Cinnamon Roll Muffins: A Sweet And Easy Breakfast Treat Recipe

I just made Cinnamon Roll Muffins that come out pillowy soft with a gooey spiral and enough cinnamon swagger to ruin your willpower.

I’m obsessed with Cinnamon Roll Muffins because they hit that sweet spot where gooey swirl meets muffin. I love how the bakery style Cinnamon Muffins feel indulgent but not fussy.

I crave the sticky streaks of melted butter and the deep hit of brown sugar in the swirl. And the glaze?

Ridiculous. I scarf one mid-morning and promise myself I’ll slow down, then grab another.

But this isn’t about nostalgia or warm vibes. It’s about sugar, cinnamon, and soft crumb stealing my breakfast like a thief.

Tiny, messy, glorious breakfast sweets. I want one now, like, this very minute, seriously.

Ingredients

• Flour: the soft, bready base that holds everything together.
• Sugar: adds quick sweet hits and little crunchy spots.
• Baking powder: makes them lift and feel fluffy.
• Salt: balances sweetness and wakes up the flavors.
• Milk: keeps crumbs moist and not gummy.
• Melted butter: adds richness and that buttery mouthfeel.
• Egg: gives structure so muffins don’t fall apart.
• Vanilla extract: warm, familiar scent you’ll always want.
• Brown sugar: makes the swirl gooey and slightly caramel.
• Cinnamon: warm spice that screams comfort breakfast.
• Swirl butter: basically glue for the cinnamon filling.
• Powdered sugar: gives that smooth, sweet glaze finish.
• Glaze milk: thins the glaze to pourable perfection.
• Glaze vanilla: a tiny flavor boost for sweetness.
• Glaze pinch of salt: cuts sweetness, makes it sing.

Ingredient Quantities

• 2 cups all purpose flour (about 250 g)
• 1/2 cup granulated sugar (100 g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (240 ml)
• 1/3 cup melted butter (about 75 g), plus extra for the swirl
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar (about 100 g) for the cinnamon swirl
• 2 tablespoons ground cinnamon for the swirl
• 3 tablespoons melted butter for the swirl
• 1 cup powdered sugar (about 120 g) for the glaze
• 2 to 3 tablespoons milk for the glaze
• 1/2 teaspoon vanilla extract for the glaze
• Pinch of salt (optional, for the glaze)

How to Make this

1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin or line with papers; that way muffins won’t stick when they’re eager to come out.

2. In a big bowl whisk together 2 cups all purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt so the leavening is evenly spread.

3. In another bowl combine 1 cup milk, 1/3 cup melted butter, 1 large egg and 1 teaspoon vanilla extract; beat a little until smooth but don’t overmix.

4. Pour the wet into the dry and stir until just combined; a few small lumps are okay, overmixing makes dense muffins.

5. Make the cinnamon swirl by mixing 1/2 cup packed brown sugar, 2 tablespoons ground cinnamon and 3 tablespoons melted butter until crumbly and spreadable.

6. Spoon about a tablespoon of batter into each muffin cup, then add roughly a teaspoon of the cinnamon mixture on top, cover with more batter so cups are about 3/4 full and finish with a little extra cinnamon mixture on top; swirl gently with a toothpick or knife to create ribboned cinnamon streaks.

7. Bake for 15 to 18 minutes or until tops are golden and a toothpick comes out clean or with a few moist crumbs, keep an eye so they don’t overbake.

8. Let muffins cool in the tin for 5 minutes then transfer to a wire rack to cool while you make glaze.

9. For the glaze whisk 1 cup powdered sugar with 2 to 3 tablespoons milk, 1/2 teaspoon vanilla extract and a pinch of salt if you like; adjust milk so glaze is thick but pourable.

10. Drizzle glaze over warm muffins so it melts into the swirls, let set a few minutes and serve warm; store leftovers in an airtight container for 2 days or freeze for longer.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. 12-cup muffin tin (or paper liners)
3. 2 mixing bowls (one big for dry, one for wet)
4. Whisk and rubber spatula (or wooden spoon)
5. Measuring cups and spoons (for flour, sugar, milk, etc.)
6. Small bowl or ramekin for the cinnamon swirl and a fork to mix it
7. Toothpick or small knife (for swirling and doneness test)
8. Wire cooling rack and a spoon for drizzling the glaze

FAQ

Cinnamon Roll Muffins: A Sweet And Easy Breakfast Treat Recipe Substitutions and Variations

• All purpose flour (2 cups / ~250 g): substitute with 1 1/2 cups whole wheat flour + 1/2 cup all purpose for a nuttier flavor and better texture; or use a 1:1 gluten free baking blend if you need it gluten free, but batter may be a bit denser.
• Milk (1 cup / 240 ml): swap for equal amount of buttermilk for tang and tender crumb, or use unsweetened almond or oat milk for a dairy free option (texture close, flavor slightly different).
• Melted butter (1/3 cup + extra for swirl and 3 tbsp for swirl): you can use an equal amount of neutral oil like melted coconut oil or vegetable oil for a softer crumb; for richer flavor use melted ghee or browned butter instead.
• Brown sugar (1/2 cup / ~100 g) for the cinnamon swirl and powdered sugar (1 cup / ~120 g) for glaze: for the swirl use coconut sugar or light granulated sugar mixed with a touch of molasses; for the glaze use maple syrup thinned with a little powdered sugar or use honey plus a splash of milk for a similar sweetness if you dont have powdered sugar.

Pro Tips

1) Let the melted butter cool a little before mixing with the egg and milk, otherwise you’ll start cooking the egg and get a weird texture. Also if your batter seems too thick, add a tablespoon of milk at a time till it’s looser; batter should be lumpy not smooth.

2) Layer the cinnamon mix in small dollops and swirl gently with a toothpick. If you over-swirl you’ll lose the ribbons, so just do a few slow turns. Press the swirl down slightly so it doesnt sit on top and burn.

3) Watch the oven closely from 12 minutes on. Every oven heats differently so start checking early with a toothpick. If the tops brown too fast, tent loosely with foil for the last few minutes.

4) Make the glaze slightly thicker than you think you want, then thin with milk a little at a time. Drizzle while muffins are warm so it melts into the swirl, and refrigerate leftover glazed muffins in a single layer or they’ll stick together.