If you have a sweet tooth and love the warm, comforting flavors of cinnamon rolls but want something more portable and less fuss, then this Cinnamon Roll Muffins Recipe is an absolute game-changer. These muffins capture all the gooey, cinnamon-infused goodness of a classic roll but in a perfectly portioned, tender, and tenderly crumbed muffin. Whether you’re serving them for breakfast, brunch, or an irresistible snack, these Cinnamon Roll Muffins deliver that cozy, homemade feel with every bite.
Ingredients You’ll Need
Simple, everyday ingredients come together to create this delicious treat; each one plays a crucial role in building the taste, texture, and inviting aroma that make these Cinnamon Roll Muffins so special.
- 1 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- ½ cup salted butter (melted): Provides richness and moisture to the batter.
- 2 large eggs: Bind the ingredients together and give structure.
- ½ cup sour cream: Adds tanginess and keeps the muffins moist and soft.
- ½ cup milk: Balances the batter’s consistency for a light texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm undertone.
- 2 ¼ cups all-purpose flour: The base of the batter, giving body and bite to the muffins.
- 2 teaspoons baking powder: Helps the muffins rise and become fluffy.
- ½ teaspoon baking soda: Reacts with sour cream to tenderize and help rise.
- 1/8 teaspoon salt: Balances sweetness and enhances flavor depth.
- ¼ cup all-purpose flour: Used in the cinnamon streusel topping to add delightful texture.
- ¼ cup packed brown sugar: Brings caramel-like sweetness to the streusel.
- 1 tablespoon ground cinnamon: The star spice carrying that signature cinnamon roll flavor.
- 2 tablespoons butter (melted): Binds the streusel ingredients and adds richness.
- 1 cup powdered sugar: For the sweet glaze that finishes the muffins.
- ¼ cup heavy whipping cream: Gives the glaze a creamy, pourable texture (can reduce if using milk).
How to Make Cinnamon Roll Muffins Recipe
Step 1: Preheat and Prepare Your Pans
Start by heating your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with liners. Since this recipe makes about 15 muffins, prep a second muffin tin for the remaining batter to make sure everything bakes evenly. Proper preparation is key to perfect muffins every time.
Step 2: Mix the Muffin Batter
In a medium bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until everything is smoothly combined. Then, add in the all-purpose flour, baking powder, baking soda, and salt. Mix just until no flour streaks remain; be careful not to over mix, or your muffins may become dense.
Step 3: Prepare the Cinnamon Streusel
For the streusel topping, whisk together flour, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and stir until the mixture clumps together into small, tantalizing crumbs. This streusel is where all the cinnamon magic happens with every crunchy bite!
Step 4: Assemble the Muffins
Scoop about 2 tablespoons of muffin batter into each muffin liner. Sprinkle about 3 teaspoons of the cinnamon streusel on top of the batter in each cup. Then add another 2 tablespoons of batter to cover the streusel layer. Finish with a sprinkle of streusel on top. Repeat until you’ve used all your batter and streusel, layering those cinnamon pockets beautifully.
Step 5: Bake to Perfection
Pop your muffin tins in the oven and bake for 15 minutes or until the muffins spring back lightly when touched. Their rising golden tops and the scent of cinnamon filling the kitchen will tell you they’re ready. Let them cool completely before moving on to glazing.
Step 6: Make and Drizzle the Glaze
Whisk powdered sugar with heavy cream in a small bowl until smooth and pourable. Drizzle this luscious glaze generously over each cooled muffin to add that sweet finishing touch that ties everything together. This glaze turns these cakes into the ultimate Cinnamon Roll Muffins you’ll want to savor.
How to Serve Cinnamon Roll Muffins Recipe
Garnishes
Adding a little extra touch elevates these muffins to a new level of delight. Try sprinkling a pinch of cinnamon on top of the glaze or topping each muffin with a tiny swirl of cream cheese frosting for an extra indulgent treat. A few chopped nuts could also add a nice crunch contrast.
Side Dishes
These Cinnamon Roll Muffins are perfect accompanied by a hot cup of coffee or a creamy latte to complement their rich flavors. For brunch, serve alongside fresh fruit or a simple yogurt parfait to balance the sweetness with some brightness and freshness.
