Cinnamon Roll Muffins

A tasty breakfast or dessert, these Cinnamon Roll Muffins are a twist on a classic that you won’t be able to resist.

Muffins are one of those treats that just get me every time. If there are muffins served then you know I’m having one.

How about combining two of my favorite breakfast foods and making these Cinnamon Roll Muffins?

Swirled and topped with streusel with a delicious cream cheese glaze, you absolutely cannot go wrong when you make these.

These are on our menu rotation at least once a month and there are never any left, even though they make a decent amount. We have them for breakfast and dessert!

These muffins are also great to bring to bake sales, gatherings, holidays and more. There is no wrong time to make these Cinnamon Roll Muffins.

If you love cinnamon rolls and muffins, then you’ll enjoy this mashup of the two and want to make them all the time.

Some of our other favorite breakfast recipes that we have on our site include: Crunchy French Toast, Almond Croissants and Chocolate Chip Scones.

WHY THIS RECIPE WORKS:

• These are both adult and kid-friendly!
• On hand ingredients help these come together in no time.
• The streusel and glaze really bring out the flavor.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Granulated sugar
Salted butter
Eggs
Buttermilk
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Brown sugar
Cinnamon
Unsalted butter
Cream cheese
Powdered sugar
Milk

HOW TO MAKE CINNAMON ROLL MUFFINS, STEP BY STEP:

1. Preheat oven to 375 degrees F. Place liners in a 12-cup muffin tin and set aside. This recipe will make more than 12 so you can line a second tin or bake in 2 batches.
2. In a medium mixing bowl, with a whisk, combine the sugar, melted butter, eggs, buttermilk, and vanilla until well combined.
3. Add the flour, baking powder, baking soda, and salt and mix with a wooden spoon until just combined. Don’t over mix.
4. In a small bowl make the streusel swirl by combining the flour, brown sugar, cinnamon, and melted butter. Mix with a fork until it clumps in small pieces.
5. Fill each muffin cup with about 2 Tablespoons of batter, followed by about a Tablespoon of streusel mixture. Add more muffin batter until filled about 2/3-3/4 full.
6. Sprinkle another 2-3 teaspoons of streusel on top of the batter.
7. Place in the oven and bake for 15-17 minutes until the top of the muffins are domed and a toothpick inserted comes out with a few moist crumbs.
8. Remove from the oven and then remove the muffins from the tin to cool completely on a wire cooling rack so they don’t overcook and before glazing.
9. In a small bowl, using a hand mixer combine the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
10. Drizzle the glaze over the cooled muffins.

WHY DO MY INGREDIENTS NEED TO BE ROOM TEMPERATURE?

This allows the ingredients to blend together easier and come out with a smoother batter.

Which in turn results in a lighter and fluffier baked good! So try not to skip that step if you can.

CAN I USE ANOTHER TYPE OF GLAZE/TOPPING?

If you are not a fan of a cream cheese glaze, you can absolutely just make a simple powdered sugar glaze for the topping.

You can also dust with powdered sugar or use other flavor glazes such as strawberry, orange, chocolate, pumpkin, etc. These can be achieved using extracts.

WHAT ADDITIONS CAN I ADD TO THESE MUFFINS?

While these are great as is, you can add some additions to the muffin batter if you’d like. Some ideas include:

1. Chopped Nuts
2. Chocolate Chips
3. Diced Fruits
4. Toffee Bits
5. Dried Fruits

We love them the way they are but we always encourage our readers to test out other things to see what they like best.

DO I HAVE TO USE BUTTERMILK?

I highly suggest using the buttermilk in these Cinnamon Roll Muffins. This activates the baking soda and helps the dough rise.

Which in turn also gives it the nice fluffy and tender texture that we love.

If you do not have buttermilk at home you can make your own. For this recipe mix one cup of regular milk with 1 Tablespoon white vinegar or lemon juice, stir and let sit for 5 minutes.

Then stir again and use as it tells you in the recipe! I love that you have the option of making your own buttermilk at home.

HOW TO STORE:

These can be stored in an airtight container on the countertop where they will keep for up to 4 days.

You can also freeze these muffins, place in a freezer container and they will keep frozen for up to 2 months.

To defrost, remove to the countertop overnight or until thawed. You can reheat in the microwave if desired for 7-10 second.

TIPS AND TRICKS:

• Make sure the ingredients called for in the recipe are at room temperature, this will help the texture.
• Other glazes can be used, see above on ideas.
• Make sure to use buttermilk, if you do not have it we have provided directions above on how to make your own at home.
• These can be frozen, see above on how to do that.
• Other additions can be added into your muffin batter if desired, see above on ideas.
• If you use a very dark coated muffin tin, you may have better results cooking your muffins at 350 instead of 375, baking a few minutes more than recipe says. Dark coated tins make the outside of the muffins cook faster than the inside. Lowering your temperature will help your muffins not burn on the outside.
• If you use unsalted butter, add ¼ teaspoon more salt.

Love a good mashup recipe? Then you absolutely will go crazy and wont be able to resist these Cinnamon Roll Muffins.

If you like this recipe you might also like:

• Chocolate Nutella Muffins
• Cinnamon Muffins
• Pistachio Muffins
• Easy Banana Muffins

If you’ve tried these CINNAMON ROLL MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

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