Cinnamon Roll Muffins - Karyl's Kulinary Krusade
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5 from 6 votes

Cinnamon Roll Muffins

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Keyword: Breakfast Muffin, Cinnamon Roll, Cinnamon Sugar Filling, Cream Cheese Frosting, Muffins
Servings: 12 muffins

Ingredients

MUFFINS

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 egg, large
  • 1 cup milk

TOPPING & FILLING

  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 3 Tablespoons melted butter

FROSTING

  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • dash of vanilla

Instructions

  • 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