Muffin Cinnamon Rolls Recipe

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I perfected Cinnamon Bun Muffins that hide a cinnamon roll spiral in the center of each muffin, a clever mashup that’s much easier than it sounds.

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I never figured a muffin could hide a gooey surprise until I bumped into these Muffin Cinnamon Rolls. With simple all purpose flour holding the soft crumb and a ribbon of ground cinnamon for that sticky sweet core, they sneak into snack time or a cheeky dessert.

I toss them into my rotation whenever I need something quick, they fit right under Morning Baking Recipes and Quick Bake Recipes because nobody wants a fuss on a busy morning, right? I can’t promise you’ll stop at one, and honestly that’s part of the danger.

Ingredients

Ingredients photo for Muffin Cinnamon Rolls Recipe

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  • All purpose flour: Gives structure and carbs keeps rolls tender not much protein though
  • Granulated sugar: Adds sweetness and caramelization mostly simple carbs not very healthy
  • Unsalted butter melted: Rich fat makes them moist and tender adds buttery flavor
  • Brown sugar filling: Moist adds deep caramel notes helps the filling stick together
  • Ground cinnamon: Warm spice gives that classic cinnamon roll flavor low calories
  • Egg: Adds protein and structure helps bind batter gives slight richness
  • Milk: Adds moisture and loosens batter its simple but important
  • Vanilla extract: Small amount brings big aroma and depth makes them smell amazing
  • Powdered sugar glaze: Sweet finish smooth texture lots of sugar so use sparingly
  • Cream cheese glaze optional: Tangy creamy boost adds fat and a nice tang optional

Ingredient Quantities

  • 2 cups (250 g) all purpose flour

  • 3/4 cup (150 g) granulated sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (115 g) unsalted butter, melted

  • 3/4 cup (180 ml) milk, room temp

  • 1 large egg, room temp

  • 1 teaspoon vanilla extract

  • 1/2 cup (100 g) packed light brown sugar (for filling)

  • 2 tablespoons ground cinnamon (for filling)

  • 3 tablespoons unsalted butter, melted (for filling)

  • 1 cup (120 g) powdered sugar (for glaze)

  • 2 to 3 tablespoons milk or cream (for glaze)

  • 1/2 teaspoon vanilla extract (for glaze)

  • pinch of salt

  • Optional: 4 oz (115 g) cream cheese, softened for cream cheese glaze

  • Optional: 2 tablespoons unsalted butter, softened for cream cheese glaze

How to Make this

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1. Preheat oven to 375 F (190 C) and grease or line a 12-cup muffin tin; set aside.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.

3. In a separate bowl mix 1/2 cup (115 g) melted unsalted butter, 3/4 cup (180 ml) milk at room temp, 1 large egg at room temp and 1 teaspoon vanilla extract; pour into the dry ingredients and gently stir until just combined, a few lumps are fine — dont overmix or muffins get tough.

4. Make the cinnamon filling by combining 1/2 cup (100 g) packed light brown sugar, 2 tablespoons ground cinnamon and 3 tablespoons melted unsalted butter until crumbly and spreadable.

5. Spoon about 1 to 1 1/2 tablespoons batter into the bottom of each muffin cup, press it down a little, add about 1 teaspoon of the cinnamon filling on top, then cover with more batter until cups are about 3/4 full.

6. Use a toothpick or small knife to swirl the filling into the batter in each cup, making a few gentle figure-eight turns to create cinnamon ribbons but not mixing everything away. If you want extra cinnamon on top sprinkle a pinch of the filling mixture over each muffin.

7. Bake 15 to 18 minutes until tops are golden and a toothpick comes out with just a few moist crumbs; let cool in the pan 5 minutes then transfer to a wire rack.

8. For the simple glaze whisk 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk or cream, 1/2 teaspoon vanilla extract and a pinch of salt until smooth; adjust milk to reach a thick but pourable consistency.

9. If you want cream cheese glaze beat 4 oz (115 g) softened cream cheese with 2 tablespoons softened unsalted butter, then add powdered sugar and 1 to 2 tablespoons milk plus 1/2 teaspoon vanilla and a pinch of salt until smooth.

