Cinnamon Roll Muffins Recipe

So you’re craving that sweet, cinnamon-y goodness but don’t want to wrestle with dough like you’re auditioning for The Great British Bake Off? Enter: cinnamon roll muffins. They’re basically cinnamon rolls’ cooler, low-maintenance cousin—same vibes, half the drama. You’ll get the gooey, sugary swirl without needing a therapist afterward.

Why This Recipe is Awesome

• Zero dough drama. Forget rolling, kneading, or praying to the baking gods.
• Faster than traditional rolls. These bad boys are in and out of the oven before your coffee gets cold.
• They smell like heaven. Seriously, if you ever want your home to smell like a cozy bakery, this is your hack.
• Idiot-proof. Even I didn’t screw this up, and I’ve burned toast before.

Basically, they’re muffins, but dressed like cinnamon rolls for Halloween. Win-win.

Ingredients You’ll Need

Here’s your shopping list (aka your golden ticket to happiness):

• 2 cups all-purpose flour (a.k.a. the backbone of all baked joy)
• 1/2 cup granulated sugar
• 2 tsp baking powder (the muffin puffer-upper)
• 1/2 tsp baking soda
• 1/2 tsp salt (yes, salt—it makes sweets taste sweeter, trust the science)
• 3/4 cup buttermilk (or DIY it with milk + lemon juice)
• 1/2 cup unsalted butter, melted (aka liquid gold)
• 2 large eggs
• 2 tsp vanilla extract (don’t even think about skipping this)

For the Cinnamon Swirl:

• 1/2 cup brown sugar, packed
• 1 1/2 tbsp ground cinnamon (yes, we’re going all in)
• 2 tbsp melted butter

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp milk (adjust if you want it thicker/thinner)
• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Don’t skip this or you’ll regret it.
2. Line a muffin tin with paper liners or just grease it up like it owes you money.
3. In a bowl, mix dry stuff: flour, sugar, baking powder, baking soda, and salt.
4. In another bowl, whisk wet stuff: buttermilk, melted butter, eggs, and vanilla.
5. Combine wet and dry—stir gently. Don’t overmix unless you’re aiming for hockey pucks instead of muffins.
6. Mix your cinnamon swirl filling in a separate small bowl.
7. Fill muffin cups halfway with batter, spoon in some cinnamon filling, then cover with more batter. Swirl it around with a toothpick for that artsy effect.
8. Bake for 18–20 minutes until golden and your kitchen smells like happiness.
9. While muffins bake, whisk the glaze.
10. Once baked, let muffins cool slightly (key word: slightly, we’re not saints). Drizzle glaze on top. Boom—bakery-level muffins.

Common Mistakes to Avoid

• Skipping the liners: Enjoy scrubbing burnt sugar off your muffin tin.
• Overmixing batter: Unless you want chewy muffins that double as doorstops.
• Pouring glaze on piping hot muffins: That stuff will melt right off like sunscreen in July.
• Forgetting the swirl: Congrats, you just made plain muffins. Exciting.

Alternatives & Substitutions

• No buttermilk? Use regular milk with a splash of lemon juice or vinegar. Fake it till you bake it.
• Gluten-free? Sub in a 1:1 GF flour blend. Results may vary, but the cinnamon will still slap.
• Wanna go extra? Add chopped pecans or walnuts to the swirl. (You fancy.)
• No powdered sugar? Mix cream cheese frosting instead. (Zero regrets.)

FAQs

Can I make these ahead of time?

Absolutely. They stay good for 2–3 days in an airtight container. But let’s be real—they won’t last that long.

Can I freeze them?

Yes, but freeze before glazing. Defrost, warm them up, then drizzle glaze like a boss.

Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that? Butter = flavor. Period.

Do I need a stand mixer?

Nope. A bowl and a spoon will do. This isn’t a CrossFit workout.

Can I make them jumbo-sized?

Heck yes. Just bake a little longer, and mentally prepare for muffin heaven.

What if I don’t have brown sugar?

Mix white sugar with a touch of molasses (or maple syrup in a pinch). Fake brown sugar, same result.

Can I skip the glaze?

You can… but that’s like skipping the icing on a cake. Technically edible, emotionally disappointing.

Final Thoughts

And there you have it: cinnamon roll muffins that taste like a hug from your oven. Minimal effort, maximum payoff. Perfect for breakfast, dessert, or that “oops I forgot to bring something” potluck.

Now go whip these up, drizzle that glaze with confidence, and bask in the glory of your muffin-making skills. Trust me—once you try these, regular cinnamon rolls are going to feel like way too much work.

So, what are you waiting for? Your future self (and your taste buds) will thank you.