Cinnamon Roll Muffins
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.
Servings: 12 Muffins
Calories: 303kcal
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
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.
Nutrition
Calories: 303kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 203mg | Potassium: 85mg | Fiber: 1g | Sugar: 31g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 1mg