Cinnamon Roll Muffins
Indulge in the irresistible flavors of freshly baked Cinnamon Roll Muffins, a delightful twist on the classic cinnamon roll that’s perfect for breakfast or dessert. With a soft, tender crumb and a rich swirl of brown sugar and cinnamon, these muffins offer all the cozy goodness of your favorite bakery treat without the hassle of rolling dough. Topped with a sweet vanilla glaze, every bite is a melt-in-your-mouth experience. Ready in just over 30 minutes, this recipe is simple yet impressive, making it ideal for weekend brunches or a quick treat to satisfy your cinnamon roll cravings. Keywords: cinnamon roll muffins recipe, easy cinnamon muffins, cinnamon swirl muffins, homemade breakfast muffins, bakery-style muffins.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Milk
- 0.25 cups Unsalted butter (melted)
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 0.5 cups Brown sugar
- 1.5 teaspoons Cinnamon (ground)
- 3 tablespoons Unsalted butter (softened)
- 0.75 cups Powdered sugar (for glaze)
- 1 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate small bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
In a small bowl, mix together the brown sugar, cinnamon, and softened butter until crumbly.
Fill each muffin cup halfway with the muffin batter. Add about 1 teaspoon of the brown sugar-cinnamon mixture to the center of each cup, then top with the remaining muffin batter, filling each about 3/4 full.
Using a toothpick or skewer, gently swirl the cinnamon filling into the batter for a marbled effect.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth and runny.
Drizzle the glaze over the cooled muffins and let it set before serving. Enjoy your Cinnamon Roll Muffins!
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2264 mg | 98% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 197.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 430 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 780 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
