Cinnamon Roll Muffins

Light, fluffy muffins filled with cinnamon and sugar then drizzled with a vanilla icing! These Cinnamon Roll Muffins are the perfect way to start off your day. A delicious twist on cinnamon rolls that are just as delicious.

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I have put a little twist on the ordinary cinnamon rolls recipe and I’m in love! I took my trusty cinnamon roll recipe that I always use, cut the recipe in half then used a muffin pan to cook them up. Making them super cute and fun to eat.

They are the perfect way to start off your morning. A hot cup of coffee, a cinnamon roll muffin and a book!

Ingredients Needed

• All purpose flour
• Sugar
• Dry active yeast
• Salt
• Milk
• Egg
• Butter
• Brown Sugar
• Cinnamon
• Vanilla

Steps to Prepare

• In the bowl of your stand mixer combine the flour, sugar, salt and yeast. Add the milk, egg and butter and stir just until it starts to combine then switch to the dough hook. Mix on a low speed for about 5 minutes and if the dough is extremely sticky to the touch (not manageable to handle) then add in a little more flour. Knead the dough for 5 minutes on a low speed. Lightly brush dough with a very small amount of oil then cover and let rise in a warm place until doubled in size (about 20-30 min).
• Grease a muffin pan really well and set aside. In a small bowl combine the sugar, brown sugar and cinnamon for the filling and set aside. Place dough on a work surface and roll out to a 12″x10″ rectangle. Spread with softened butter then sprinkle with reserved sugar mixture. Starting with the longest side facing you roll up the dough and seal the edge. Cut dough into 12 one inch rounds and place one round in each muffin well. Cover and let rise in a warm place until doubled in size (about 20-30 minutes).
• Bake at 350 degrees F for 13-15 minutes or until lightly golden on top. Let cool in pan for 5 minutes before removing to cool completely.
• When ready to frost combine all icing ingredients in a small bowl. Then drizzle over the top of each muffin.

Expert Tips

• My biggest tip is to make sure your yeast is active if you haven’t used it in a really long time. You can do this by dissolving 1 teaspoon sugar in 1/2 cup very warm milk (about 115 degrees F) then sprinkle one 1/4 oz. package of yeast over the top and stir it in. Let stand for 10 minutes and it should have risen to the 1 cup mark. If it hasn’t then your yeast isn’t very active and won’t work correctly in the recipe. If you do this test and want to use the yeast mixture be sure to deduct that liquid from the recipe.
• These are best eaten the day they are made. However you can store tightly wrapped on counter for no more than 2 days or they will become really dry. Warm for a few seconds in the microwave to freshen if needed.
• If you would like to freeze them don’t frost them. Allow them to cool completely then place them in a freezer bag and you can keep them in the freezer for about 2 months. Let them thaw before frosting them.

More easy breakfast treats!

• Love this flavor combo? You have to try my cinnamon twists, too!
• The kids will flip over these crunchy French Toast Sticks.
• Want an easier version of this? Try these Cinnamon Crescent Rolls for busy mornings.
• 3 Ingredient Cinnamon Rolls
• Light, fluffy Cinnamon Roll Pancakes are the perfect sweet treat for a special breakfast! 
• Load these Yummy Peanut Butter Muffins with Jam for a Fun Twist on Your Typical Peanut Butter & Jelly Breakfast!

Be sure to give this recipe a try! If you love this recipe as much as we do (pretty sure you will!), be sure to leave a five-star rating below!

Don’t forget to tag me on Instagram either, I’d love to see pictures of your good eats! @julieseatsandtreats or #julieseatsandtreats

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4.89 from 9 votes

Cinnamon Roll Muffins

Light and fluffy, filled with cinnamon and sugar then drizzled with a vanilla icing! The Perfect Easy Breakfast Recipe!

Prep:1 hour hr

Cook:15 minutes mins

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12

muffins

Ingredients

Dough

• ▢ 2 cups all purpose flour
• ▢ 2 tablespoons sugar
• ▢ 1 1/4 teaspoons dry active yeast
• ▢ 1/2 teaspoon salt
• ▢ 2/3 cup very warm milk 115 degrees F
• ▢ 1 egg beaten
• ▢ 1 tablespoon butter melted

Filling

• ▢ 3 tablespoons butter softened
• ▢ 1/4 cup sugar
• ▢ 1/4 cup packed brown sugar
• ▢ 1 tablespoon ground cinnamon

Icing

• ▢ 1 cup powdered sugar
• ▢ 3-4 tablespoons milk
• ▢ 1 tablespoon very soft butter
• ▢ 1/2 teaspoon vanilla

Instructions

• In the bowl of your stand mixer combine the flour, sugar, salt and yeast. Add the milk, egg and butter and stir just until it starts to combine then switch to the dough hook. Mix on a low speed for about 5 minutes and if the dough is extremely sticky to the touch (not manageable to handle) then add in a little more flour. Knead the dough for 5 minutes on a low speed. Lightly brush dough with a very small amount of oil then cover and let rise in a warm place until doubled in size (about 20-30 min).
• Grease a muffin pan really well and set aside. In a small bowl combine the sugar, brown sugar and cinnamon for the filling and set aside. Place dough on a work surface and roll out to a 12″x10″ rectangle. Spread with softened butter then sprinkle with reserved sugar mixture. Starting with the longest side facing you roll up the dough and seal the edge. Cut dough into 12 one inch rounds and place one round in each muffin well. Cover and let rise in a warm place until doubled in size (about 20-30 minutes).
• Bake at 350 degrees F for 13-15 minutes or until lightly golden on top. Let cool in pan for 5 minutes before removing to cool completely.
• When ready to frost combine all icing ingredients in a small bowl. Then drizzle over the top of each muffin.

Tips

These are best eaten the day they are made. However you can store tightly wrapped on counter for no more than 2 days or they will become really dry. Warm for a few seconds in the microwave to freshen if needed.

If you would like to freeze them don’t frost them. Let them cool completely then place in a freezer bag and freeze for up to 2 months. Thaw completely before frosting. Warm for a few seconds in the microwave to freshen if needed.

Nutrition Information

Calories: 203kcal (10%), Carbohydrates: 37g (12%), Protein: 3g (6%), Fat: 4g (6%), Saturated Fat: 2g (13%), Cholesterol: 24mg (8%), Sodium: 139mg (6%), Potassium: 50mg (1%), Fiber: 1g (4%), Sugar: 20g (22%), Vitamin A: 140IU (3%), Calcium: 21mg (2%), Iron: 1.2mg (7%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.