Cinnamon Roll Muffins: A Sweet and Easy Breakfast Treat

Why You’ll Love This Recipe

I love this recipe because it gives me all the cinnamon roll flavor I crave—without the hassle of yeast, rising, or rolling. They’re quick, satisfying, and perfect for breakfast, brunch, or a sweet snack. Each muffin is soft, buttery, and filled with gooey cinnamon sugar that makes my kitchen smell like a bakery.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Milk

• Egg

• Unsalted butter (melted)

• Vanilla extract

For the cinnamon swirl:

• Brown sugar

• Ground cinnamon

• Unsalted butter (softened)

For the glaze:

• Powdered sugar

• Milk

• Vanilla extract

Directions

1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.

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

3. In another bowl, I mix the milk, egg, melted butter, and vanilla.

4. I pour the wet ingredients into the dry and stir gently until just combined.

5. In a small bowl, I mix the brown sugar and cinnamon with softened butter to make the swirl mixture.

6. I spoon a bit of batter into each muffin cup, add a dollop of the cinnamon mixture, then top with more batter. I swirl gently with a toothpick for a marbled effect.

7. I bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

8. While the muffins cool slightly, I whisk together the glaze ingredients until smooth.

9. I drizzle the glaze over the warm muffins and serve.

Servings and timing

This recipe makes 12 muffins.
Prep time: 10 minutes
Cook time: 18 minutes
Total time: 28 minutes

Variations

Sometimes I add chopped pecans or walnuts to the cinnamon swirl for extra crunch. I’ve also used maple syrup in the glaze for a warm, fall-inspired touch. When I want a richer dough, I replace part of the milk with sour cream or Greek yogurt.

Storage/reheating

I store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, I microwave one for about 10–15 seconds to bring back that warm, gooey texture. They can also be frozen (without glaze) and reheated when needed.

FAQs

Can I make these ahead of time?

Yes, I bake them the night before and store them covered. I add the glaze just before serving to keep them fresh.

Do I need to use muffin liners?

Not necessarily. I often just grease the tin well and the muffins come out easily.

Can I use a cinnamon sugar mix from the store?

Yes, but I like making my own to control the amount of butter and sweetness in the swirl.

How do I keep the swirl from sinking?

I layer the batter and cinnamon filling carefully, and I avoid overmixing. Swirling with a toothpick helps distribute it evenly.

Can I double the glaze?

Absolutely. If I want them extra sweet and sticky, I make a double batch of glaze and pour it on while the muffins are still warm.

Conclusion

Cinnamon Roll Muffins are my go-to when I want a warm, sweet breakfast without the wait. They’re soft, swirled with cinnamon goodness, and topped with a simple glaze that brings it all together. Whether I’m baking for the family or just treating myself, these muffins are a cozy and easy win.

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