Cinnamon Roll Muffins

👨‍🍳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.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

✔️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. For 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°.

Breakfast Recipes

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

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.

❓FAQs

In a large mixing bowl, mix until combined 1 ½ cups 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.