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Cinnamon Roll Muffins Recipe

Cinnamon Roll Muffins

iamwinfred
These Cinnamon Roll Muffins deliver all the gooey, cinnamon-sugar magic of a bakery cinnamon roll without the hours of rising and kneading. Soft, tender muffins with ribbons of brown sugar and cinnamon swirled through the middle and across the top, finished with a creamy cream cheese glaze — ready in about 35 minutes using simple pantry staples and no yeast at all.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 360 kcal

Equipment

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour about 250g; spoon and level
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground Saigon cinnamon
  • 1/2 cup unsalted butter 113g; melted and slightly cooled
  • 3/4 cup granulated sugar 150g
  • 2 large eggs room temperature
  • 1/2 cup whole milk 120ml; room temperature
  • 1/2 cup sour cream 120g; room temperature
  • 2 teaspoons pure vanilla extract

For the Cinnamon Swirl

  • 1/2 cup light brown sugar 100g; packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter 42g; melted
  • 1 tablespoon all-purpose flour

For the Cream Cheese Glaze

  • 4 ounces cream cheese 113g; softened
  • 1 cup powdered sugar 120g
  • 2 tablespoons whole milk plus up to 1 more tablespoon as needed
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Melt 1/2 cup butter and set aside to cool slightly, then melt 3 tablespoons butter for the swirl.
  • Stir together brown sugar, cinnamon, and flour until no lumps remain, then stir in the melted butter until it looks like thick wet sand. Set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon for about 30 seconds, then make a well in the center.
  • Whisk the cooled melted butter with the granulated sugar until glossy, then whisk in the eggs one at a time, followed by the milk, sour cream, and vanilla until smooth.
  • Pour the wet ingredients into the well and gently fold with a rubber spatula just until the flour disappears, about 12 to 15 folds. A few small lumps are fine.
  • Scoop about 2 tablespoons batter into each cup, add about 2 teaspoons swirl, top with a heaping scoop of batter until three-quarters full, then sprinkle the remaining swirl on top and drag a toothpick through in an S shape.
  • Bake on the center rack at 375°F for 18 to 22 minutes, until golden and a toothpick inserted near the edge comes out clean.
  • Rest muffins in the pan for 5 minutes, then transfer to a wire rack and cool for at least 20 minutes until only slightly warm.
  • Beat the softened cream cheese until smooth, then beat in the powdered sugar, vanilla, and 2 tablespoons milk, adding the last tablespoon a teaspoon at a time until thick but pourable.
  • Drizzle the glaze over the cooled muffins in zigzag lines or spread it on with an offset spatula, then let it set for about 10 minutes before serving.

Notes

  • Do not overmix the batter — stir only until the flour disappears, or the muffins will turn out tough and rubbery.
  • Measure the flour carefully by spooning it into the cup and leveling it off, or weigh it to about 250 grams.
  • Use room temperature eggs, milk, and sour cream so they blend evenly for a smoother batter and better rise.
  • Keep the swirl in the middle by layering it between two scoops of batter so it doesn't sink or stick to the liner.
  • The tablespoon of flour in the swirl thickens the filling so it stays put instead of leaking out the sides.
  • Fill the cups only about three-quarters full so the muffins keep their pretty domed shape.
  • Start testing for doneness at 18 minutes, since ovens vary and overbaked muffins dry out fast.
  • Cool completely before glazing, or the cream cheese glaze will melt and slide right off.
  • Store unglazed muffins in an airtight container at room temperature for up to 3 days; refrigerate glazed muffins in a sealed container for up to 5 days.
  • Freeze unglazed muffins in freezer-safe zip-top bags for up to 3 months, then thaw and glaze fresh.
  • Variations: fold in 1 cup diced apple, 1/2 cup mini chocolate chips, or 1/2 cup cinnamon chips; top with toasted pecans; or swap the milk in the glaze for maple syrup.

Nutrition

Serving: 1MuffinCalories: 360kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 10gSodium: 270mgFiber: 1gSugar: 32g
Keyword cinnamon muffins, cinnamon roll muffins, cream cheese glaze, easy muffin recipe, no yeast cinnamon rolls
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