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Soft and gooey Cinnamon Roll Muffins that capture the flavor of traditional cinnamon rolls in an easy, quick muffin form with a cinnamon sugar swirl and cream cheese glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together 2 cups all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
  3. In a separate bowl, whisk ¾ cup milk, ⅓ cup melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir just until the flour disappears; do not overmix.
  5. Combine ⅓ cup packed brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted butter until evenly moistened to make the cinnamon swirl.
  6. Spoon about 1 tablespoon of batter into each muffin cup, filling halfway.
  7. Add a spoonful or small dollop of the cinnamon filling in the center of each muffin cup.
  8. Fill each muffin cup to about three-quarters full with the remaining batter.
  9. Use a toothpick or small knife to gently swirl the cinnamon filling into the batter, creating ribbons without fully blending.
  10. Bake for 15–18 minutes until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs; rotate pan halfway through if needed.
  11. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
  12. Whisk ½ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract to make glaze.
  13. Drizzle glaze over warm muffins so it melts in.

Notes

Do not overmix batter to avoid dense muffins., For extra moist muffins, add a spoonful of sour cream or Greek yogurt to the batter., For perfect swirls, ensure the cinnamon-sugar mixture has enough melted butter and swirl gently with a toothpick in a figure-eight motion., Store muffins in an airtight container at room temperature up to 1-2 days due to cream cheese glaze., For longer storage, refrigerate up to 5 days using paper towels to prevent moisture build-up., Freeze individually wrapped muffins in freezer bags up to 3 months., Baking powder freshness affects rising; check every six months., Lightly spray muffin liners with cooking spray to prevent sticking., To keep swirl lifted, mix cinnamon filling with a teaspoon of flour if needed., Fill muffin cups only two-thirds full if batter tends to overflow., Serve muffins slightly warm, about 10 seconds in microwave., Optional mix-ins: diced apples, orange zest, bourbon, melted chocolate drizzle, pecans or walnuts., Make ahead: batter can be mixed the night before and refrigerated; gently stir before baking., Allow thawed frozen muffins to be warmed in microwave or oven for best texture and aroma., Can omit cream cheese glaze or substitute with powdered sugar drizzle or maple syrup., Flour substitutions: up to half can be whole wheat for nuttier flavor; use gluten-free 1:1 baking blend with xanthan gum for gluten-free version.

Nutrition

Find it online: https://cozyovenkitchen.com/cinnamon-roll-muffins-irresistibly-soft-gooey-bites-youll-crave/