This recipe was featured in Stillwater Living Magazine
Cinnamon Roll Muffins have all the flavors of your favorite indulgent cinnamon rolls, in an easy-to-eat, handheld bite. Swirled and topped with a mouthwatering cinnamon sugar filling, and finished with a wonderful cream cheese drizzle, these are hard to resist.
When it comes to breakfast, most of us don’t have time for anything more than a quick bite on weekday mornings. Alarm clocks, work, school, class, they all get in the way. But when it comes to a leisurely weekend brunch, or holiday morning breakfast, that all changes. Everyone knows that dinner is the highlight of the day on Thanksgiving and even Christmas. But people wake up earlier than that. And they’re hungry as soon a they wake up!
A couple months ago I created Loaded Breakfast Egg Muffins, which are perfect for a quick breakfast any day of the week, no matter how busy. So this was my opportunity to do just the opposite, create something especially for the slower paced breakfast or brunch. I love cinnamon rolls, but I never made them at home before. So with the holidays upon us, I wanted to create a recipe that’s easy to make, portable, and won’t create a huge mess in the kitchen. I’ve got all that and more with my Cinnamon Roll Muffins
Oh, these Cinnamon Roll Muffins are fabulous. The beautiful, warm flavors of cinnamon and vanilla, topped with a simple cream cheese drizzle. They’re perfect for a brunch spread, or as a morning snack with a cup of coffee or tea.
BATTER CONSISTENCY IS KING
Just like my drama with the Skillet Chocolate Chip Cookie, I failed a couple times before I got it right with these Cinnamon Roll Muffins
- Don’t use melted butter, as the batter doesn’t cream properly, and the result is a cakey muffin that crumbles when you eat it
- Mix the dry ingredients together in one bowl, and the wet ingredients in another
- Slowly incorporate the wet ingredients into the dry, stirring constantly. You want a smooth consistency, thicker than pancakes but still mixes easily
- Combine well, but don’t over-mix or the Cinnamon Roll Muffins will be dense
EASY STEPS FOR THE PERFECT CINNAMON ROLL MUFFINS
- Pour 1/4 cup of batter into each muffin cup
- Add a dollop of the cinnamon sugar filling to each muffin cup, and create a swirl pattern using a toothpick. Don’t worry about looks, because nobody will see it!
- Spread the remaining batter evenly across the muffin cups
- Finish with another dollop of the cinnamon sugar filling. I take a fork and lightly swirl the filling
- The cinnamon filling mixture is super simple: Ground Cinnamon, Dark Brown Sugar, and melted butter.
WHAT ABOUT THAT CREAM CHEESE DRIZZLE??
Is a cinnamon roll really a cinnamon roll without the cream cheese frosting? Of course not! And neither are Cinnamon Roll Muffins. The best part is, it takes 4 ingredients and about 30 seconds for heaven
- Use the block cream cheese; full fat or low fat is personal preference. Make sure the cream cheese is at room temperature, so it mixes easily
- Powdered Sugar, milk, and a dash of Vanilla Extract are the other ingredients
- Whisk everything together until it creates a smooth consistency
- Allow the Cinnamon Roll Muffins to cool slightly before adding the frosting, or the frosting will kind of melt into the muffin topping
- You can be as generous or as light as you want with the frosting
CAN YOU MAKE CINNAMON ROLL MUFFINS AHEAD?
Yes you can make the batter a couple of days ahead! Store in an air-tight container in the fridge, and return the batter to room temperature before filling the Muffin Tin. You may need to mix it a little bit more, but just remember not to over-do it.
You could make the cream cheese frosting one day ahead, but it comes together so quickly I just do it while the muffins bake. Do not make the cinnamon filling until you’re ready to bake, or you’ll be constantly re-melting it and that’s just a pain.
The great thing about making the batter ahead is that you can make Cinnamon Roll Muffins as needed. And when you’re ready, the muffins are ready in about 18 minutes.
Cinnamon Roll Muffins are perfect for Thanksgiving or Christmas morning, weekend brunch, or any time you want an indulgent treat!
SHOP THIS RECIPE
TOPPING & FILLING
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 Tablespoons melted butter
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 Tablespoon milk
- dash of vanilla
- Preheat oven to 375 degrees. If using paper muffin cups, place them inside 12-cup muffin pan. If not, generously grease muffin pan cups
- In a large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients and whisk well. Pour wet ingredients into dry, and mix until combined and batter is smooth. DO NOT OVERMIX!
- Pour about 1/4 cup of batter into each muffin cup. When done, you'll have 1/4 of the mixture left in the bowl
- Add brown sugar, cinnamon and melted butter in a bowl, and stir briskly to combine well. It should look like a thick syrup. Add about 1/2 teaspoon of sugar mixture into each cup. Take a toothpick and swirl mixture into batter
- Distribute remaining batter equally among all muffins
- If the remaining sugar mixture is clumpy, reheat in the microwave for about 10 seconds. Use a spoon to drizzle mixture evenly across all muffins. I like to use a swirl pattern, but it's up to you
- Bake for 15-18 minutes, until an inserted toothpick or cake tester comes out clean. Remove muffins from muffin pan, and set on wire rack to cool
- In a bowl, add cream cheese, milk, vanilla, and powdered sugar. Whisk well until smooth. Spoon frosting into a piping bag or plastic bag. Carefully cut a very small piece off the end of the bag. Put one hand around the top of the bag, squeezing out the air; carefully hold the bottom of the bag, and drizzle frosting on muffins
MAKE AHEAD INSTRUCTIONS
- Make batter, and store in air-tight container in fridge. I usually do it 1-2 days ahead, at most.
- When ready to make, return batter to room temperature before filling muffin cups.
- Do not make sugar mixture until ready to bake
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