Cinnamon Roll Muffins

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My irresistible Cinnamon Roll Muffins give you everything you love about tender, cinnamon-sweet rolls and crumb-topped coffee cake in one fast and easy recipe! 

• Great for family or guests: Company-special, but perfect for breakfast or the lunchbox.
• Enjoy whenever you want: These cinnamon muffins freeze well.
• Layers of amazing flavor: There’s a ribbon of buttery cinnamon-sugar streusel inside, plus a generous layer on top.
• No special equipment: Just a whisk and a spoon.
• Ready in less than an hour! Mix these quick muffins up in just 25 minutes.

Cinnamon rolls—the words are enough to make anyone’s mouth water! As much as I love baking up a sticky-sweet batch, they’re a bit of a project. I wanted to share a recipe from my friend Vedika Luthra that delivers the same flavors as a traditional cinnamon roll without the fuss. If you don’t have time to mix, knead, and proof today, here’s a foolproof way to get the flavor you crave with these buttery, tender, glazed bakery-style muffins.

My biggest tip here is to stop mixing before the batter is smooth—there should still be a few lumps. I know it can be tempting to keep going, but stirring beyond this point will activate the gluten, making the muffins tough. Mixing until the batter is just combined will give you perfectly moist muffins with a fluffy texture. For more mouthwatering muffin recipes, be sure to try my Best-Ever Blueberry Muffins, Chocolate Chip Pumpkin Muffins, Irish Soda Bread Muffins, and Carrot Cake Muffins.

Bold Bakers Love this Recipe!

“I made these this morning for my kids. They were a hit! Very delicious.”—Ashley

“Fluffy muffin, perfectly cinnamony filling, and a superb vanilla glaze; they taste exactly like cinnamon rolls, but they’re effortless!”—Jonathan

“Made it as soon as I saw the recipe–even better than I thought they’d be!” Roxanne

“Light and fluffy and delicious.”—Lia

IMPORTANT NOTE: This recipe was improved and updated on 4/5/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What are Cinnamon Roll Muffins?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Cinnamon Roll Muffins
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Cinnamon Recipes

What are Cinnamon Roll Muffins?

Cinnamon Roll Muffins are flavorful, soft, and tender individual-sized cakes with an iconic warm-spice flavor. This bakery-style muffin features a cinnamon-sugar crumb topping, a vanilla glaze, and a bonus layer of buttery cinnamon-sugar in the middle. Muffins evolved from 19th-century quick breads and became a classic because of their ease, short baking time, and portability. Cinnamon Roll muffins are lovely for breakfast, brunch, a snack with tea or coffee, dessert, and gifting.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Muffin tin
• Paper liners (optional)
• Spoon
• Spatula
• Pastry cutter (optional)
• Whisk
• Sieve
• Wire cooling rack

Key Ingredients and Substitutes

For the Cinnamon Sugar Mixture

• Dark brown sugar

  • Dark brown sugar gives the streusel mixture a caramelly sweetness.
  • Importantly, molasses in the dark brown sugar keeps the cinnamon mixture from getting dry.
  • Make your own dark brown sugar with my quick and simple recipe.
  • Substitute: Use an equal amount of light brown sugar.

• All-purpose flour

  • All-purpose flour gives the cinnamon crumb mixture structure.
  • Substitute: For gluten-free streusel, use an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix (which will make the streusel softer and richer) or another gluten-free flour.

• Ground cinnamon

  • Cinnamon gives the muffins warm, subtle spiciness.
  • Additionally, cinnamon gives the muffins a homey flavor and aroma.
  • Substitute: You can substitute Mixed Spice or pumpkin spice if you prefer.

• Salt

  • Salt balances the sweetness.

• Walnuts

  • Walnuts give the streusel buttery richness and crunch.
  • Substitutes: Use the same amount of pecans or hazelnuts if you prefer.

• Butter

  • Butter gives the streusel richness, moisture, and flavor. (Using cold butter creates a crumbly, chunky streusel topping)
  • Substitute: You can use an equal amount of solid coconut oil

For the Muffin Batter

• All-purpose flour

  • All-purpose flour makes the muffins sturdy enough while still having a light and tender crumb.
  • Substitute: For gluten-free streusel, use an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix (which will make the streusel softer and richer) or another gluten-free flour.

• Granulated sugar

  • Granulated sugar sweetens the muffins.
  • Importantly, granulated sugar keeps the cinnamon muffins moist.
  • Substitute: Use an equal amount of light brown sugar.

• Baking powder

  • Baking powder is a chemical leavener that is double-acting, meaning it creates carbon dioxide bubbles when mixed with liquid, and then again when heated in the oven.

• Salt

  • Salt enhances the flavor and keeps the muffins from tasting flat.

• Egg

  • Egg emulsifies the ingredients to give you a cohesive muffin batter.
  • Importantly, egg also adds rich flavor and moisture.
  • Substitute: Instead of an egg, you can use a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let it sit for 5 minutes before using).
  • Check out my guide, 12 Best Egg Substitutes for Baking Recipes and How to Use Them, for more suggestions and information.

• Whole milk

  • Whole milk contributes to a plush crumb to this cinnamon roll muffin recipe.
  • Additionally, whole milk adds rich flavor.
  • Substitute: Use an equal amount of dairy-free milk.

