon sugar filling.
Baking powder - Always make sure that the baking powder is fresh and not expired.
Sugar - We need both white granulated sugar and brown sugar. White granulated sugar is to make the muffins and the brown sugar is for the cinnamon sugar layer and topping.
Egg - I have used 1 large egg in the cinnamon roll muffin recipe. Flax egg or egg substitute can be used as well.
Sour cream - I love using sour cream in bakes. It gives an amazing flavor and texture to the muffins. Out of sour cream? No worries, substitute with yogurt or buttermilk or just use half a cup more milk.
Milk - I have used whole milk in the recipe, but reduced-fat milk will work just as well.
Oil and butter - We will be using oil to make muffins. I use vegetable oil but any neutral oil will work. Cold butter is used to make the cinnamon sugar filling.
Vanilla - I have used vanilla essence for flavoring. If looking to change it up a little, we could use the almond extract as well.
Cinnamon powder
Salt
Cream cheese drizzle or powdered sugar glaze - I used store-bought cream cheese frosting and added a little milk to make it into a flowing consistency.
How to make cinnamon sugar muffins
Make the cinnamon sugar filling
Make sure the butter is cold and cube into small pieces.
In a bowl, combine 1 cup of brown sugar, ¼ cup of all-purpose flour, and 1 Tablespoon of cinnamon. Mix well to combine.
Add the cold butter pieces and combine it with the sugar mixture. I use my hands to combine, but a fork will work fine. This is going to be the cinnamon sugar layer in between the muffins and also the crumble layer on top.
Make the muffin batter
In a large bowl, combine 1 egg and ¾th cup of white granulated sugar (1). Whisk it well to combine (2).
Now add ¼ cup of oil, ½ cup of sour cream, and ½ cup of milk along with 2 teaspoon of vanilla (3), and mix well (4).
Combine 1 ¾ cups of flour, 1 tablespoon of baking powder, and ¼ teaspoon of salt in a bowl. I use a sieve directly over the wet ingredients and sift the dry ingredients (5).
Mix it gently with a whisk or a spatula (6). Do not over mix as they will make the muffins dense.
Baking the cinnamon roll muffins
Preheat the oven to 375 F.
Line the muffin tins with a muffin liner. I usually say that it is optional to use a muffin liner, but in this case, I would highly recommend using it. The cinnamon sugar layer in the middle of the muffin oozes out and when it sticks to the muffin tin, it is hard to unmold the muffins.
Fill the muffin tin with about 1 heaped tablespoon of batter (7).
Then add about 1 tablespoon of cinnamon sugar mixture in the center (8). Make sure to leave about ½ cup of filling to use as a crumble/streusel topping.
Now top the tin with the remaining batter evenly distributing it between the muffin tins (9).
Sprinkle the remaining cinnamon sugar mixture evenly over the muffins (10).
Bake cinnamon roll muffins for 20 to 22 minutes or until light brown. Insert a toothpick in the center of the muffin to check if it comes out clean.
Remove the muffins onto a cooling rack and let them cool down to room temperature before drizzling them with cream cheese drizzle.
Expert Tips
- Use paper muffin liners to prevent sticking and make it easy to remove the muffins from the pan.
- Try to divide the muffin batter evenly between two layers. This way the cinnamon sugar layer is right in the middle.
- Make sure to not overmix the batter, as this can cause the muffins to become tough and dense. Mix the batter just until the ingredients are combined and there are no lumps.
- Also, make sure not to overbake the cinnamon roll muffins. The crumble topping can burn and also overbaking makes the muffin dry.
How to store cinnamon roll muffins
- Allow the muffins to cool completely before storing them in an airtight container.
- The muffins stay well at room temperature for 2 to 3 days.
- Cinnamon muffins freeze really well. Store them in freezer safe bag or container and freeze them for up to 2 months.
- The frozen muffins can be thawed at room temperature and reheated in the microwave or oven until warm before serving.
Frequently asked questions
Absolutely yes! Use finely chopped nuts of your choice in the filling and streusel topping along with brown sugar and cinnamon.
Yes, we can make the muffins ahead of time and they can be reheated before serving.
Use flax egg along with non-dairy milk to make the muffins vegan.
More muffin recipes
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Recipe Card
Recipe
Cinnamon Roll Muffins
Equipment
- 1 Muffin Tin
- 12 Muffin liner
- 2 bowl
- 1 whisk
- 1 Oven
Ingredients
For the muffin batter
- 1 ¾ cups All purpose flour
- ¾ cup Granulated white sugar
- 1 Tablespoon Baking Powder
- 1 large Egg
- ½ cup Sour cream Can be substituted with yogurt or buttermilk or more milk
- ½ cup Milk
- 2 teaspoon Vanilla extract
- ¼ cup Oil I used vegetable oil
- ¼ teaspoon Salt
For the cinnamon sugar layer
- 1 cup Brown sugar
- ¼ cup All-purpose flour
- 1 Tablespoon Cinnamon
- 4 Tablespoon Butter Cold and cubed
- Cream cheese glaze optional
Instructions
Make the filling
- Make sure the butter is cold and cube into small pieces.
- In a bowl, combine 1 cup of brown sugar, ¼ cup of all-purpose flour, and 1 Tablespoon of cinnamon. Mix well to combine.
