Could there be anything more delightful than waking up to the aroma of freshly baked Cinnamon Roll Muffins ? These muffins combine the fluffy goodness of a classic muffin with the rich, comforting flavors of a cinnamon roll. They’re perfect for breakfast or a cozy afternoon snack with the family.
I remember the first time I made these for my kids on a chilly Saturday morning. Watching them gather around the kitchen, eagerly waiting for the timer to ding, is one of those sweet family moments you cherish. If you’re looking to try something new for breakfast, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
These Cinnamon Roll Muffins are easy to make — no yeast or kneading required. With simple ingredients, you can whip up these muffins quickly. They have the right balance of sweetness and spice, making for an irresistible breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons melted butter, cooled slightly
- 1 egg
- 1 cup milk (plus more as needed)
- 1 cup brown sugar, loosely packed
- 3 teaspoons ground cinnamon
- 1 ½ cups coarsely chopped pecans or walnuts
- 3 tablespoons melted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- dash of vanilla
Step-by-step instructions
- Preheat your oven to 400 degrees Fahrenheit. Generously grease a standard 12-cup muffin tin.
- In a large bowl, sift together the dry ingredients (flour, baking powder, salt, and sugar).
- In a separate bowl, whisk together the wet ingredients (melted butter, egg, milk) until well combined.
- Create a well in the center of the flour mixture and pour in the egg mixture, stirring just until combined.
- Combine all the topping/filling ingredients and gently fold half into the muffin batter.
- Spoon a little less than ¼ cup of the muffin batter into each muffin tin, then top with the remaining brown sugar mixture.
- Bake for 12 to 15 minutes or until the muffins spring back when pressed lightly.
- Allow them to cool slightly, then transfer to a wire rack.
- Whisk all the frosting ingredients together and drizzle over the muffins.
Recipe tips & variations
- Feel free to swap pecans with walnuts or even almonds for varied flavors.
- If you like extra sweetness, add a touch more brown sugar to the filling.
- You can substitute whole milk with almond or oat milk for a dairy-free option.
Storage & reheating
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for about a week. To enjoy them warm, pop them into the microwave for 15 seconds or so.
FAQs
Can I make these muffins ahead of time?
Absolutely! These Cinnamon Roll Muffins store well, making them perfect for prepping ahead. Just bake, cool, and store them, then reheat when you’re ready to enjoy.
Can this be made gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour blend. Make sure it’s a mix that has a 1:1 ratio for easy replacement.
What can I use instead of cream cheese for the frosting?
If you prefer, you can use a dairy-free cream cheese or even a thick Greek yogurt for a tangy alternative.
Recipes you may like
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
- Crescent Roll Breakfast Recipes
Cinnamon Roll Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightful Cinnamon Roll Muffins that combine fluffy muffins with rich cinnamon roll flavors.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 tablespoons melted butter, cooled slightly
- 1 egg
- 1 cup milk (plus more as needed)
- 1 cup brown sugar, loosely packed
- 3 teaspoons ground cinnamon
- 1 1/2 cups coarsely chopped pecans or walnuts
- 3 tablespoons melted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon milk
- dash of vanilla
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Generously grease a standard 12-cup muffin tin.
- In a large bowl, sift together the dry ingredients (flour, baking powder, salt, and sugar).
- In a separate bowl, whisk together the wet ingredients (melted butter, egg, milk) until well combined.
- Create a well in the center of the flour mixture and pour in the egg mixture, stirring just until combined.
- Combine all the topping/filling ingredients and gently fold half into the muffin batter.
- Spoon a little less than ¼ cup of the muffin batter into each muffin tin, then top with the remaining brown sugar mixture.
- Bake for 12 to 15 minutes or until the muffins spring back when pressed lightly.
- Allow them to cool slightly, then transfer to a wire rack.
- Whisk all the frosting ingredients together and drizzle over the muffins.
Notes
- Feel free to swap pecans with walnuts or even almonds for varied flavors.
- If you like extra sweetness, add a touch more brown sugar to the filling.
- You can substitute whole milk with almond or oat milk for a dairy-free option.
- Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for about a week. To enjoy them warm, pop them into the microwave for 15 seconds or so.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg