Go Back
Cinnamon Roll Muffins

Delicious Cinnamon Roll Muffins

These irresistible cinnamon roll muffins combine the ease of muffins with the flavor of cinnamon rolls. Perfect for breakfast or a sweet treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup Unsalted Butter softened
  • 1.75 cups Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 4 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Buttermilk
Cinnamon Filling
  • 0.5 cup Unsalted Butter softened
  • 1 cup Packed Light Brown Sugar
  • 2 tablespoons Ground Cinnamon
Cream Cheese Frosting
  • 4 ounces Cream Cheese softened
  • 4 tablespoons Unsalted Butter softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk or more, to desired consistency

Equipment

  • Mixing Bowls
  • Muffin Tin
  • Electric Mixer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. Make the cinnamon filling: Cream together softened butter and brown sugar until light and fluffy. Stir in cinnamon.
  3. Make the muffin batter: Cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry. Mix until just combined.
  5. Fill each muffin cup about halfway with batter. Top with 1-2 tablespoons of cinnamon filling.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  8. Make the frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and milk until desired consistency.
  9. Frost the cooled muffins and enjoy!

Notes

For a richer flavor, use brown butter in the muffin batter. You can also add chopped nuts or raisins to the batter or filling. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.