These Cinnamon Roll Muffins bring all the flavor of classic cinnamon rolls—sweet, spiced, and comforting—without the need for yeast or rising time. Perfect for busy mornings, brunch gatherings, or afternoon treats, these muffins are tender, fluffy, and topped with a simple glaze that melts into every bite.
With a warm cinnamon-sugar swirl inside and a drizzle of icing on top, these muffins offer all the nostalgic flavor of homemade cinnamon rolls in a fraction of the time.
Why You’ll Love These Muffins
No yeast or rising time
Quick and easy – Ready in under 30 minutes
Swirled with cinnamon sugar
Perfectly portable – Great for school, work, or on-the-go
Freezer-friendly – Make ahead for busy weeks
Ingredients
Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup milk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Filling:
¼ cup brown sugar
1 tablespoon ground cinnamon
Glaze:
½ cup icing sugar (powdered sugar)
1–2 tablespoons milk
Instructions
Preheat the Oven Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Mix the Dry Ingredients In a large bowl, whisk together flour, sugar, baking powder, salt, and ground cinnamon.
Mix the Wet Ingredients In a separate bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth.
Combine Wet and Dry Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix—the batter should be slightly lumpy for tender muffins.
Prepare the Cinnamon Sugar Filling In a small bowl, mix together brown sugar and ground cinnamon.
Assemble the Muffins Spoon a layer of batter into each muffin cup (about 1 tablespoon). Sprinkle a generous pinch of the cinnamon-sugar mixture on top, then add another spoonful of batter to cover.
Bake Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Glaze In a small bowl, mix powdered sugar and 1–2 tablespoons of milk until smooth and pourable.
Drizzle and Serve Once the muffins are slightly cooled, drizzle the glaze over the tops. Serve warm or at room temperature.
Tips for Perfect Muffins
Don’t overmix the batter—this keeps them light and fluffy.
Use room temperature milk and eggs for even mixing.
Add chopped pecans or walnuts for extra texture.
Try cream cheese glaze instead of simple icing for a richer finish.
Variations
Mini Muffins: Use a mini muffin tin and reduce baking time to 10–12 minutes.
Apple Cinnamon: Add ½ cup finely chopped apples to the batter.
Pumpkin Spice: Substitute ¼ cup of milk with pumpkin puree and add pumpkin pie spice.
Vegan Version: Use plant-based milk and egg replacer.
Serving Suggestions
Pair with a cup of freshly brewed coffee or chai tea
Serve as part of a brunch platter alongside scrambled eggs and fruit
Enjoy warm with a pat of butter for a cozy snack
Storage and Freezing
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep up to 5 days, but let them come to room temperature before serving.
Freezer: Freeze unglazed muffins for up to 2 months. Thaw and drizzle with fresh glaze before serving.
Frequently Asked Questions
Can I double the cinnamon sugar swirl? Yes. If you love a strong cinnamon flavor, double the swirl mixture and add an extra layer.
Can I use whole wheat flour? Yes, replace up to half of the all-purpose flour with whole wheat flour. Add an extra tablespoon of milk to compensate for density.
What if I don’t have paper liners? Grease the muffin tin thoroughly with butter or spray to prevent sticking.
