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.

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

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!

• 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.

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.

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!

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.

faq's

related recipes to try

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 📖

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