Cinnamon Roll Muffins

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Cinnamon Roll Muffins

These Cinnamon Roll Muffins have quickly become a go-to treat in our household. It all started one rainy Saturday morning when I was craving cinnamon rolls but didn’t have the time (or let’s be honest, the energy) to deal with all the rising and rolling. So, I decided to get creative—and the result was better than I imagined!

These muffins combine everything we love about cinnamon rolls—the buttery swirl, the sweet cinnamon sugar, and that irresistible cream cheese glaze—without the fuss. They’re soft and fluffy, with just the right amount of crunch from chopped pecans on top. My kids devour them in minutes, and my husband? Let’s just say he’s officially declared them “dangerously good.”

Whether I’m making them for a brunch get-together, a quick after-school snack, or just because we need a little pick-me-up, these muffins never disappoint. They feel indulgent, but they’re surprisingly easy to whip up. I love that I can have all the flavors of a classic cinnamon roll without spending hours in the kitchen. Trust me, once you try them, you’ll be hooked just like we are.

Questions I Often Get Asked About This Recipe

Can I make these muffins ahead of time?
Yes! They’re best fresh, but you can bake them the night before and store in an airtight container. Just warm them for 10 seconds in the microwave before serving.

Can I freeze them?
Absolutely. Freeze them without the glaze, then thaw and drizzle when ready to serve.

Can I use store-bought cinnamon roll dough?
This recipe is from scratch and gives the best results, but you can use store-bought dough in a pinch—just adjust the baking time.

Is there a nut-free option?
Yes, you can skip the pecans or substitute with chocolate chips or raisins.

Can I make them gluten-free?
Yes, just use a good 1:1 gluten-free flour blend and make sure your baking powder is gluten-free too.

What You Need to Make Cinnamon Roll Muffins

For the Muffins:

2 cups all-purpose flour

1/2 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 cup unsalted butter, melted

1 cup whole milk

2 large eggs

2 tsp vanilla extract

For the Cinnamon Swirl:

1/3 cup brown sugar

1 tsp cinnamon

2 tbsp melted butter

For the Glaze:

4 oz cream cheese, softened

1/2 cup powdered sugar

2 tbsp milk (add more for desired consistency)

1/2 tsp vanilla extract

Optional Topping:

1/3 cup chopped pecans

Tools Needed:

12-cup muffin pan

Mixing bowls

Electric mixer (or whisk)

Ice cream scoop or spoon for batter

Wire rack

How to Make Cinnamon Roll Muffins

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.

Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

Combine wet ingredients: In a separate bowl, whisk melted butter, milk, eggs, and vanilla until smooth.

Make the batter: Gradually add the wet mixture to the dry ingredients and mix until just combined.

Prepare cinnamon swirl: In a small bowl, stir brown sugar, cinnamon, and melted butter.

Layer in muffin tins: Fill each muffin cup halfway with batter. Add 1 tsp of cinnamon swirl, then top with more batter.

Swirl gently: Use a toothpick to swirl the cinnamon mixture through the muffin batter.

Add toppings: Sprinkle with chopped pecans if using.

Bake for 18–22 minutes or until a toothpick inserted comes out clean.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Make the glaze: Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

Tips for Making the Best Cinnamon Roll Muffins

Don’t overmix the batter—stir until just combined to keep muffins fluffy.

Use room-temperature ingredients to help everything blend smoothly.

Warm your glaze slightly if it’s too thick; it’ll drizzle easier and set perfectly.

For extra gooeyness, double the cinnamon swirl mixture and add a little inside and on top.

No cream cheese? Sub in Greek yogurt or even a simple powdered sugar + milk glaze.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were a total hit at our Saturday brunch! Everyone asked for the recipe, and they disappeared in minutes.”

⭐️⭐️⭐️⭐️ “Great flavor and super easy. Next time, I’ll add a little extra cinnamon because we like it strong!”

⭐️⭐️⭐️⭐️⭐️ “As a mom of three, I love how quick this recipe is. Warm, comforting, and kid-approved.”

⭐️⭐️⭐️⭐️⭐️ “The glaze is heavenly! I might try a maple version next time. Perfect for fall!”

⭐️⭐️⭐️⭐️ “Delicious, but mine turned out a bit dry—probably overbaked. I’ll try a shorter time next round.”

Printable Recipe

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