Oh my goodness, cinnamon roll muffins are just the best! They capture all the warm, gooey goodness of a classic cinnamon roll but in a super convenient muffin form. Trust me, there’s nothing quite like waking up to the smell of these baking in the oven. It’s like a cozy hug in a muffin! I remember the first time I made these for brunch—everyone went wild! They’re perfect for busy mornings or lazy weekends when you want something sweet without all the fuss. And the best part? You can whip them up in just about 35 minutes. Seriously, you’ve got to try these; they’re a game changer for breakfast!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
How to Prepare Cinnamon Roll Muffins
Prepping the Oven and Ingredients
First things first, let’s get that oven preheating to 350°F (175°C). Trust me, you want it nice and hot for those muffins to rise beautifully! While that’s warming up, gather all your ingredients. It helps to have everything measured out and ready to go; it makes the whole process so much smoother and more fun!
Mixing the Batter
Now, grab two bowls. In one, whisk together the flour, sugar, baking powder, and salt. This is your dry mix. In the other bowl, combine the milk, melted butter, eggs, and vanilla. You’ll want to mix those wet ingredients until they’re just blended—don’t overdo it! Now, pour the wet ingredients into the dry ones and gently mix until just combined. You’ll see some lumps, and that’s totally okay! Overmixing can lead to tough muffins, and nobody wants that!
Filling the Muffin Cups
Time to fill those muffin cups! I like to use a standard muffin tin lined with paper liners for easy cleanup. Fill each cup halfway with batter, then sprinkle a generous layer of your cinnamon and brown sugar mixture on top. Now, top each one with the remaining batter. This layering creates those delightful swirls when you bite in!
Baking and Cooling
Pop the muffin tin into the oven and bake for about 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (or with just a few crumbs—yum!). Let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. While they’re cooling, you can mix up your icing with powdered sugar and a little milk. Drizzle that over the cooled muffins for the ultimate finishing touch!
Tips for Success with Cinnamon Roll Muffins
- Make sure to measure your flour correctly—spoon it into the measuring cup and level it off for the best results!
- Don’t overmix the batter; a few lumps are totally fine. This keeps your muffins light and fluffy.
- If you want extra flavor, try adding chopped nuts or raisins into the batter or as a topping.
- For a more intense cinnamon flavor, increase the cinnamon in the filling or sprinkle some on top before baking.
- Always let the muffins cool in the pan for a few minutes before transferring them to a wire rack; this helps prevent sticking.
- Feel free to experiment with different icing flavors—vanilla or maple can add a fun twist!
Nutritional Information
Here’s the estimated nutritional breakdown for each scrumptious cinnamon roll muffin. Keep in mind that these values can vary a bit depending on the specific ingredients you use, but this will give you a solid idea of what you’re enjoying!
- Calories: 240
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 180mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
Enjoy these delightful muffins knowing they pack a bit of sweetness and comfort into each bite! Perfect for breakfast or a snack, they deliver on flavor without too much guilt. Yum!
FAQ About Cinnamon Roll Muffins
Can I make these muffins ahead of time?
Absolutely! These cinnamon roll muffins are great for making ahead. You can bake them, let them cool, and then store them in an airtight container for up to three days. Just warm them up in the microwave for a few seconds before serving for that fresh-baked taste!
Can I use whole wheat flour instead?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the muffins may be denser, so you might want to add a little extra milk to keep them moist and fluffy.
What can I add to the batter for extra flavor?
You can get creative! Adding chopped nuts, raisins, or even mini chocolate chips can elevate the flavor of your cinnamon roll muffins. Just be sure to fold them in gently so you don’t overmix the batter!
How do I know when they’re done baking?
The best way to check for doneness is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs (not wet batter), they’re ready to come out of the oven. They’ll continue to set as they cool!
Can I freeze the muffins?
Definitely! These muffins freeze beautifully. Just wrap them individually in plastic wrap and store them in a freezer bag. They can last for about two months. When you’re ready to enjoy, simply thaw them in the fridge or let them sit at room temperature for a bit.
Why You’ll Love This Recipe
- Quick preparation—ready in just 35 minutes!
- Deliciously fluffy muffins that capture all the flavors of traditional cinnamon rolls.
- Perfectly portable for breakfast on the go or a sweet snack anytime.
- Customizable! Add nuts, raisins, or even chocolate chips for a fun twist.
- Lower mess than making full cinnamon rolls—no rolling or cutting required!
- Great for sharing at brunches or keeping all to yourself—no judgment here!
- They freeze well, so you can enjoy them anytime a craving strikes.
Storage & Reheating Instructions
Storing your cinnamon roll muffins properly is key to keeping them fresh and delicious! Once they’ve cooled completely, pop them into an airtight container. They’ll stay tasty for up to three days at room temperature, but if you want them to last longer, I recommend freezing them. Just wrap each muffin tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to two months without losing their charm!
When you’re ready to enjoy a muffin, simply take it out of the freezer and let it thaw at room temperature for about 30 minutes. If you’re in a hurry, you can also warm them up in the microwave for about 10-15 seconds—just enough to take the chill off! For a bit of extra yumminess, you can drizzle a little icing over the top after reheating. Trust me, there’s nothing quite like a warm, gooey cinnamon roll muffin fresh out of the microwave!
Print
Cinnamon Roll Muffins: 35 Minutes to Sweet Bliss
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious cinnamon roll muffins that combine the flavors of cinnamon rolls in a convenient muffin form.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, combine milk, melted butter, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and mix until just combined.
- In a separate bowl, combine brown sugar and cinnamon.
- Fill muffin cups halfway with batter, sprinkle cinnamon mixture, then top with remaining batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool and mix powdered sugar with milk for icing.
- Drizzle icing over cooled muffins.
Notes
- Store muffins in an airtight container for up to 3 days.
- You can add nuts or raisins for extra flavor.
- These muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cinnamon roll muffins, baked goods, breakfast muffins
