Description

Cinnamon Roll Muffins are a quick, no-yeast alternative to classic cinnamon rolls, offering the same warm, spiced sweetness in a soft, fluffy muffin form. With a rich cinnamon-brown sugar swirl and optional glaze, these muffins are perfect for breakfast, brunch, or an easy dessert.

Ingredients

Scale

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

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk 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 wet mixture into dry mixture. Gently fold until just combined—do not overmix.
Make cinnamon swirl: In a small bowl, mix brown sugar with half the cinnamon if desired for extra flavor.
Layer: Fill muffin cups halfway with batter, sprinkle cinnamon-sugar filling, then top with remaining batter. Swirl gently with a toothpick.
Bake: 18–20 minutes, or until golden and a toothpick comes out clean.
Cool slightly on a wire rack before serving warm.

Notes

Avoid overmixing to keep muffins tender.

Add extra cinnamon to the batter for a stronger spice flavor.

Drizzle with a quick glaze (powdered sugar + milk) for a true cinnamon roll experience.

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American