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Cinnamon Roll Muffins

Bakery-Style Cinnamon Roll Muffins

These bakery-style cinnamon roll muffins are soft, spiced, and swirl with cinnamon-sugar flavor. Perfect for cozy mornings or brunch tables, they deliver all the nostalgic flavor of traditional cinnamon rolls but can be on your table in under 45 minutes.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Cinnamon Roll Muffins, Bakery-Style Muffins, Breakfast Muffins, Cinnamon Swirl, Cream Cheese Glaze
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 320kcal

Equipment

  • 12-cup Muffin Tin
  • Mixing bowls
  • Whisk
  • Toothpick or Knife

Ingredients

For the Muffin Batter

  • 2½ cups all-purpose flour substitute with 1:1 gluten-free flour if needed
  • ½ cup granulated sugar coconut sugar works for a less refined option
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk any variety, including plant-based
  • ⅓ cup unsalted butter melted
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract

For the Cinnamon Swirl

  • ⅓ cup unsalted butter melted
  • ¾ cup brown sugar packed (dark or light both work beautifully)
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon nutmeg optional, but adds wonderful warmth

For the Cream Cheese Glaze

  • 4 oz cream cheese softened (Greek yogurt cream cheese is a lighter alternative)
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  • In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
  • Pour the wet ingredients over the dry ingredients and stir just until combined, being careful not to overmix (aim for 12-15 mixing motions).
  • In a small bowl, mix together the melted butter, brown sugar, cinnamon, and nutmeg (if using) for the cinnamon swirl. The mixture should be the consistency of wet sand.
  • Fill each muffin cup halfway with batter. Add a spoonful of the cinnamon swirl mixture, then top with the remaining batter.
  • Use a toothpick or knife to create swirls by gently drawing figure-eights through each muffin.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The tops should be golden and spring back when lightly touched.
  • While the muffins cool, beat the softened cream cheese until smooth, then gradually add powdered sugar, milk, and vanilla, adjusting consistency as needed.
  • Once the muffins have cooled for 5-10 minutes, drizzle with the cream cheese glaze. For a bakery-style finish, add the glaze while muffins are still slightly warm.

Notes

For bakery-height muffins, fill each cup nearly to the top—this creates that professional appearance.
Room temperature ingredients incorporate more air, resulting in a better rise.
The perfect glaze should ribbon off your spoon in a thick stream.
For a healthier version, reduce sugar by 25% or swap half the all-purpose flour with white whole wheat flour.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Sodium: 180mg | Fiber: 1g | Sugar: 25g
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