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Cinnamon Roll Muffin Recipe

This super easy Cinnamon Roll Muffin recipe makes the most moist and soft cinnamon muffins, with a cinnamon sugar filling, cinnamon sugar topping and a cream cheese frosting.

It is made without the need of an electric mixer, and it’s a take on a traditional cinnamon roll in a muffin form.

Cinnamon Roll Muffin Recipe

What is the secret to making moist muffins?

There are a few tips for making the most perfect easy cinnamon roll muffins:

Use room temperature ingredients

This will make sure that your ingredients mix more evenly, and it will give the desired results in terms of consistency, texture and rising of your muffins.

Leave the sour cream, milk and egg out of the fridge 1 hour prior to baking. If pressed on time, allow the egg to sit completely covered in warm water for 5 minutes.

Do not over mix the dough

I would say this is one of the easiest ways to turn your muffins hard and chewy instead of soft and moist. After the wet ingredients are added into the dry ingredients, mix by hand only until incorporated, and do not over mix! It’s ok to have a few crumbs in your batter.

Measure the ingredients correctly

Too much flour and your muffins will dry out. Less milk or sour cream than called for is used, and the same will happen.

Make sure to measure your ingredients correctly! for the flour and powdered sugar, use a spoon, scooping the ingredient into your measuring cup without compacting them, then use the back of a knife to level them.

For the milk and sour cream, put the cup on a flat surface to read the measurements more accurately. Read the measurements at eye level.

Pre-heat your oven

Popping your muffins into the oven without it being pre-heated could turn all of your baking efforts into nothing. The muffins will start to bake at an incorrect temperature, making them rise less than desired and bake unevenly.

Avoid opening your oven door frequently

Opening your oven door too frequently to check on your muffins lets the heat out, making the oven temperature drop.

It’s ok to check on your muffins towards the end of the baking time to see if they’re ready or not, just avoid opening it towards the beginning and middle of your baking, and don’t do it too often.

Cinnamon Roll Muffin Recipe

Ingredients you’ll need for this Cinnamon Roll Muffin recipe

You’re one step away to making the best fluffy muffins, -the perfect way to start with a quick and great breakfast- for any hectic weekday morning. Make ahead of time, grab and go!

This recipe is for large muffins, so you will need a large muffin pan to make them. If you prefer a normal cupcake tin, make sure to adjust the baking time.

The ingredients you’ll need are found in any big grocery store:

  • All-purpose flour. Measured appropriately, using a spoon to scoop it into the measuring cup, then leveling it with the back of a knife
  • Granulated sugar. Regular sugar is needed for the batter to sweeten it
  • Baking soda. Gives softness and airiness to your muffins
  • Baking powder. Gives the light and fluffy texture
  • Salt. Enhances flavors
  • Sour Cream. Makes your muffins moist and soft, without thinning the batter
  • Milk. Full fat milk and at room temperature
  • Canola Oil. To make the muffins soft
  • Egg. Needs to be at room temperature so it mixes more evenly with the rest of the ingredients
  • Vanilla extract. Good quality, pure vanilla extract goes a long way!
  • Brown sugar. It’s used for the cinnamon swirl mixture
  • Ground cinnamon. One of the main flavors for this muffin recipe. Having the cinnamon flavor will make these comparable to homemade cinnamon rolls
  • Butter. Unsalted and melted to mix it more easily with the sugar and cinnamon
  • Cream Cheese. Full fat and at room temperature for the cream cheese icing
  • Powdered Sugar. Sifted, to avoid any lumps in your frosting
Cinnamon Roll Muffin with frosting

How to make this Cinnamon Roll Muffins Recipe

Start by lining your large muffin pan with muffin paper liners. Spray the muffin liners lightly with nonstick cooking spray. You can also use a greased muffin tin instead and skip the liners altogether. Set aside.

Pre-heat your oven to 400 F.

In a large bowl, mix flour, granulated sugar, baking soda, baking powder and salt, until very well combined.

In a separate bowl, mix sour cream, milk, egg and vanilla extract.

Make a well in the middle of your flour mixture and pour the wet ingredients into it. Mix by hand until just combined, and do not over mix your muffin batter! Set aside.

On a small bowl mix brown sugar, cinnamon and unsalted butter until it resembles a dark colored wet sand. Set aside.

