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    🏠Home » Recipes » Breakfast Recipes

    Cinnamon Roll Muffins

    Mar 29, 2014 · Modified: Apr 10, 2021 by Dan Mikesell AKA DrDan · 9 Comments

    Recipe Table of Contents    
    4 from 16 votes

    In just over 30 minutes, you can have the great taste of cinnamon rolls in a muffin. Easy to make with lots of sugar, cinnamon, nuts, streusel, and a glazed top. You can indulge your inner child with these delicious muffins.

    cinnamon roll muffin in white plate

    Jump To:
    • 📋Ingredients
    • 🧁Muffin Size
    • ⏰How Long
    • 📖Muffin Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    We all love cinnamon rolls, but dealing with the yeast-based dough is more than we want to do. This is a much easier and quicker way to calm that cinnamon roll urge. Get the same great taste with these easy step-by-step photo instructions.

    But making cinnamon rolls is a pain. I have done it, I can do it, but it is too much work to make only a few (cooking for two, remember...) and too dangerous to have a dozen around the house (too many calories.)

    A muffin is much quicker and easier. Pack it with the same great ingredients, and you have a recipe you will love.

    I added a jumbo muffin option, made the technique more to my liking, and made a few more changes for my taste.

    My Rating

    My rating system. Great 5 out of 5

    A very nice 5.  Not a top "it's the best in the world" cinnamon roll, but still excellent.

    📋Ingredients

    The Flour

    This used all-purpose flour, but you can add a bit of whole wheat if you want. I do not recommend going over 25 percent.

    The Nuts

    Either walnuts or pecans are good choices. Or you can skip the nuts.

    Walnuts are the traditional nut to use but use the nuts you like. You will need about ¾ cups, and they should be chopped small.

    🧁Muffin Size

    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 along.

    A good coat of PAM is usually enough to allow the muffins to come out easily. But use cupcake papers if you want.

    ⏰How Long

    There are a few variables like your exact oven temperature, your pan, and how full you fill the liners.

    Standard size muffins will take about 15 minutes. Jumbo muffins will be a bit more, about 18 minutes.

    When are they done?

    Please do not cook by time on this recipe. There are three ways to check if your muffins are done baking.

    First, you can press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.

    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."

    Third, an internal temperature of 200°.

    📖Muffin Recipes

    Easy Apple Fritter Muffins

    Strawberry Cinnamon Muffins

    Banana Muffins

    Whole Wheat Blueberry Muffins

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

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

    🖼️Step-by-Step Photo Instructions

    ingredients for muffins

    Preheat oven to 400 °.

    mixing nuts into dry ingreditnes in white bowl

    In a 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 cinnamon, ½ tsp salt.

    Mixing milk, oil and egg in cup

    In a second bowl or 2 cup measuring cup, combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whip until the egg is blended.

    mixing strussel topping

    In a third 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 just mix enough to combine.  Prep a muffin pan. You can make 12 standard size muffins or 6 jumbo size muffins. Spray well with PAM or add cupcake papers.

    dough added to jumbo muffin tin

    Fill the muffin tin 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 the edges are browning more. About 15 minutes for standard size muffins or about 18 minutes for jumbo muffins, so pay attention. 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 removed from the oven.

    sugar and ingredients for glaze

    Mix ⅔ cup of powder sugar with 1-2 teaspoons of milk and a few drops of vanilla.  Allow the muffins to cool for a few minutes, then top with the frosting.

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    📝Recipe

    cinnamon roll muffin in white plate

    Cinnamon Roll Muffins

    From Dan Mikesell AKA DrDan
    In just over 30 minutes, you can have the great taste of cinnamon rolls in a muffin. Easy to make with lots of sugar, cinnamon, nuts, streusel, and a glazed top. You can indulge your inner child with these delicious muffins.
    Tap to leave a Rating
    4 from 16 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings #/Adjust if desired 12 regular or 6 jumbo muffins

    Ingredients

    Dry

    • 1 ½ cup flour
    • ⅓ cup sugar
    • 1 tablespoon baking powder
    • ½ cup chopped nuts - 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 °.
    • In a 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 cinnamon, ½ tsp salt.
    • In a second bowl or 2 cup measuring cup combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whip until the egg is blended.
    • In a third bowl, combine 4 tablespoons of butter, ¼ cup brown sugar, ¼ cup chopped nuts, and a pinch of salt.
    • Mix wet into dry and just mix enough to combine.  Prep a muffin pan. You can make 12 regular size muffins or 6 jumbo size muffins. Spray well with PAM or add cupcake papers.
    • Fill the muffin tin about ½ to ⅔ full.  That will be a heaping ¼ cup into the six cups. Top with the brown sugar mixture.
    • Bake until the top is brown and the edges are browning more. About 15 minutes for standard size muffins or about 18 minutes for jumbo muffins, so pay attention. 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 removed from the oven.
    • Remove the muffins from the pan as soon as removed from the oven.
    • Mix ⅔ cup of powder sugar with 1-2 teaspoons of milk and a few drops of vanilla.  Allow the muffins to cool for a few minutes then top with the frosting.
    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.

    Your Own Private Notes

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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.
    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 at room temperature for 3-4 days an

    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

    Nutrition Facts
    Cinnamon Roll Muffins
    Amount Per Serving
    Calories 286 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 10g50%
    Trans Fat 1g
    Cholesterol 10mg3%
    Sodium 141mg6%
    Potassium 175mg5%
    Carbohydrates 31g10%
    Fiber 1g4%
    Sugar 17g19%
    Protein 3g6%
    Vitamin A 140IU3%
    Vitamin C 1mg1%
    Calcium 73mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    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.

    Dogs with Kongs

    More Breakfast Recipes

    • Apple Cinnamon Muffins
    • Cinnamon Biscuits with Vanilla Frosting
    • Healthier Sausage Gravy and Biscuits
    • Berry Crisp for Two or More

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    1. Bernard Spilsbury

      September 23, 2018 at 7:46 am

      It was a flop for me. They came out like crumble topping. But I used convection and not conventional top and bottom.
      Tried again with double the amount of liquid and baking powder, and mixed all ingredients together in one bowl with a mixer, conventional oven and it worked. But I got 36 of our regular sized European muffins out of this recipe. Your 6 muffins must be gigantic family sized muffins equal to 6 of our small ones.

      Reply
    2. Veena

      July 05, 2017 at 7:12 am

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

      Reply
    3. Don

      January 17, 2016 at 7:56 am

      Dan
      How do I get the top ten for each year? From 2010 to 2015?
      Thanks!

      Reply
      • DrDan

        January 17, 2016 at 8:02 am

        All the lists are in the recipe index under 101's Top Posts.

        DrDan

    4. 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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