What happens when a cinnamon roll and a muffin fall in love? You get the Best Cinnamon Roll Muffins ever—soft, fluffy, swirled with gooey cinnamon sugar, and topped with luscious cream cheese frosting. No yeast, no rising time, no stress. Just delicious, cozy flavor in every single bite.
Let me tell you, if you love Muffins With Icing, this recipe is a total must-try. It combines everything we love about Cinnamon Rolls Muffins without the hassle of dough-making or long proofing times. These muffins are simple, cozy, and taste like a hug from the inside out.
Why You’ll Be Obsessed
First off, they’re a dream for anyone who loves Baking Homemade goodies. You don’t need fancy tools or a stand mixer—just a few mixing bowls, a whisk, and a muffin tin. Yep, it really is that easy.
And the flavor? Think buttery vanilla muffin swirled with that classic cinnamon roll filling. It’s like Muffin Cinnamon Rolls that decided to skip the drama and go straight to the party. Once they’re baked, you drizzle (or, let’s be honest, drown) them in a tangy cream cheese glaze, turning these humble little muffins into Muffins With Cream Cheese Frosting you’ll crave at all hours of the day.
Perfect For Any Occasion
Breakfast? Obviously.
Brunch? They’ll steal the show.
Snack? Always.
Dessert? Honestly, they deserve their own cake stand.
These Cinnamon Bun Muffins also make a fantastic treat for weekend baking, holiday mornings, or anytime you need something sweet but not too fussy. They’re a go-to when you’re looking for Easy Sweet Baking Recipes that deliver maximum flavor with minimal effort.
Let’s Talk Ingredients
You probably have everything you need already! These Cinnamon Roll Muffin Recipes rely on pantry staples:
- All-purpose flour for the base
- Baking powder to give them rise
- Melted butter, eggs, sugar, milk, and sour cream to keep the texture soft and moist
- And of course, that irresistible cinnamon-sugar swirl made with brown sugar, cinnamon, butter, and flour
Top it off with a sweet-tangy glaze made from cream cheese, powdered sugar, and vanilla extract, thinned with a little cream. That icing on top is the cherry on the muffin.
What Makes Them Special
These are no ordinary muffins. These are Cinnamon Rolls Muffins in disguise.
Each muffin is a buttery, soft cake with ribbons of cinnamon-sugar baked inside and more sprinkled on top. Then comes the best part—the frosting. You can either drizzle it for that bakery-style finish or dunk each muffin top right in the glaze (no judgment here). Either way, you end up with the Best Cinnamon Roll Muffins you’ve ever tasted.
Want to get extra? Try making them in mini muffin tins and call them bite-sized heaven. Perfect for brunch platters, school snacks, or popping one in your mouth every time you walk through the kitchen.
Pro Tips For Muffin Magic
- Use room temperature ingredients so everything blends smoothly
- Don’t overmix the batter; stir until just combined for a soft, tender crumb
- Rest the batter for 30 minutes to get that sky-high bakery dome (seriously worth it)
- Alternate the muffin cups in the pan so they bake up taller with golden tops
You can even prep these the night before. Just mix your batter and cinnamon filling, pop it in the fridge, and bake fresh in the morning. Your house will smell like a cinnamon wonderland.
Oh, and if you’re looking to make a gluten-free version or swap in maple sugar or vegan butter, you’re covered. This recipe is flexible, forgiving, and fantastic.
The Takeaway
If you’ve never made Cinnamon Roll Muffins before, now’s your chance. Whether you’re new to baking or a seasoned muffin magician, these Muffins With Icing will win you over in one bite. They’re easy, foolproof, and totally crowd-pleasing.
So what are you waiting for? Preheat that oven and treat yourself to a batch of the coziest muffins you’ll make all year. These Cinnamon Roll Muffins aren’t just muffins. They’re comfort food, celebration, and sweet, cinnamony joy all rolled into one.
Best Cinnamon Roll Muffins with Cream Cheese Frosting
- Total Time: 1 hour 8 minutes
- Yield: 12 muffins
Description
These soft, fluffy cinnamon roll muffins are packed with warm cinnamon swirls and finished with a velvety cream cheese glaze. No yeast, no rising time—just cozy muffin goodness with gooey cinnamon sugar in every bite. Perfect for breakfast, brunch, or a sweet afternoon treat!
Ingredients
Cinnamon Swirl Filling & Topping
- 1 cup (200 g) packed light brown sugar
- 1 tbsp ground cinnamon
- 3 tbsp (23 g) all-purpose flour
- 3 tbsp (42 g) unsalted butter, melted
Muffin Batter
- 2 cups (240 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ cup (113 g) melted unsalted butter
- ½ cup (100 g) white sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- ½ cup (120 g) sour cream, room temp
- ½ cup (120 ml) milk, room temp
Cream Cheese Glaze
- 4 oz (113 g) cream cheese, softened
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk
Instructions
- Make the Cinnamon Sugar Crumble
- In a bowl, mix the brown sugar, cinnamon, and flour until fully combined. Pour in the melted butter and use a fork to mix it all together until you get a crumbly texture with some bigger clumps. Place this mixture in the fridge or freezer while prepping the muffins.
- Prepare the Muffin Batter
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the melted butter, sugar, eggs, vanilla, sour cream, and milk until smooth.
- Gently fold the dry mixture into the wet ingredients until just combined—don’t overmix!
- Cover the bowl and let the batter sit for 30 minutes at room temperature, or refrigerate up to 8 hours (overnight works great).
- Preheat and Fill the Muffin Tins
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners (skip every other cup for tall muffin tops).
- Mix about ⅔ of the cinnamon filling into the muffin batter.
- Use a 3-tablespoon cookie scoop to divide the batter evenly among the liners.
- Sprinkle the remaining ⅓ of the cinnamon sugar mixture over the tops of the muffins.
- Bake the Muffins
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out with just a few moist crumbs.
- Let the muffins cool in the tin for 5–10 minutes before transferring them to a wire rack.
- Make the Cream Cheese Glaze
- In a small bowl, beat the softened cream cheese until smooth.
- Add in powdered sugar, vanilla, and milk, mixing until creamy and pourable. Add a little extra sugar for a thicker glaze if desired.
- Glaze the Muffins
- Once the muffins are fully cooled, dip each top into the glaze or drizzle generously over the top. Place back on the wire rack and let the glaze set (if you can wait that long!).
Notes
📝 Notes & Storage Tips
- To Store: Keep glazed muffins in a single layer in an airtight container in the fridge for up to 2 days. For longer freshness, store them unglazed at room temp (up to 4 days), and add the glaze just before serving
- Make-Ahead Tip: You can prep the filling and batter ahead of time and refrigerate both until ready to bake.
- Freezing: Freeze unglazed muffins for up to 2 months. Let them thaw at room temp, then add glaze before eating.
- Prep Time: 20 minutes
- Resting Time: 30 minutes
- Cook Time: 18 minutes
- Category: Desserts