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Home » 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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cinnamon roll muffins on a white surface.
cinnamon roll muffins on a white surface.
cinnamon roll muffins on a white surface.

Craving a cinnamon roll without all the work? Cue these cinnamon roll muffins! Everything you love about a cinnamon roll is packed into these fluffy, tender muffins that are ready in under one hour.

a cinnamon roll muffin with a bite taken out of it.

I love re-creating classic recipes in ways, like these cinnamon roll muffins!

I wanted this muffin to be as easy as my banana nutella muffins, but just as delicious as a real cinnamon roll.

This simple recipe makes a dozen perfectly fluffy cinnamon muffins that taste just like homemade cinnamon rolls.

You will love how delicious these muffins are! And you'll be enjoying them in minutes, not hours. 😏

For more muffin recipes, try Coconut Lemon Raspberry Muffins.

Jump to:
  • why you'll love this recipe
  • ingredient notes
  • recipe instructions
  • expert baking tips
  • storage & freezing
  • faq's
  • related recipes to try
  • Recipe 📖
  • Reviews
a cinnamon roll muffin with half of the liner peeled off.

why you'll love this recipe

  • Large muffins: These jumbo muffins are bakery-style with tall tops.
  • Fluffy muffins: They have a light and fluffy texture that isn't overly sweet.
  • Classic cinnamon rolls: The best part of these muffins is that they have all of the same flavors of cinnamon rolls without all of the work!
  • Cream cheese frosting: After baking, they get drizzled with the creamiest cream cheese icing to really bring the cinnamon roll flavor!

ingredient notes

Find the full ingredient measurements and instructions in the recipe card below!

the ingredients for cinnamon roll muffins in bowls with labels.
  • Brown sugar: This recipe uses dark brown sugar but could be substituted with light brown sugar in a pinch!
  • Oil: A flavorless oil like canola or vegetable oil is best for these muffins.
  • Sour cream: The sour cream gives these muffins a super moist and fluffy texture. If you don't have any on hand you can also use non-flavored full-fat greek yogurt instead.
  • Buttermilk: It's best to use full-fat buttermilk for this recipe. If you don't have any on hand you can make your own.
  • Butter: This recipe uses both oil and butter to give them their light and fluffy texture. I recommend unsalted butter but if you only have salted butter on hand, decrease the salt in the recipe to ¼ teaspoon.

recipe instructions

Here's how to make these cinnamon muffins! You will need two mixing bowls and a whisk to make the batter. Before you start, line a 12-cup muffin pan with muffin liners and preheat the oven to 425 F/220 C.

STEP ONE: Make the cinnamon sugar filling. In a small bowl, combine the melted butter, dark brown sugar, and cinnamon until well combined and crumbs form. Place the bowl in the freezer to chill while you make the batter.

STEP TWO: Whisk the dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.

a process collage of the steps for making cinnamon roll muffins.

STEP THREE: Whisk the wet ingredients. In a separate large bowl, whisk together the sugar, buttermilk, melted butter, egg, sour cream, oil, and vanilla extract until combined.

STEP FOUR: Combine the wet and dry ingredients. Pour the flour mixture into the bowl of wet ingredients and whisk until almost combined and there are some dry flour streaks remaining.

a large mixing bowl of muffin batter.

STEP FIVE: Fold in the cinnamon crumb. Add about ⅔ of the cinnamon sugar mixture to the mixing bowl and reserve the rest of it for the tops of the muffins. Gently fold the crumb into the batter until just combined.

STEP SIX: Fill the muffin cups and bake! Fill the liners with about ⅓ of the batter. It should sit higher than the muffin liner. Sprinkle the tops with the rest of the cinnamon crumbs. Bake the muffins in the preheated oven for 8 minutes, then decrease the heat to 350 F/180 C and continue baking for another 15-18 minutes, or until the tops are slightly golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.

