I just made Cinnamon Roll Muffins that outshine any bakery and I’m not letting you scroll past without seeing why.

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I’m obsessed with Cinnamon Roll Muffins because they hit that syrupy, cinnamony spot I can’t ignore. I love how they taste like Bakery Style Cinnamon Muffins without the long lines or pretension.

But what really sells it for me is the swirl of ground cinnamon with soft unsalted butter folded into the center, gooey, not fussy. I want one with my coffee, my hand sticky from glaze, crumbs everywhere.

And yeah, they’re simple enough, but don’t let that make you snooty about the flavor. Flaky edges, sticky tops.

Pure breakfast joy. I always want another one, seriously.

Ingredients

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All-purpose flour: gives sturdy muffin body and that soft, familiar crumb.
Granulated sugar: adds sweet lift and a little crisp top, you’ll love it.
Baking powder: helps muffins rise light and fluffy, basically magic powder.
Baking soda: reacts for extra lift and slight browning, it’s subtle.
Salt: balances sweetness and makes flavors pop, you’ll notice the difference.
Milk: keeps batter moist and tender, plus it mellows the mix.
Vegetable oil: adds moistness without butter’s firmness, it’s simple and reliable.
Eggs: bind everything together and give structure, they’re protein power.
Vanilla extract: adds sweet warmth and depth, basically flavor glue.
Unsalted butter (filling): gives that gooey, rich swirled center you crave.
Light brown sugar (filling): brings molasses-y chew and sticky sweetness, it’s cozy.
Ground cinnamon (filling): classic warmth and spicy scent, you’ll want more.
Powdered sugar (glaze): makes creamy finish and sweet sheen, it’s dessert jewelry.
Milk (glaze): thins glaze to drizzle-friendly consistency, plus it smooths things out.
Vanilla (glaze): rounds glaze flavor so it’s soft and familiar.
Pinch of salt (glaze): cuts sweetness so glaze isn’t cloying, you’ll appreciate that.
Optional coarse sugar: adds sparkle and little crunch, basically pretty and fun.

Ingredient Quantities

2 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk room temperature

1/3 cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1/3 cup unsalted butter softened for filling

1/2 cup packed light brown sugar for filling

2 teaspoons ground cinnamon for filling

1 cup powdered sugar for glaze

2 to 3 tablespoons milk for glaze

1/2 teaspoon vanilla extract for glaze

pinch of salt for glaze

optional coarse or sanding sugar for topping

How to Make this

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1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease the cups well so the muffins won’t stick.

2. In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

3. In another bowl whisk 1 cup room temperature milk, 1/3 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth.

4. Pour the wet into the dry and stir just until combined. Batter should be a little lumpy, don’t overmix or muffins get tough.

5. Make the filling by creaming together 1/3 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 2 teaspoons ground cinnamon until it’s spreadable. If it’s too stiff, microwave 5 to 8 seconds.

6. Spoon about 2 tablespoons batter into each muffin cup, add about 1 to 1 1/2 teaspoons of the cinnamon filling on top of the batter, then cover with more batter so the cup is about 3/4 full. For a swirl, drop filling in the center and swirl a toothpick once or twice but don’t mix it in.

7. Sprinkle optional coarse or sanding sugar on top if you want extra sparkle and crunch.

8. Bake 18 to 22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool another 10 minutes before glazing.

9. Make the glaze by whisking 1 cup powdered sugar, 2 to 3 tablespoons milk (start with 2), 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Add more milk by drops to reach a thick but pourable consistency.

10. Drizzle or spread glaze over the warm-ish muffins so it sets slightly, or dip the tops for more coverage. Serve warm, or store cooled muffins in an airtight container for up to 2 days.

Equipment Needed

1. Oven (preheat to 375°F)
2. 12-cup muffin tin (liners or greased)
3. Large mixing bowl and a second smaller bowl
4. Measuring cups and spoons
5. Whisk (for batter and glaze)
6. Rubber spatula or wooden spoon (for folding batter)
7. Electric hand mixer or a sturdy fork/beaters for creaming the filling
8. Toothpicks or a skewer (for swirling and doneness check)
9. Wire cooling rack
10. Small bowl or ramekin (for the cinnamon filling and glazing)

FAQ

Q: Can I make the batter ahead of time? A: Yes, you can mix the dry and wet ingredients separately and store the dry in an airtight container and the wet in the fridge for up to 24 hours. For best rise, combine and bake within a day. If you mix the complete batter, refrigerate up to 12 hours, but bring to room temp 20 minutes before baking so baking powder works right.

Q: My filling spreads out and disappears. How do I keep a nice swirl? A: Make sure the butter is softened but not melted, and chill the filling for 10 minutes if your kitchen is warm. Spoon or pipe a thick ring in the center, then use a toothpick to swirl; don’t overfill the cups. Also fill the muffin tins only 2/3 full so the batter can rise around the filling.

Q: Can I substitute milk or use a non dairy milk? A: Yep, any plain non dairy milk like almond, oat, or soy works fine. If you use a thinner milk, like coconut water based ones, the texture might be a tad lighter. But overall the muffins will still be yummy.

