Cinnamon Roll Muffins

Cinnamon Roll Muffins are everything you love about a cinnamon roll, but ready in a fraction of the time. No yeast, simple to make, and so delicious!

Cinnamon rolls are a beloved classic, known for their warm, gooey centers and sweet, spicy aroma that fills the kitchen. But what if you could take everything you love about cinnamon rolls and transform it into a more convenient, handheld treat? Enter Cinnamon Roll Muffins—a delightful twist on the traditional cinnamon roll that’s perfect for breakfast, brunch, or a sweet snack anytime.

These muffins offer the same comforting flavors but are quicker to make and easier to enjoy on the go. So next time you’re in the mood for something comforting and delicious, give these magical muffins a try. They’re easy to make, and perfect for sharing with family and friends. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is simple enough for anyone to tackle and is guaranteed to bring smiles all around. Let’s dive into how you can create this mouthwatering treat right in your own kitchen.

CINNAMON ROLL MUFFINS

The beauty of these treats lies in their perfect balance of flavors and textures: the batter provides a tender base, while the rich, sweet cinnamon filling adds a comforting warmth that’s impossible to resist. To top it all off, a generous drizzle of glaze cascades over the muffins, adding just the right amount of sweetness. Their charming, individual portions make them not only easy to serve but also ideal for sharing, ensuring that everyone gets to experience the joy of biting into these delicious, cinnamon-filled delights.

Ingredients

Cinnamon Roll Muffins

• 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 you use regular milk)

Instructions

Preheat oven to 375 degrees F. Place muffin liners in a 12-cup muffin tin. (I recommend a light colored muffin tin.) This recipe makes around 15 muffins, so use a second muffin tin for the rest of the muffins.

For The Cinnamon Roll Muffins

In a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until combined. Add the flour, baking powder, baking soda and salt. Whisk until just combined and no flour streaks remain. Don’t over mix. Set aside.

For The Cinnamon Streusel

In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix until combined and forms into small pieces/clumps.

Scoop 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons streusel evenly over the batter in each muffin cup. Scoop another 2 tablespoons batter on top of the cinnamon streusel. Sprinkle with a little more streusel. Repeat with all remaining batter and streusel.

Bake muffins for 15 minutes or until the top of the muffins spring back lightly to the touch. Allow muffins to cool before glazing.

For The Glaze

In a small bowl, whisk together the powdered sugar and heavy cream until combined and pourable. Drizzle the glaze evenly over the cooled muffins. Serve and enjoy!

Servings

This recipe yields about 15 perfectly portioned muffins, making it ideal for sharing with family or friends, or for enjoying as a sweet treat throughout the week.

Cinnamon Roll Muffins make an excellent addition to any breakfast or brunch spread and pair perfectly with a hot cup of coffee or tea. They are also a fantastic treat to serve at a holiday gathering or to bring to a potluck or bake sale. Their individual portions make them easy to serve and eat, without the need for utensils. If you want to take these muffins to the next level, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. They’re versatile enough to be enjoyed as a morning treat or a decadent dessert!

Storage and Reheating

These are best enjoyed fresh, but they also store well for later enjoyment. If you have leftovers, place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, simply pop a muffin in the microwave for about 15 seconds to warm it up and soften the glaze. If you prefer a crispier texture, you can reheat them in the oven at 300°F (150°C) for about 5 to 10 minutes.

These muffins also freeze well. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw them at room temperature or warm them in the microwave or oven.

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