Irresistible Cinnamon Roll Muffins for Cozy Mornings

Perfectly portioned cinnamon roll flavor in muffin form—tender, buttery muffins swirled with cinnamon sugar and topped with a simple glaze. They’re easy to make, comforting, and ideal for a cozy morning treat.

Why You’ll Love This Recipe

I love how these muffins deliver all the warmth and sweetness of cinnamon rolls without the fuss of rolling dough. They bake up soft, fluffy, and full of cinnamon flavor, yet are simple enough to whip up on busy mornings. Plus, the glaze on top makes them feel special like a bakery treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all‑purpose flour

• granulated sugar

• baking powder

• salt

• milk (whole or your choice)

• unsalted butter, melted and slightly cooled

• egg

• vanilla extract

• brown sugar

• ground cinnamon

• (for glaze) powdered sugar and milk or cream

directions

1. I preheat the oven to 190 °C (375 °F) and line a 12‑cup muffin tin with paper liners or grease it well.

2. In a bowl, I whisk together flour, sugar, baking powder, and salt.

3. In another bowl, I mix melted butter, milk, egg, and vanilla until smooth.

4. I pour the wet ingredients into the dry and stir gently until just combined—some lumps are okay.

5. In a small bowl, I combine brown sugar and cinnamon.

6. I fill each muffin cup about one-third full with batter, then sprinkle a teaspoon of the cinnamon mixture over it. I repeat once more—batter, cinnamon sugar, then top with remaining batter.

7. I use a toothpick or butter knife to swirl the layers gently.

8. I bake for 15–18 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

9. I allow muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool slightly.

10. While they’re cooling, I whisk together powdered sugar with a splash of milk or cream to make a pourable glaze. I drizzle it over the warm muffins before serving.

Servings and timing

• Servings: makes 12 muffins

• Prep time: about 10 minutes

• Cook time: 15–18 minutes

• Total time: approximately 30 minutes

Variations

• I use half whole wheat flour for a nuttier texture.

• Sometimes I add chopped nuts—pecans or walnuts—for crunch in the swirl.

• I swap the vanilla glaze for cream cheese frosting for more indulgence.

• For extra flavor, I sprinkle a pinch of cardamom or nutmeg into the cinnamon sugar.

• I stir in a few chocolate chips with the batter for a sweet surprise.

storage/reheating

I store cooled muffins in an airtight container at room temperature for up to 2 days. To refresh them, I warm muffins in a 160 °C (325 °F) oven for about 5 minutes to restore the soft crumb and slightly melty swirl. Muffins also freeze well—wrapped individually, they keep for up to 1 month; I thaw them at room temperature or warm briefly.

FAQs

1. Can I use almond milk or non-dairy milk?

Absolutely! I use almond or oat milk often, and the texture is just as tender.

2. Do I need liners?

No—but liners make cleanup easy and help keep the muffins from sticking.

3. Can I use coconut sugar or maple syrup?

I haven’t tried coconut sugar in the batter, but I’ve swapped maple syrup for milk in the glaze for a maple twist—and it’s delicious.

4. What if the muffins aren’t rising?

I make sure my baking powder is fresh. If they don’t rise well, I increase baking powder by ¼ tsp next time.

5. Can I prep the batter the night before?

Yes—I prepare the batter and swirl mixture, then cover the bowl and refrigerate. In the morning, I swirl, bake, and glaze for freshly baked muffins.

Conclusion

I find these Cinnamon Roll Muffins to be a delightful shortcut to comfort—it’s like getting all the satisfaction of a warm cinnamon roll with half the effort. They’re perfect for cozy mornings, easy to make ahead, and always disappear fast.