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A plate of Cinnamon Roll Muffins stacked in a pyramid, topped with white icing drizzle. In the background are a glass of milk, a jar, and cinnamon sticks. The scene is bright and inviting.
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5 from 1 vote

Cinnamon Roll Muffins

Enjoy all the flavor of cinnamon rolls but in an easy muffin. This Cinnamon Roll Muffins recipe is simple but delicious.
Prep Time10 minutes
Cook Time15 minutes
Let Cool10 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
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 2 cups all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ¼ cup granulated sugar.
  • In a separate bowl, whisk together ¼ cup melted butter, 1 large egg, and 1 cup milk.
  • Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • In a small bowl, stir together 1 cup packed brown sugar, 3 teaspoons ground cinnamon, and 3 tablespoons 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 1 cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract until smooth. Add additional milk if needed for a drizzling consistency.
  • Drizzle the glaze over the cooled muffins before serving.

Notes

Store the leftover muffins in an airtight container at room temperature for up to 2-3 days or refrigerate them for up to 1 week.

Nutrition

Calories: 279kcal | Carbohydrates: 50g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 275mg | Potassium: 87mg | Fiber: 1g | Sugar: 33g | Vitamin A: 260IU | Vitamin C: 0.02mg | Calcium: 111mg | Iron: 1mg
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