Name: Cinnamon Roll Muffin Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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; 1 Cup brown sugar; 3 teaspoons ground cinnamon; 3 tablespoons unsalted butter (melted); 4 ounces full fat cream cheese (room temperature); 3/4 Cup powdered sugar (sifted); 1/2 teaspoon vanilla extract; Pinch of salt

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This super easy Cinnamon Roll Muffin recipe makes the moistest and softest 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.

What is the secret to making moist muffins?

Here 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 to 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, scoop the ingredients 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.

Ingredients you’ll need for this Cinnamon Roll Muffin recipe

You’re one step away from making the best fluffy muffins, -the perfect way to start with a quick and great breakfast- for any hectic weekday morning. Make it 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 a light and fluffy texture
Salt. Enhances flavors
Sour Cream. Makes your muffins moist and soft, without thinning the batter
Milk. Full-fat milk 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

Take a look at the bottom of this post for the recipe card with full instructions.

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.

Preheat 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.

In a small bowl mix brown sugar, cinnamon, and unsalted butter until it resembles 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 the muffins are completely cooked first!