Cinnamon Roll Muffins with Cream Cheese Icing
These quick and easy cinnamon roll muffins have everything you love about a classic cinnamon roll but are ready in a fraction of the time! With no yeast or rising time required, they’re super simple, incredibly delicious, and perfect for busy mornings. Each soft and fluffy muffin is swirled with cinnamon sugar and finished with a drizzle of cream cheese glaze. Enjoy the gooey, spiced flavors of a cinnamon roll with the ease of a muffin…they’re the perfect way to start your morning!
Equipment
Ingredients
For the Cinnamon Crumb
- 1 cup dark brown sugar packed
- 3 tablespoons salted butter melted
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
For the Muffin Batter
- 3 1/4 cups all-purpose flour *See notes below for measuring*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon 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 tablespoon vanilla extract
For the Cream Cheese Glaze
- 3 ounces cream cheese softened
- 1/3 cup powdered sugar
- 4-5 tablespoons whole milk
- 3/4 teaspoons 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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).
- 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.
Video
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!*
Use a cookie scoop to portion the batter; it's a game changer because it's way easier than a measuring cup!
For tall muffin tops—overfill the liners. The muffin batter should sit taller than the liner.
Storage: Keep leftover muffins in an airtight container for 3-4 days in the fridge or at room temperature.
Freezing: Wrap the individual muffins in plastic wrap, then store them in an airtight container in the freezer for up to 1 month. You can defrost them at room temperature or in the fridge overnight!
