Cinnamon Roll Muffins

What happens when a classic cinnamon roll and a fluffy muffin fall in love? You get these Cinnamon Roll Muffins—tender, buttery muffins with sweet cinnamon swirls, brown sugar crumble, and a vanilla glaze that drips down the sides just right. They’re the best of both breakfast worlds: no yeast, no waiting, and all the cinnamon roll vibes.

Before we dive into the swirl of cinnamon-sugar heaven, I just want to say thank you for being here. Truly. If you love cozy, cinnamon-scented mornings and easy baking wins, you’ve found your sweet spot. Want more recipes like this sent straight to your inbox? Subscribe below so you never miss a delicious moment.

What Are Cinnamon Roll Muffins?

These are soft, fluffy muffins that taste like a cinnamon roll, complete with swirled cinnamon-sugar filling, a buttery crumb topping, and a sweet glaze drizzle. They’re made with a simple muffin batter (no yeast!), meaning no rising time, no kneading, and no early wake-up required.

They’re perfect for brunch, bake sales, holiday mornings, or lazy weekends—basically anytime you want something cozy and indulgent without the effort of homemade rolls.

Why You’ll Love These Cinnamon Roll Muffins

• No yeast, no waiting—ready in under 30 minutes
• All the flavor of a cinnamon roll in a muffin format
• Perfect for freezing or make-ahead breakfasts
• Just sweet enough, with a cinnamon kick
• Drizzled with vanilla glaze for that bakery finish

What Do They Taste Like?

These muffins are soft and buttery, with a tender crumb and ribbons of warm cinnamon sugar in every bite. The crumb topping adds just the right crunch, and the glaze on top makes them feel like something from your favorite bakery. Imagine a cinnamon roll without the fuss, and you’re there.

Benefits of This Recipe

• Beginner-friendly—no mixer or special equipment
• Quick baking time = instant cinnamon roll fix
• Kid-approved and freezer-friendly
• Easily doubled for brunch crowds or bake sales
• Warm, cozy, and comforting every single time

Ingredients for Cinnamon Roll Muffins

Muffin Batter:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk (whole or 2%)
• 2 large eggs
• 1 teaspoon vanilla extract

Cinnamon Swirl Filling:

• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Crumb Topping (optional but encouraged):

• 1/4 cup flour
• 2 tablespoons brown sugar
• 2 tablespoons cold butter, cubed
• Pinch of cinnamon

Vanilla Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract

Tools You’ll Need

• Muffin pan
• Paper liners or cooking spray
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Small spoon or piping bag for glaze (optional)

Ingredient Additions & Substitutions

• Make it dairy-free: Use plant-based milk and dairy-free butter
• Add chopped pecans or walnuts to the filling for crunch
• Add a cream cheese glaze instead of vanilla for a richer topping
• Make it gluten-free: Use a 1:1 gluten-free flour blend
• Want a fall twist? Add a pinch of nutmeg or pumpkin spice

How to Make Cinnamon Roll Muffins

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. Make the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together melted butter, milk, eggs, and vanilla. Pour wet into dry and stir until just combined—don’t overmix.
3. Mix the cinnamon filling: In a small bowl, stir together brown sugar, cinnamon, and melted butter.
4. Layer the batter and filling: Spoon a tablespoon of batter into each muffin cup. Add a small spoonful of cinnamon filling. Repeat with another layer of batter, then another small swirl of filling. Use a toothpick or knife to gently swirl the filling into the batter.
5. Add crumb topping (optional): Mix crumb topping ingredients with a fork until crumbly. Sprinkle over each muffin.
6. Bake for 18–22 minutes, or until a toothpick comes out clean and tops are golden.
7. Cool and glaze: Let muffins cool for 10–15 minutes. Mix glaze ingredients in a small bowl and drizzle over cooled muffins.

Pro tip: Drizzle the glaze while muffins are slightly warm for that perfect glaze drip effect.

What to Serve with Cinnamon Roll Muffins

• A hot cup of coffee or chai latte
• Fresh fruit or a citrus salad for contrast
• Vanilla yogurt or cream cheese spread on the side
• Serve as part of a brunch spread with quiche or eggs
• With a second muffin—no judgment here

Tips for Perfect Muffins

• Don’t overmix the batter—lumps are okay!
• Let muffins cool slightly before glazing to avoid melted glaze puddles
• Use room-temperature ingredients for best texture
• Store covered to keep them moist and tender
• For bakery-style muffins, fill cups nearly to the top

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days
• Fridge: Store glazed muffins for 4–5 days (microwave briefly to soften)
• Freezer: Freeze unglazed muffins for up to 2 months. Thaw and glaze before serving

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! Bake and freeze unglazed muffins, then warm and glaze when ready to serve.

Can I use a muffin mix and add the cinnamon swirl?

Sure! Use a basic muffin mix and swirl in the cinnamon filling for a shortcut version.

Do I have to use the crumb topping?

Nope, but it adds amazing texture! You can skip it if you’re short on time or prefer a smoother muffin top.

Can I turn this into a loaf or mini muffins?

Yes! Bake in a greased loaf pan for 40–45 minutes, or mini muffins for 10–12 minutes.

Conclusion

These Cinnamon Roll Muffins are everything you love about cinnamon rolls—warm, gooey, and sweet—without the wait or the yeast. They’re the ultimate breakfast treat for cozy mornings, quick brunches, or anytime you want that cinnamon sugar magic.

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