Cinnamon Roll Muffins

Here’s a quick and easy recipe for Cinnamon Roll Muffins — all the cozy, gooey goodness of cinnamon rolls in a soft, portable muffin form. No yeast or rising required!

🧁 Cinnamon Roll Muffins

Makes: 12 muffins | Prep Time: 15 min | Bake Time: 15–18 min

🧂 Ingredients:

For the Muffin Batter:

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup milk (whole or 2%)

• 1 egg

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

For the Cinnamon Swirl Filling:

• ⅓ cup brown sugar (light or dark)

• 1 tbsp cinnamon

• 2 tbsp melted butter

For the Glaze:

• ¾ cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

🔪 Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan or grease well.

2. Make the filling:
   Mix brown sugar, cinnamon, and melted butter in a small bowl. Set aside.

3. Make the muffin batter:
   In a large bowl, whisk together flour, sugar, baking powder, and salt.
   In another bowl, whisk milk, egg, vanilla, and melted butter.
   Pour wet into dry and mix just until combined (do not overmix).

4. Assemble the muffins:

   • Fill each muffin cup halfway with batter.

   • Add ~1 tsp of cinnamon filling.

   • Top with more batter to fill ¾ full.

   • Swirl lightly with a toothpick or knife.

5. Bake:
   Bake for 15–18 minutes, or until a toothpick comes out clean. Let cool 5–10 minutes in the pan.

6. Add the glaze:
   Stir powdered sugar, milk, and vanilla until smooth. Drizzle over warm muffins.

🍽️ Tips & Variations:

• Add chopped pecans or walnuts to the filling for crunch.

• For extra decadence, top with cream cheese glaze instead of vanilla glaze.

• Store leftovers in an airtight container at room temp for 2 days or in the fridge for 4–5.