Cinnamon Roll Muffins

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 jumbo muffins.

Jump to:

• 📋Ingredients
• 🧁Muffin Size
• ⏰How Long
• 📖Muffin Recipes
• 🖊️Instructions
• 📖 Recipe

Introduction and My Rating

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 made them jumbo, made the technique more to my liking, and made a few more changes for my taste.

My Rating

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 3/4 cup, and they should be chopped small.

🧁Muffin Size

This recipe is for 6 jumbo or 12 standard size muffins. Make them like you want: regular, or jumbo, 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 - it took 18 minutes for me.

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

🖊️Instructions

Preheat oven to 400 °.

In a mixing bowl mix until combined 1 1/2 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 cup chopped nuts (walnuts or pecans), 1/2 teaspoon cinnamon, 1/2 tsp salt.

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

In a third bowl, combine 4 tablespoons butter, 1/4 cup brown sugar, 1/4 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 6 jumbo muffins or 12 regular size muffins. Spray well with PAM or add cupcake papers.

Fill the muffin tin about 1/2 to 2/3 full.  That will be a heaping 1/4 cup into the six cups. Top with the brown sugar mixture.

Bake until the top is brown and edges browning more. This was 18 minutes for me for jumbo muffins. It will be a few minutes less if you make standard size 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.

Mix 2/3 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 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 jumbo muffins.

4 from 14 votes

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Prep Time 15 mins

Cook Time 18 mins

Total Time 33 mins

Servings #/Adjust if desired 6 jumbo or 12 regular muffins

Ingredients

Dry

• 1 1/2 cup flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 cup chopped nuts - walnuts or pecans
• 1/2 teaspoon cinnamon
• 1/2 tsp salt

Wet

• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 egg

Topping

• 4 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup chopped nuts
• 1/2 teaspoon cinnamon
• 1 pinch salt

Frosting

• 2/3 cup powdered sugar
• 1-2 teaspoon milk
• 2 drops vanilla

Instructions

 

• Preheat oven to 400 °.
• In a mixing bowl mix until combined 1 1/2 cup flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 cup chopped nuts (walnuts or pecans), 1/2 teaspoon cinnamon, 1/2 tsp salt.
• In a second bowl or 2 cup measuring cup combine 1/2 cup milk, 1/2 cup vegetable oil, and 1 egg. Whip until the egg is blended.
• In a third bowl, combine 4 tablespoons butter, 1/4 cup brown sugar, 1/4 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 6 jumbo muffins or 12 regular size muffins. Spray well with PAM or add cupcake papers.
• Fill the muffin tin about 1/2 to 2/3 full.  That will be a heaping 1/4 cup into the six cups. Top with the brown sugar mixture.
• Bake until the top is brown and edges browning more. This was 18 minutes for me for jumbo muffins. It will be a few minutes less if you make standard size muffins, so pay attention.
• Check it the muffin is done. Use the touch test, toothpick test, or an internal temperature of 200°.
• Remove the muffins from the pan as soon as removed from the oven.
• Mix 2/3 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.

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

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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

Calories : 583kcalCarbohydrates : 62gProtein : 7gFat : 36gSaturated Fat : 21gCholesterol : 48mgSodium : 292mgPotassium : 354mgFiber : 2gSugar : 35gVitamin A : 314IUCalcium : 145mgIron : 2mg

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

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