- Add the cold butter pieces and combine it with the sugar mixture. I use my hands to combine, but a fork will work fine. This is going to be the cinnamon sugar layer in between the muffins and also the crumble layer on top.
Make the Muffin batter
- In a large bowl, combine 1 egg and ¾th cup of white granulated sugar. Whisk it well to combine.
- Now add ¼ cup of oil, ½ cup of sour cream, and ½ cup of milk along with 2 teaspoon of vanilla, and mix well.
- Combine 1 ¾ cups of flour, 1 tablespoon of baking powder, and ¼ teaspoon of salt in a bowl. I use a sieve directly over the wet ingredients and sift the dry ingredients.
- Mix it gently with a whisk or a spatula. Do not over mix as they will make the muffins dense.
Baking the cinnamon roll muffins
- Preheat the oven to 375 F.
- Line the muffin tins with a muffin liner. I usually say that it is optional to use a muffin liner, but in this case, I would highly recommend using it. The cinnamon sugar layer in the middle of the muffin oozes out and when it sticks to the muffin tin, it is hard to unmold the muffins.
- Fill the muffin tin with about 1 heaped tablespoon of batter.
- Then add about 1 tablespoon of cinnamon sugar mixture in the center. Make sure to leave about ½ cup of filling to use as a crumble/streusel topping.
- Now top the tin with the remaining batter evenly distributing it between the muffin tins.
- Sprinkle the remaining cinnamon sugar mixture evenly over the muffins.
- Bake cinnamon roll muffins for 20 to 22 minutes or until light brown. Insert a toothpick in the center of the muffin to check if it comes out clean.
- Remove the muffins onto a cooling rack and let them cool down to room temperature before drizzling them with cream cheese drizzle.
Notes
- Use paper muffin liners to prevent sticking and make it easy to remove the muffins from the pan.
- Try to divide the muffin batter evenly between two layers. This way the cinnamon sugar layer is right in the middle.
- Make sure to not overmix the batter, as this can cause the muffins to become tough and dense. Mix the batter just until the ingredients are combined and there are no lumps.
- Also, make sure not to overbake the cinnamon roll muffins. The crumble topping can burn and also overbaking makes the muffin dry.
Jan says
Cinnamon-flavoured anything doesn't disappoint and these were delish! They were moist and soft. Yum!
Sandhya S says
What a delightful recipe! My family enjoyed the cinnamon roll muffin. It has all their favourite flavours.
Jennifer says
I love cinnamon and sugar so these muffins really hit the spot! They were sweet enough to be dessert but I ate them for lunch. So good!
Amy Liu Dong says
Your cinnamon muffins are so delicious and it looks so easy to make.
Such a perfect treat to make for my kids today.
Jamie says
This is such a great idea and definitely looks so delicious! Kids will definitely love and enjoy eating this cinnamon roll muffin! A perfect treat for everyone!
Veronika says
I love cinnamon rolls but never have enough time to make them myself so these muffins are perfect! They have all the flavors without any of the work. So delicious!
Enriqueta E Lemoine says
I made these cinnamon roll muffins for a pre-Mother's Day potluck celebration and everybody loved the, Thanks for the recipe,
Lori | The Kitchen Whisperer says
Such a delicious muffin! These were perfect for brunch! Everyone loved the recipe and I loved how easy it was to make!
Dennis says
I made your muffins for a brunch get together and they were a big hit, everyone raved about them!
Isabelle says
These muffins were a hit with my kids. I used some icing leftover from cupcakes made the day before as my cream cheese drizzle and it was great.
Kristina says
These look so good! Do you have a recommendation for where I can get cream cheese glaze or do you have a recipe? I have never seen this in a store.
Lauren Michael Harris says
Made these cinnamon roll muffins with this kids for a quick and easy breakfast this week. It was fun for them to help and they absolutely loved them!
Marta says
I made a double-batch of these cinnamon roll muffins and froze them individually for quick grab breakfast options. Not only did they make the week easier, the family loved how delicious they are!
Mindy S says
This was delicious! Moist, soft and generous with the cinnamon flavor. Satisfy my cinnamon roll craving for sure!
Erica says
As someone who's far too lazy to make cinnamon rolls on the regular, no matter how much I love them, these muffins are the perfect solution! I love how much they remind me of those canned cinnamon rolls I used to love so much, but they're so much fluffier and BETTER!
Sue says
I love a good cinnamon roll, and these muffins are a much easier way to get that taste. Need to make another batch!
Bernice says
You had me at 'easier than a cinnamon roll'. I love this idea because I rarely have time to bake the real thing. Muffins are so much quicker!
Anne says
This is such a fun twist on cinnamon rolls and so tasty! The streusel topping was amazing.
Sharon says
Cinnamon rolls are my hubby's fave! I knew he would love this recipe and I was right. They were super soft and sweet. He's already requested that I make these muffins again.
laura l sampson says
Cinnamon rolls take so long to make, but these muffins are quick and easy! Big Plus?? We ALL loved them!!
Devy says
We love cinnamon rolls but it takes time to make them. So I was excited to come across this recipe. And Im glad I gave it a try. The muffins taste amazing. Thank you
Sandhya Ramakrishnan says
Thank you! We love cinnamon rolls as well and this satisfies our cravings 🙂