There’s something magical about the smell of cinnamon wafting through the house—it’s basically a hug for your senses. But let’s be honest: traditional cinnamon rolls, with their yeast dough and rising times, don’t exactly scream “quick breakfast.” That’s where Cinnamon Roll Muffins swoop in to save the day.

These cinnamon sugar muffins give you all the warm, gooey flavor of a cinnamon roll but in an easy, no-fuss format. No proofing, no kneading—just mix, bake, and enjoy. They’re tender, buttery, and filled with that swirly cinnamon-brown sugar goodness we all love.

Whether you’re making them for a sweet brunch recipe, an after-school snack, or as a little midweek pick-me-up, these muffins deliver instant baked happiness. They also travel well, making them the perfect baked treats for potlucks, picnics, or that coworker who needs a little cheer.

Why You’ll Love These Cinnamon Roll Muffins

All the flavor of cinnamon rolls in a 35-minute recipe.
Soft, fluffy texture with a sweet cinnamon swirl.
Perfect for breakfast, brunch, or dessert.
No yeast, no waiting—just pure baking joy.

Ingredients

240 g (2 cups) all-purpose flour
12 g (1 tbsp) baking powder
150 g (¾ cup) granulated sugar
4 g (2 tsp) ground cinnamon
3 g (½ tsp) salt
240 ml (1 cup) whole milk
113 g (½ cup) unsalted butter, melted
2 large eggs, room temperature (about 100 g)
5 ml (1 tsp) vanilla extract
55 g (¼ cup) brown sugar, for filling

Step-by-Step Instructions

Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, granulated sugar, cinnamon, and salt.
Mix wet ingredients: In another bowl, whisk milk, melted butter, eggs, and vanilla until smooth.
Combine: Pour the wet mixture into the dry mixture. Gently fold until just combined—don’t overmix.
Make cinnamon swirl: In a small bowl, combine brown sugar with half the cinnamon if you want extra flavor.
Layer: Fill muffin cups halfway with batter, sprinkle cinnamon-sugar filling, then top with remaining batter. Swirl gently with a toothpick.
Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
Cool & serve: Let cool slightly on a wire rack before serving warm.

Baking Tips for Perfect Muffins

Don’t overmix: Stir just until the flour disappears for soft, tender muffins.
Extra cinnamon love: Add a dash more cinnamon to the batter if you like a stronger flavour.
Sweet topping idea: Drizzle with a quick glaze (powdered sugar + milk) for a true cinnamon roll feel.
Storage: Keep in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.

A Little Story from My Kitchen

These muffins were born out of a Saturday morning cinnamon roll craving when I didn’t have the patience for dough to rise. My kids were still in pajamas, I had coffee in hand, and I thought—why not just bake the flavors into a muffin? Thirty-five minutes later, the kitchen smelled like a bakery, and the muffins disappeared almost as quickly as they came out of the oven. Now, they’ve become our “lazy cinnamon rolls” tradition.

What to Serve with Cinnamon Roll Muffins

With coffee or tea: Perfect for slow mornings.
Brunch spread: Pair with fruit salad, scrambled eggs, or quiche.
Dessert: Serve warm with a scoop of vanilla ice cream.

How to Store

Room temperature: Airtight container, up to 3 days.
Freezer: Wrap individually and freeze up to 2 months. Reheat in the microwave for 20–30 seconds.

FAQs

Can I make these ahead of time?

Yes! They freeze beautifully—just reheat before serving.

Can I make them gluten-free?

Swap the flour for a gluten-free blend designed for baking.

Do I need paper liners?

Not if you grease the muffin tin well, but liners make cleanup easier.

These Cinnamon Roll Muffins are soft, swirly, and utterly irresistible—perfect when you want that cinnamon roll flavour without the wait. They’re cosy, quick, and guaranteed to make your kitchen smell like pure happiness.

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