Cinnamon Roll Muffins

5 from 7 votes

These Cinnamon Roll Muffins have a soft homemade muffin base with a cinnamon brown sugar swirl baked in and a vanilla glaze drizzled on top — no yeast no rising time and just $0.27 each for all the cinnamon roll flavor in a fraction of the time.

Prep Time10

Cook Time15

Let Cool10

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $3.20 Recipe, $0.27 per Serving

Ingredients

For the Muffins:

2 cups all purpose flour
1 Tbsp baking powder
½ tsp salt
¼ cup granulated sugar
¼ cup butter melted and cooled
1 large egg
1 cup milk

For the Filling and Topping:

1 cup brown sugar packed
3 teaspoon Ground cinnamon
3 Tbsp butter melted

For the Glaze:

1 cup powdered sugar
1 Tbsp milk (enough to make a good drizzling consistency.
½ tsp vanilla

Instructions

Preheat the oven to 375°F and line a 12-cup muffin tin with muffin liners.
In a large mixing bowl, whisk together all purpose flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk together melted butter, large egg, and milk.
Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
In a small bowl, stir together packed brown sugar, ground cinnamon, and melted butter.
Fold half of the cinnamon sugar mixture into the muffin batter.
Divide the batter evenly among the 12 muffin cups, using approximately ¼ cup batter per muffin.
Sprinkle the remaining cinnamon sugar mixture evenly over the tops of the muffins.
Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add additional milk if needed for a drizzling consistency.
Drizzle the glaze over the cooled muffins before serving.

Notes

Batter consistency: This is a thick batter — thicker than pancake batter. If it's too stiff to drop off a spoon, add milk one tablespoon at a time.

The double swirl: Half the cinnamon sugar goes into the batter, half on top. That's what gives you the swirl through the middle instead of just a topping.

Doneness: The tops should spring back when pressed lightly. A toothpick may look wet from the melted cinnamon sugar swirl even when the muffins are done.

Cool completely before glazing or the glaze will melt and run off.

Storage: Airtight container at room temperature 2-3 days, refrigerated up to 1 week, or freeze unglazed up to 3 months.

Nutrition