Cinnamon Roll Muffins Recipe
If you love cinnamon rolls but crave something quicker, try this easy Cinnamon Roll Muffins Recipe. Packed with sweet cinnamon flavor and topped with creamy icing, these muffins deliver all the classic tastes you love in a perfectly portable, fluffy muffin!
Equipment
- Muffin tin
- Paper liners
- Mixing Bowls
- Whisk
- Spoon
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter softened, for filling
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract for icing
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined; don’t overmix.
- In a small bowl, mix together the brown sugar and cinnamon for the filling.
- Fill each muffin liner halfway with batter. Top with a spoonful of softened butter and a generous sprinkling of the cinnamon-sugar mixture. Add remaining batter to cover, and swirl gently with a toothpick.
- Bake for 16–18 minutes, or until a toothpick inserted comes out clean. Let muffins cool slightly in the pan.
- For the icing, whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle over warm muffins and enjoy!
Notes
For even richer flavor, add a handful of chopped pecans to the cinnamon-sugar filling or sprinkle on top. Store leftover muffins in an airtight container for up to three days.