Let the pan cool on a wire rack for 15 minutes, then carefully take the muffins out of the pan and allow them to cool completely on the wire rack. Once cooled, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth, and drizzle it over the muffins. Enjoy!

a muffin pan with cinnamon roll muffins in liners before baking.

expert baking tips

  • Use a kitchen scale. Baking with a scale is recommended for the best results. It is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
  • Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
  • Don't over mix the batter. Over mixing the batter will result in dense, tough muffins.
  • Chill the crumb before using. Leave the crumb to chill in the freezer before using it. This will allow it to firm up and stay together when you fold it into the batter.
  • Overfill the liners. I know it seems like a lot, but filling the muffin liners higher than the top of the cup will give you tall, bakery-style muffins with the best muffin tops!
  • Baking times may vary. All ovens are different, and your muffins may bake quicker or take longer than the indicated baking time!

storage & freezing

  • Room temperature: The muffins are fine to leave out at room temperature. I recommend keeping them in an airtight container and storing them in the fridge overnight if they are frosted with the cream cheese icing.
  • Freezer: Once baked and glazed, let the glaze harden. Then individually wrap the muffins in plastic wrap and place them in a freezer bag. They will stay fresh for up to one month! When you want a muffin, you can grab one of them from the bag and you don't have to take out all of them.
cinnamon muffins in a baking pan after cooling.

faq's

I want to reheat the muffins, how can I reheat them?

You can warm them in the microwave for 30 seconds or so until they feel warm. You can also warm them in the oven at a low temperature for 10-15 minutes until they feel warmed through.

Can I add anything else to the batter?

Sure! Feel free to add chocolate chips or chopped nuts to the batter when you add the cinnamon crumb.

I want to use gluten-free flour, what do you recommend?

I have not tested this recipe with gluten-free flour but I hear Bob's Red Mill 1:1 Gluten-Free Flour has great results when used as a substitute!

Can I refrigerate the batter ahead of time?

I haven't tried it yet, but I'm sure it would be fine in the fridge overnight!

Why are my muffins dry and crumbly?

Muffins that are dry and crumbly are likely due to over-baking them. Pull them out of the oven when the tops are slightly golden brown and a toothpick inserted into the center comes out with just a few moist crumbs on it!

related recipes to try

  • Coffee Rolls
  • Carrot Cake Donuts
  • Coconut Lemon Raspberry Muffins
  • Mimosa Cake

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.
4.93 from 14 votes
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Cinnamon Roll Muffins

Craving a cinnamon roll without all the work? Cue these cinnamon roll muffins! Everything you love about a cinnamon roll is packed into these fluffy, tender muffins that are ready in under one hour.
Servings 12 servings
Prep 15 mins
Cook 23 mins
Total 38 mins
Course : Breakfast
Cuisine : American
Author : Cambrea Gordon

Equipment

  • 12-cup muffin pan
  • 12 Muffin liners
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

Step-by-step process photos are provided above, in the body of this post.
 
recipe notes
  • Use a kitchen scale. Baking with a scale is recommended for the best results. It is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
  • Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking. 
  • Don't over mix the batter. Over mixing the batter will result in dense, tough muffins.
  • Chill the crumb before using. Leave the crumb to chill in the freezer before using it. This will allow it to firm up and stay together when you fold it into the batter.
  • Overfill the liners. I know it seems like a lot, but filling the muffin liners higher than the top of the cup will give you tall, bakery-style muffins with the best muffin tops!
  • Baking times may vary. All ovens are different, and your muffins may bake quicker or take longer than the indicated baking time!
 
storage & freezing
  • Room temperature: The muffins are fine to leave out at room temperature. I recommend keeping them in an airtight container and storing them in the fridge overnight if they are frosted with the cream cheese icing.
  • Freezer: Once baked and glazed, let the glaze harden. Then individually wrap the muffins in plastic wrap and place them in a freezer bag. They will stay fresh for up to one month! When you want a muffin, you can grab one of them from the bag and you don't have to take out all of them.
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

  • Deep Dish Puff Pastry Quiche
  • Strawberry Cinnamon Rolls
  • Baked Chocolate Donuts (4 ways!)
  • Banana Nutella Muffins

Reader Interactions

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    Recipe Rating




  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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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