Cinnamon Roll Muffins

Cinnamon roll muffins were born in my kitchen one morning when I didn’t have the time or patience to let dough rise. I was craving something warm, sweet, and swirled with cinnamon sugar—and I needed it fast. So, I decided to take all the best parts of a cinnamon roll and turn them into a muffin. What came out of the oven was absolute magic: golden, tender muffins with that classic swirl and a drizzle of icing that melts into every bite.

Since then, they’ve become a weekend favorite in my house. They’re easy to whip up, they bake quickly, and they fill the kitchen with the coziest aroma. Whether I’m serving them at brunch or sneaking one with my afternoon coffee, these muffins always hit the spot.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – The foundation that gives the muffins their structure
• Baking powder – Helps them rise light and fluffy
• Baking soda – Works with the buttermilk for extra lift and softness
• Salt – Enhances and balances the sweetness
• Granulated sugar – Adds sweetness to the batter
• Brown sugar – Used in the cinnamon swirl for deeper caramel flavor
• Ground cinnamon – The star of that warm, spiced swirl
• Buttermilk – Keeps the muffins soft, moist, and tender
• Unsalted butter – Adds richness and carries the cinnamon flavor
• Egg – Binds everything together and gives the muffins structure
• Vanilla extract – Rounds out the flavor with a warm aromatic note
• Powdered sugar – Used for the simple, sweet icing on top
• Milk – Just a splash to thin the icing to the perfect consistency

Tools You’ll Need

• Muffin tin – The perfect vessel to give each muffin its shape
• Mixing bowls – One for the batter, one for the cinnamon swirl, and one for the icing
• Whisk – Helps mix the dry and wet ingredients evenly
• Measuring cups and spoons – Keeps all ingredients balanced and precise
• Spoon or scoop – Makes dividing the batter into the muffin tin a breeze
• Toothpick – Great for swirling in the cinnamon sugar before baking
• Cooling rack – To cool the muffins evenly before icing

Instructions

Step 1: Preheat and prepare

I begin by preheating my oven to 375°F and greasing a 12-cup muffin tin or lining it with paper liners.

Step 2: Make the batter

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar. In another bowl, I whisk the melted butter, buttermilk, egg, and vanilla until smooth. Then I pour the wet ingredients into the dry and gently stir until just combined.

Step 3: Create the cinnamon swirl

In a small bowl, I mix the brown sugar and cinnamon. This will be the sweet swirl that melts right into the muffins.

Step 4: Fill and swirl

I spoon half of the muffin batter into the muffin tin, add a layer of the cinnamon sugar mixture, then top with the rest of the batter. I use a toothpick or skewer to gently swirl the cinnamon sugar into the batter of each muffin.

Step 5: Bake

I place the muffin tin in the oven and bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and ice

Once baked, I let the muffins cool for about 10 minutes before drizzling the icing on top. To make the icing, I whisk together powdered sugar and a splash of milk until smooth.

Tips

To make them extra indulgent, I sometimes double the cinnamon swirl for more flavor. If I’m short on buttermilk, I mix milk with a little lemon juice as a quick fix. And when I want to take things over the top, I add a bit of cream cheese to the icing for a richer finish.

Ways to Serve

I love serving these cinnamon roll muffins fresh from the oven with a cup of coffee or tea. They’re also great as part of a brunch spread alongside fruit and eggs. If there are any leftovers, I warm them up for a few seconds in the microwave, and they’re just as delicious.

Frequently Asked Questions

Can I freeze Cinnamon Roll Muffins?

Yes! I freeze them without icing and add it after reheating for a fresh-baked taste.

Can I make Cinnamon Roll Muffins dairy-free?

I’ve used almond milk and dairy-free butter successfully. Just skip the buttermilk or use a dairy-free substitute.

How do I store Cinnamon Roll Muffins?

I keep them in an airtight container at room temperature for up to 3 days or refrigerate for a week.

See You in the Kitchen

I hope you give these cinnamon roll muffins a try! They bring all the comfort of a cinnamon roll without the fuss, and they’re so fun to bake and share. Let me know how they turn out and tag me if you make them—I love seeing your creations!

Happy Cooking!

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