There’s something truly magical about the aroma of Cinnamon Roll Muffins baking in the oven on a quiet morning. As a chef who’s experimented with countless breakfast pastries, I can confidently say these Cinnamon Roll Muffins have earned a permanent spot in my recipe collection. They brilliantly capture the swirled cinnamon-sugar essence we all adore in traditional cinnamon rolls, but in a convenient muffin form that requires half the effort and time. The contrasting textures—tender crumb interior with pockets of melted cinnamon-sugar and that slightly crisp muffin top—create an experience that’s somehow both comforting and exciting. What I particularly love about these Cinnamon Roll Muffins is how they fill your kitchen with that intoxicating bakery scent that seems to make time slow down just a little. Keep reading to discover my secret technique for creating that perfect cinnamon swirl that won’t disappear during baking.

Why You’ll Love These Cinnamon Roll Muffins

If you’ve ever struggled with traditional cinnamon rolls—the hours of waiting for dough to rise, the meticulous rolling, the inevitable uneven baking—these Cinnamon Roll Muffins are your delicious solution. They deliver that same cinnamon-sugar euphoria without the technical challenges.

I first developed these Cinnamon Roll Muffins during a particularly chaotic holiday season when my family was craving our traditional Christmas morning cinnamon rolls, but I simply didn’t have the hours required. The reaction was unexpected: my mother-in-law, who guards her cinnamon roll recipe like a state secret, asked for seconds and then quietly requested the recipe. That’s when I knew these Cinnamon Roll Muffins were something special.

What makes these Cinnamon Roll Muffins truly versatile is how easily they adapt to your preferences. The basic recipe creates a perfect canvas—add chopped apples in fall, orange zest during winter holidays, or cardamom for a Swedish-inspired twist. They’re equally delightful for an everyday breakfast, a special brunch centerpiece, or as an afternoon treat with coffee.

Now, let’s dive into what makes these Cinnamon Roll Muffins truly exceptional, from ingredients to technique.

Ingredients for Cinnamon Roll Muffins

For the Muffin Base:

2½ cups all-purpose flour: The foundation of our muffins, providing structure while remaining tender. For a lighter texture, you can substitute up to ½ cup with cake flour. Look for unbleached flour for best flavor.
1 tablespoon baking powder: This generous amount ensures a proper rise without the density that can plague muffins. Aluminum-free varieties prevent any metallic aftertaste.
½ teaspoon baking soda: Works with the sour cream to create a tender crumb. This is non-negotiable for the perfect texture.
½ teaspoon salt: Balances sweetness and enhances the warm cinnamon flavor. I prefer fine sea salt for its clean taste.
¾ cup granulated sugar: Provides sweetness and helps create that slightly crisp muffin top. Raw cane sugar works beautifully as well.
4 tablespoons unsalted butter, melted: Adds richness and helps create those tender pockets in the crumb. European-style butter with higher fat content elevates these Cinnamon Roll Muffins further.
¼ cup vegetable oil: The combination of butter and oil creates the perfect moisture level that keeps these Cinnamon Roll Muffins fresh longer.
2 large eggs, room temperature: Provides structure and richness. Take them out 30 minutes before baking for best results.
1 cup sour cream: My secret weapon for incredibly moist Cinnamon Roll Muffins. Greek yogurt works as a tangy, lower-fat alternative.
2 teaspoons vanilla extract: Always use pure extract for the best flavor profile. Mexican vanilla adds a particularly wonderful depth.

For the Cinnamon Swirl:

½ cup brown sugar, packed: Creates that gooey, caramelized swirl reminiscent of traditional cinnamon rolls. Dark brown sugar intensifies the molasses notes.
2 tablespoons ground cinnamon: The star flavor! Look for Ceylon cinnamon for a more complex, less sharp flavor than the common Cassia variety.
2 tablespoons unsalted butter, melted: Helps the filling bind and creates those pockets of melted cinnamon goodness.
1 tablespoon flour: This prevents the cinnamon swirl from completely melting into the batter—a technique I discovered after many test batches.

For the Cream Cheese Glaze:

4 ounces cream cheese, softened: Creates a tangy contrast to the sweet muffin. Use full-fat for the best texture and flavor.
1 cup powdered sugar: Provides sweetness without grittiness. Sift it first to prevent lumps.
2-3 tablespoons milk: Adjusts consistency. Whole milk adds richness, but any variety works.
½ teaspoon vanilla extract: Rounds out the flavor profile.

