These cinnamon roll muffins are warm and full of the same cinnamon flavor that you get with homemade cinnamon rolls but without all the extra work. Yes, please!

Jump to Recipe

Why you should make these Cinnamon roll Muffins:
Cinnamon Roll Muffins Ingredients:
Let's Bake some Cinnamon Roll Muffins:
Frequently Asked Questions:
Easy Cinnamon Roll Muffins

We all love a good cinnamon roll but the work that goes with it is hard. You have to wait a long time. It's not an instant enjoyment and satisfaction. I love making cinnamon rolls though, but it just has to be a special occasion like Christmas morning! If you are looking for another cinnamon roll inspired dessert, you'll love my Pinterest viral cinnamon roll cupcakes. It's got five star rating on Pinterest and it's my most pinned recipe for a reason!

So, I give you these easy cinnamon roll muffins. It's a one bowl recipe that doesn't require any special equipment like a stand mixer for making the batter. It comes together quick, and you can store the muffin batter in the fridge for a couple of days and then bake the next day. These are perfect with a hot cup of coffee with amazing flavor and moist muffins.

Why you should make these Cinnamon roll Muffins:

It's simple and easy! Melted butter, just a whisk, nothing fancy
Great for making ahead, make the batter ahead of time scoop and bake for busy mornings.
Traditional cinnamon rolls flavor in muffin form and half the work
Make the muffin batter and add in your favorite things like fresh blueberries or chocolate chips.

Cinnamon Roll Muffins Ingredients:

All-purpose flour: This muffin recipe was tested with all-purpose flour. Using a different type of flour like bread flour and cake flour will change the texture of the muffins.
Sugar: Don't reduce the sugar in the recipe as it will change the moisture of the muffins.
Baking Powder/Baking Soda: Read more about baking powder and baking soda here.
Salt: I use sea salt
Milk: Whole milk is preferred but 2% should work too.
Butter: Use unsalted butter, make sure you use butter and not margarine.
Egg: Use large egg
Brown Sugar: Light brown sugar should not be substituted with white sugar as it helps create the cinnamon flavor. You can use dark brown sugar if that's what you have on hand it will just have a more molasse's flavor.
Vanilla Extract: I always use vanilla extract in every recipe!
Cinnamon: I just use Saigon cinnamon, but feel free to use your favorite cinnamon.
Cream Cheese: I love Philadelphia full fat cream cheese, but any cream cheese will do!

Let's Bake some Cinnamon Roll Muffins:

Cinnamon Roll Batter

cinnamon roll muffins batter wet ingredients

In a large mixing bowl add all the wet ingredients. Whisk until everything is well blended.

And then add in the dry ingredients on top of it and whisk it all together. The batter should be thicker than a pancake consistency.

Cinnamon Sugar Filling

In a separate bowl pour in your brown sugar and cinnamon

Mix until combined.

Cream Cheese Filling:

Place your room temperature cream cheese in a medium bowl along with the sugar and vanilla extract and egg yolk.

Mix until it's blended well.

Cinnamon Roll Muffins Assemble:

Line a muffin tin with 12 muffin liners.

Scoop one tablespoon of batter into the bottom of each muffin liner (You can also use a small cookie scoop)

Add 1 tablespoon of the brown sugar cinnamon mixture on top and then another scoop of the muffin batter.

Take a wet spoon and create a well into the center of the muffins with the back of the spoon. Scoop 1 tablespoon of cream cheese filling on top

And then sprinkle some brown sugar cinnamon on top of each muffin.

Bake muffins at 400F for 15 to 18 minutes. It should be golden brown on top of the muffins. Insert a toothpick in the middle to make sure it passes the test.

Allow the cinnamon muffins to cool for 5 minutes and then take them out of the muffin pan to allow them to fully cool on a wire rack.

Serve and Enjoy!

Storage:

Refrigerate muffins in an airtight container for up to 3 days. Warm them in the microwave for 20 seconds before enjoying.

Muffins can also be individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw however many you need.

Cinnamon Roll Muffin Tips:

Measure flour correctly, it's always best to measure flour with a scale for best results

Don't overmix the batter once the wet ingredients and flour mixture come together. Overmixing can cause tunneling which is holes in the muffin batter that indicate overmixing and results in hard and tough muffins.

Use Room temperature ingredients. My best tip for room temperature butter and liquids is to pop them in the microwave for 10 to 20 seconds.

Frequently Asked Questions:

Can I double this recipe?

Yes! Just double check all the ingredients. I tend to always forget an extra ingredient when I double or triple a recipe.

What if I baked this into a coffee cake?

Sure! Adjust the bake time and bake at 350F instead of 400F. The muffins are baked at a higher temperature to create a higher dome.

Can I use vegetable oil instead of melted butter?

Yes, it may come out a bit oilier, but you'll have to experiment and let me know.

If you've made these Cinnamon Roll Muffins make sure to tag us on social media or leave a comment below. I would really appreciate it. Thank you!