Cinnamon Roll Muffins

Name: Cinnamon Roll Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 1/2 cup all-purpose flour; 1/3 cup white sugar; 1 tablespoon baking powder (aluminum-free); 1/2 cup chopped nuts-optional (walnuts or pecans); 1/2 teaspoon cinnamon; 1/2 tsp salt; 1/2 cup milk; 1/2 cup vegetable oil; 1 egg; 4 tablespoons butter; 1/4 cup brown sugar; 1/4 cup chopped nuts; 1/2 teaspoon cinnamon; 1 pinch salt; 2/3 cup powdered sugar; 1-2 teaspoon milk; 2 drops vanilla

Jump to Recipe Print

Cooking time: 18

This easy recipe for Cinnamon Roll Muffins gets you the great taste of cinnamon rolls in about 30 minutes. Easy to make with lots of sugar, cinnamon, nuts, streusel topping, and a glazed top.

You don't have to make that big cinnamon roll recipe and deal with the yeast and the massive leftovers. You can have the delicious, sweet, and gooey flavors of cinnamon rolls at home.

🧁Ingredients

Dry ingredients—AP flour, sugar, baking powder, cinnamon, salt
Wet ingredients—milk, vegetable oil, eggs
Nuts—chopped walnuts or pecan—optional
Topping—brown sugar, nuts, cinnamon, salt
Frosting—powdered sugar, milk, vanilla extract

Jump To (scroll for more)

🧁Ingredients
👨‍🍳How to Bake Cinnamon Roll Muffins
✔️When are the muffins done?
Breakfast Recipes
How to store leftover muffins
❓FAQs
Step-by-Step Photo Instructions
📖 Recipe

The recipe comes together quickly with things you already have to fix your cinnamon roll graving. You can make them standard or jumbo size. Easy to make with step-by-step photo instructions.

👨‍🍳How to Bake Cinnamon Roll Muffins

Preheat oven to 400 °.
In separate bowls, combine dry ingredients, wet ingredients, topping, and frosting.
Mix the wet ingredients with the dry ingredients.
Fill the prepared muffin tin about ½ to ⅔ full. Top with the brown sugar mixture.
Bake until the top is brown and a toothpick comes out clean—about 15 minutes for standard-size muffins or 18 minutes for jumbo muffins.
Allow the muffins to cool briefly, then top them with the frosting.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

✔️When are the muffins done?

Please do not cook by time on this recipe. There are three ways to check if your muffins are done baking.

Press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.
For the toothpick test, insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Yep, it is "old school."
An internal temperature of 200°.

Breakfast Recipes

Serve at breakfast with Convection Oven Bacon and Baked Patties Sausage. Check out these other easy muffin recipes, like Apple Fritter Muffins, Strawberry Cinnamon Muffins, Banana Nut Muffins, or Whole Wheat Blueberry Muffins.

How to store leftover muffins

Store leftovers in an airtight container at room temperature for 2-3 days. If you use a cream cheese topping, they must be refrigerated.

To freeze, wrap them individually with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

❓FAQs

Can I make them as jumbo muffins?

This recipe is for 12 regular or 6 jumbo-size muffins. Make them the size you want. Just cook to the endpoint and not by time alone.

Do I need to use muffin papers?

No, but they make removing from the pan and storage easier. A good coat of PAM is usually enough to allow the muffins to come out easily.

Can I use a cream cheese glaze or icing?

Yes. Top the way you want. However, the cream cheese will affect the storage of leftovers, which can not be kept at room temperature for more than two hours. Store leftovers in the refrigerator.

↑Jump to Table of Contents

This recipe is listed in these categories. See them for more similar recipes.

Breakfast Recipes, Dessert Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

Preheat oven to 400 °.

mixing nuts into dry ingreditnes in white bowl.

In a large mixing bowl, mix until combined 1 ½ cups flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ cup chopped nuts (walnuts or pecans), ½ teaspoon of cinnamon, ½ teaspoon of salt.

In a second bowl, combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whisk until the egg is blended.

In a small bowl, combine 4 tablespoons of butter, ¼ cup brown sugar, ¼ cup chopped nuts, and a pinch of salt.

adding wet ingredeints into dry ingredients.

Mix wet into dry and only mix enough to combine. Prep a muffin pan. You can make 12 standard-size muffins or 6 jumbo-size muffins. Spray generously with PAM or add cupcake papers.

Fill the muffin tin with the batter about ½ to ⅔ full. That will be a heaping ¼ cup into the six cups. Top with the brown sugar mixture.

Bake until the top is brown and a toothpick comes out clean. It takes about 15 minutes for standard-size muffins or about 18 minutes for jumbo muffins. If not sure, you can check the temperature with an instant-read thermometer for 200° or a little more. Remove the muffins from the pan as soon as they are removed from the oven.

Mix ⅔ cup of powdered sugar with 1-2 teaspoons of milk and a few drops of vanilla. Allow the muffins to cool for a few minutes, then top them with the frosting.