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Cinnamon Roll Muffins

Cinnamon Roll Muffins: Easy & Delicious Breakfast Treat

These irresistible cinnamon roll muffins are a quick and easy breakfast or snack, bursting with cinnamon flavor and topped with a creamy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 cup Warm Milk (105-115°F)
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 1/4 cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Melted Unsalted Butter (1/2 stick)
  • 3 1/2 cups All-Purpose Flour plus more for dusting
  • 1 teaspoon Salt
Cinnamon Filling
  • 1/2 cup Unsalted Butter (1 stick), softened
  • 3/4 cup Packed Light Brown Sugar
  • 2 teaspoons Ground Cinnamon
Cream Cheese Frosting (Optional)
  • 4 ounces Cream Cheese softened
  • 2 tablespoons Unsalted Butter softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2-3 tablespoons Milk

Equipment

  • Mixing Bowls (large and small)
  • 12-cup Muffin Tin
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Electric mixer (optional)

Method
 

Instructions
  1. Activate yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand 5-10 minutes until foamy.
  2. Combine wet ingredients: Add egg, remaining sugar, vanilla, and melted butter to the yeast mixture. Whisk until well combined.
  3. Add dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add to wet ingredients, mixing until just combined. Don't overmix.
  4. Prepare filling: In a small bowl, combine softened butter, brown sugar, and cinnamon. Mix until well blended.
  5. Assemble muffins: Line a muffin tin with liners. Divide batter evenly, filling each about halfway. Add a spoonful (1-2 tablespoons) of filling to the center of each. Swirl gently with a knife.
  6. Proof muffins: Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
  8. Cool: Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  9. Make frosting (optional): Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and milk until desired consistency.
  10. Frost muffins: Once completely cool, frost generously.

Notes

For a richer flavor, use brown butter in the muffin batter and filling. You can also add raisins, chopped nuts, or chocolate chips to the batter for variations. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.