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 recipe. 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?!
Table of Contents
Why We Love Cinnamon Roll Muffins
- Perfect substitutions for traditional cinnamon buns, especially when you’re short on time. But if you’re not, my cinnamon roll cake is a must!!
- Sweet and fluffy muffins filled with gooey cinnamony goodness.
- One bowl and a few simple ingredients- no mixer is required!
- Perfect simple breakfast muffins for weekend brunch, Christmas breakfast, or dessert. They’re even freezer-friendly!
Ingredient Notes and Substitutions
Sour cream: Sour cream provides moisture and acidity, making it tender with a soft texture. It gives homemade muffins a rich and creamy flavor- I use it to make lemon raspberry muffins, too! Substitute with plain full-fat Greek yogurt if needed.
Dark brown sugar: It has extra molasses which keeps the cinnamon swirls soft and gooey, like in bacon cinnamon rolls. 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 has a higher fat content which makes muffins moist and fluffy!
Butter: For the best, bakery-worthy flavor, use a European butter like Kerry Gold. It gives these cinnamon roll muffins a rich and buttery flavor. This is what we always used when I worked as a pastry chef!
Cream cheese: Like in my peach cinnamon rolls, it’s the base of the classic cream cheese glaze! You could also try cinnamon glaze, coffee glaze, or strawberry 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 onto a lined baking tray.
Chill in the freezer for at least 30 minutes, then break into pea-sized pieces.
Step 2: Whisk together the wet and dry ingredients. In a large bowl, whisk together the buttermilk, melted butter, granulated sugar, eggs, sour cream, oil, and vanilla extract. Then whisk in the dry ingredients until almost combined.
Step 3: Fold in the cinnamon crumb mixture. Use a rubber spatula to gently fold the cinnamon mixture into the muffin batter. Stop mixing when there are no more pockets of dry flour.
Step 4: Scoop and bake the muffins! For tall muffins bake in batches- alternate 6 muffin liners in a muffin pan and fill with the cinnamon muffin batter. Bake, then let them cool for 10 minutes on a wire rack before removing. Repeat with the remaining batter.
Once cooled, dip or drizzle the top of the muffins with the cream cheese icing.
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 fully blended muffin batter that results in uniform texture and even baking.
For tall muffin tops– overfill the liners. The muffin batter should sit taller than the liner. This is the secret to the best cinnamon roll muffins!
Don’t over-mix the batter! The key to tender cinnamon roll muffins (similar to my sour cream biscuits) is to mix the batter until everything is just combined.
Use a spring-loaded cookie scoop to portion the batter (two heaping scoops in each liner); it’s a game changer because it’s way easier than a measuring cup!
If you don’t have muffin liners, grease the inside of the muffin cups with non-stick baking spray or butter. Or make your own muffin liners with parchment paper!
FAQs
Pop the muffin in the microwave for 10-15 second intervals until warmed through. They can be warmed through on a baking sheet at 350°F for 5-10 minutes.
Sure! Feel free to add chocolate chips or chopped nuts.
I prefer to store them in the fridge individually wrapped in plastic wrap. They can also be stored at room temperature in an airtight container for 1-2 days. If stored in the fridge, enjoy within 4-5 days!
Yes, store the batter in an airtight container overnight (or up to 1 week) in the fridge. Add 1-2 minutes to the bake time since the batter is cold.
Absolutely! I prefer to wrap each muffin individually in plastic wrap and then store them in a freezer bag or airtight container. They can be frozen for 2-3 months!
More Muffin Recipes
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!
Cinnamon Roll Muffins
Equipment
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
- 3 tbsp salted butter, melted
- 1 tbsp ground cinnamon
- 2 tbsp all-purpose flour
For the Muffin Batter
- 3 1/4 cups all-purpose flour, *See notes below for measuring*
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/4 cups buttermilk, room temperature
- 1 cup granulated sugar
- 1/2 cup salted butter, melted
- 2 large whole eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1/4 cup canola oil
- 1 tbsp vanilla extract
For the Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 4-5 tbsp whole milk
- 3/4 tsp vanilla extract
Instructions
- Line a 12-cup muffin pan with 6 muffin liners and set it aside. Preheat the oven to 425 F/220 C.
- Combine the brown sugar, cinnamon, flour, and melted butter until combined and crumbs form. Spread onto a lined baking sheet. Chill in the freezer for at least 30 minutes, then break into pea-sized pieces before using.1 cup (200 g) dark brown sugar, 3 tbsp (42 g) salted butter, 1 tbsp ground cinnamon, 2 tbsp all-purpose flour
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.3 1/4 cups (415 g) all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt
- In a separate large mixing bowl, whisk together the buttermilk, sugar, melted butter, egg, sour cream, oil, and vanilla. Whisk the dry ingredients into the wet ingredients until almost combined, with some flour streaks still remaining. Then fold in the cinnamon crumb mixture.1 1/4 cups (300 g) buttermilk, 1/2 cup (113 g) salted butter, 1 cup (200 g) granulated sugar, 2 (100 g) large whole eggs, 1/4 cup (60 g) sour cream, 1/4 cup (50 g) canola oil, 1 tbsp vanilla extract
- Scoop about 1/3 cup 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) Bake at 425F for 8 minutes, then without opening the oven door, decrease the temperature to 350F/180C and bake for another 10-18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops are golden brown.
- Let the pan cool on a wire rack for 10 minutes, then carefully remove the muffins from the pan. Repeat with the remaining batter (6 muffins).1/3 cup (40 g) powdered sugar, 3 ounces (3 oz) cream cheese
- To make the cream cheese icing, combine the cream cheese and powdered sugar. Whisk in the milk and vanilla until smooth. Dunk the tops of the cinnamon roll muffins with the glaze or drizzle it over the top.3/4 tsp vanilla extract, 4-5 tbsp whole milk
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I love this recipe! My husband has asked if I can make one big cake using this mix (I have a giant cupcake tin). Do you think it would work? If so, what length of time do you think I should bake it for? I was thinking I would need to cut it horizontally to add some additional layers of icing. Any thoughts?
Hi Lynzi! I’m so happy to hear that. I’m not sure if it would work, but I would try baking it at 350 F and just keep a close eye on it while it’s baking 🙂 Let me know how it turns out if you try it!