10. Drizzle or spread your glaze over warm muffins, let set for a few minutes, then eat warm; store leftovers airtight at room temp for 1 to 2 days or refrigerate the cream cheese glazed ones.

Equipment Needed

1. 12-cup muffin tin (or paper liners)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons (and a kitchen scale if you got it)
4. Whisk and rubber spatula
5. Small bowl or ramekin for the cinnamon filling
6. Spoon or small ice-cream scoop to portion batter
7. Toothpick or small knife for swirling
8. Wire cooling rack and oven mitts

FAQ

Spoon half the batter into greased muffin cups, brush with the 3 tbsp melted butter, sprinkle the brown sugar and cinnamon evenly, then top with remaining batter. Use a small knife or toothpick to make 2 or 3 gentle swirls through each cup so you get a roll-like spiral but dont over swirl or the filling will sink to the bottom.

Usually underbaked or too much filling. Bake until a toothpick comes out with a few moist crumbs, not wet batter. Also dont overfill the cups and spread the filling thinly so it bakes through.

Yes with a few notes. Use any plain milk (dairy or plant) in equal amount. Unsalted butter can be replaced with salted, reduce added salt a pinch. Brown sugar gives moisture and chew, coconut sugar or granulated will change texture a bit. Avoid oil if you want the same flavor and structure.

At room temp in an airtight container they stay good 1 to 2 days, refrigerated 4 to 5 days. Freeze individually wrapped up to 2 months. Reheat from frozen in a 325F / 160C oven for 8 to 12 minutes or microwave briefly until warm.

For simple glaze: whisk 1 cup powdered sugar, 2 to 3 tbsp milk or cream, 1/2 tsp vanilla and a pinch of salt until smooth; thin or thicken with milk or sugar. For cream cheese glaze: beat 4 oz softened cream cheese with 2 tbsp softened butter, add 1 cup powdered sugar, 1/2 tsp vanilla and milk as needed to reach drizzle consistency.

Bake in a preheated 375F / 190C oven for about 16 to 20 minutes for regular muffin-size cups. If your oven runs hot check at 14 minutes, if your cups are deeper add a few extra minutes. Look for golden tops and a toothpick with moist crumbs.

Muffin Cinnamon Rolls Recipe Substitutions and Variations

  • All purpose flour: swap with whole wheat pastry flour 1:1 for a slightly nuttier, denser bite (dont overmix); or use a gluten free 1:1 blend (if the blend has no xanthan gum add about 1/4 tsp xanthan per cup) and let batter rest 10 minutes to hydrate.
  • Granulated sugar: use packed light brown sugar 1:1 for more moisture and caramel notes; or coconut sugar 1:1 for a darker, less sweet flavor that browns similarly.
  • Unsalted butter (melted): replace with neutral oil (canola, vegetable, sunflower) 1:1 for a more tender, moist crumb; or melted coconut oil 1:1 (gives a subtle coconut hint); to cut fat replace half the butter with unsweetened applesauce (so 1/4 cup applesauce + 1/4 cup butter instead of 1/2 cup).
  • Milk (room temp): swap with any unsweetened plant milk (almond, soy, oat) 1:1; or use buttermilk 1:1 for a tangier, softer muffin-roll (works great, no other change needed).

Pro Tips

1) Let the milk and egg come to room temp and let melted butter cool a little before you add it, it really helps everything blend smooth and you wont get weird pockets of melted butter in the batter.

2) For those pretty cinnamon ribbons chill the cinnamon-butter filling for 10 minutes so it firms up a bit, spoon a small dollop in the middle and swirl gently with a toothpick. If you over swirl youll just mix it away so do only a few figure-eight moves.

3) Dont overmix the batter, seriously. Use a spatula and fold until just combined, a few lumps are fine. Overworking makes muffins dense and a little rubbery, trust me.

4) For the glaze, if you want it shiny and not runny add the milk little by little till thick but pourable. If you choose cream cheese glaze make sure the cream cheese is soft but not melted or the glaze will be too thin. Glaze warm muffins so it sticks better, and keep cream cheese glazed ones cold after a few hours.

