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.
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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
- 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
- Preheat oven to 400 °.
- 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 ½ to ⅔ full. Top with the brown sugar mixture.
- 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
- 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.
- Press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.
- 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 200°.
❓FAQs
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. 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.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 400 °.
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.
In a second bowl, combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whisk until the egg is blended.
In a small bowl, combine 4 tablespoons of butter, ¼ cup brown sugar, ¼ 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 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 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.
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.
Recipe
Cinnamon Roll 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
Instructions
- Preheat oven to 400 °.
- 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.
- In a second bowl, combine ½ cup milk, ½ cup vegetable oil, and 1 egg. Whisk until the egg is blended.
- In a small bowl, combine 4 tablespoons of butter, ¼ cup brown sugar, ¼ 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 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 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.
- 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.
Your Own Private Notes
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 200°. - 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
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Originally Published March 29, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Veena
Delicious. Substituted flax seed powder most mix for egg ..
Gina
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
Oh and one more question, sorry, is that 400 convection or conventional?
DrDan
conventional. I rarely use convection baking unless another recipe I trust does.
DrDan
Yep just leave them out.
Dan
Gina
Perfect, I'm going to have to try these later this week I think. Thanks for the easy recipe!