Prep time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Yield: 12 muffins
Give your cinnamon roll muffins a fun twist with this easy recipe. I love traditional cinnamon rolls, but I prefer this version. This recipe also does not use yeast. Super easy and quick to make. These muffins are moist, and tasty, with cinnamony goodness that no one cannot resist!
1 tablespoon baking powder
1/3 c. sugar
2 c. all purpose flour
1/4 c. butter, melted and cooled
1 c. 2% milk
1/2 teaspoon salt
3 teaspoons cinnamon
3 tablespoons butter, melted
1 c. brown sugar, packed
1/2 teaspoon vanilla
1 c. powdered sugar
1 tablespoon milk – add enough to make a good drizzling consistency
How to make Cinnamon Roll Muffins
Step 1: Prepare the oven. Preheat it to 375 degrees. Ready a muffin tin. Grease or line and set aside.
Step 2: Place the flour, baking powder, salt, and sugar in a mixer. Mix well until combined.
Step 3: Whisk the butter, egg, and milk in another bowl until blended. Then, add this to the dry ingredients. Mix well until just combined.
Step 4: Mix the topping ingredients.
Step 5: Into the muffin batter, gently fold half of the topping mixture. Then, fill the prepared muffin tin with 1/4 c. of the batter and top with the rest of the sugar mixture.
Step 6: Place in the preheated oven and bake the muffins for about 12 to 15 minutes or until they spring back when pressed lightly.
Step 7: Take the muffins out of the oven when done and transfer them to a wire rack.
Step 8: Whisk the frosting ingredients and drizzle this on top of the muffins.
If desired, you can throw in (about 1 c.) pecans or walnuts.
To prevent the muffins from getting tough, make sure not to overmix the batter.
To get even-size muffins, use a muffin scoop. DO NOT overfill the muffin tins.
Calories: 284 kcal (14%) Carbohydrates: 51g (17%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 4g (25%) Cholesterol: 33mg (11%) Sodium: 177mg (8%) Potassium: 180mg (5%) Sugar: 34g (38%) Vitamin A: 245IU (5%) Calcium: 97mg (10%) Iron: 1.3mg (7%)
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