I am swooning over these Cinnamon Roll Muffins! Everything you love about a good cinnamon roll, but ready in a fraction of the time. No yeast, super simple, and incredibly Delicious!
This one goes out to my mother. She's the lady who despises cooking but against her wishes finds herself in charge of Christmas breakfast more often than not. So instead of the cinnamon rolls that she normally tries to turn out for the big occasion, those cinnamon rolls that require yeast and rise times and rolling pins, I offer these Cinnamon Roll Muffins.
These Cinnamon Roll Muffins require much less of a time commitment, but one sweet bite and I think you'll agree that they make a pretty impressive substitute for standard cinnamon rolls.
These are easy to make, but I have to tell you that it took me a few tries to get this recipe right. The first batch I delivered to my mother were much too crumbly and the brown sugar - cinnamon topping exploded all over the pan. But I knew in my heart of hearts that Cinnamon Roll Muffins needed to exist in my life so I persisted undaunted.
Thirty-six muffins later, I am now happy to report that I have achieved not just success, but in fact, perfection.
After consuming a couple of these gooey, sweet, perfect muffins, I feel bold enough to declare that these Cinnamon Roll Muffins might very well be the best thing I have ever managed to cook up in this humble little kitchen of mine. They are that good. No joke.
Maybe make these beauties for Christmas morning. Or maybe make them because you are too lazy to make cinnamon rolls. Or make them just because. You really don't need much of a reason, just make them.
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Cinnamon Roll Muffins
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons melted butter, cooled slightly
- 1 egg
- 1 cup milk (plus more as needed)
Topping and Filling
- 1 cup brown sugar, loosely packed
- 3 teaspoons ground cinnamon
- 1 ½ cups coarsely chopped pecans or walnuts
- 3 tablespoons melted butter
Frosting
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- dash of vanilla
Instructions
- Preheat oven to 400 degrees Fahrenheit. Generously grease a standard 12 cup muffin tin.
- In a large bowl, sift together the dry ingredients(flour, baking powder, salt, and sugar). In a separate bowl, whisk together the wet ingredients (melted butter, egg, milk) until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.
- Combine all the topping/filling ingredients. Gently fold half of the mixture into the muffin batter.
- Spoon the muffin batter, a little less than ¼ cup, into each muffin tin. Top with remaining brown sugar mixture. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly. Remove from oven. Cool slightly, then transfer carefully to a wire rack.
- Whisk together all of the frosting ingredients. Drizzle over the top of the muffins and enjoy every single delicious bite . . . maybe even lick your fingers when you're done.
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Jeannie says
These look delicious! I've been wanting to try making homemade cinnamon rolls...your photos encourage me to make them! :o)
somethewiser@gmail.com says
Yes! Do make them! You won't be sorry 🙂
Sara- The Organic Dietitian says
Cinnamon rolls remind me so much of my childhood. I don't make them a lot because they are usually labor intensive. These look so much easier! Thank you.
somethewiser@gmail.com says
I feel the same way about cinnamon rolls. But these really are so much easier! I hope you give them a try 🙂
Kjersten says
I have been trying to get around to making cinnamon rolls and finally found a recipe that is easy a delicious! I made them dairy - free with oat milk, plant butter and vegan sour cream (rather than cream cheese). Delightful!
Ilona @ Ilona's Passion says
These are perfect for a breakfast! And your photos are beautiful!
somethewiser@gmail.com says
Thank you Ilona!
Kathi @ LaughingSpatula says
These look amazing and I love how easy they are to make! Pinned!
somethewiser@gmail.com says
Thanks Kathi - easy is the name of the game around here! 🙂
Marsha | Marsha's Baking Addiction says
These cinnamon roll muffins look so scrumptious! Mouth-watering photos!
somethewiser@gmail.com says
Thanks Marsha!
Shannon says
This is a great recipe! I've made it many times. It's one of my family's favorite weekend brunch treats. They're so much quicker and easier than cinnamon rolls, but they're so delicious. Thank you for the great recipe!
