Ever had that moment when you really want a cinnamon roll, but also want it done in, like… 20 minutes? That’s exactly why these Cinnamon Roll Muffins exist, all the gooey, swirly goodness of a classic cinnamon roll, but in a muffin, you can grab with one hand.
These aren’t your ordinary breakfast muffins that sit there quietly on a plate. No, these are bold, cozy, and ridiculously satisfying, each bite soft, sweet, and just a little messy (in the best way).
Why You Need These Cinnamon Roll Muffins
Soft, fluffy, and totally sneaky – perfect for mornings when you want a little indulgence without anyone noticing.
Quick-ish magic – from mixing bowl to muffin tray in minutes, so you can enjoy warm muffins faster than a coffee run.
Flexible and forgiving – want more glaze? Go ahead. You can toss in nuts or chocolate chips, no problem.
Your morning, upgraded – breakfast just got a cozy, bakery-level glow without leaving your kitchen.
Fun to share, even better to sneak – these little beauties vanish in no time, and this is already a small batch, so maybe make two.
The Ingredients You’ll Need
- Flour: I recommend using it as the base to give your muffins that soft, tender bite we all crave.
- Baking powder: Always include it to help your muffins rise light and fluffy.
- Salt: It’s best if you add just a pinch to balance the sweetness and enhance the cinnamon flavor.
- White sugar: I like using this for sweetness and to keep the texture light.
- Light brown sugar: Its rich, caramel-like flavor adds warmth to every bite.
- Sugar + cinnamon mix: For the signature swirl that makes these muffins feel like cinnamon rolls.
- Milk: To keep the muffins moist and tender.
- Egg: Always include it to bind ingredients and add a little richness.
- Oil: Just a small portion to keep the muffins soft and indulgent.
- Vanilla extract: It’s best if you add a splash to bring out all the warm, cozy flavors.
- Powdered sugar: Always sift it for a silky-smooth glaze that hugs the muffins perfectly.
- Heavy cream: I recommend this to make the glaze creamy, shiny, and drizzle-ready.
For a fruity and cozy breakfast treat, check out these apple cinnamon muffins. Soft, flavorful, and perfect for any morning.
How to Make Cinnamon Roll Muffins
Step 1: Get Ready
First things first, preheat your oven to 350℉. While that’s warming up, grease your muffin tin lightly with oil or nonstick spray.
Step 2: Make the Cinnamon Sugar Magic
Mix the sugar and cinnamon in a little bowl. This is going to be the star of the show, this little bowl of goodness is what turns regular muffins into cinnamon roll heaven. Set it aside while we prep the batter.
Step 3: Mix the Dry Ingredients
Whisk the flour, baking powder, and salt together in another bowl. I like to whisk for a few seconds longer than usual, it’s subtle, but it helps keep the muffins extra soft and airy.
Step 4: Whisk the Wet Ingredients
In a larger bowl, combine the white sugar, brown sugar, milk, egg, oil, and vanilla extract. Whisk until smooth and a little glossy. Pro tip: if your milk isn’t room temperature, pop it in the microwave for 10 seconds, it helps everything blend together more evenly.
Step 5: Combine Wet and Dry
Gently fold the dry ingredients into the wet. Don’t overmix, a few little streaks are fine. Overmixing is the sneaky culprit behind tough muffins, and we want soft, tender bites, not chewy surprises.
Step 6: Build the Muffins
Now the fun part: layering! Fill each muffin cup (6 cups) with a little batter, dust with cinnamon sugar, add more batter, and finish with another light sprinkle on top. This layering is what gives the muffins their beautiful swirl.
Step 7: Bake to Perfection
Bake the muffins for 17 minutes, sliding the tin into the oven until a toothpick test shows they’re done. Keep an eye on them during the last few minutes, ovens love to be unpredictable, and I like my tops lightly golden but not too dark.
Cool the muffins in the tin for a few minutes, then carefully pop them out
Step 8: Glaze Like a Pro
Mix powdered sugar and heavy cream until silky-smooth. Here’s the trick: spoon it into a small plastic bag, snip a tiny corner, and drizzle it over each muffin. Go ahead and make zigzags or swirls—there are no rules, only fun.
