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cinnamon roll muffin with a bite taken out of it.
4.91 from 11 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

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
  • 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
  • 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.

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