Name: Easy Cupcake Recipes Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 3/4 cup milk; 1/3 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; For the filling: 1/2 cup brown sugar + 2 tsp cinnamon; For the glaze: 1/2 cup powdered sugar + 1 tbsp milk

Jump to Recipe

When I first pulled these cinnamon roll muffins out of the oven, the smell alone nearly had me hovering like a cartoon character following a trail of steam. They’re fluffy, sweet, and just the right mix between a muffin and that beloved swirl of a cinnamon roll. I’ve made plenty of homemade cinnamon roll recipes over the years, but this one skips the fuss of rising dough and still gives you that gooey, spiced flavor we all love. If you’re like me and sometimes cave to the temptation of canned cinnamon roll recipes (yes, I’m guilty), you’ll be relieved to know this muffin version delivers that same comfort with a homemade touch. Plus, you don’t have to wrestle with sticky dough at 6 a.m.—that’s always a win in my book. The best part? You can whip these up in no time and enjoy them with your morning coffee, or pack them in a basket and pretend you’re hosting brunch for royalty. I’ve even tried a few fun variations like adding a swirl of ube cinnamon roll recipe batter or topping them with a cinnamon roll cheesecake recipes style glaze. Whatever twist you bring, they’ll always hit the sweet spot. This recipe is warm, cozy, and perfect if you’re craving cinnamon recipes but want the ease of Easy Healthy Muffins.

1) Key Takeaways
2) Easy Cinnamon Roll Muffins Recipe
3) Ingredients for Cinnamon Roll Muffins
4) How to Make Cinnamon Roll Muffins
5) Tips for Making Cinnamon Roll Muffins
6) Making Cinnamon Roll Muffins Ahead of Time
7) Storing Leftover Cinnamon Roll Muffins
8) Try these Desserts next!
9) Cinnamon Roll Muffins
10) Nutrition

1) Key Takeaways

Cinnamon roll muffins give you the joy of a cinnamon roll without waiting for dough to rise.
This recipe blends the speed of muffins with the flavor of homemade cinnamon rolls.
You can add fun twists like cheesecake glaze or ube swirl.
Perfect for breakfast, brunch, or even dessert with coffee.

2) Easy Cinnamon Roll Muffins Recipe

When I say easy cupcake recipes, I mean the kind where you roll out of bed, mix a few pantry staples, and before you know it your kitchen smells like a bakery. That’s the spirit of these cinnamon roll muffins. They’re soft inside, warm, and filled with a swirl of cinnamon sugar that makes you feel like you put in more work than you did. Isn’t that the best kind of recipe?

I’ve made the classic homemade cinnamon roll recipe more times than I can count, but this one spares me from waiting around for dough to rise. Sometimes life doesn’t allow for that sort of patience, and that’s when muffins come to the rescue. They’re the quick fix for a craving that feels like it should take hours to satisfy.

The joy comes not only from baking them, but from sharing them. Handing someone a warm muffin and watching them take that first bite is worth the minimal effort. Recipes like these remind me why I love baking for friends and family. It’s about the smiles they bring as much as the flavor itself.

3) Ingredients for Cinnamon Roll Muffins

All-Purpose Flour: The backbone of the muffin, flour gives structure and form. Without it, you wouldn’t get that satisfying muffin top we all look for.

Granulated Sugar: A touch of sweetness runs through the batter, setting the stage for the cinnamon filling. It keeps the crumb tender and balanced.

Baking Powder: This little helper lifts the batter and gives us a soft, fluffy texture. Skipping it means dense muffins, which nobody wants.

Salt: A pinch of salt brings out the sweetness and balances the flavors. It might seem small, but it makes a big difference.

Cinnamon: The star of the show. Ground cinnamon blends into the batter and sings in the filling. It’s warm, fragrant, and cozy.

Milk: This adds moisture, binding dry ingredients into a smooth batter. I prefer whole milk for richness, but any milk works fine.

Vegetable Oil: Oil gives tenderness. Unlike butter, it makes the crumb softer and keeps the muffins fresh longer.

Egg: A single egg ties everything together, adding structure and richness to the batter.

Vanilla Extract: A splash of vanilla deepens the flavor and adds a subtle aroma.

Brown Sugar and Cinnamon: Together they form the gooey filling that makes these muffins feel like mini cinnamon rolls.

Powdered Sugar and Milk: These two make the glaze, a drizzle that completes the muffins with a touch of sweetness and shine.

4) How to Make Cinnamon Roll Muffins

Step 1. Preheat your oven to 375°F and set paper liners in a muffin tin. This simple step makes cleanup easy and keeps the muffins neat.

Step 2. In a large bowl, whisk flour, sugar, baking powder, salt, and cinnamon. This mixes the dry ingredients evenly so each bite tastes balanced.

Step 3. In another bowl, stir together milk, oil, egg, and vanilla. Combine the wet ingredients until smooth before pouring into the dry mixture.

Step 4. Stir gently until the batter just comes together. Don’t overmix or you’ll lose the soft crumb that makes muffins so good.

Step 5. Fill muffin cups halfway, then sprinkle cinnamon-brown sugar filling. Top with more batter so the swirl stays hidden until baked.

Step 6. Bake for 18 to 20 minutes until golden and a toothpick comes out clean. The kitchen will smell amazing at this point.

Step 7. Mix glaze ingredients and drizzle over warm muffins. The glaze sinks into the top slightly, making every bite sweeter.

5) Tips for Making Cinnamon Roll Muffins

One trick I swear by is mixing the batter gently. Stirring too much makes tough muffins. I remind myself to fold instead of stir, keeping the texture light and soft. It feels like the difference between biting into a cloud or a brick, and trust me, we all prefer clouds.

Another tip is about the filling. Sprinkle generously, and don’t be shy with the cinnamon sugar mix. The more you add, the more you’ll taste that classic roll flavor. It’s what takes these muffins from plain to unforgettable.

Finally, glaze the muffins while they’re warm. The drizzle melts into the tops and creates a thin, sweet layer. Waiting too long makes the glaze just sit there instead of blending in. Warm muffins and warm glaze belong together, always.

6) Making Cinnamon Roll Muffins Ahead of Time

I often bake a batch of these muffins at night, knowing breakfast the next day is handled. They stay soft and tasty, which means less stress in the morning. Having them ready feels like giving yourself a gift.

If you want to plan ahead, mix the dry ingredients and store them in a jar. When you’re ready, just add the wet ingredients. It saves time without cutting corners.

Another approach is baking the muffins fully, letting them cool, and then storing them covered. You can rewarm them in the oven for a few minutes to bring back that fresh-baked feel. It works like a charm every time.

7) Storing Leftover Cinnamon Roll Muffins

I keep leftovers in an airtight container at room temperature. They last for about three days without losing their softness. If you prefer, you can refrigerate them, though I find they stay better on the counter.

Freezing is an option too. Wrap each muffin tightly in plastic and store them in a freezer bag. When you crave one, just thaw and warm it slightly. It’s almost like baking a fresh batch without the effort.

If you’re like me and can’t resist eating them warm, pop them in the microwave for a few seconds. The glaze softens again, and it feels like the muffins just came out of the oven.

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9) Cinnamon Roll Muffins