Meta Description
Cinnamon Roll Muffins that are soft, fluffy, and swirled with rich cinnamon sugar and crunchy pecans. Topped with a creamy glaze for the perfect bakery-style treat.
Why You’ll Love These Cinnamon Roll Muffins
There is something irresistible about the aroma of cinnamon drifting through your kitchen. These Cinnamon Roll Muffins deliver everything you love about classic cinnamon rolls—warm spice, sweet swirls, and creamy glaze—but in a quicker, simpler form. No yeast. No waiting. Just pure comfort baked into every bite.
Tools You’ll Need
– 12-cup muffin tin
– Paper liners or non-stick spray
– Large mixing bowl
– Medium mixing bowl
– Whisk
– Rubber spatula or wooden spoon
– Measuring cups and spoons
– Cooling rack
Ingredients
For the Muffins
– 2 cups all-purpose flour
– 3 teaspoons baking powder
– ½ teaspoon salt
– ¼ cup granulated sugar
– 3 tablespoons unsalted butter, melted and slightly cooled
– 1 large egg
– 1 cup milk
For the Cinnamon Filling and Topping
– 1 cup packed brown sugar
– 3 teaspoons ground cinnamon
– 1½ cups coarsely chopped pecans or walnuts
– 3 tablespoons unsalted butter, melted
For the Glaze
– 2 oz (¼ cup) cream cheese, softened
– 1 cup powdered sugar, sifted
– 1 tablespoon milk
– ¼ teaspoon pure vanilla extract
Preparation & Baking Time
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: Approximately 30 minutes
Servings: 12 muffins
Step-by-Step Instructions
1. Preheat oven to 400°F (205°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk flour, baking powder, salt, and sugar.
3. In another bowl, whisk melted butter, egg, and milk until smooth.
4. Combine wet and dry ingredients gently. Do not overmix. The batter should be thick yet scoopable.
5. In a separate bowl, mix brown sugar, cinnamon, chopped nuts, and melted butter until crumbly.
6. Fold half of the cinnamon mixture into the batter to create swirls.
7. Divide batter evenly into muffin cups (about ¼ cup each). Sprinkle remaining cinnamon mixture on top and press lightly.
8. Bake for 12–15 minutes until golden and springy to the touch.
9. Cool in pan for 5 minutes, then transfer to a rack.
10. Prepare glaze by beating cream cheese, powdered sugar, milk, and vanilla until smooth and glossy.
11. Drizzle glaze over slightly cooled muffins and serve warm.
Tips for Perfect Cinnamon Roll Muffins
– Avoid overmixing to keep the muffins tender.
– Use room temperature ingredients for smoother blending.
– For stronger cinnamon flavor, add an extra ½ teaspoon cinnamon.
– Do not overbake—this ensures a soft interior.
Flavor Variations & Add-Ins
– Add raisins for a classic cinnamon roll twist.
– Swap pecans for almonds or skip nuts entirely.
– Add a pinch of nutmeg for deeper warmth.
– Drizzle caramel sauce for extra indulgence.
Storage & Reheating
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat in the microwave for 10–15 seconds to restore softness. Freeze unglazed muffins for up to 2 months.
Estimated Nutrition Per Muffin
– Calories: ~320 kcal
– Carbohydrates: 45g
– Protein: 5g
– Fat: 14g
– Sugar: 25g
Frequently Asked Questions
– Can I make them ahead of time? Yes, bake them the day before and glaze before serving.
– Can I use whole wheat flour? Yes, replace up to half for a denser texture.
– Can I skip the nuts? Absolutely, they are optional.
– Why are my muffins dry? Most likely overbaking or too much flour.
Final Tip
Serve these Cinnamon Roll Muffins slightly warm, when the glaze gently melts into the swirls. That first bite—soft, spiced, and sweet—is pure comfort.
