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    Cambrea Bakes » Recipes » Breakfast & Brunch Recipes

    Cinnamon Roll Muffins

    Published: September 21, 2022 Modified: Dec 4, 2022 by Cambrea Gordon. This post may contain affiliate links.

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    Jump to Recipe
    cinnamon roll muffins on a white surface.
    cinnamon roll muffins on a white surface.

    You'll love every bite of these easy-to-make cinnamon roll muffins! With no yeast or stand mixer, they feature everything you love about a classic cinnamon roll in muffin form.

    When a cinnamon roll craving hits and I don't have time to make my strawberry rolls or coffee rolls, these easy cinnamon roll muffins are my go-to. With the same base as my bakery-style Nutella muffins, they are big in size, flavor, and texture.

    They're deliciously soft and moist with a tender crumb and cinnamon swirls throughout. Did I mention they're ready in half the time?! And if you love these flavors together, try my coffee cake cookies!

    Jump to:
    • Why We Love Cinnamon Roll Muffins
    • Ingredient Notes and Substitutions
    • Recipe Instructions
    • Expert Tips for Homemade Muffins
    • FAQs
    • More Delicious Breakfast Ideas
    • Recipe 📖
    • Reviews

    Why We Love Cinnamon Roll Muffins

    • No mixer is required- you can make cinnamon roll muffins in one bowl with simple ingredients!
    • They make perfect substitutions for traditional cinnamon rolls.
    • Every bite is sweet, gooey, and filled with cinnamony goodness.
    • A super simple breakfast muffin that's perfect for a weekend brunch, Christmas breakfast, or dessert. They're freezer-friendly so you can prep them for any occasion!
    • Homemade cinnamon buns in muffin form! When you don't have time for maple cinnamon rolls, this is the perfect recipe.

    Ingredient Notes and Substitutions

    Sour cream: The acidity and moisture give the muffins a tender and moist texture. Like in my lemon raspberry muffins, it also contributes a rich and creamy flavor! Substitute with plain full-fat Greek yogurt instead.

    Dark brown sugar: The extra molasses complement the cinnamon and keep the cinnamon sugar soft and gooey. You can use light brown sugar, but the cinnamon swirl won't be as noticeable.

    Buttermilk: Don't fall for the "homemade buttermilk" trick! Real buttermilk naturally is higher in fat which is needed to make cinnamon roll muffins that are super moist and fluffy. 

    Butter: For the best, bakery-worthy flavor, use a high-fat European butter like Kerry Gold. This butter has a richer, buttery flavor which in turn makes your muffins rich and buttery! Almost every bakery I've ever worked at uses this kind of butter.

    Cream cheese: Like in my peach cinnamon rolls, it's the base of the classic cream cheese glaze! If you want to try something different, try a cinnamon glaze, coffee glaze, or plain vanilla glaze.

    Find the full list of ingredients, measurements, and instructions in the recipe card below!

    Recipe Instructions

    Step 1: Make the cinnamon sugar mixture. Combine the melted butter, dark brown sugar, and ground cinnamon until crumbly. Spread the crumbs out onto a lined baking tray. Chill in the freezer for at least 20 minutes before using.

    Step 2: Whisk together the wet ingredients. In a large bowl, whisk together the buttermilk, melted butter, granulated sugar, eggs, sour cream, oil, and vanilla extract.

    Step 3: Whisk in the dry ingredients. Whisk the all-purpose flour, baking powder, baking soda, and salt into the bowl of wet ingredients until almost combined (with some flour streaks remaining.)

    Step 4: Fold in the cinnamon crumb. Use a rubber spatula to gently fold in all but ¼ cup of the cinnamon mixture into the muffin batter. Stop mixing when there are no more pockets of dry flour.

    Step 5: Scoop and bake! Alternate 6 muffin liners in a muffin pan. Fill each liner with about X cup of the cinnamon muffin batter. Sprinkle reserved cinnamon topping on top of the muffins. Bake the first tray. Let them cool for X minutes on a wire rack before removing, then repeat with the remaining batter.

    Step 6: Drizzle with cream cheese icing. Drizzle the top of the muffins with the sweet glaze. Enjoy your cinnamon roll muffins!

    Expert Tips for Homemade Muffins

    Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.

    Use room temperature ingredients. This creates a smooth, fully blended batter that will result in a uniform texture and even baking.

    For tall muffin tops, make sure to overfill the liners. The muffin batter should sit taller than the liner when you look at it from the side. This is the secret to bakery-style muffins!

    Don't over-mix the batter! The key to tender baked goods like sour cream biscuits and cinnamon roll muffins is to mix the batter until everything is just combined.