Tara | Deliciously Declassified says
These look INSANELY good! I can't picture a more perfect breakfast on Christmas morning. I have to make these 🙂
somethewiser@gmail.com says
Thanks Tara. They taste insanely good too. I hope you try them and like them!
Ann {Created To Cook} says
I have a weak spot for cinnamon rolls... I can't wait to give these cinnamon roll muffins a try. Your photos make them look irresistible!
Louisa [Living Lou] says
These would be SO perfect for Christmas morning! I love how it's an easier/less labour intensive twist on the classic cinnamon rolls. Delicious 🙂
Annie @ Annie's Noms says
Oh my goodness, these look amazing!!! I seriously want to just grab right through my screen right now and have one! Beautiful photos! 🙂
Paige says
These muffins look incredible! You just won the award for best Christmas morning breakfast idea!
Paige
http://thehappyflammily.com
Nagi@RecipeTinEats says
I'll make a batch of these any day! These look so delicious!
Kathryn @ FoodieGirlChicago says
I just want to write YUM, over and over again! These look delicious and the photos are fabulous - added to my must make list!!
Amanda {Striped Spatula} says
Wow! One of these muffins and a warm cup of tea and I'm set. Beautiful photos, too, I'm drooling!
Sabrina says
Cinnamon rolls in muffin form- love it!!
Margaret says
Just msde these and their absolutely delicious! ! The best cinnamon roll muffin ever!! I have been searching recipes for some time now and this is definitely a keeper. You should be very proud of yourself. Well done!!
somethewiser@gmail.com says
Wow! Thanks Margaret! You just totally made my day.
david says
can't wait to try these out. Thanks so much!
somethewiser@gmail.com says
Thanks David! I hope you enjoy them!
Judy says
Has anyone tried freezing these?? My daughter is having a brunch for her wedding.
somethewiser@gmail.com says
Yes, these are easy to freeze and reheat beautifully. Just make the frosting when you are ready to serve them. What a lovely idea to serve them for a wedding brunch! Enjoy!!
Danica says
These are so good and so perfect! They have been a perfect addition to my Sunday brunch with my girlfriends.
I recently ordered this chai spice blend off of etsy and included 1 tsp of it in the recipe and it put it over the top.
https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend
somethewiser@gmail.com says
Yay! Thank you! I love the idea for the chai spice blend - I must try that.
April R - Uncookie Cutter says
Wow, these look amazing! I found these on Pinterest and the pictures are mouthwatering! I would love for you to stop by and link up at our new party, where we make the features. So glad to connect and thanks for sharing! http://uncookiecutter.com/2016/03/baked-quesadilla-squares-link-make-5/
Amanda says
The pictures had me hooked and. . . I Loved! Loved the Cinnamon Roll muffins! Moist and packed full of the real roll flavors! The glaze just sent it over the top! I have no idea how they tasted the next day they didn't make it past 10 a.m. Thank you for the recipe!
somethewiser@gmail.com says
Yay! So happy to hear this! Thanks for taking the time to leave a review. 🙂
Tanya says
I'm cooking for a girls camp this summer. I'm looking for a muffin recipe for one of the breakfasts. I need to 20 times the recipe. We have done blueberry muffins in the past, but in that quantity you can't be careful enough with the blueberries and I end up with purple muffins. I'm going to try a batch of these in my own kitchen today. Do you have any tips for making them on a larger scale? I could possibly make them the day before and just heat them up the morning of.
Brittanne says
These were AMAZING! I had to add a little milk (about 1/4 cup), because my batter was a bit too dry, but otherwise followed the recipe exactly. WOW! So fluffy and flavourful. Way better than any coffee cake or muffin I have ever made. Thanks for sharing!
Skunklor says
Made these today as a surprise for my hubby at work. At first when I started to put batter into the tins I noticed the batter was getting low so instead I used 2 TBS in each section and was worried I wouldn't have enough batter. But low and behold I did ????. And once they came out of the oven they had risen perfectly. And look great.
