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–+ servings

Cinnamon Roll Muffins

Megan
Cinnamon roll muffins are wonderfully soft, light and fluffy no yeast muffins filled with ribbons of sweet cinnamon roll filling.  Once baked, these cute cinnamon rolls muffins are topped with a sweet and tangy cream cheese glaze. These cinnamon bun muffins are quick, easy to make and are perfect for breakfast or as a snack.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 - 2 12 ct muffin pans
  • 12 cupcake or muffin liners
  • 3 mixing bowls
  • 1 whisk and spoon or flexible spatula
  • 1 large cookie scoop (3 tbsp, 45 ml) optional

Ingredients
  

Cinnamon Roll Filling and Topping

  • 1 cup (200 g) light brown sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons (23 g) all purpose flour
  • 3 tablespoons (42 g) unsalted butter, melted

Cinnamon Roll Muffin

  • 2 cups (240 g) all purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, melted
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • ½ cup (120 g) sour cream, room temperature
  • ½ cup (120 ml) milk, room temperature

Cream Cheese Glaze

  • 4 oz. (113 g) cream cheese, room temperature
  • 2 cups (240 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 tablespoons milk

Instructions
 

  • Make the cinnamon roll filling and topping. 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.
    1 cup (200 g) light brown sugar, 1 tablespoon ground cinnamon , 3 tablespoons (23 g) all purpose flour, 3 tablespoons (42 g) unsalted butter, melted
  • In another mixing bowl whisk the flour, baking powder and salt together until well combined.
    2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, ½ teaspoon salt
  • 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. 
    ½ cup (113 g) unsalted butter, melted , ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 g) sour cream, room temperature, ½ cup (120 ml) milk, room temperature
  • Cover the bowl with a clean dish towel, lid or plastic wrap and rest at room temperature for 30 minutes or in the fridge for up to 8 hours (overnight). While the muffin batter rests, preheat the oven to 375 F (190 C).
    When it’s time to bake, mix in ⅔ of the cinnamon roll filling into the muffin batter. Reserved the remaining ⅓ of the cinnamon bun filling to top each of the muffins. 
  • Line 1 or 2 (12) count muffin pans with muffin or cupcake liners. For the tallest muffin tops, alternate each muffin cup.  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.
  • Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the sugar on top will be very hot. 
    Cool the cinnamon muffin rolls in the muffin pan for 5 - 10 minutes.
  • 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. For a thicker glaze add a bit more powdered sugar. 
    4 oz. (113 g) cream cheese, room temperature, 2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract , 1 - 2 tablespoons milk
  • Dip the muffin tops into the glaze or drizzle thick ribbons of cream cheese glaze on top of each of the cooled muffins. Set the muffin back onto a cooling rack and repeat with the remaining muffins.

Notes

Store: Place the glazed cinnamon roll muffins in an airtight container in a single layer. Store in the fridge for up to 1 - 2 days. Storing the muffins in the fridge will dry them out faster. The best way to store these muffins unglazed at room temperature for 3 - 4 days. Keep the cream cheese glaze in the fridge until you’re ready to enjoy the muffins, then top and enjoy. 
Keyword Cinnamon Bun Muffins, Cinnamon Roll Muffins, Cinnamon Roll Muffins Recipe
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