Cinnamon Roll Muffins: A Sweet and Easy Breakfast Treat

There’s something magical about the smell of cinnamon wafting through a cozy kitchen on a chilly morning. Cinnamon roll muffins, a sweet and easy breakfast treat, bring that magic to life with every bite. Growing up, weekend mornings in our house were marked by the rich aroma of baked cinnamon, sugar, and butter. My grandmother would pull a tray of these warm, golden muffins from the oven, their swirled tops glistening under a drizzle of glaze.

Unlike traditional cinnamon rolls that require yeast and rising time, these cinnamon roll muffins offer all the same flavors in a fraction of the time. They became a staple in our family for holiday breakfasts, weekend brunches, and even lazy Saturday mornings when we just wanted something special without the fuss. The combination of fluffy muffin, gooey cinnamon filling, and sweet glaze is pure comfort, making this recipe one you’ll return to again and again.

Why You’ll Love This Recipe

Cinnamon roll muffins capture everything you love about classic cinnamon rolls but in an easier, faster package. There’s no waiting for dough to rise — just mix, bake, and enjoy. They’re perfect for making ahead, freezing, or enjoying fresh from the oven with a hot cup of coffee or tea. Whether you’re baking for a holiday brunch or just treating yourself on a quiet morning, these muffins deliver sweet satisfaction every time.

Ingredients You’ll Need

For the Muffins:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 large egg

For the Cinnamon Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 tablespoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

How to Make Cinnamon Roll Muffins

Step-by-Step Instructions

Making these cinnamon roll muffins is a joyful process, one that fills your kitchen with warmth and your heart with anticipation.

1. Preheat and Prep
   Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. This recipe makes about 12 muffins.
2. Mix the Muffin Batter
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, melted butter, vanilla extract, and egg. Pour the wet ingredients into the dry and stir until just combined — the batter will be thick, and that’s exactly what you want.
3. Prepare the Cinnamon Filling
   In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable. This fragrant filling is what gives the muffins their signature swirl.

1. Assemble the Muffins
   Fill each muffin cup halfway with batter, add a heaping teaspoon of cinnamon filling, then top with the remaining batter. Use a toothpick or skewer to gently swirl the filling through the batter, creating beautiful cinnamon ribbons in each muffin.
2. Bake
   Bake for 15–18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let them cool slightly in the pan before transferring to a wire rack.
3. Glaze and Enjoy
   While the muffins are still a bit warm, drizzle them with a simple glaze made of powdered sugar, milk, and vanilla. The glaze seeps into the muffins, adding a sweet finish that melts on your tongue.

Helpful Tips

• Don’t overmix the batter — a few lumps are fine and will keep the muffins tender.
• If you want extra cinnamon swirl, double the filling and layer it twice.
• These muffins freeze beautifully. Wrap them individually and warm them in the microwave for a quick treat.
• For a dairy-free version, use plant-based milk and butter substitutes.

Details

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 muffins
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

You can easily adjust the sweetness by reducing the glaze or using less sugar in the filling. Add a sprinkle of chopped nuts or raisins if you like extra texture.

Nutritional Information (per muffin)

• Calories: ~280
• Protein: 4g
• Carbohydrates: 35g
• Fat: 14g
• Sugar: 20g
• Fiber: 1g

Frequently Asked Questions

Can I make cinnamon roll muffins ahead of time?
Yes! They keep well for 2–3 days at room temperature or can be frozen for up to 2 months.

Do I need buttermilk?
Buttermilk adds tenderness, but you can substitute it with milk mixed with a teaspoon of lemon juice or vinegar.

Can I skip the glaze?
You can, but the glaze adds that classic cinnamon roll finish. For less sweetness, drizzle lightly or skip entirely.

Storage Instructions

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Reheat in the microwave or oven before serving.

Related Recipes

If you liked these cinnamon roll muffins, you’ll definitely enjoy these other cheesy delights:

• Brown Sugar Pecan Pumpkin Muffins
• Pumpkin Crumb Cake Muffins
• Peach Cobbler Cinnamon Rolls

Conclusion

Cinnamon roll muffins are the kind of recipe that turns an ordinary morning into something memorable. Their soft, buttery crumb, rich cinnamon swirl, and sweet glaze make them a beloved treat for breakfast or anytime. Whether you’re making them for a holiday brunch or just because, they bring the comforting flavors of cinnamon rolls without the fuss — and that’s a win every time.

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