5 from 6 votes
Cinnamon Roll Muffins - Karyl's Kulinary Krusade
Cinnamon Roll Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course: Breakfast
Keyword: Breakfast Muffin, Cinnamon Roll, Cinnamon Sugar Filling, Cream Cheese Frosting, Muffins
Servings: 12 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
  • 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
  1. Preheat oven to 375 degrees. If using paper muffin cups, place them inside 12-cup muffin pan. If not, generously grease muffin pan cups

  2. 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!

  3. 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

  4. 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 

  5. Distribute remaining batter equally among all muffins

  6. 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

  7. 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

  8. 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

  1. Make batter, and store in air-tight container in fridge. I usually do it 1-2 days ahead, at most. 

  2. When ready to make, return batter to room temperature before filling muffin cups. 

  3. Do not make sugar mixture until ready to bake