Cinnamon Roll Muffins Recipe

Cinnamon Roll Muffins Recipe : There is a type of muffin called as cinnamon roll muffins that features traits of being incredibly soft, light, and fluffy. This type of muffin does not require the use of yeast and is characterised by these qualities. Rolling the sweet cinnamon roll filling into ribbons and then stuffing them inside of them is the process that is followed. After the preparation of these delicious cinnamon roll muffins, they are covered with a cream cheese icing that is a combination of sweet and sour flavours.

After the muffins have been completely baked, this icing is next put to them. In addition to being simple to create and requiring just a short amount of time to gather the necessary ingredients, these cinnamon bun muffins are an excellent choice for either breakfast or a snack.

Cinnamon Roll Muffins Recipe

  • I have never been able to find a recipe for a wonderful muffin that I do not enjoy eating. It is impossible. The muffins that are loaded with toasted spices are not only wonderfully moist and fluffy, but they also have a high likelihood of being successful.
  • Although I enjoy eating a wide variety of muffins, some of my favourites include cinnamon muffins, pumpkin banana muffins, sweet potato muffins, and cinnamon streusel muffins. You can get all of these varieties of muffins in the bakery section. I have included each and every one of these muffins on my portfolio.
  • The cinnamon roll muffins that you are about to consume are not only easy to make, but they are also packed with the most comforting flavours and textures, which will give you the feeling that you are eating a cinnamon roll that has been transformed into a muffin.
Cinnamon Roll Muffins Recipe
Cinnamon Roll Muffins Recipe


  • 1 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons all purpose flour
  • 3 tablespoons unsalted butter, melted
  • 2 cups all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 2 large eggs,
  • 2 teaspoons vanilla extract
  • ½ cup sour cream,
  • ½ cup milk, room temperature
  • 4 oz. cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 – 2 tablespoons milk

Also see : Almond Croissants Recipe


  • Filling and topping for the cinnamon rolls should be prepared. Make sure that the flour, ground cinnamon, and light brown sugar are thoroughly mixed together by whisking them together in a mixing dish. Stir in the butter that has been melted using a fork. Incorporate the melted butter into the dry ingredients until a texture that resembles sand is formed, with some bigger bits being included into the mixture.
  • Moving the cinnamon filling to the refrigerator or freezer is the next step. The flour, baking powder, and salt should be mixed together in a separate basin using a whisk until they are thoroughly incorporated. The melted butter, granulated sugar, eggs, milk sour cream, and vanilla extract are all mixed together in a separate bowl using a whisk until they are thoroughly incorporated.
  • Make sure that the dry components are thoroughly blended with the liquid ones. Wrap the bowl in a clean dish cloth, lid, or plastic wrap, and allow it to rest at room temperature for half an hour. Alternatively, you can place it in the refrigerator for up to eight hours. Preheat the oven to 375 degrees Fahrenheit while the muffin batter is resting.
  • When the time comes to bake the muffins, include half of the cinnamon roll filling into the mixture for the muffins. Every single one of the muffins was topped with the remaining half of the cinnamon bun filling that was set aside. Prepare muffin or cupcake liners for muffin pans with a capacity of one or two count. Alternate between each muffin cup to achieve the tallest possible muffin tops.
  • The muffin cinnamon roll batter should be scooped into each of the muffin cups using a cookie scoop that is approximately three tablespoons in size. One tablespoon of the remaining cinnamon roll filling should be placed on top of each muffin. Bake the muffins for 18 to 22 minutes at 375 degrees Fahrenheit.
  • When a toothpick that is put into the centre of the muffins comes out with a few wet crumbs coming out, or when a finger that is gently pressed into the centre of the muffins immediately bounces back, the muffins are ready to be served. Watch out, since the sugar that is on top will be really hot. The cinnamon muffin rolls should be allowed to cool in the muffin pan for five to ten minutes.
  • By stirring the cream cheese until it is completely smooth, you can make the cream cheese glaze. After that, incorporate the powdered sugar, vanilla extract, and heavy cream into the mixture until it is glossy and thoroughly blended. You can add a little bit extra powdered sugar to make the glaze thicker.
  • You can either sprinkle thick ribbons of cream cheese glaze on top of each of the cooled muffins or dip the tops of the muffins into the glaze in order to serve them. After placing the muffin back on the cooling rack, proceed to repeat the process with the other muffins.

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