Sweet Cinnamon Roll Muffins

Name: Sweet Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Highlighted under: Sweet Dessert Recipes

I love starting my day with these Sweet Cinnamon Roll Muffins! The warm, comforting aroma of cinnamon fills my kitchen, making it feel like a cozy café. Each bite is a delightful combination of fluffy muffin and sweet cinnamon swirl, topped with a creamy glaze that makes them irresistible. I cherish the ease of whipping these up on a lazy weekend morning, and they’re perfect for sharing with friends and family, too. Trust me, once you’ve tried these, you’ll never want regular muffins again!

Created by

Emily

Last updated on 2026-02-01T22:54:28.907Z

When I first decided to make these Sweet Cinnamon Roll Muffins, I wasn't sure how they'd turn out. The blend of textures intrigued me; a fluffy muffin filled with swirls of cinnamon sugar sounded heavenly. I modified a standard muffin recipe to include a cinnamon filling that really elevates the flavor, and wow, did it succeed! I learned that allowing the batter to rest just a bit before baking gives the muffins a lighter texture.

Each time I make these muffins, I experiment with different toppings. My favorite so far is a simple icing made from powdered sugar and milk. It adds just the right amount of sweetness and really complements the cinnamon. I often serve them fresh from the oven, paired with a steaming cup of coffee for the perfect morning boost!

Why You'll Love These Muffins
The sweet cinnamon swirl brings warm spice to every bite
Fluffy texture that melts in your mouth
Easy to make and perfect for any occasion

The Perfect Muffin Technique

Achieving the ideal muffin texture relies on the right mixing technique. When combining the wet and dry ingredients, mix until they are just incorporated. Overmixing can lead to dense, tough muffins rather than the fluffy texture we desire. A gentle folding action ensures that the muffins rise beautifully while maintaining a tender crumb. It's perfectly okay to have small lumps in the batter; they will bake out perfectly in the oven.

For the best results, fill each muffin cup about two-thirds full with batter. This allows enough room for rising without overflowing. If you're worried about the cinnamon filling leaking out, consider using a slightly thicker layer of muffin batter at the bottom of each cup, enclosing the filling. This technique ensures a delightful surprise of flavor with every bite.

Choosing Your Ingredients Wisely

The role of flour in this recipe is crucial; all-purpose flour provides the right balance of structure and tenderness. For a bit more flavor and nutrition, you can substitute half of the all-purpose flour with whole wheat flour—but keep in mind that it may slightly alter the texture. Similarly, fresh cinnamon can enhance the flavor profile significantly; the intense aroma and taste of fresh ground cinnamon will elevate your muffins to another level.

When it comes to sweeteners, feel free to adjust the sugar according to your taste. Using less granulated sugar or swapping out some of the brown sugar for maple sugar or coconut sugar can provide a unique twist. Remember that brown sugar adds not only sweetness but also moisture due to its molasses content, which contributes to the overall texture of your muffins.

Storage and Reheating Tips

These Sweet Cinnamon Roll Muffins are best enjoyed fresh, but if you have leftovers, storing them properly helps retain their softness. Place the cooled muffins in an airtight container at room temperature for up to three days. For longer storage, consider freezing them; wrap each muffin individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to three months, ensuring you have a delightful treat ready at any time.

When you’re ready to enjoy a muffin from the freezer, simply remove it and let it thaw at room temperature for about 30 minutes. For a warm and gooey center, you can pop it in the microwave for 15-20 seconds, or warm it in an oven at 350°F (175°C) for about 5-7 minutes. Drizzle fresh glaze over them right before serving to replicate that freshly-baked experience.

Ingredients

For the Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract

For the Cinnamon Filling

1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, softened

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

Make the Muffin Batter

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, milk, eggs, and vanilla. Mix the wet ingredients into the dry ingredients until just combined; do not overmix.

Prepare the Cinnamon Filling

In a small bowl, mix the brown sugar and cinnamon, then add the softened butter. Stir until well combined.

Fill Muffin Tins

Scoop a spoonful of muffin batter into each muffin cup, followed by a tablespoon of the cinnamon filling, then top with more muffin batter to cover the filling.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Make the Glaze

While the muffins are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.

Cool and Glaze

Once baked, let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Drizzle the glaze over the muffins while they are still warm.

Pro Tips

For an extra touch, add nuts or raisins to the cinnamon filling! Also, make sure not to overmix the batter for fluffier muffins.

Flavor Variations

While the classic cinnamon filling is a delight in its own right, you can easily customize these muffins to suit your taste. Adding chocolate chips or nuts to the filling will introduce a wonderful texture and flavor contrast. You can also experiment with flavored extracts, like almond or hazelnut, to give a unique twist to the glaze or the muffin batter itself. A sprinkle of chopped apples or raisins in the batter will also make for a delicious autumn-inspired variation.

If you want to make them more indulgent, consider adding a cream cheese swirl. Combine softened cream cheese with a bit of sugar and vanilla; swirl this mixture into the muffin batter before baking. This will add a rich, creamy essence that complements the cinnamon swirl beautifully.

Troubleshooting Your Muffins

If your muffins don't rise as expected, it could be due to expired baking powder. Always check the freshness of your baking powder by adding a teaspoon to a small amount of water; it should fizz immediately. If your muffins end up too dry, this may be a sign of overbaking or too much flour. To avoid this, invest in a kitchen scale for precise measurement or use the spoon-and-level method to measure flour accurately.

In case the cinnamon filling spills out during baking, be sure to fully cover it with muffin batter. A good indication of when to take them out is when the tops are golden and a toothpick comes out clean from the center. Over time, you'll develop an instinct for perfect timing, but setting a timer can help prevent unexpected overbaking.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

→ How do I store these muffins?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the muffins?

Absolutely! Once cooled, wrap them individually in plastic wrap and place in a freezer bag. They last up to 3 months.

→ What can I use instead of eggs?

You can use applesauce or mashed bananas as an egg substitute in this recipe.