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Cinnamon Roll Muffins

Cinnamon Roll Muffins have cinnamon sugar swirls and bake up in a muffin tin. Drizzle the tops with a simple cream cheese frosting and you have the breakfast recipe everyone will be reaching for!

Baked cinnamon roll muffins drizzled with icing in a muffin tin.

These individual cinnamon rolls are a take on my mom’s homemade cinnamon rolls.

Unlike a traditional muffin with dry ingredients and wet ingredients, these have a simple, cinnamon infused yeast dough that bakes up light and fluffy.

If that wasn’t enough, a cinnamon sugar is swirled inside and they’re topped with a cream cheese frosting to drizzle or smear right over the tops when they’re still warm from the oven.

Go on, get your cinnamon roll fix with this easy recipe!

Why you’ll love these cinnamon roll muffins

These bake up in less time because they cook individually in muffin tins.

Perfect for brunch, breakfast or an easy to grab breakfast to grab and eat on the go.

There’s no arguing about who gets the middle piece of the cinnamon roll pan, which is an issue of civility in our family.

Ingredients

Ingredients in cinnamon roll muffins including flour, yeast, milk, cinnamon, butter, cinnamon, oil and yeast.

For the muffins

  • warm milk – you’ll want to gently heat the milk in the microwave or saucepan to a temperature of 100°–110°F. You can check the temperature with a digital thermometer to be sure. The warmth helps activate the yeast. We don’t want the temperature too hot or it kills the yeast. I know, it sounds very dramatic but it’s really not too difficult.
  • dry active yeast – if the thought of cooking with yeast intimidates you, don’t sweat it. Once you’ve done it once you’ll feel much better. You can check this video to see how to start dry yeast.
  • vegetable oil
  • all-purpose flour – if you have a gluten sensitivity you can substitute a 1:1 gluten free flour. The texture will be slightly different but equally delicious.
  • cinnamon
  • salted butter
  • light brown sugar

For the cream cheese glaze

Optional but highly recommended!

  • cream cheese
  • vanilla extract
  • powdered sugar

How to make cinnamon roll muffins

Combine warm milk and yeast in the bowl of an electric mixer and stir to combine. Let it sit for about 5 minutes until it starts to foam.

Activated yeast bubbling in a glass bowl.

Combine warm milk and yeast in the bowl of an electric mixer and stir to combine. Let it sit for about 5 minutes until it starts to foam.

Add the dough hook to your mixing bowl. Add the oil, flour, and one teaspoon of the cinnamon to the yeast mixture and mix until the dough starts to come away from the sides of the bowl.

Turn the dough onto a lightly floured surface and knead for 3 minutes to help work the yeast in the dough.

Place the dough back in the mixing bowl and cover with plastic wrap. Allow the dough to rise for 20 minutes, or until almost doubled in size.

A ball of rising dough in a glass bowl.

Turn the dough back onto a floured surface and roll it out into a large rectangle about ¼ inch thick.

Combine the butter, brown sugar, and remaining cinnamon together in a bowl with a fork until it resembles sand and spread the mixture over the sheet of dough.

Rolled out dough topped with cinnamon sugar and butter.

Roll the sheet of dough, jelly roll style so it resembles a long, thin roll. Cut the dough into 12 evenly sized discs.

Place the discs with the cinnamon swirls facing up into a muffin tin greased with butter. Preheat the oven to 350 degrees and allow the cinnamon rolls to rest for an additional 20 minutes while the oven preheats.

Rolled up cinnamon rolls in a muffin tin.

Bake the cinnamon roll muffins for 20 minutes, or until the tops begin to brown. As the cinnamon roll muffins bake, the filling soaks the outside of the cinnamon roll, which encases the muffins in a delicious, sugary shell once the muffins have cooled down.

If you would like to top your muffins with cream cheese frosting, step by step instructions are in the recipe card below.

