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4.67 from 66 votes
A cinnamon roll muffin with the liner peeled off showing its moist crumb and swirls of cinnamon sugar filling.
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Cinnamon Roll Muffins Recipe
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

My Cinnamon Roll Muffins are soft, fluffy, and swirled with cinnamon sugar—easy to make, bakery-style, and finished with a sweet vanilla glaze.

Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Author: Vedika Luthra
Ingredients
Cinnamon Sugar Mixture
  • ½ cup plus 2 tablespoons (3 ½ oz/100 g) dark brown sugar
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (2 ½ oz/71 g) walnuts , finely chopped
  • ¼ cup (2 oz/57 g) butter , cold and diced
Muffin Batter
  • 2 cups (10 oz/284 g) all-purpose flour
  • ¾ cup (6 oz/171 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg , at room temperature
  • 1 cup (8 fl oz/240 ml) whole milk
  • ¼ cup (2 fl oz/60 ml) vegetable oil
  • 1 teaspoon vanilla extract
Vanilla Glaze
Instructions

  1. 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.


To Make the Cinnamon Sugar Mixture

  1. In a medium bowl, mix together the brown sugar, flour, cinnamon, salt and walnuts.

  2. 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.

To Make and Bake the Muffin Batter

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.

  2. Make a well in the center and add the egg, milk, oil, and vanilla. Roughly mix the ingredients together until just combined (there may be a few lumps, that’s fine).

  3. 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 top with the remaining cinnamon-sugar mixture.

  4. 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

  1. In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth and runny.

  2. Generously drizzle the glaze over the muffins and allow it to set.

  3. Enjoy warm, with a cup of coffee! Store leftovers in an airtight container at room temperature for up to 3 days.

Watch the Recipe Video!

Recipe Notes
  • 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.