Cinnamon Roll Muffins Recipe: 9 Irresistible Baking Secrets

Jump to Recipe

Nothing brings my crew running to the kitchen like the scent of a fresh batch of cinnamon rolls. But honestly? Making the classic version from scratch can take hours, which just isn’t in the cards on busy weekends. That’s why this cinnamon roll muffins recipe is my secret weapon. At the first whiff of cinnamon and warm vanilla, my kids practically leap out of bed. If you’re craving that gooey, bakery-style flavor without all the fuss, this cinnamon roll muffins recipe transforms your cravings into reality. Stick with me and you’ll have cinnamon roll magic in under an hour, all with ingredients you probably already have.

Cinnamon Roll Muffins Recipe: Why You’ll Love This Recipe

• Cuts prep time in half compared to traditional cinnamon rolls, just 15 minutes before baking
• Uses pantry staples like flour and cinnamon, so no special grocery trips needed
• Bakes into perfectly portioned, grab-and-go muffins, great for families or breakfast on the go
• Just sweet enough, with a swirl of brown sugar and a cozy cinnamon aroma filling the kitchen
• Enjoy a tender crumb and gooey swirl without extra butter or frying, lighter than most cinnamon roll treats

Cinnamon Roll Muffins Recipe: Ingredients

• All-purpose flour: I keep a giant container on hand for impromptu baking. If you’re gluten-free, try a 1:1 baking flour swap. It works for my sister-in-law every time.
• Brown sugar & granulated sugar: Brown sugar creates the signature streaks of cinnamon-sweetness. I once used dark brown by accident, hello, deeper caramel notes.
• Milk: Whole milk gives the richest flavor, but we’ve used almond or oat milk in a pinch. It helps make these muffins super tender.
• Butter: Melted butter in the batter, softened butter in the filling. Nothing beats real butter for a melt-in-your-mouth treat, but margarine works if you’re caught short.
• Vanilla extract & cinnamon: If you have homemade vanilla, the flavor pops even more. I usually keep a cinnamon shaker close for extra dusting.
• Powdered sugar: For that swoon-worthy sweet glaze. A last-minute touch that makes the muffins feel special.

Full measurements are listed in the recipe card below. The brown sugar-cinnamon filling can be mixed up the night before to save you time during the morning rush.

Cinnamon Roll Muffins Recipe: How to Make the Recipe

Step 1: Preheat and Prep

Pop your oven to 375°F (190°C). Line your muffin tin with paper liners, which makes clean-up a breeze. Sometimes my youngest insists on using mismatched liners, which adds character.

Step 2: Mix Dry Ingredients

In a large bowl, stir together your flour, granulated sugar, baking powder, and salt. Sift if you like extra-fluffy muffins, but honestly, a quick whisk does the trick.

Step 3: Whisk Wet Ingredients

In another bowl, combine milk, melted butter, egg, and vanilla extract. I find cracking the egg into a separate cup first avoids those pesky shells.

Step 4: Combine Batter

Pour the wet ingredients into the dry mix, stirring just until you see no more flour streaks. Don’t overmix. Lumpy batter means tender muffins.

Step 5: Make Cinnamon Swirl

In a small bowl, toss together brown sugar and cinnamon. Cream softened butter with a fork for easy spreading. I sometimes let the kids sprinkle the cinnamon mixture. It gets everywhere, but they love it.

Step 6: Layer and Swirl

Spoon half the batter into each muffin cup. Top with a sprinkle of the cinnamon mixture, then cover with remaining batter. Swirl gently with a toothpick. Don’t go overboard or the swirl disappears.

Step 7: Bake

Bake for 15–18 minutes, until golden and a toothpick comes out clean. The kitchen always smells like a bakery at this stage. My cue that the muffins are ready.

Step 8: Glaze and Serve

Mix powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle over cooled muffins. Let it set for a few minutes if you can resist sneaking one straight from the pan.

Cinnamon Roll Muffins Recipe: Pro Tips

• Let melted butter cool slightly before adding to wet ingredients, or you risk scrambling the egg
• Mix cinnamon swirl filling the night before and store in an airtight jar. One less mess at sunrise
• If muffins stick, run a plastic knife around the edges before removing to keep the swirl intact
• Don’t skip the glaze. It brings everything together and looks bakery-worthy with minimal effort

Cinnamon Roll Muffins Recipe: Serving Suggestions

• Serve for a special family breakfast with fresh fruit and hot cocoa (a cold-weather favorite here)
• Pair with black coffee for a quick, comforting weekday treat
• Pack into lunchboxes or serve as after-school snacks with a side of apple slices

Last weekend, my daughter called dibs on the last muffin. Proof these never last long in our house.

Cinnamon Roll Muffins Recipe: Storage & Make-Ahead

Keep muffins in an airtight container at room temp for up to two days or refrigerate for five days. To freeze, wrap individually and store for up to two months. Just thaw overnight. Reheat in the microwave for 15–20 seconds for gooey results. If you have extras, cube and toast them for a crunchy yogurt topping.

Closing Thoughts

This cinnamon roll muffins recipe captures everything I love about cinnamon rolls, just sped up and simplified for real life. The scent of cinnamon, the soft bite, and the sweet swirl always bring smiles around here. Leave a comment with your twist or kitchen win. Wishing you many warm, cinnamon-swirled mornings.

Cinnamon Roll Muffins Recipe: FAQs

Can I make this cinnamon roll muffins recipe gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free blend. My best friend has celiac, and she says the results are still soft and delicious.

Can I use non-dairy milk and butter in the cinnamon roll muffins recipe?
Absolutely. Almond or oat milk and a plant-based butter work just fine. The texture will be a touch lighter but every bit as tasty.

Why are my cinnamon roll muffins dry?
Overbaking or overmixing the batter can lead to dryness. Pull the muffins out as soon as a toothpick comes out clean, and always mix gently.

Is this cinnamon roll muffins recipe kid-friendly?
Very. The process is easy enough for kids to help, especially with swirling the filling. My little ones love sneaking extra glaze, though sometimes half ends up on the counter.

Does this cinnamon roll muffins recipe freeze well?
Yes, these muffins freeze beautifully. Wrap each one individually for the best freshness and reheat as needed. I’ll often make a double batch for busy school weeks.