Creative Ways to Present
For a crowd-pleasing brunch, arrange your muffins on a tiered serving tray to create a beautiful centerpiece. Wrap individual muffins in parchment squares tied with a rustic twine ribbon for gift-giving or special occasions. You could also slice one horizontally and add a smear of butter or cream cheese for a delightful snack variation.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roll Muffins keep well stored in an airtight container at room temperature for up to 2 days. Keep them sealed to hold in moisture and ensure each bite remains tender and soft.
Freezing
If you want to enjoy these muffins down the line, freezing them is a fantastic option. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They freeze beautifully for up to 2 months, allowing you to grab a quick treat anytime.
Reheating
To warm up frozen or stored muffins, microwave them for about 20-30 seconds or reheat in a 350-degree oven for 5-7 minutes. This brings back that freshly-baked feeling and soft texture, as if they just came out of the oven.
FAQs
Can I substitute sour cream with yogurt in the Cinnamon Roll Muffins Recipe?
Yes! Plain Greek yogurt is a great substitute for sour cream in this recipe and will help keep the muffins moist, while adding a slight tang similar to sour cream.
What type of muffin liners are best to use?
Standard paper muffin liners work perfectly, but using silicone liners can prevent sticking and make cleanup easier. Just ensure the liners fit snugly in the muffin tin for even baking.
Can I use regular milk instead of heavy cream in the glaze?
Absolutely. If using regular milk, reduce the amount slightly to maintain the glaze’s pourable consistency. Start with less and add more powdered sugar if needed.
How can I make the cinnamon flavor stronger?
To boost the cinnamon punch, add an extra half teaspoon of ground cinnamon to both the batter and streusel topping. This gives a warm, more pronounced spice without overpowering the muffins.
Are these muffins suitable for freezing after glazing?
It’s best to freeze the muffins before glazing to prevent the glaze from cracking or melting in the freezer. Once thawed, drizzle the glaze fresh before serving for optimal texture and appearance.
Final Thoughts
This Cinnamon Roll Muffins Recipe is a cozy treat full of warm cinnamon goodness that’s sure to become a staple in your baking repertoire. They’re simple to make, irresistibly soft, and perfect for sharing with family and friends. Don’t wait to enjoy that delightful swirl of cinnamon streusel and melt-in-your-mouth glaze—bake a batch soon and fill your home with that comforting, sweet aroma!
Print
Cinnamon Roll Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delightfully soft and fluffy Cinnamon Roll Muffins infused with a rich cinnamon streusel and topped with a sweet powdered sugar glaze. Perfect for breakfast or a cozy snack, these muffins combine the flavors of classic cinnamon rolls with the convenience of a muffin.
Ingredients
Muffin Batter
- 1 cup granulated sugar
- ½ cup salted butter, melted
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
Cinnamon Streusel
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
Glaze
- 1 cup powdered sugar
- ¼ cup heavy whipping cream (use less if using regular milk)
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 375°F (190°C). Line two 12-cup muffin tins with muffin liners since this recipe yields about 15 muffins, requiring more than one tin.
- Mix Muffin Batter: In a medium bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until thoroughly combined. In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix gently just until no streaks of flour remain; do not overmix to ensure tender muffins.
- Prepare Cinnamon Streusel: In a small bowl, whisk together the flour, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture forms small clumps to create the streusel topping.
- Assemble Muffins: Scoop about 2 tablespoons of muffin batter into each lined muffin cup. Evenly sprinkle approximately 3 teaspoons of cinnamon streusel over the batter. Add another 2 tablespoons of batter on top of the streusel, then finish with a light sprinkling of the remaining streusel mixture.
- Bake: Place the muffin tins in the preheated oven and bake for about 15 minutes or until the muffin tops bounce back lightly when touched and a toothpick inserted in the center comes out clean. Remove from oven and allow the muffins to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk the powdered sugar and heavy whipping cream together until smooth and pourable. Adjust the cream quantity if needed to reach the desired consistency.
- Glaze Muffins and Serve: Drizzle the glaze generously over the cooled muffins. Serve immediately for best flavor and texture.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Using muffin liners helps with easy removal and cleanup, but lightly greasing the muffin tins is an alternative.
- The heavy cream in the glaze can be substituted with milk for a lighter glaze, but it may be less thick.
- If you only have one muffin tin, bake in batches, keeping the remaining batter refrigerated temporarily.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk and cream.