Muffin Cinnamon Rolls Recipe

Muffin Cinnamon Rolls Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I perfected Cinnamon Bun Muffins that hide a cinnamon roll spiral in the center of each muffin, a clever mashup that's much easier than it sounds.


Pin

Servings

12

servings

Calories

308

kcal

Equipment: 1. 12-cup muffin tin (or paper liners)
2. 2 mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons (and a kitchen scale if you got it)
4. Whisk and rubber spatula
5. Small bowl or ramekin for the cinnamon filling
6. Spoon or small ice-cream scoop to portion batter
7. Toothpick or small knife for swirling
8. Wire cooling rack and oven mitts

Ingredients

  • 2 cups (250 g) all purpose flour

  • 3/4 cup (150 g) granulated sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (115 g) unsalted butter, melted

  • 3/4 cup (180 ml) milk, room temp

  • 1 large egg, room temp

  • 1 teaspoon vanilla extract

  • 1/2 cup (100 g) packed light brown sugar (for filling)

  • 2 tablespoons ground cinnamon (for filling)

  • 3 tablespoons unsalted butter, melted (for filling)

  • 1 cup (120 g) powdered sugar (for glaze)

  • 2 to 3 tablespoons milk or cream (for glaze)

  • 1/2 teaspoon vanilla extract (for glaze)

  • pinch of salt

  • Optional: 4 oz (115 g) cream cheese, softened for cream cheese glaze

  • Optional: 2 tablespoons unsalted butter, softened for cream cheese glaze

Directions

  • Preheat oven to 375 F (190 C) and grease or line a 12-cup muffin tin; set aside.
  • In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.
  • In a separate bowl mix 1/2 cup (115 g) melted unsalted butter, 3/4 cup (180 ml) milk at room temp, 1 large egg at room temp and 1 teaspoon vanilla extract; pour into the dry ingredients and gently stir until just combined, a few lumps are fine — dont overmix or muffins get tough.
  • Make the cinnamon filling by combining 1/2 cup (100 g) packed light brown sugar, 2 tablespoons ground cinnamon and 3 tablespoons melted unsalted butter until crumbly and spreadable.
  • Spoon about 1 to 1 1/2 tablespoons batter into the bottom of each muffin cup, press it down a little, add about 1 teaspoon of the cinnamon filling on top, then cover with more batter until cups are about 3/4 full.
  • Use a toothpick or small knife to swirl the filling into the batter in each cup, making a few gentle figure-eight turns to create cinnamon ribbons but not mixing everything away. If you want extra cinnamon on top sprinkle a pinch of the filling mixture over each muffin.
  • Bake 15 to 18 minutes until tops are golden and a toothpick comes out with just a few moist crumbs; let cool in the pan 5 minutes then transfer to a wire rack.
  • For the simple glaze whisk 1 cup (120 g) powdered sugar, 2 to 3 tablespoons milk or cream, 1/2 teaspoon vanilla extract and a pinch of salt until smooth; adjust milk to reach a thick but pourable consistency.
  • If you want cream cheese glaze beat 4 oz (115 g) softened cream cheese with 2 tablespoons softened unsalted butter, then add powdered sugar and 1 to 2 tablespoons milk plus 1/2 teaspoon vanilla and a pinch of salt until smooth.
  • Drizzle or spread your glaze over warm muffins, let set for a few minutes, then eat warm; store leftovers airtight at room temp for 1 to 2 days or refrigerate the cream cheese glazed ones.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 85g
  • Total number of serves: 12
  • Calories: 308kcal
  • Fat: 11.7g
  • Saturated Fat: 6.8g
  • Trans Fat: 0.1g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 2.9g
  • Cholesterol: 44mg
  • Sodium: 224mg
  • Potassium: 57mg
  • Carbohydrates: 48.3g
  • Fiber: 1.7g
  • Sugar: 31.8g
  • Protein: 3.1g
  • Vitamin A: 137IU
  • Vitamin C: 0.5mg
  • Calcium: 27mg
  • Iron: 1.1mg

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