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Three freshly baked Cinnamon Roll Muffins, generously swirled with cinnamon sugar and drizzled with a sweet white glaze, on a white plate.
Layla

Decadent Cinnamon Roll Muffins with Cream Cheese Glaze

These delightful Cinnamon Roll Muffins offer all the warm, gooey spice of a classic cinnamon roll baked into a convenient muffin, complete with a sweet cinnamon swirl and a luscious cream cheese glaze. Perfect for a quick breakfast or a sweet treat!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg room temperature
  • 1 cup whole milk room temperature
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
For the Cinnamon Swirl
  • 1/4 cup unsalted butter melted
  • 1/2 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 2-3 tbsp whole milk or heavy cream
  • 1/2 tsp vanilla extract
  • pinch salt

Equipment

  • 12-cup muffin tin
  • Paper liners or non-stick spray
  • Large mixing bowls (2-3)
  • Whisk
  • Rubber spatula
  • Small saucepan or microwave-safe bowl
  • Measuring cups and spoons

Method
 

Prepare the Muffin Batter
  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, whole milk, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine and desirable for tender muffins.
Prepare the Cinnamon Swirl
  1. In a small bowl, combine the melted butter, light brown sugar, and ground cinnamon. Mix thoroughly until a thick, cohesive paste forms.
Assemble and Bake the Muffins
  1. Divide about two-thirds of the muffin batter evenly among the 12 prepared muffin cups.
  2. Drop small spoonfuls (about 1 teaspoon each) of the cinnamon swirl mixture over the batter in each cup.
  3. Top with the remaining muffin batter, distributing it evenly among the cups.
  4. Using a knife or a skewer, gently swirl the cinnamon mixture into the batter in each cup, being careful not to overmix or reach the bottom of the cup.
  5. Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Glaze
  1. While the muffins are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until well combined and smooth.
  3. Add 2 tablespoons of milk (or cream), vanilla extract, and a pinch of salt. Beat until smooth and a pourable consistency is reached. If too thick, add more milk 1 teaspoon at a time until desired consistency.
Glaze and Serve
  1. Once the muffins are completely cool, drizzle generously with the cream cheese glaze.
  2. Serve immediately and enjoy!

Notes

Do not overmix the muffin batter; overmixing can lead to tough muffins. For an extra touch, warm the muffins slightly before glazing and serving. Store leftover glazed muffins in an airtight container in the refrigerator for up to 5 days. Unglazed muffins can be stored at room temperature for up to 2 days.