Cinnamon Roll Muffins
Soft, fluffy cinnamon roll muffins made without yeast! Loaded with a gooey brown sugar cinnamon swirl, optional pecans, and finished with a cream cheese glaze. Bakery-style results in just 35 minutes.
Ingredients
Ingredients
Muffin Batter
- 2 cups all-purpose flour spooned and leveled
- 3 tsp baking powder
- ½ tsp salt
- ¼ cup sugar
- 3 tbsp melted butter cooled slightly
- 1 egg
- 1 cup milk plus more as needed
Cinnamon Sugar Filling
- 1 cup brown sugar loosely packed
- 3 tsp ground cinnamon
- 1½ cups coarsely chopped pecans or walnuts
- 3 tbsp melted butter
Cream Cheese Glaze
- 2 oz cream cheese softened
- 1 cup powdered sugar
- 1 tbsp milk
- Dash of vanilla extract
Instructions
- Preheat oven to 400°F (204°C). Line or grease a 12-cup muffin tin and place rack in the center.
- In a small bowl, mix brown sugar, cinnamon, nuts, and melted butter. Set aside.
- In a large bowl, whisk flour, baking powder, salt, and sugar. In another bowl, mix melted butter, egg, and milk. Add wet ingredients to dry and gently fold until just combined. Do not overmix.
- Fill muffin cups with a thin layer of batter. Add filling, then more batter until ¾ full. Sprinkle extra filling on top and gently swirl with a toothpick.
- Bake for 15 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese until smooth, then mix in powdered sugar, milk, and vanilla until glossy. Drizzle over cooled muffins.
Notes
Do not overmix the batter, as this is the key to keeping the muffins soft and fluffy. Once baked, always allow the muffins to cool completely before adding the glaze, otherwise the icing may melt and lose its texture. If you want to store them for longer, you can freeze the muffins without glaze for up to 3 months and simply add the glaze after thawing for the best results. For a nut-free version, just omit the pecans or walnuts from the filling without affecting the overall flavor. If you prefer an eggless option, you can replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water.