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Cinnamon Roll Muffins

Delicious Cinnamon Roll Muffins

These easy cinnamon roll muffins are a delightful breakfast or snack, perfect for busy mornings. The fluffy texture and sweet cinnamon swirl are irresistible!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 cup Warm Milk (105-115°F)
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 1/4 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Melted Unsalted Butter (1/2 stick), cooled slightly
  • 3 1/2 cups All-Purpose Flour plus more for dusting
  • 1 teaspoon Salt
Cinnamon Filling
  • 1/2 cup Unsalted Butter (1 stick), softened
  • 3/4 cup Packed Light Brown Sugar
  • 2 teaspoons Ground Cinnamon
Cream Cheese Frosting (Optional)
  • 4 ounces Cream Cheese softened
  • 2 tablespoons Unsalted Butter softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2-3 tablespoons Milk

Equipment

  • Large mixing bowls (2)
  • 12-cup muffin tin
  • Whisk
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Mixer (optional)

Method
 

Instructions
  1. Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Let stand 5-10 minutes until foamy.
  2. Combine wet ingredients: Add egg, remaining sugar, vanilla, and melted butter to the yeast mixture. Whisk until well combined.
  3. Add dry ingredients: In a separate bowl, whisk flour and salt. Gradually add to wet ingredients, mixing until just combined. Don't overmix.
  4. Prepare filling: In a small bowl, cream together softened butter, brown sugar, and cinnamon.
  5. Assemble muffins: Line a muffin tin with liners. Divide batter evenly, filling each about halfway. Add a spoonful of filling to the center of each. Swirl gently with a knife.
  6. Proof: Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 18-22 minutes, or until golden and a toothpick inserted comes out clean.
  8. Cool: Let cool in the tin for a few minutes before transferring to a wire rack to cool completely. Make frosting (optional) while muffins cool.
  9. Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and milk until desired consistency.
  10. Frost: Once completely cool, frost generously.

Notes

For a richer flavor, use brown butter in the muffin batter. You can also add raisins, chopped nuts, or chocolate chips to the batter for added texture and flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.