Cool slightly and then pipe or drizzle the cream cheese icing over the top of each muffin.

Cinnamon roll muffins in muffin tins.

Can you make cinnamon rolls with store bought dough

To be perfectly honest, I haven’t tried it but I think it would work. You’d thaw it, roll it out into the rectangle and go from there.

Can I make muffins ahead of time and freeze them?

Yes, you can. To freeze them unbaked, prepare up to the step where you cut them into 12 pieces. Freeze in an airtight freezer container. To bake, pull however many you’d like and allow to thaw and rise. Bake as directed.

How can I store cinnamon rolls

If you frost your muffins, they are best stored in the fridge for up to five days.

If they’re unfrosted, they can be stored on the counter for up to four days. Either way, make sure they are in an airtight container.

Other recipes

Mini Blueberry Muffins

Easy Banana Bread Muffins

If you make this cinnamon roll muffins recipe, leave a rating or recipe review. I’d love to hear from you!

made with love, Deanne
Stacked cinnamon roll swirl muffins topped with icing on a plate.
Yield: 12 Muffin Rolls

Cinnamon Roll Muffins

Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

Cinnamon Roll Muffins have cinnamon sugar swirls and bake up in a muffin tin. Drizzle the tops with a simple cream cheese frosting and you have the breakfast recipe everyone will be reaching for!

Ingredients

  • 1 cup warm milk - heated to 100-110°F
  • 1 Tablespoon dry active yeast
  • 1 Tablespoon vegetable oil
  • 2 ½ cups all-purpose flour
  • 3 teaspoon cinnamon, divided
  • 3 Tablespoons softened butter + extra for greasing the pan.
  • 1 cup light brown sugar

For the cream cheese icing

  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Pour the warm milk and yeast into a large mixing bowl and stir in the yeast until just combined. Cover the mixture with a dish towel and allow it to sit until foamy (about five minutes).
  2. Add the oil, flour, and one teaspoon of the cinnamon to the bowl fitted with a dough hook and mix until the dough starts to come away from the sides of the bowl.
  3. Turn the dough onto a lightly floured surface and knead for 3 minutes to help work the yeast in the dough.
  4. Place the dough back in the mixing bowl and cover with plastic wrap. Allow the dough to rise for 20 minutes, or until almost doubled in size.
  5. Turn the dough back onto a floured surface and roll it out into a large rectangle about ¼ inch thick and DIMENSIONS. Combine the butter, brown sugar, and remaining cinnamon together in a bowl with a fork until it resembles sand and spread the mixture over the sheet of dough.
  6. Use a rolling pin to roll the sheet of dough, jelly roll style so it resembles a long, thin roll. Cut the dough into 12 evenly sized discs.
  7. Place the discs into a muffin tin greased with butter. Preheat the oven to 350 degrees and allow the cinnamon rolls to rest for an additional 20 minutes while the oven preheats.
  8. Bake the cinnamon roll muffins for 20 minutes, or until the tops of the muffins begin to turn a light golden brown.
  9. If you would like to top your muffins with cream cheese frosting, whisk together the cream cheese, vanilla, and powdered sugar until smooth and creamy.
  10. Drizzle the top each muffin after they come out of the oven, serve, and enjoy!

Notes

  • Muffin liners are not necessary for this recipe.
  • If you frost your muffins, they are best stored in the fridge for up to five days
  • If you do not frost them, they can be stored on the counter for up to six days. Either way, make sure they are in an airtight container.
    • Nutrition Information:

      Yield:

      12

      Serving Size:

      1

      Amount Per Serving: Calories: 342Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 97mgCarbohydrates: 56gFiber: 1gSugar: 35gProtein: 5g

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      About The Author: Even though on the go meals are now Deanne's specialty, she didn't take a direct path to get there! Go here to read her story,"How I Finally Came Home". You can see Deanne's "Table to Tailgate Cookbook and custom recipe cards here".

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