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 muffins.

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

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.

🖼️Step-by-Step Photo 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 standard 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.

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.

📖Recipe

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