If you love the gooey sweetness of a cinnamon roll but don’t want to wait around for dough to rise, these cinnamon roll muffins are the perfect shortcut. They bake up soft and fluffy like classic muffins but have that cozy swirl of cinnamon sugar running through them. A drizzle of vanilla glaze on top makes them feel like a bakery-style treat you can whip up at home in under half an hour.
I like making these on a weekend morning because they make the whole kitchen smell like a bakery. Honestly, they’re the kind of muffins you’ll want to grab straight from the pan while they’re still warm. Let’s get baking.
Ingredients You’ll Need
For the muffins:
2 cups (250 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup (80 ml) unsalted butter, melted
1 large egg
3/4 cup (180 ml) milk
1 teaspoon vanilla extract
For the cinnamon swirl:
1/3 cup (70 g) brown sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
For the glaze:
1 cup (120 g) powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Tip: Use a good quality cinnamon — it makes a big difference in the flavor, especially since it’s the star of this recipe.
How to Make Them
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, mix the melted butter, egg, milk, and vanilla until smooth, then pour into the dry ingredients. Stir gently until just combined — a few lumps are okay, and it’s better not to overmix.
In a small bowl, combine the brown sugar, cinnamon, and melted butter until it forms a thick mixture. This will be your swirl. Fill each muffin cup about one-third full with batter, add a spoonful of the cinnamon mixture, then top with more batter until the cup is about three-quarters full. Use a toothpick or skewer to gently swirl the cinnamon layer through the batter.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before moving them to a wire rack. While they cool, whisk together the powdered sugar, milk, and vanilla to make a smooth glaze. Adjust the consistency with more sugar or milk if needed. Drizzle the glaze over the cooled muffins and let it set before serving.
Why You’ll Love These Muffins
They’re soft, sweet, and perfectly spiced without being overly heavy. The cinnamon swirl gives you that classic cinnamon roll flavor, and the glaze makes them extra special. The best part is how quick they are — no yeast, no waiting for dough to rise, just simple mixing and baking.
Practical tip: These muffins taste amazing fresh out of the oven, but if you want to enjoy them the next day, store them in an airtight container. Warm them up in the microwave for about 10 seconds, and they’ll taste almost like new.
Serving and Storage
Enjoy these muffins for breakfast, an afternoon snack, or even dessert. They pair beautifully with a hot cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to two days, or freeze them for longer. If freezing, wait to glaze them until after you reheat, so they stay fresh and pretty.