Cinnamon Roll Muffins Homemade Glaze
Cinnamon Roll Muffins Homemade Glaze
Delicious Cinnamon Roll Muffins – A quick and easy cinnamon roll with a delicious glaze on top.
Muffins are the perfect quick breakfast! These are full of cinnamon flavor. For more cinnamon muffins, try French Toast Muffins, Apple Cinnamon Muffins, or Snickers Doughnut Muffins.
Muffins + Decadent Frosting
Hello Lil’ Luna readers! It’s me, Natalie from Life Made Simple. Today I am sharing a quick and easy cinnamon roll muffin recipe.
I don’t think it’s a big secret that I like cinnamon rolls. I could eat them every day! But sometimes I don’t have the time or patience to wait for the dough to rise or unfold and fill them. That’s where these little muffins come in! They only take a few minutes to stir and bake for a few more minutes.
I love how soft, buttery and sweet they are. They taste exactly like cinnamon rolls, just in muffin form! I go easy on a frosting drizzle, but don’t be afraid to use more. You can cover the tops completely with a spatula or knife and they will be more decadent and delicious 🙂
How to Make Cinnamon Roll Muffins
Muffin liners. Preheat oven to 350 degrees. Line a muffin tin with a liner (paper or foil, but not silicone) and set aside.
batter. In the bowl of a stand mixer (or hand mixer), beat the butter, sugar, and vanilla extract until combined, about 1 minute. Add eggs and mix until combined.
In a medium mixing bowl, whisk together flour, baking powder, salt, and cinnamon. With mixing on low speed, alternate adding dry ingredients and milk (or buttermilk). Blend until combined.
Cinnamon swirl. Combine all ingredients for Cinnamon Swirl in a small mixing bowl. Using a whisk, beat vigorously until a smooth mixture forms. Place in a plastic ziplock bag (with corners cut off) or in a small squeeze bottle.
Padding. Using a standard size cookie scoop, place a scoop of batter on each muffin liner. Shake the pan back and forth to form an even layer. Add a dollop of the cinnamon sugar mixture, then add another scoop of batter on top and shake again to form an even layer. Use the remaining cinnamon sugar to form a swirl on top, being careful to dip some of it into the batter.
bake. Place in the oven and bake for 18-20 minutes, or until a cake tester inserted into the center of the muffin has just a few moist crumbs. Remove from oven and cool in pan for 5 minutes, then transfer to wire rack to cool completely.
glaze. Meanwhile combine all glaze ingredients in a small mixing bowl. Drizzle over cooled muffins or spread on top with a knife or spatula.
Must-Know Muffin Tips
Why do the tops of muffins get sticky? As the muffins start to spoil, the moisture starts to leave the muffins, but in the case of the muffins, the moisture gets stuck on top, resulting in a sticky, moist texture. The best way to avoid this is to place the muffins in an airtight Tupperware container with a paper towel under and on top of them.
How do you avoid muffins? When baking, especially muffins, make sure to measure the amount of baking powder (or baking soda, depending on the recipe) precisely so that it has enough to rise. Also make sure you put the muffins in the oven when it’s hot enough, preheating is very important!
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How can you make these healthier? You can substitute whole wheat flour, almond flour, or gluten-free flour with plain flour. It may dry them out or change the texture slightly.
How do you make them last longer? Freshly baked muffins should be kept at room temperature for 1-2 days. They last best when placed in a plastic bag or Tupperware container, with layers of paper towels under and over them.
Next time you need a cinnamon roll fix, I hope you try this recipe! They will surely make it!
For more cinnamon essence, check out:
More muffins:
Course breakfast
American food
Prep time 10 minutes
Cook Time 18 minutes
Total time 28 minutes
Serves 12 muffins
Calories 258 kcal
by Lil’ Luna
muffin
- 3/4 cup granulated sugar
- 4 tablespoons room temperature butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- pinch of cinnamon
- 3/4 cup whole milk or buttermilk
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons butter room temperature
- 1 teaspoon cornstarch
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Preheat oven to 350 degrees. Line a muffin tin with a liner (paper or foil, but not silicone) and set aside.
-
In the bowl of a stand mixer (or hand mixer), beat the butter, sugar, and vanilla extract until combined, about 1 minute. Add eggs and mix until combined.
-
In a medium mixing bowl, whisk together flour, baking powder, salt, and cinnamon. With mixing on low speed, alternate adding dry ingredients and milk (or buttermilk). Blend until combined.
-
Combine all ingredients for Cinnamon Swirl in a small mixing bowl. Using a whisk, beat vigorously until a smooth mixture forms. Place in a plastic ziplock bag (with corners cut off) or in a small squeeze bottle.
-
Using a standard size cookie scoop, place a scoop of batter on each muffin liner. Shake the pan back and forth to form an even layer. Add a dollop of the cinnamon sugar mixture, then add another scoop of batter on top and shake again to form an even layer. Use the remaining cinnamon sugar to form a swirl on top, being careful to dip some of it into the batter.
-
Place in the oven and bake for 18-20 minutes, or until a cake tester inserted into the center of the muffin has just a few moist crumbs. Remove from oven and cool in pan for 5 minutes, then transfer to wire rack to cool completely.
-
Meanwhile combine all glaze ingredients in a small mixing bowl. Drizzle over cooled muffins or spread on top with a knife or spatula.