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    🏠Home » Recipes » Breakfast Recipes

    Cinnamon Roll Muffins

    Mar 9, 2023 by Dan Mikesell AKA DrDan · Last modified: Jun 4, 2023 · 6 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.10 from 20 votes

    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.

    cinnamon roll muffin in white plate
    Jump To:
    • 🧁Ingredients
    • 👨‍🍳How to Bake Cinnamon Roll Muffins
    • ✔️When are the muffins done?
    • ❓FAQs
    • How to store leftover muffins
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    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 gooey flavors of cinnamon rolls at home.

    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.

    Serve at breakfast with Oven Baked Bacon and Oven Baked Sausage. And check out these other easy muffin recipes, like Apple Fritter Muffins, Strawberry Cinnamon Muffins, Banana Nut Muffins, or Whole Wheat Blueberry Muffins.

    🧁Ingredients

    ingredients for muffins
    • Dry ingredients
      • Flour—all-purpose flour
      • Sugar—white
      • Nuts—chopped walnuts or pecan—optional
      • Pantry ingredients—baking powder, cinnamon, salt
    • Wet ingredients
      • Milk
      • Vegetable oil
      • Egg
    • Topping
      • Brown sugar
      • Nuts
      • Pantry ingredients—cinnamon, salt
    • Frosting
      • Powdered sugar
      • Milk
      • Vanilla extract

    👨‍🍳How to Bake Cinnamon Roll Muffins

    1. Preheat oven to 400 °.
    2. In separate bowls, combine dry ingredients, wet ingredients, topping, and frosting.
    3. Mix the wet ingredients with the dry ingredients.
    4. Fill the prepared muffin tin about ½ to ⅔ full. Top with the brown sugar mixture.
    5. Bake until the top is brown and a toothpick comes out clean—about 15 minutes for standard-size muffins or 18 minutes for jumbo muffins
    6. Allow the muffins to cool briefly, then top them with the frosting.

    ✔️When 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.

    1. Press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.
    2. 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."
    3. An internal temperature of 200°.

    ❓FAQs

    Can I make them as jumbo muffins?

    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.

    Do I need to use muffin papers?

    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.

    Can I use a cream cheese glaze or icing?

    Yes. Top the way you want. But the cream cheese will affect the store of leftovers which can not be at room temperature for more than two hours. Store leftovers in the refrigerator.

    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.

    Blue ribbon divider used for visual effect
    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Breakfast Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    Step-by-Step Photo Instructions

    Preheat oven to 400 °.

    mixing nuts into dry ingreditnes in white bowl

    In a large mixing bowl, mix until combined 1 ½ cup flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ cup chopped nuts (walnuts or pecans), ½ teaspoon of cinnamon, ½ teaspoon of salt.

    Mixing milk, oil and egg in cup

    In a second bowl, combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whisk until the egg is blended.

    mixing strussel topping

    In a small bowl, combine 4 tablespoons of butter, ¼ cup brown sugar, ¼ cup chopped nuts, and a pinch of salt.

    adding wet ingredeints into dry ingredients

    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.

    dough added to jumbo muffin tin

    Fill the muffin tin with the batter about ½ to ⅔ full. That will be a heaping ¼ cup into the six cups. Top with the brown sugar mixture.

    golden brown muffin on rack

    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 200° or a little more. Remove the muffins from the pan as soon as they are removed from the oven.

    sugar and ingredients for glaze

    Mix ⅔ 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.

    ↑Jump to Table of Contents

    📖 Recipe

    cinnamon roll muffin in white plate

    Cinnamon Roll Muffins

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.10 from 20 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 33 minutes minutes
    Servings #/Adjust if desired 12 regular or 6 jumbo muffins

    Ingredients

    Dry

    • 1 ½ cup all-purpose flour
    • ⅓ cup white sugar
    • 1 tablespoon baking powder - aluminum-free
    • ½ cup chopped nuts-optional - walnuts or pecans
    • ½ teaspoon cinnamon
    • ½ tsp salt

    Wet

    • ½ cup milk
    • ½ cup vegetable oil
    • 1 egg

    Topping

    • 4 tablespoons butter
    • ¼ cup brown sugar
    • ¼ cup chopped nuts
    • ½ teaspoon cinnamon
    • 1 pinch salt

    Frosting

    • ⅔ cup powdered sugar
    • 1-2 teaspoon milk
    • 2 drops vanilla
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400 °.
      ingredients for muffins
    • In a large mixing bowl, mix until combined 1 ½ cup flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ cup chopped nuts (walnuts or pecans), ½ teaspoon of cinnamon, ½ teaspoon of salt.
      mixing nuts into dry ingreditnes in white bowl
    • In a second bowl, combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whisk until the egg is blended.
      Mixing milk, oil and egg in cup
    • In a small bowl, combine 4 tablespoons of butter, ¼ cup brown sugar, ¼ cup chopped nuts, and a pinch of salt.
      mixing strussel topping
    • 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.
      adding wet ingredeints into dry ingredients
    • Fill the muffin tin with the batter about ½ to ⅔ full. That will be a heaping ¼ cup into the six cups. Top with the brown sugar mixture.
      dough added to jumbo muffin tin
    • 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 200° or a little more. Remove the muffins from the pan as soon as they are removed from the oven.
      golden brown muffin on rack
    • Mix ⅔ 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.
      sugar and ingredients for glaze
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. 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.
    2. Never use baking powder with aluminum due to an aftertaste.
    3. 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 200°.
    4. Good sealed airtight at room temperature for 2-3 days or frozen for 3 months

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 286 kcal (14%)Carbohydrates : 31 g (10%)Protein : 3 g (6%)Fat : 18 g (28%)Saturated Fat : 10 g (50%)Trans Fat : 1 gCholesterol : 10 mg (3%)Sodium : 141 mg (6%)Potassium : 175 mg (5%)Fiber : 1 g (4%)Sugar : 17 g (19%)Vitamin A : 140 IU (3%)Vitamin C : 1 mg (1%)Calcium : 73 mg (7%)Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published March 29, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Veena

      July 05, 2017 at 7:12 am

      Delicious. Substituted flax seed powder most mix for egg ..

      Reply
    2. Gina

      March 30, 2014 at 8:01 pm

      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.

      Reply
      • Gina

        March 30, 2014 at 8:03 pm

        Oh and one more question, sorry, is that 400 convection or conventional?

      • DrDan

        March 30, 2014 at 8:36 pm

        conventional. I rarely use convection baking unless another recipe I trust does.

      • DrDan

        March 30, 2014 at 8:39 pm

        Yep just leave them out.
        Dan

      • Gina

        March 31, 2014 at 12:13 am

        Perfect, I'm going to have to try these later this week I think. Thanks for the easy recipe!

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