Using an ice cream scoop, fill your muffin tins to 1/3 full. Add 2 teaspoons of the cinnamon mixture, spreading it over the muffin evenly. Add another spoonful of batter on top of it, and add the remaining brown sugar mixture to the tops of the muffins, distributing evenly.

Bake for 17-20 minutes, or until a toothpick inserted in the middle of your muffins comes out clean. Let muffins cool in the baking tins for 5 minutes, then transfer to a wire rack and let them cool completely before frosting.

For the icing, beat the cream cheese until light and fluffy. Add the sifted powdered sugar, vanilla extract and salt, and mix until combined. Fill a piping bag with it, or a zip lock bag and cut a small hole in the corner of the bag, and drizzle on top of each muffin. Make sure muffins are completely cooked first!

Cinnamon Roll muffin close up

How to store these Cinnamon muffins

You can store the completely cooled muffins in an airtight container for up to 4 days at room temperature, away from any heat sources.

Can I freeze muffins?

Yes, you can! place the completely cooled muffins in an airtight container, and use a parchment paper in between layers if you’re stacking them.

To thaw, place them at room temperature, removing the lid to let any moisture out.

Muffin with bite

Here’s a video of this Cinnamon Roll Muffin Recipe so you can see up-close texture and thickness.

Follow the links below for some of my favorite breakfast recipes:

Cinnamon Spice Oatmeal Recipe

Lemon Poppy Seed Muffins

Cinnamon Puff Pastry Knots

Healthier Chocolate Hazelnut Granola

Single Serving Cinnamon Roll

Cinnamon Roll Sugar Cookies

If you make this recipe, please be sure to give it a star rating and leave a comment!

Cinnamon Roll Muffin Recipe
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5 from 12 votes

Cinnamon Roll Muffin Recipe

This super easy Cinnamon Roll Muffin recipe makes the most moist and soft cinnamon muffins, with a cinnamon sugar filling, cinnamon sugar topping and a cream cheese frosting.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: cinnamon roll muffin, cinnamon roll muffin recipe, cinnamon roll muffins, cinnamon roll muffins recipe, Maria Corcuera, sweet fix baker
Servings: 8 muffins
Calories: 608kcal
Author: Maria Corcuera

Ingredients

Muffins

  • 2 1/2 Cup all-purpose flour
  • 3/4 Cup granulated sugar
  • 1/4 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup sour cream
  • 1 Cup milk room temperature
  • 1/2 Cup canola oil
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract

Filling

  • 1 Cup brown sugar
  • 3 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter melted

Frosting

  • 4 ounces full fat cream cheese room temperature
  • 3/4 Cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Start by lining your large muffin pan with muffin paper liners. Spray the muffin liners lightly with nonstick cooking spray. You can also use a greased muffin tin instead and skip the liners altogether. Set aside. Pre-heat your oven to 400 Fahrenheit
  • In a large bowl, mix flour, granulated sugar, baking soda, baking powder and salt, until very well combined. In a separate bowl, mix sour cream, milk, egg and vanilla extract.
  • Make a well in the middle of your flour mixture and pour the wet ingredients into it. Mix by hand until just combined, and do not over mix your muffin batter! Set aside.
  • On a small bowl mix brown sugar, cinnamon and unsalted butter until it resembles a dark colored wet sand. Set aside.
  • Using an ice cream scoop, fill your muffin tins to 1/3 full. Add 2 teaspoons of the cinnamon mixture, spreading it over the muffin evenly. Add another spoonful of batter on top of it, and add the remaining brown sugar mixture to the tops of the muffins, distributing evenly.
  • Bake for 17-20 minutes, or until a toothpick inserted in the middle of your muffins comes out clean. Let muffins cool in the baking tins for 5 minutes, then transfer to a wire rack and let them cool completely before frosting.
  • For the icing, beat the cream cheese until light and fluffy. Add the sifted powdered sugar, vanilla extract and salt, and mix until combined. Fill a piping bag with it, or a zip lock bag and cut a small hole in the corner of the bag, and drizzle on top of each muffin. Make sure muffins are completely cooked first!

Video

Notes

    • Use room temperature ingredients
    • Do not over mix the dough after flour is added
    • Measure your ingredients correctly
    • Pre-heat the oven
    • Avoid opening your oven door too frequently

Nutrition

Serving: 1g | Calories: 608kcal | Carbohydrates: 85g | Protein: 7g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Cholesterol: 60mg | Sodium: 390mg | Fiber: 2g | Sugar: 54g

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