This easy recipe for Cinnamon Roll Muffins gets you the great taste of cinnamon rolls in about 30 minutes. Easy to make with lots of sugar, cinnamon, nuts, streusel topping, and a glazed top.
You don't have to make that big cinnamon roll recipe and deal with the yeast and the massive leftovers. You can have the delicious, sweet, and gooey flavors of cinnamon rolls at home.
๐งIngredients
Dry ingredientsโAP flour, sugar, baking powder, cinnamon, salt
Wet ingredientsโmilk, vegetable oil, eggs
Nutsโchopped walnuts or pecanโoptional
Toppingโbrown sugar, nuts, cinnamon, salt
Frostingโpowdered sugar, milk, vanilla extract
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The recipe comes together quickly with things you already have to fix your cinnamon roll graving. You can make them standard or jumbo size. Easy to make with step-by-step photo instructions.
๐จโ๐ณHow to Bake Cinnamon Roll Muffins
- Preheat oven to 400 ยฐ.
- In separate bowls, combine dry ingredients, wet ingredients, topping, and frosting.
- Mix the wet ingredients with the dry ingredients.
- Fill the prepared muffin tin about ยฝ to โ full. Top with the brown sugar mixture.
- Bake until the top is brown and a toothpick comes out cleanโabout 15 minutes for standard-size muffins or 18 minutes for jumbo muffins.
- Allow the muffins to cool briefly, then top them with the frosting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
โ๏ธWhen are the muffins done?
Please do not cook by time on this recipe. There are three ways to check if your muffins are done baking.
- Press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.
- For the toothpick test, insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Yep, it is "old school."
- An internal temperature of 200ยฐ.
Breakfast Recipes
Serve at breakfast with Convection Oven Bacon and Baked Patties Sausage. Check out these other easy muffin recipes, like Apple Fritter Muffins, Strawberry Cinnamon Muffins, Banana Nut Muffins, or Whole Wheat Blueberry Muffins.
How to store leftover muffins
Store leftovers in an airtight container at room temperature for 2-3 days. If you use a cream cheese topping, they must be refrigerated.
To freeze, wrap them individually with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
โFAQs
This recipe is for 12 regular or 6 jumbo-size muffins. Make them the size you want. Just cook to the endpoint and not by time alone.
No, but they make removing from the pan and storage easier. A good coat of PAM is usually enough to allow the muffins to come out easily.
Yes. Top the way you want. However, the cream cheese will affect the storage of leftovers, which can not be kept at room temperature for more than two hours. Store leftovers in the refrigerator.
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Step-by-Step Photo Instructions
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Preheat oven to 400 ยฐ.
In a large mixing bowl, mix until combined 1 ยฝ cups flour, โ cup sugar, 1 tablespoon baking powder, ยฝ cup chopped nuts (walnuts or pecans), ยฝ teaspoon of cinnamon, ยฝ teaspoon of salt.
In a second bowl, combine ยฝ cup milk, ยฝ cup vegetable oil, and 1 egg. Whisk until the egg is blended.
In a small bowl, combine 4 tablespoons of butter, ยผ cup brown sugar, ยผ cup chopped nuts, and a pinch of salt.
Mix wet into dry and only mix enough to combine. Prep a muffin pan. You can make 12 standard-size muffins or 6 jumbo-size muffins. Spray generously with PAM or add cupcake papers.
Fill the muffin tin with the batter about ยฝ to โ full. That will be a heaping ยผ cup into the six cups. Top with the brown sugar mixture.
Bake until the top is brown and a toothpick comes out clean. It takes about 15 minutes for standard-size muffins or about 18 minutes for jumbo muffins. If not sure, you can check the temperature with an instant-read thermometer for 200ยฐ or a little more. Remove the muffins from the pan as soon as they are removed from the oven.
Mix โ cup of powdered sugar with 1-2 teaspoons of milk and a few drops of vanilla. Allow the muffins to cool for a few minutes, then top them with the frosting.
๐The Recipe Card
Cinnamon Roll Muffins
Ingredients
- 1 ยฝ cup all-purpose flour
- โ cup white sugar
- 1 tablespoon baking powder - aluminum-free
- ยฝ cup chopped nuts-optional - walnuts or pecans
- ยฝ teaspoon cinnamon
- ยฝ tsp salt
- ยฝ cup milk
- ยฝ cup vegetable oil
- 1 egg
- 4 tablespoons butter
- ยผ cup brown sugar
- ยผ cup chopped nuts
- ยฝ teaspoon cinnamon
- 1 pinch salt
- โ cup powdered sugar
- 1-2 teaspoon milk
- 2 drops vanilla
Step-by-Step Instructions
- Preheat oven to 400 ยฐ.
- In a large mixing bowl, mix until combined 1 ยฝ cup flour, โ cup sugar, 1 tablespoon baking powder, ยฝ cup chopped nuts (walnuts or pecans), ยฝ teaspoon of cinnamon, ยฝ teaspoon of salt.
- In a second bowl, combine ยฝ cup milk, ยฝ cup vegetable oil, and 1 egg. Whisk until the egg is blended.
- In a small bowl, combine 4 tablespoons of butter, ยผ cup brown sugar, ยผ cup chopped nuts, and a pinch of salt.
- Mix wet into dry and only mix enough to combine.ย Prep a muffin pan. You can make 12 standard-size muffins or 6 jumbo-size muffins. Spray generously with PAM or add cupcake papers.
- Fill the muffin tin with the batter about ยฝ to โ full.ย That will be a heaping ยผ cup into the six cups. Top with the brown sugar mixture.
- Bake until the top is brown and a toothpick comes out clean. It takes about 15 minutes for standard-size muffins or about 18 minutes for jumbo muffins. If not sure, you can check the temperature with an instant-read thermometer for 200ยฐ or a little more. Remove the muffins from the pan as soon as they are removed from the oven.
- Mix โ cup of powdered sugar with 1-2 teaspoons of milk and a few drops of vanilla.ย Allow the muffins to cool for a few minutes, then top them with the frosting.
Recipe Notes
Pro Tips
- Smoke warning! This may smoke up your kitchen some if it overflows. Place a cookie sheet on the rack under the muffin tin in-case of overflow.
- Never use baking powder with aluminum due to an aftertaste.
- Please do not cook by time on this recipe. There are three ways to check if your muffins are done baking.
1) First, you can press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.
2) The second and my favorite is the toothpick test. Just insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Yep, it is "old school."
3) Third, an internal temperature of 200ยฐ. - Good sealed airtight at room temperature for 2-3 days or frozen for 3 months
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published March 29, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Veena says
Delicious. Substituted flax seed powder most mix for egg ..
Gina says
These look absolutely delicious! Quick question, do you think they could be made in the same way without any nuts? I'd like to make them later, but I have a friend with nut allergies.
Gina says
Oh and one more question, sorry, is that 400 convection or conventional?
DrDan says
conventional. I rarely use convection baking unless another recipe I trust does.
DrDan says
Yep just leave them out.
Dan
Gina says
Perfect, I'm going to have to try these later this week I think. Thanks for the easy recipe!