Q: My muffins are dry. What went wrong? A: Overbaking is the usual suspect. Start checking at 16 minutes for standard 12 cup muffin tins. Also don’t overmix the batter once you add flour; little lumps are ok. And measure flour by spooning into the cup and leveling, not packing it down.

Q: How do I store and reheat leftovers? A: Store cooled muffins in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Reheat in microwave for 12 to 20 seconds or in a 325 F oven for 6 to 8 minutes. If glazed, add a little extra glaze after reheating for that fresh finish.

Q: Want a gooey center and a crisp top. Any hacks? A: Try adding a small extra pat of butter or a teaspoon of brown sugar to the center before baking for gooeyness. For a crisp top, sprinkle sanding sugar or coarse sugar right before baking. Works like a charm every time.

Cinnamon Roll Muffins: A Sweet And Easy Breakfast Treat Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor and a bit more fiber, or use a 1 to 1 gluten free flour blend if you need it to be GF. Whole wheat pastry may make muffins slightly denser, so don’t overmix.
Milk (room temp): use buttermilk or plain yogurt thinned with a little water for tang and extra tender crumb, or use unsweetened almond milk for a dairy free option. If using yogurt, stir until smooth then add water to match 1 cup.
Vegetable oil: replace with equal amount melted butter for richer flavor, or use melted coconut oil for a subtle tropical note. If you use butter, let it cool a bit so it does not cook the eggs when mixing.
Powdered sugar for glaze: trade for a simple cream cheese glaze by beating 2 ounces softened cream cheese with 1/2 cup powdered sugar and 1 to 2 teaspoons milk, or use maple syrup thinned with a little powdered sugar for a lighter, less sweet drizzle.

Pro Tips

1) Let the milk and eggs sit out until truly room temp. Cold eggs or milk make the batter thicker and the muffins denser. If you forget, pop the eggs in warm tap water for 5 minutes, it helps.

2) Don’t overmix the batter. Stir just until you can’t see dry flour anymore, a few lumps are fine. Overworking it makes gluten tough and your muffins will be chewy instead of fluffy.

3) Make the cinnamon filling soft and spreadable but not runny. If it’s too stiff, zap it in 5 second bursts in the microwave and stir. If it’s too soft, chill it 5 to 10 minutes. For a neat swirl drop the filling in the center and drag a toothpick once or twice, dont stir it in.

4) Glaze while the muffins are warm, not piping hot and not completely cool. Warm tops help the glaze set with a little sheen. If you want extra crunch, sprinkle sanding sugar right after glazing so it sticks. Store cooled muffins in an airtight container at room temp up to 2 days, and rewarm briefly in the microwave before eating for best texture.

Cinnamon Roll Muffins: A Sweet And Easy Breakfast Treat Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made Cinnamon Roll Muffins that outshine any bakery and I'm not letting you scroll past without seeing why.

Servings

servings

Calories

308.38

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 12-cup muffin tin (liners or greased)
3. Large mixing bowl and a second smaller bowl
4. Measuring cups and spoons
5. Whisk (for batter and glaze)
6. Rubber spatula or wooden spoon (for folding batter)
7. Electric hand mixer or a sturdy fork/beaters for creaming the filling
8. Toothpicks or a skewer (for swirling and doneness check)
9. Wire cooling rack
10. Small bowl or ramekin (for the cinnamon filling and glazing)

Ingredients

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk room temperature
1/3 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1/3 cup unsalted butter softened for filling
1/2 cup packed light brown sugar for filling
2 teaspoons ground cinnamon for filling
1 cup powdered sugar for glaze
2 to 3 tablespoons milk for glaze
1/2 teaspoon vanilla extract for glaze
pinch of salt for glaze
optional coarse or sanding sugar for topping

Directions

Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease the cups well so the muffins won’t stick.
In a large bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In another bowl whisk 1 cup room temperature milk, 1/3 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth.
Pour the wet into the dry and stir just until combined. Batter should be a little lumpy, don’t overmix or muffins get tough.
Make the filling by creaming together 1/3 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 2 teaspoons ground cinnamon until it’s spreadable. If it’s too stiff, microwave 5 to 8 seconds.
Spoon about 2 tablespoons batter into each muffin cup, add about 1 to 1 1/2 teaspoons of the cinnamon filling on top of the batter, then cover with more batter so the cup is about 3/4 full. For a swirl, drop filling in the center and swirl a toothpick once or twice but don’t mix it in.
Sprinkle optional coarse or sanding sugar on top if you want extra sparkle and crunch.
Bake 18 to 22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter. Let muffins cool in the tin 5 minutes, then transfer to a wire rack to cool another 10 minutes before glazing.
Make the glaze by whisking 1 cup powdered sugar, 2 to 3 tablespoons milk (start with 2), 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Add more milk by drops to reach a thick but pourable consistency.
Drizzle or spread glaze over the warm-ish muffins so it sets slightly, or dip the tops for more coverage. Serve warm, or store cooled muffins in an airtight container for up to 2 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.