Cinnamon Roll Muffins 

Cinnamon roll muffins are wonderfully soft, light and fluffy no yeast muffins filled with ribbons of sweet cinnamon roll filling. They're topped with a sweet and tangy cream cheese glaze.

In a mixing bowl, whisk the light brown sugar, ground cinnamon and flour together until well combined. Mix in the melted butter with a fork. Work the melted butter into the dry ingredients until a crumbly, sand like texture forms, with some larger pieces mixed in. Transfer the cinnamon filling to the fridge or freezer.

Step 1:  

In another mixing bowl whisk the flour, baking powder and salt together until well combined.

Step 2:  

In another bowl whisk the melted butter, granulated sugar, eggs, milk sour cream and vanilla extract together until well combined. Mix the dry ingredients into the wet until just combined.

Step 3:  

Cover the bowl with a clean dish towel, lid or plastic wrap and rest at room temperature for 30 minutes. While the muffin batter rests, preheat the oven to 375 F (190 C). When it’s time to bake, mix in ? of the cinnamon roll filling into the muffin batter.

Step 4:  

Use a 3 tablespoon sized cookie scoop to scoop the muffin cinnamon roll batter into each of the muffin cups. Top each of the muffins with the remaining cinnamon roll filling. 

Step 5:  

Bake the muffins at 375 F (190 C) for 18 - 22 minutes. Cool the cinnamon muffin rolls in the muffin pan for 5 - 10 minutes.

Step 6:  

Make the cream cheese glaze by stirring the cream cheese until smooth. Then mix in the powdered sugar, vanilla extract and heavy cream until smooth and well combined. Dip the muffin tops into the glaze or drizzle thick ribbons of cream cheese glaze on top of each of the cooled muffins.

Step 7:  

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