    Use a cookie scoop to portion the batter; it's a game changer (way easier than a measuring cup)!

    FAQs

    How can I reheat cinnamon roll muffins?

    Pop the muffin in the microwave for 10-15 second intervals until warmed through. Alternately, they can be warmed through on a baking sheet at 350°F for 5-10 minutes.

    Can I add nuts to the muffin batter?

    Sure! Feel free to add chocolate chips or chopped nuts.

    What is the best way to store baked muffins?

    The best way to store them is in an airtight container with a slice of bread in the container to keep the muffins moist. If stored at room temperature, enjoy within 1-2 days. If stored in the fridge, enjoy within 4-5 days!

    Can I refrigerate the batter ahead of time?

    Yes, store the batter in an airtight container in the fridge for up to 1 week.

    Can I freeze them for later?

    Absolutely! I prefer to wrap each muffin individually in plastic wrap, then store them in a freezer bag or airtight container. They can be frozen for up to 2-3. months!

    More Delicious Breakfast Ideas

    • cookies and cream cinnamon rolls with cream cheese icing.
      Cookies and Cream Cinnamon Rolls
    • baked banana donuts with brown sugar glaze and bananas on top.
      Banana Donuts with Brown Sugar Glaze
    • chocolate donuts on parchment paper.
      Baked Chocolate Donuts (4 ways!)
    • blueberry cinnamon rolls with blueberry glaze on top.
      Blueberry Cinnamon Rolls

    If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!

    Recipe 📖

    cinnamon roll muffin on its side with a bite taken out of it.
    4.95 from 18 votes
    Rate this Recipe Print Recipe Pin Recipe

    Cinnamon Roll Muffins

    You'll love every bite of these easy-to-make cinnamon roll muffins! With no yeast or stand mixer, they feature everything you love about a classic cinnamon roll in muffin form.
    Servings 12 servings
    Prep 15 minutes mins
    Cook 23 minutes mins
    Total 38 minutes mins
    Course : Breakfast
    Cuisine : American
    Author : Cambrea Gordon
    Prevent your screen from going dark

    Equipment

    • 12-cup muffin pan
    Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

    Ingredients 
     

    For the Cinnamon Crumb

    • 1 cup dark brown sugar packed
    • 1 tablespoon cinnamon
    • 3 tablespoon unsalted butter melted

    For the Batter

    • 3 ¼ cups all-purpose flour
    • 2 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups buttermilk room temperature
    • ½ cup unsalted butter melted
    • 1 cup granulated sugar
    • 2 large whole eggs room temperature
    • ¼ cup sour cream room temperature
    • ¼ cup canola oil
    • 1 tablespoon vanilla extract

    For the Cream Cheese Glaze

    • 3 ounces cream cheese softened
    • ⅓ cup powdered sugar
    • ¾ teaspoon vanilla extract
    • 2-3 tablespoon milk

    Instructions

    • Line a 12 cup muffin tray with muffin liners and set it aside. Preheat the oven to 425 F/220 C.
    • In a small bowl, combine the brown sugar, cinnamon, and melted butter until combined and crumbs form. Chill in the freezer until ready to use.
      1 cup dark brown sugar, 1 tablespoon cinnamon, 3 tablespoon unsalted butter
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
      3 ¼ cups all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • In a separate large mixing bowl, whisk together the buttermilk, melted butter, sugar, egg, sour cream, oil, and vanilla.
      1 ½ cups buttermilk, ½ cup unsalted butter, 1 cup granulated sugar, 2 large whole eggs, ¼ cup sour cream, ¼ cup canola oil, 1 tablespoon vanilla extract
    • Whisk the dry ingredients into the wet ingredients until almost combined, with some flour streaks still remaining.
    • Reserve ½ cup of the cinnamon crumb for the tops of the muffins. Fold the rest of the crumbs into the batter until just combined.
    • Scoop about ⅓ cup (110 g) of the batter into each cup of the lined muffin tray. The batter should fill higher than the muffin liner. (see photo in the post for reference)
    • Evenly sprinkle the rest of the crumb topping on the tops of each muffin.
    • Bake at 425 for 8 minutes, then decrease the heat to 350F /180 C and continue baking for another 14-18 minutes, or until a toothpick inserted into the center comes out clean.
    • Once cool, combine the powdered sugar and softened cream cheese until smooth.
      ⅓ cup powdered sugar, 3 ounces cream cheese
    • Whisk in the milk and vanilla extract until the glaze is thick but pourable.
      ¾ teaspoon vanilla extract, 2-3 tablespoon milk
    • Drizzle the cream cheese glaze over the tops of the muffins and enjoy!