Common Issues and How to Fix Them
Muffins turn out dense: This usually happens if the batter is overmixed. I recommend folding gently until just combined, a few streaks of flour are totally fine!
Cinnamon swirl sinks to the bottom: Try layering your batter and cinnamon-sugar more evenly, and lightly pressing the top batter down with the back of a spoon to keep the swirl in place.
Muffins stick to the pan: Make sure your muffin tin is well greased, or use liners. A quick tip: lightly coat the edges of each cup with a paper towel dipped in oil for extra smooth release.
Glaze too runny or too thick: If your glaze drips too fast, add a pinch more powdered sugar. Too thick? Add a tiny drop of heavy cream until it’s drizzle-ready.
What to Serve with Cinnamon Roll Muffins
- A cozy cup of coffee or latte: The classic combo, but bonus points for a cinnamon or caramel drizzle.
- Hot chocolate with a pinch of cinnamon: Because extra warmth and sweetness never hurt anyone.
- Whipped cream or cream cheese spread: A little indulgence that melts into every bite.
- Yogurt with a drizzle of honey: Balances sweetness and adds a creamy texture alongside the muffins.
- Warm chai tea: The warm spices in the tea bring out the cinnamon flavor in your muffins even more.
How to Store Cinnamon Roll Muffins
Room temperature: Store in an airtight container for up to 2 days, I like adding a slice of bread inside to keep them extra soft.
Refrigerator: If you want them to last longer (up to 5 days), wrap individually in plastic wrap before placing in a sealed container. Quick tip: warm slightly before eating to bring back that fresh-baked softness.
Freezer: Perfect for making ahead! Wrap muffins one by one in plastic, then seal them inside a freezer bag. Thaw overnight or pop in the microwave for 20–30 seconds.
Glaze tip: If muffins are glazed, store in the fridge and drizzle extra glaze just before serving, keeps it looking pretty and prevents it from soaking in.
If you love this recipe, you’ll also adore the warm, gooey goodness of my cinnamon roll pancakes, perfect for weekend mornings. And for a chocolate twist, don’t miss the indulgent chocolate cinnamon rolls that make every breakfast feel like a treat.
Soft Cinnamon Roll Muffins
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup light brown sugar
Wet Ingredients
- 1 large egg
- ½ cup milk
- 2 tablespoons oil
- 1 teaspoon vanilla extract
The Mix
- 2 tablespoons sugar
- 2 tablespoons ground cinnamon
Glaze
- ¼ cup powdered sugar
- 2 teaspoons heavy cream
- Dash of vanilla optional
Instructions
- Preheat your oven to 350℉ and lightly grease a muffin tin so the muffins will pop out easily once baked. In a small bowl, mix together the sugar and cinnamon, this little mix is what gives the muffins that irresistible cinnamon swirl flavor. Set it aside while you work on the batter.
- In a different bowl, mix the flour, baking powder, and salt until combined. Giving it a few extra swirls helps keep the muffins light and tender. In a larger bowl, combine the white sugar, brown sugar, milk, egg, oil, and vanilla extract. Whisk until smooth and slightly glossy; if your milk is cold, warming it just a bit helps everything blend nicely.
- Carefully fold the dry ingredients into the wet, stopping when most of the flour is incorporated, a few streaks are okay. Overmixing can make the muffins tough, and we want soft, tender bites. To layer, spoon some batter into each muffin cup, sprinkle a pinch of the cinnamon-sugar mix, then add a bit more batter and finish with another tiny sprinkle of cinnamon sugar. This creates those beautiful cinnamon spots inside.
- Let them bake for about 17 minutes, or until a toothpick poked into the middle comes out clean. Watch the last few minutes carefully, you want the tops lightly golden but not overdone. Cool the muffins in the tin for several minutes before removing them with care.
- To make the glaze, mix the powdered sugar with the heavy cream until silky smooth. For easy drizzling, pour it into a small plastic bag, snip a tiny corner, and decorate each muffin with playful zigzags or swirls. Don’t worry about perfection, it’s all part of the fun.
Notes
- Let the glaze set for a few minutes, it looks prettier and won’t drip everywhere.
- Warm the muffins slightly before serving, it makes them taste freshly baked every time.
- If your muffins sink in the middle, check your oven temperature with a thermometer, sometimes ovens run hotter or cooler than the dial shows.