Lynn Liebbe says
OMG, these are beyond delicious! I made these this past weekend and they were devoured. Everyone loved them and I shared the recipe. My husband said he'd love these muffins to be made every Sunday morning! 🙂 Can't beat that.
somethewiser@gmail.com says
Yay! Thanks so much for taking the time to comment - I love hearing from people making the recipes here! So glad you enjoyed them as much as we do. 🙂
Jenn E says
I have made this recipe so many times, my family just loves it! I am just wondering what the best technique is for making the milk/butter/egg mixture, I melt the butter and then when I add in the milk it ends up causing the butter to harden. Thanks in advance!
Lacie says
Hi! These look amazing! I'm wondering if it would be possible to omit the nuts due to allergies? If so should I add anything else to the filling mix? Thanks!
Danielle says
Was also wondering this!
Emily says
These look delicious! I was wondering if I could bake them in a cake pan instead of muffins. Do you have any suggestions on the temperature or amount of time to cook if I do it this way? Thanks!
Iqra says
I literally just made these and they are amazing! At first I was worried because the batter seemed too thick and dough-y, but i added a little more milk and with the brown sugar mixture, it was perfect! I made them in a 24 mini-cupcake pan and they're so cute and delicious, perfect for a snack or even taking to someone's house. Since I made the two bite version, I had so much extra brown sugar mixture so I will probably make a little less next time, because for me the mini bites are much more practical! Great recipe, easy to follow and ingredients I already had at home, I totally will make them again! Thanks:)
lovecook01 says
great as a gluten free option, just sub flour for gluten free flour. tastes so good!
Laura says
I don't have a muffin pan, so I made this recipe exactly according to the instructions except I poured it in a standard round cake pan and baked it for 20 minutes. Came out perfectly. Yum!
Cassandra Williams says
Love, Love, Love, Love this recipe. It was very easy, did not have to go out and buy any ingredients, when batter was slightly dry, I just added a little milk. Family gave me the thumbs up. All turned out lovely on this rainy Sunday. Excellent.
download lagu mp3 says
Love, Love, Love, Love this recipe. It was very easy, did not have to go out and buy any ingredients, when batter was slightly dry, I just added a little milk. Family gave me the thumbs up. All turned out lovely on this rainy Sunday. Excellent.
I literally just made these and they are amazing! At first I was worried because the batter seemed too thick and dough-y, but i added a little more milk and with the brown sugar mixture, it was perfect! I made them in a 24 mini-cupcake pan and they’re so cute and delicious, perfect for a snack or even taking to someone’s house. Since I made the two bite version, I had so much extra brown sugar mixture so I will probably make a little less next time, because for me the mini bites are much more practical! Great recipe, easy to follow and ingredients I already had at home, I totally will make them again! Thanks:)
Marie says
Do you layer the batter with the sugar? The steps were not opening correctly on my computer, but I'd love to make these this weekend.
Marie says
I made these. Im an impatient baker...but my boys love cinnamon rolls and I do not like making them...so when I came across this, it was an immediate "have to make!".
So, me being the impatient baker, I missed that I was supposed to save half the 'filling'. I made it with all the filling....and I doubled the crumb topping.
I made mini muffins. SO, SO, SO, SO, SO GOOOOOOODDD!!! House smells amazing...easy recipe...and if you falter like I did, they're still amazing. Thank you for this amazing recipe.
Lucille says
Made the Cinnamon Roll Muffins this morning, they came out perfect. Only thing I had to do as suggested in the recipe was to add a couple of dollops of milk to the batter as it is quite think. I also sprayed my muffin pans and cooked them in my over at 350 degrees, the last 5 minutes raised the temperature to 375 degrees . The muffins came out perfect, moist on the inside. The combination of the muffin with the cream cheese frosting is so delicious, you could sell these in a bakery. Whole family loves them, I will make the muffins forever. Thank you for a great recipe!
