Cinnamon Roll Muffins with Icing

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My whole place smells like a cozy hug—sweet, warm, full of cinnamon. These cinnamon roll muffins with icing? Seriously, they’re trouble. So easy to make, almost too good, and you don’t have to wait forever as you do with regular cinnamon rolls. No yeast, no endless rising. Just mix, bake, and you’ve got a new favorite for weekends, or really, whenever you want something awesome.

Why You’ll Love This Recipe

Let’s be honest, sometimes you crave that ooey-gooey cinnamon roll experience without the day-long commitment. That’s where these cinnamon roll muffins come in. Why are they so amazing?

Speed Demon: Ready in under 30 minutes. Seriously.
No Yeast, No Problem: Skip the fuss of yeast proofing – these are leavened with baking powder.
Individual Perfection: Each muffin is its own little serving of cinnamon-swirled joy—no fighting over the best piece.
Kid-Friendly: My kids practically inhale these. Plus, they love to help swirl the cinnamon filling.
Portable Happiness: Perfect for brunch, potlucks, or a quick on-the-go breakfast.
The Story of This Recipe: I’ve been making cinnamon rolls for years, but the time commitment always held me back from making them. On a whim, I decided to try adapting my favorite recipe into a muffin form, and these cinnamon roll muffins were born from that experiment.
Why This Works: I tested several variations. The key is the rich, buttery dough combined with a generous swirl of cinnamon sugar and that decadent icing drizzled all over. The muffin shape also helps to keep the insides nice and moist.

Ingredients Breakdown

Here’s what you’ll need to whip up a batch of these delightful cinnamon roll muffins:

For the Muffins:

All-Purpose Flour: 250g (2 cups). Provides the structure for the muffins.
Granulated Sugar: 75g (⅓ cup + 1 tbsp). Adds sweetness and helps with browning.
Baking Powder: 2 tsp. The secret ingredient for a quick rise!
Salt: ½ tsp. Enhances the other flavors.
Milk: 240ml (1 cup). Adds moisture and richness. I use whole milk for the best results.
Vegetable Oil: 60ml (¼ cup). Keeps the muffins moist and tender.
Egg: 1 large. Binds the ingredients together and adds richness.
Vanilla Extract: 1 tsp. Enhances the overall flavor.

For the Cinnamon Swirl:

Melted Butter: 60ml (¼ cup). Adds richness and helps the cinnamon sugar stick.
Brown Sugar: 75g (⅓ cup packed). Adds moisture and a deep molasses flavor.
Ground Cinnamon: 2 tbsp. The star of the show!
All-Purpose Flour: 1 tbsp. This helps the swirl stay in place while baking.

For the Icing:

Powdered Sugar: 240g (2 cups). The base for our sweet icing.
Milk: 3-4 tbsp. To achieve the perfect drizzling consistency.
Vanilla Extract: ½ tsp. Adds a touch of flavor.

💡 Quick Tip: Use our free nutrition calculator to track macros for this recipe.

Kitchen Tools Needed

Before you get started, make sure you have these essential tools on hand:

Muffin Tin: A standard 12-cup muffin tin is essential.
Muffin Liners: Optional, but they make for easier cleanup.
Mixing Bowls: For mixing the batter and the cinnamon swirl.
Whisk: To combine the dry ingredients.
Rubber Spatula: To mix the wet and dry ingredients together.
Measuring Cups and Spoons: For accurate measurements.
Small Bowl: For the icing.

Step-by-Step Instructions

Ready to bake some magic? Follow these simple steps to create the best cinnamon roll muffins you’ve ever tasted:

Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, oil, egg, and vanilla extract.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! A few lumps are okay.
Prepare Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, cinnamon, and flour. Mix until a paste forms.
Fill Muffin Cups: Fill each muffin cup about halfway with batter.
Add Cinnamon Swirl: Drop spoonfuls of the cinnamon swirl mixture on top of the batter in each muffin cup. Use a toothpick or skewer to swirl the cinnamon mixture into the batter.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown and the center is slightly jiggly.
Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Icing: While the muffins are cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. Add more milk, 1 tablespoon at a time, until you reach your desired consistency.
Drizzle and Enjoy: Once the muffins are cooled, drizzle the icing over the top. Serve immediately and watch them disappear!

Pro Tips for Success

Don’t Overmix: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
Don’t Overfill: Overfilling the muffin cups can cause the muffins to overflow and stick to the pan.
Use Room Temperature Ingredients: Using room temperature ingredients helps the batter come together more smoothly.
Get Creative with Swirls: Experiment with different swirling patterns for a fun and unique look.
Let Cool Completely: Ensure the muffins are fully cool before icing to keep the drizzle from melting.

Variations & Dietary Swaps

Want to customize your cinnamon roll muffins? Here are a few ideas:

Nuts: Add chopped pecans or walnuts to the cinnamon swirl for a nutty crunch.
Raisins: Add raisins to the cinnamon swirl for a chewy texture.
Cream Cheese Icing: Add a tablespoon of cream cheese to your icing for extra depth and tang.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these muffins gluten-free.
Dairy-Free: Use almond milk and dairy-free butter to make these muffins dairy-free.

Serving Suggestions

These Cinnamon Roll Muffins with Icing are delicious on their own, but here are a few ways to take them to the next level:

Brunch Spread: Add them to a brunch spread alongside scrambled eggs, bacon, and fruit.
Coffee Companion: Enjoy them with a hot cup of coffee or tea for a cozy morning treat.
Dessert Delight: Serve them as a simple and satisfying dessert.

Storage & Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Reheat the muffins in the microwave for a few seconds or in the oven at 350°F (175°C) for a few minutes.

Troubleshooting / FAQ

Why are my muffins dry?

You may have overbaked them or used too much flour. Make sure to measure your ingredients accurately and check for doneness early.

Why did my muffins sink in the middle?

This could be due to overmixing the batter or opening the oven door too early.

Can I freeze these muffins?

Yes, you can freeze these muffins for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. Let them thaw completely before enjoying.

Final Thoughts

Craving cinnamon roll muffins, but don’t want to spend all morning baking? These cinnamon roll muffins hit the spot. They’re fast, simple, and honestly, crazy good. Soft, sweet, and packed with that classic cinnamon swirl—what’s not to love? Bake a batch, drizzle on the icing, and watch them disappear. Seriously, just try one. You’ll get it.

Looking for more delicious breakfast or dessert recipes? Check out these:

Banana Bread: A cozy and comforting classic.
Chocolate Chip Cookies: The ultimate crowd-pleaser.
Blueberry Muffins: Start your day right with these bursting of fruit.

If you liked my version of cinnamon roll muffins, don’t hesitate to share on social media for more people to find this recipe!