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Cinnamon Roll Muffins

Featured in Morning Food.

These Cinnamon Roll Muffins bring you all the cozy flavors of a classic cinnamon roll in a quick, grab-and-go form. Each muffin starts with a tender, vanilla-scented base made rich with butter and sour cream. The magic happens in the middle - there's a hidden layer of brown sugar cinnamon streusel that creates that iconic cinnamon roll swirl flavor. The tops get another sprinkle of streusel for the perfect crunch, and while they're still warm, we drizzle them with a smooth cream cheese glaze that seeps into all the nooks and crannies. They're easier than traditional cinnamon rolls but just as satisfying. Perfect for busy mornings, weekend brunches, or anytime you need a sweet pick-me-up. The recipe makes enough to share, but trust me - you might want to keep them all for yourself!
Soo Ben
Updated on Thu, 23 Jan 2025 19:56:10 GMT
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Cinnamon Roll Muffins | mamamiakitchen.com

These cinnamon roll muffins combine the cozy flavors of a classic cinnamon roll with the convenience of a muffin. Each bite delivers a perfect swirl of tender cake and warm cinnamon filling, crowned with silky cream cheese glaze that drips down the sides.

The first time I made these for Sunday brunch, my kitchen filled with that irresistible cinnamon aroma. Now they're our weekend tradition, with everyone eagerly waiting for them to come out of the oven.

Essential Ingredients Guide

  • Flour: Use all-purpose for tender crumb
  • Butter: Unsalted lets you control saltiness
  • Brown sugar: Dark adds richer flavor
  • Cream cheese: Full-fat creates smoothest glaze
  • Cinnamon: Fresh ground provides best flavor

Step-by-Step Method

Perfect the Batter
Mix dry ingredients thoroughly
Combine wet ingredients separately
Fold together gently
Don't overmix
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Easy Cinnamon Roll Muffins | mamamiakitchen.com
Create the Swirl
Layer batter carefully
Add filling in center
Top with remaining batter
Swirl with light hand
Master the Glaze
Beat cream cheese until smooth
Add sugar gradually
Adjust consistency carefully
Drizzle while slightly warm

These muffins remind me of Sunday mornings at my grandmother's house, where cinnamon rolls were always a special treat. This version lets me recreate those memories in half the time.

Storage Solutions

Store unglazed muffins in an airtight container. Freeze individually wrapped for up to three months.

Make-Ahead Tips

Prepare batter and filling separately, refrigerate overnight. Bring to room temperature before baking.

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Homemade Cinnamon Roll Muffins Recipe | mamamiakitchen.com

After countless batches, I've learned that the key to perfect cinnamon roll muffins lies in gentle mixing and careful swirling - too much handling makes them tough, while too little leaves pockets of filling.

Frequently Asked Questions

→ Can I make these muffins ahead of time?
Yes! Bake and store without glaze for up to 2 days in an airtight container. Add the cream cheese glaze just before serving.
→ Why did my streusel sink to the bottom?
Make sure your streusel is crumbly, not too wet. Also, don't press it into the batter - just sprinkle it lightly on top.
→ Can I freeze these muffins?
Yes, freeze unglazed muffins for up to 3 months. Thaw overnight and warm slightly before adding fresh glaze.
→ Can I substitute Greek yogurt for sour cream?
Yes, full-fat Greek yogurt works great as a 1:1 replacement for sour cream in this recipe.
→ Why are my muffins dense?
Overmixing the batter can make them dense. Mix just until the dry ingredients are incorporated for light, fluffy muffins.

Easy Cinnamon Roll Muffins

Fluffy muffins with cinnamon streusel and cream cheese glaze - like a cinnamon roll you can eat with one hand!

Prep Time
35 Minutes
Cook Time
17 Minutes
Total Time
52 Minutes
By: Sou

Category: Breakfast & Brunch

Difficulty: Intermediate

Cuisine: American

Yield: 15 Servings (15 muffins)

Dietary: Vegetarian

Ingredients

→ Muffin Base

01 1 cup (212g) granulated sugar
02 ½ cup (113g) melted butter
03 2 large eggs
04 ½ cup (113g) sour cream
05 ½ cup (121g) milk
06 1 teaspoon vanilla extract
07 2¼ cups (320g) all-purpose flour
08 2 teaspoons baking powder
09 ½ teaspoon baking soda
10 ¼ teaspoon salt

→ Cinnamon Streusel

11 ⅓ cup (47g) all-purpose flour
12 ⅓ cup (71g) packed brown sugar
13 1 tablespoon ground cinnamon
14 3 tablespoons (43g) melted butter

→ Cream Cheese Glaze

15 3 tablespoons (43g) softened cream cheese
16 1 tablespoon (14g) softened butter
17 ¼ teaspoon vanilla extract
18 ½ cup (57g) powdered sugar
19 1 tablespoon milk

Instructions

Step 01

Heat oven to 375°F. Line a 12-cup muffin tin with paper liners. You'll need a second tin or plan to bake in batches as this makes 15 muffins.

Step 02

In a medium bowl, whisk sugar, melted butter, eggs, sour cream, milk, and vanilla until smooth.

Step 03

Stir in flour, baking powder, baking soda, and salt just until combined. Don't overmix.

Step 04

Mix flour, brown sugar, and cinnamon in a small bowl. Pour in melted butter and mix until you get small clumps.

Step 05

Put 2 tablespoons batter in each liner, add 2-3 teaspoons streusel, top with 2 more tablespoons batter, and finish with a sprinkle of streusel.

Step 06

Bake for 15-17 minutes until tops spring back when touched. Cool completely on a wire rack.

Step 07

Beat cream cheese, butter, and vanilla until creamy. Mix in powdered sugar, then milk until smooth and pourable. Add more milk if needed.

Step 08

Drizzle glaze over cooled muffins. Let set before serving.

Notes

  1. Use a light-colored muffin tin or reduce temp to 350°F for dark tins
  2. Fill muffin cups ¾ full for perfect rise
  3. Can substitute 1 cup buttermilk for sour cream and milk

Tools You'll Need

  • Two 12-cup muffin tins
  • Paper muffin liners
  • Medium mixing bowls
  • Electric mixer
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk, sour cream, cream cheese)
  • Contains eggs
  • Contains gluten (flour)