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Cinnamon roll muffins with icing on top sitting on a wire cooling rack
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5 from 3 votes

Cinnamon Roll Muffins

Light and fluffy, filled with cinnamon and sugar then drizzled with a vanilla icing! The Perfect Easy Breakfast Recipe!
Prep Time1 hr
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 203kcal
Author: Julie Evink



  • 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


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


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


  • 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.


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.


Calories: 203kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 139mg | Potassium: 50mg | Fiber: 1g | Sugar: 20g | Vitamin A: 140IU | Calcium: 21mg | Iron: 1.2mg