I’m sharing my Cinnamon Bun Muffins, soft no-yeast treats ribboned with sweet cinnamon and finished with a tangy cream cheese glaze.

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I still cant believe how these Cinnamon Roll Muffins turned out. I wanted something fast that tasted like a cinnamon bun but without the mess, so I played with a simple batter and a swirl of sweet filling.

Using buttermilk keeps them light and pillowy, and when they puff up you get little Cinnamon Muffin Tops that crack and sparkle. I finish them with a tangy cream cheese glaze so they look like those Muffins With Cream Cheese Frosting at bakeries only smaller and more honest.

Theyre oddly addictive and people always ask if I used yeast, which I didnt.

Ingredients

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Ingredient Quantities

2 cups (250 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/2 cup (100 g) granulated sugar

2 large eggs, room temp

1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, if you dont have buttermilk)

1/3 cup (80 ml) vegetable oil or melted butter

1 teaspoon vanilla extract

4 tablespoons (1/4 cup / 56 g) unsalted butter, softened for filling

1/2 cup (100 g) packed light brown sugar for filling

2 tablespoons ground cinnamon for filling

1/4 teaspoon salt for filling

4 ounces (113 g) cream cheese, softened for glaze

1 cup (120 g) powdered sugar, sifted for glaze

1/2 teaspoon vanilla extract for glaze

1 to 2 tablespoons milk or heavy cream to thin glaze

1 teaspoon lemon juice for a tangy note

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the cups well, this helps muffins release easy later.

2. Whisk together the dry ingredients: 2 cups (250 g) all purpose flour (spoon into the cup and level), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1/2 cup (100 g) granulated sugar.

3. In a separate bowl beat 2 large eggs, then add 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice), 1/3 cup (80 ml) vegetable oil or melted butter and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and fold gently with a spatula until just combined, a few small lumps are fine, dont overmix or the muffins will get tough.

5. Make the cinnamon filling by creaming 4 tablespoons (56 g) softened unsalted butter with 1/2 cup (100 g) packed light brown sugar, 2 tablespoons ground cinnamon and 1/4 teaspoon salt until spreadable and ribbon-like; warming the butter a few seconds in the microwave helps if it isnt soft.

6. Spoon about half the batter into the muffin cups so theyre roughly half full, drop about 1 to 1 1/2 teaspoons of the cinnamon filling into the center of each, then top with the remaining batter to about 3/4 full. Run a skewer or the tip of a knife through each cup a couple times to create cinnamon ribbons but dont fully mix them in.

7. Bake at 375°F (190°C) for 18 to 22 minutes, rotate the pan once halfway through if your oven is uneven, theyre done when tops are golden and a toothpick comes out with a few moist crumbs, not wet batter. Let cool in the tin 5 to 10 minutes then transfer to a wire rack.

8. For the glaze beat 4 ounces (113 g) softened cream cheese until smooth, then add 1 cup (120 g) sifted powdered sugar, 1/2 teaspoon vanilla extract and 1 teaspoon lemon juice. Add 1 to 2 tablespoons milk or heavy cream, a little at a time, until you get a pourable drizzling consistency.

9. Drizzle the cream cheese glaze over warm or room temperature muffins, let it set for a few minutes. Store in an airtight container at room temp for up to 2 days or in the fridge up to 5 days, rewarm gently if you like them soft and cozy again.

Equipment Needed

1. 12-cup muffin tin and liners or oil to grease the cups
2. Two mixing bowls, one for dry and one for wet ingredients
3. Measuring cups and spoons, plus a kitchen scale if you want grams
4. Whisk (for batter)
5. Rubber spatula for folding and scraping the bowl
6. Electric hand mixer or a sturdy whisk for the cream cheese glaze
7. Small bowl and spoon to make the cinnamon filling
8. Skewer or the tip of a knife to swirl the filling and a toothpick to test doneness
9. Wire cooling rack and oven mitts

FAQ

Q: Can I use regular milk instead of buttermilk? A: Yes. Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let it sit 5 minutes until slightly thick. You can also thin plain yogurt or sour cream with a little milk to get the same tang, but buttermilk gives the best fluff.

Q: How do I get a nice cinnamon swirl in each muffin? A: Layer some batter, spoon in a teaspoon or two of the cinnamon filling, then add more batter and swirl 2 or 3 times with a skewer or butter knife. Don't over swirl or the filling will sink to the bottom, just enough to make ribbons of cinnamon.

Q: Why do my muffins turn out dense or gummy? A: Most likely you overmixed the batter, or your baking powder is old. Mix until the dry streaks are just gone, use room temp eggs, and make sure the oven is fully preheated. If your leavening is past its prime replace it.

Q: Can I freeze the muffins or make them ahead? A: Yes. Cool them completely, freeze unglazed in a single layer then transfer to a freezer container for up to 2 months. Thaw at room temp and warm briefly before glazing. You can also make the filling and glaze ahead and store in the fridge for a few days.

Q: How do I fix the glaze if it's too thick or too thin? A: If too thick add 1 teaspoon at a time of milk or cream until it spreads easily. If too thin add a little more sifted powdered sugar. A squeeze of lemon juice brightens the flavor.

Q: Do I need muffin liners or should I grease the tin? A: Liners make cleanup easy and keep the swirl intact, but a light coating of butter or oil works fine too. If you skip liners just grease the cups well so the filling doesn't stick.

