Cinnamon Roll Muffin Recipe
This super easy Cinnamon Roll Muffin recipe makes the most moist and softest cinnamon muffins, with a cinnamon sugar filling, cinnamon sugar topping and a cream cheese frosting.
Servings: muffins
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, oil, egg and vanilla extract.2 1/2 Cup (312.5 g) all-purpose flour, 3/4 Cup (150 g) granulated sugar, 1/4 teaspoons (0.3 teaspoons) baking soda, 2 teaspoons baking powder, 1/2 teaspoon (0.5 teaspoon) salt, 1/2 Cup (115 g) sour cream, 1 Cup (236.6 ml) milk, 1/2 Cup (118.3 ml) canola oil, 1 large egg, 1 teaspoon pure 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.1 Cup (220 g) brown sugar, 3 teaspoons ground cinnamon, 3 tablespoons unsalted butter
- 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!4 ounces (113.4 g) full fat cream cheese, 3/4 Cup (90 g) powdered sugar, 1/2 teaspoon (0.5 teaspoon) vanilla extract, Pinch of salt
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