Daria Buhtoiarova says
Both times that I have tried this recipe, I felt that the batter was too dry. I doubled the recipe and still needed an entire cup of milk to make it the consistency that I wanted! I added 1/4 teaspoon and 1/2 teaspoon vanilla into the batter to amp the flavor a bit. I also added about 2/3 of the topping into the batter, because I don't like to much crumbly stuff that could fall off, I'de rather just eat it. They came out so good! Going to bring them to my class tomorrow, thanks for the wonderful recipe!!
Pam Norris says
Excited to make these beauties for our Bible Study group! Thank you for sharing!
Cortney says
Read your post and HAD yo make these! They are DELICIOUS and SO easy! I even had to replace the egg (didnt want to run to the store) and they still turned out wonderful! Thank you!
Kelli says
Second time making this recipe and it won't be the last! I love them. 🙂
Codi says
Make sure if you want to make these last, to put them in a sealed container. But SO YUMMY!!
Jane says
Made these today as a Day After Christmas Treat. SO easy and SO good! My batter was a bit wet (as opposed to dry as a few other reviewers have noted), probably because I didn't precisely my flour, so I added about a tablespoon of flour after adding the walnuts/brown sugar mixture. I also used muffin tin liners because I don't like cleaning off those bits that burn on to the outside (maybe that's just my tin). I'll say again - OMG - so tasty and so easy!! I made 12 beautiful muffins for probably 1/2 of the cost of one Cinnabon and for me, these taste better. Thank you for this recipe. I've already passed it on to some of my baking friends.
somethewiser@gmail.com says
I LOVE to hear this! So glad you enjoyed them. Thanks for taking the time to comment - you totally made my day!
somethewiser@gmail.com says
Thank you Jane! I love to hear this!!
Sarah says
These muffins are SO delicious! I swapped out the nuts for 1 Cup of quick oats because we cant have nuts in our household and they turned out beautifully.
Sophy Julie Nuth says
These were delicious! Just finished making them and they came out perfect. I did add vanilla because I love vanilla. LOL I used almonds because that’s all I had on hand. I appreciate the sugar content as well because I hate overly sweet pastries and desserts. The only thing I hate about this is, I’m going to be the one eating them all. LOL
Chantal says
Big success with my very picky kids! Made my list of top muffins to redo! To make and remake again
Maureen Brown says
I made these muffins for my family and they loved them!!! Thank you so much for the recipe! My son is not a big fan of nuts in things, so I substituted raisins for nuts, but I should have realized that raisins expand when they are baked. The topping ended up spreading all over my muffin tin (sigh). Fortunately, it was a non-stick muffin tin, so I was able to salvage the topping and add it to the glaze. Note to self: use less raisins next time, or make more muffins! Blessings, Maureen Brown
Sharri says
Made 11 dozen & froze them for a few days to serve for Easter brunch at church. Left out the nuts - allergy concerns serving so many - and didn't frost them, and the batter needed an extra splash of milk. Otherwise followed the recipe and they were delicious! Received many compliments and a couple requests for the recipe. Thank you!
Sagar Sahay says
I am hosting a party next week and this has to be on my menu. I am glad I found it in the nick of time.
Michaela says
These are the best muffins ever! I followed the recipe to a T, other than not using the nuts because not all of the people in my house like them. The batter was quite thick, and I was worried that it would make the muffins doughy. Fortunately, they had a perfect, delightfully moist texture! Another thing that I loved was the amount of sugar! There wasn't too much in the recipe, and they were perfectly sweet! I highly recommend these muffins for any day of the week!
Issie says
Definitely easy to swap and make dairy free and use vegan egg substitute, much tastier and kinder to make them cruelty free ( no animal derived ingredients for all the true animal lovers )
J says
These look good. I am going to use a banana in the muffins instead of sugar and use only half the brown sugar for the topping. Cinnamon has a naturally sweet flavor so I don't think that much brown sugar is needed.
Sarah Carabin says
This is an amazing recipe! These have the best texture! They are absolutely delicious! And I used cup for cup gluten free flour by bobs red mill. I'm definitely keep this recipe