Cinnamon Roll Muffins (Soft And Fluffy Muffin Recipe) Substitutions and Variations

Buttermilk substitutions: 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes. Or 1 cup plain yogurt thinned with 2 to 3 tbsp water. For dairy free use 1 cup soy or oat milk + 1 tbsp lemon juice. (Same acidity, same rise)
All purpose flour swaps: for a softer crumb use cake flour by taking 1 cup AP flour, remove 2 tbsp and replace with 2 tbsp cornstarch, sift. If you want more whole grain, replace up to half with whole wheat pastry flour (more than that makes muffins denser). For gluten free use a 1-to-1 blend that contains xanthan gum.
Granulated sugar alternatives: brown sugar 1:1 for a deeper, moister flavor, or coconut sugar 1:1. If using honey or maple syrup use about 3/4 cup per 1 cup sugar and reduce other liquids by ~3 tbsp and lower oven temp by 25 degrees F, dont forget liquid sweeteners brown faster.
Cream cheese glaze options: mascarpone 1:1 for milder tang, or make a thick Greek yogurt glaze by using 3/4 cup strained yogurt + 1 tbsp butter or cream to mimic richness, or skip cream cheese and whisk 1 cup powdered sugar with 1 to 2 tbsp milk, 1/2 tsp vanilla and 1 tsp lemon juice for a simple glaze.

Pro Tips

1. Weigh the flour if you can, thats the easiest way to avoid dense muffins. If you dont have a scale spoon the flour into the cup then level it off instead of scooping, you’ll get a lighter crumb.

2. Get the cinnamon filling the right texture: soften the butter but dont melt it, mix until ribbon-like, then chill it briefly so it holds its shape when you drop it in. Use a small spoon or a piping bag to put the filling in the center so it doesnt sink to the bottom.

3. Fold the batter gently and stop when you still see a few streaks, overmixing makes muffins tough. Let the batter sit for 5 to 10 minutes before baking if you can, it helps the flour hydrate and gives a more tender muffin.

4. Watch your oven not the clock, ovens vary a lot. Rotate the pan halfway, check with a toothpick for moist crumbs not raw batter, and if tops brown too fast tent loosely with foil so the insides finish cooking without burning the outside.

5. Glaze smart: let muffins cool until just warm before drizzling so the glaze clings and doesnt run off, thin the glaze a teaspoon at a time until pourable, and use the lemon for a little brightness. Store airtight at room temperature for a day or in the fridge up to a few days, bring back to room temp or warm gently before serving.

Cinnamon Roll Muffins (Soft And Fluffy Muffin Recipe)

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Cinnamon Bun Muffins, soft no-yeast treats ribboned with sweet cinnamon and finished with a tangy cream cheese glaze.

Servings

servings

Calories

486

kcal

Equipment: 1. 12-cup muffin tin and liners or oil to grease the cups
2. Two mixing bowls, one for dry and one for wet ingredients
3. Measuring cups and spoons, plus a kitchen scale if you want grams
4. Whisk (for batter)
5. Rubber spatula for folding and scraping the bowl
6. Electric hand mixer or a sturdy whisk for the cream cheese glaze
7. Small bowl and spoon to make the cinnamon filling
8. Skewer or the tip of a knife to swirl the filling and a toothpick to test doneness
9. Wire cooling rack and oven mitts

Ingredients

2 cups (250 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup (100 g) granulated sugar
2 large eggs, room temp
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, if you dont have buttermilk)
1/3 cup (80 ml) vegetable oil or melted butter
1 teaspoon vanilla extract
4 tablespoons (1/4 cup / 56 g) unsalted butter, softened for filling
1/2 cup (100 g) packed light brown sugar for filling
2 tablespoons ground cinnamon for filling
1/4 teaspoon salt for filling
4 ounces (113 g) cream cheese, softened for glaze
1 cup (120 g) powdered sugar, sifted for glaze
1/2 teaspoon vanilla extract for glaze
1 to 2 tablespoons milk or heavy cream to thin glaze
1 teaspoon lemon juice for a tangy note

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the cups well, this helps muffins release easy later.
Whisk together the dry ingredients: 2 cups (250 g) all purpose flour (spoon into the cup and level), 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1/2 cup (100 g) granulated sugar.
In a separate bowl beat 2 large eggs, then add 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice), 1/3 cup (80 ml) vegetable oil or melted butter and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and fold gently with a spatula until just combined, a few small lumps are fine, dont overmix or the muffins will get tough.
Make the cinnamon filling by creaming 4 tablespoons (56 g) softened unsalted butter with 1/2 cup (100 g) packed light brown sugar, 2 tablespoons ground cinnamon and 1/4 teaspoon salt until spreadable and ribbon-like; warming the butter a few seconds in the microwave helps if it isnt soft.
Spoon about half the batter into the muffin cups so theyre roughly half full, drop about 1 to 1 1/2 teaspoons of the cinnamon filling into the center of each, then top with the remaining batter to about 3/4 full. Run a skewer or the tip of a knife through each cup a couple times to create cinnamon ribbons but dont fully mix them in.
Bake at 375°F (190°C) for 18 to 22 minutes, rotate the pan once halfway through if your oven is uneven, theyre done when tops are golden and a toothpick comes out with a few moist crumbs, not wet batter. Let cool in the tin 5 to 10 minutes then transfer to a wire rack.
For the glaze beat 4 ounces (113 g) softened cream cheese until smooth, then add 1 cup (120 g) sifted powdered sugar, 1/2 teaspoon vanilla extract and 1 teaspoon lemon juice. Add 1 to 2 tablespoons milk or heavy cream, a little at a time, until you get a pourable drizzling consistency.
Drizzle the cream cheese glaze over warm or room temperature muffins, let it set for a few minutes. Store in an airtight container at room temp for up to 2 days or in the fridge up to 5 days, rewarm gently if you like them soft and cozy again.

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.