• Vegetable oil

  • Because oil is 100% fat and doesn’t contain water, these muffins have less gluten development and a more tender texture than muffins made with butter.
  • Additionally, the oil keeps the muffins moister longer.
  • Substitute: You can use the same amount of coconut oil instead.

• Vanilla extract

  • Vanilla extract deepens the flavors.
  • Substitute: Instead of vanilla extract, use an equal amount of Vanilla Bean Paste.

For the Vanilla Glaze

• Powdered sugar

  • Powdered sugar (confectioners’ sugar) forms the base of the glaze
  • Sift the powdered sugar before using to create a perfectly smooth glaze.

• Whole milk

  • Whole milk thins the glaze into a rich but pourable consistency.
  • Use the same amount of dairy-free milk if you prefer.

• Vanilla extract

  • Vanilla extract gives the glaze a deep, warm flavor.
  • You can use the same amount of Vanilla Bean Paste, but note that it will give the glaze a speckled look.

How to Make Cinnamon Roll Muffins

1. Prepare to bake: Preheat the oven to 400°F (200°C), and line a 12-cup muffin tray with paper liners. If you don’t have liners, you can grease the wells with butter.

Make the Cinnamon Sugar Mixture

2. Combine the dry ingredients: In a medium bowl, mix together the brown sugar, flour, cinnamon, salt, and walnuts.

3. Cut in the butter: Next, add in the butter, and cut it into the mixture using a pastry cutter, or fingertips, until the mixture resembles coarse crumbs. Set aside.

Mix and Bake the Muffin Batter

4. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

5. Add the wet ingredients: Make a well in the center and add the egg, milk, oil, and vanilla. Roughly mix the ingredients together with a spoon or spatula until just combined (there may be a few lumps, that’s fine).

6. Put batter in muffin cups: Add a heaping tablespoon of the batter to each paper liner, then top with a tablespoon of the cinnamon-sugar mixture. Divide the remaining batter between the liners, and sprinkle the remaining cinnamon-sugar on top of the batter.

7. Bake and cool: Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes before moving them to a cooling rack.

To Make the Vanilla Glaze

8. Whisk glaze ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.
9. Drizzle on cooled muffins: Generously drizzle the glaze over the muffins and allow it to set.
10. Serve: Enjoy warm, with a cup of coffee! Store leftovers in an airtight container at room temperature for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Use room temperature ingredients for muffin batter: Take the chill off the egg and let milk sit at room temp for 20 minutes before using.
• Omit the nuts if you don’t want to use them. The muffins will still be delicious.
• Change up the cinnamon-sugar mixture. Mix in 1/4 cup (3/4 oz/21 g) of shredded coconut or 1/4 cup (1 1/2 oz/43 g) of mini chocolate chips for a different flavor.
• Add a fruity note to the cinnamon roll muffin recipe: Fold 1/2 cup (2.5 oz/70 g) of blueberries or diced apple (3 oz/85 g) into the batter.
• Bake the muffins right after mixing. The baking powder begins reacting as soon as the batter is mixed, so for the best rise, bake right away.
• Do not over-bake: The muffins are done when they’re golden brown and a toothpick or skewer inserted into the center of the muffin comes out clean.
• Cool on a wire rack: Cool the muffins completely before you add the glaze.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make the muffins ahead and keep them in an airtight container at room temperature for up to three days.
  • If you’d like to warm them up before serving, place them on a baking sheet and pop them in the oven at 300°F (150°C) for 8 to 10 minutes.

How to store leftovers

• Cover the cinnamon bun muffins with plastic wrap or place in an airtight container or a cinnamon rolls muffin tin and keep at room temperature for up to three days.
• For longer storage, cool muffins completely, flash freeze on a baking tray, and then wrap individually and place in a freezer bag or freezer-safe container.
• Defrost on the counter for an hour.
• If you want to reheat, warm the muffin cinnamon rolls up before serving, place them on a baking sheet, and pop them in the oven at 300°F (150°C) for 8 to 10 minutes.

FAQs

Can I make these cinnamon muffins without using an egg?

• Yes, you can make these cinnamon muffins without using an egg.
• In place of the egg in the batter, use a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let it sit for 5 minutes before using).
• Also see my guide, 12 Best Egg Substitutes for Baking Recipes and How to Use Them, for more suggestions and information.

How can I make these muffins gluten-free?

• For gluten-free muffins, replace the all-purpose flour in the cinnamon-sugar topping and the batter with an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix (which will make the streusel softer and richer) or another gluten-free flour.

How do I bake these if I don’t have a muffin pan?

• If you don’t have a muffin pan, you can also bake the batter in a 9×5-inch (23×13-cm) loaf pan.
• Butter and line the pan before using.
• Add half the batter to the pan, sprinkle on half of the cinnamon-sugar mixture, add the remaining batter, and top with the remaining cinnamon-sugar mixture.
• Bake at 350°F (175°C) for 45-55 minutes, until golden brown and a skewer inserted into the center comes out clean.

More Cinnamon Recipes

• Cinnamon Roll Pancakes
• Microwave Cinnamon Roll Oatmeal
• Cinnamon Swirl Raisin Bread
• Chocolate Cinnamon Roll
• Cinnamon Roll Monkey Bread

IMPORTANT NOTE: This recipe was improved and updated on 4/5/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

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