How to Make Cinnamon Roll Muffins

Step 1: Prepare Your Kitchen

Preheat your oven to 375°F (190°C). The proper temperature is crucial for developing that perfect muffin top while keeping the interior moist.
Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray. For bakery-style Cinnamon Roll Muffins with impressive tops, fill only 10 cups instead of 12.
Gather all ingredients, ensuring cold items like eggs and sour cream have reached room temperature.

Step 2: Create the Cinnamon Swirl Mixture

In a small bowl, combine brown sugar, cinnamon, melted butter, and flour until it resembles wet sand. The mixture should clump together when pressed between your fingers—this texture ensures perfect swirls.
Set aside while preparing the batter. This brief resting time allows the cinnamon to bloom and intensify in flavor.

Step 3: Make the Muffin Batter

In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed. Creating this dry mixture first ensures even leavening throughout your Cinnamon Roll Muffins.
In a separate medium bowl, whisk sugar, melted butter, and oil until combined. The mixture should look slightly thickened and glossy.
Add eggs one at a time, whisking well after each addition until the mixture is light and ribbony—about 45 seconds of vigorous whisking.
Whisk in sour cream and vanilla until just combined. You’ll see the batter transform into a silky, pourable consistency.
Add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. You should still see a few small streaks of flour—this prevents overmixing which can make your Cinnamon Roll Muffins tough.

Step 4: Create the Cinnamon Roll Effect

Fill each muffin cup about one-third full with batter. This first layer creates the base for our cinnamon swirl.
Sprinkle about a teaspoon of the cinnamon mixture over the batter in each cup.
Top with remaining batter, dividing evenly among all cups. They should be filled almost to the top for that bakery-style rise.
Sprinkle the remaining cinnamon mixture over the tops of each muffin.
Using a toothpick or skewer, swirl the batter in each cup with a figure-eight motion. Don’t overmix—you want distinct swirls rather than a uniform color.

Step 5: Bake to Perfection

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The tops should be golden brown and spring back slightly when touched.
The aroma will shift from buttery to distinctly cinnamon-sweet when they’re nearly done—trust your nose!
Allow to cool in the pan for 5 minutes before transferring to a wire rack. This brief rest helps the muffins set up and makes removal easier.

Step 6: Make the Cream Cheese Glaze

While the Cinnamon Roll Muffins cool, beat softened cream cheese until smooth and free of lumps.
Gradually add powdered sugar, mixing until completely incorporated.
Add vanilla extract and enough milk to reach your desired consistency—thicker for spreading, thinner for drizzling.
When muffins are still slightly warm but not hot, drizzle or spread the glaze over the tops. The residual warmth will help the glaze settle into the cinnamon swirls.

Delicious Variations for Cinnamon Roll Muffins

Apple Pie Cinnamon Roll Muffins

Fold ¾ cup of finely diced apples tossed with a tablespoon of cinnamon sugar into the batter. The apples create pockets of fruit that complement the cinnamon swirls beautifully. Granny Smith apples provide a pleasant tartness, while Honeycrisp offers a sweeter profile.

Orange Cardamom Cinnamon Roll Muffins

Add the zest of one orange to the batter and replace ½ teaspoon of cinnamon with ground cardamom in the swirl mixture. This variation brings a bright, citrusy note that transforms these Cinnamon Roll Muffins into something truly sophisticated. Finish with an orange juice-infused glaze for extra zing.

Maple Pecan Cinnamon Roll Muffins

Add ½ cup chopped pecans to the cinnamon swirl mixture and replace the vanilla in the glaze with 1 tablespoon of pure maple syrup. The nuts add wonderful texture while the maple brings a woodland sweetness that perfectly complements the cinnamon.

Chocolate Chip Cinnamon Roll Muffins

Add ½ cup mini chocolate chips to the batter and sprinkle a few on top before baking. The melting chips create delightful pockets of chocolate that contrast wonderfully with the cinnamon. For an extra decadent treat, use chocolate chips in both the batter and the swirl mixture.

Pumpkin Spice Cinnamon Roll Muffins

Replace ¼ cup of sour cream with ¼ cup pumpkin puree and add ½ teaspoon each of nutmeg, ginger, and allspice to the cinnamon swirl. This variation brings warm autumn flavors that make these Cinnamon Roll Muffins perfect for fall mornings. Top with a maple cream cheese glaze for seasonal perfection.

Cinnamon Roll Muffins

These Cinnamon Roll Muffins combine the best of two worlds—fluffy muffins with swirls of gooey cinnamon sugar!

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Prep Time 10

Cook Time 22

Servings muffins

Calories 220 kcal

Equipment

Mixing bowls (large, medium, and small)