    Notes

    *Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

    Nutrition

    Serving: 1serving | Calories: 288kcal | Carbohydrates: 44g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 248mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 79IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 3mg

    The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

    More Breakfast & Brunch Recipes

    • cinnamon rolls in a pan with maple frosting and candied bacon on top.
      Bourbon Maple Bacon Cinnamon Rolls
    • peach cobbler cinnamon rolls with cream cheese icing.
      Peach Cobbler Cinnamon Rolls
    • sour cream biscuits stacked on top of each other.
      Sour Cream and Onion Biscuits
    • homemade strawberry pop tarts with pink glaze and white sprinkles.
      Strawberry Rhubarb Pop Tarts

    Reader Interactions

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      Recipe Rating




    1. michelle says

      May 15, 2023 at 2:16 pm

      5 stars
      I made these today, pretty easy. They're super tasty warm, so we'll see how they are after they sit awhile. Not sure if the brown sugar crumb is enough for the batter, I'm thinking the whole half a cup should go in the batter, but I"ll decide after their gone and how everyone responds to them. It was fun making them.

      Reply
    2. Erin R says

      March 20, 2023 at 4:25 pm

      5 stars
      These muffins are huge! So beautiful! Happy with the outcome! We make our own butter so we love when a recipe calls for buttermilk! We’re always looking for different ways to use it! Crumble is perfectly noticeable within muffins. Will be making again!!

      Reply
      • Cambrea Gordon says

        March 21, 2023 at 7:56 am

        Yay!! I'm so glad to hear it, I wish I could taste them with your fresh buttermilk!

        Reply
    3. Mollie says

      February 04, 2023 at 4:57 pm

      5 stars
      These were so freaking good. I took them to my family and everyone was huge fans of them! Devoured immediately.

      Reply
    4. Christa says

      January 11, 2023 at 12:38 pm

      5 stars
      These were delicious and look so impressive! The cinnamon crumble was amazing and the texture was absolutely perfect. They came so soft and fluffy, will definitely be making again 🙂

      Reply
      • Cambrea Gordon says

        January 11, 2023 at 12:48 pm

        Thank you so much Christa! I'm so happy to hear you enjoyed them 🙂

        Reply
    5. Kazuha says

      October 29, 2022 at 7:49 am

      4 stars
      OMG IT’s SO SOFT and Yummy! I added 150g of sugar instead of 200g and it was the perfect amount of sweetness! I don’t have buttermilk so i decided to add milk and vinegar. As for the sour cream, i added no sugar yogurt in instead as sour cream in my country is very expensive. Super happy with texture ugh i wish i could eat the whole tray!

      Reply
    6. Cheryl says

      October 19, 2022 at 3:35 pm

      Would it be okay to use coconut oil instead of canola oil?

      Reply
      • Cambrea Gordon says

        October 19, 2022 at 7:05 pm

        I'm not sure, I haven't tested it before, but it should be okay to use. If you try it let me know how it turns out!

        Reply
        • Cheryl says

          October 29, 2022 at 5:24 am

          I used coconut oil instead of canola oil, and the muffins came out perfect and tasted delicious! Will definitely be making them again. Thank you!

          Reply
    7. Emma says

      October 19, 2022 at 10:47 am

      5 stars
      Sooooo delicious, I devoured them immediately! They had the perfect cinnamon roll flavor and were so soft and moist!

      Reply
    8. Anne says

      October 04, 2022 at 12:48 am

      5 stars
      Great recipe. So easy to follow and with lots of helpful hints/tips. Muffins are soft and fluffy and oh so delicious ♥️

      Reply
    9. MrsJMc says

      October 03, 2022 at 3:03 pm

      5 stars
      Hi! Can you confirm the type of salt you use? Table, fine sea salt, kosher? Thanks!

      Reply
      • Cambrea Gordon says

        October 03, 2022 at 3:10 pm

        I typically use fine sea salt or kosher salt!

        Reply
    10. Bekkah says

      October 01, 2022 at 3:37 pm

      These are amazing! I like them better than cinnamon rolls actually…. not too difficult at all. And they taste amazing. Thank you!

      Reply
    11. Shay says

      September 27, 2022 at 12:15 pm

      5 stars
      I made these over the weekend for a sweet breakfast treat and they came out so good!

      Reply

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    Hey, I'm Cambrea!

    Cambrea is a professionally trained pastry chef and food photographer. Here you'll find bakery-worthy sweet and savory kitchen-tested recipes that are unique twists on classics. Cambrea has been featured on Fox News, Shoutout Arizona, The Feed Feed, Domino Sugar, and more.

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