Cinnamon Roll Muffins

These pillowy and buttery Cinnamon Roll Muffins are a smaller version of traditional cinnamon rolls that are baked in regular muffin cups for easy serving. The soft, yeasted dough puffs up around the swirl of cinnamon sugar filling in the middle, and is served warm with a drizzle of sweet cream cheese glaze. They're everything you love about cinnamon rolls in muffin form!

There's nothing like a freshly baked cinnamon roll, but trying to serve them can be a bit of a bear. Plus, most cinnamon rolls are so large! This cinnamon roll muffin recipe is the perfect solution. You still get the warm, cozy flavors you know and love, but they can easily be plucked from the muffin pan and served on trays for holidays, brunch, or just because. Pair them with a hot cup of coffee for the ultimate breakfast bite!

Why You'll Love These Cinnamon Roll Muffins

• Tender, fluffy dough. Unlike other recipes that use muffin batter to imitate the flavor of cinnamon rolls, this recipe is the real deal. The yeasted dough is made using the tangzhong method, which makes it incredibly tender and flexible. The main difference is the size of the rolls and the pan. The rest is the same!
• Classic cinnamon roll flavor. The inside of these fluffy cinnamon rolls is a mixture of butter, brown sugar, and warm cinnamon spice, which adds that iconic swirl and bold cinnamon flavor. You can't help but peel apart the layers to savor every bite!
• Easy to serve. Since each of these homemade cinnamon rolls is baked in a lined muffin tin, they can be placed on serving platters or tiered trays or set into a lunch box without making a huge mess. This also makes them easier to eat as you can hold them with the muffin liner instead of getting your fingers covered in glaze. They're ideal for entertaining!

Ingredient Notes

To make these delicious Cinnamon Roll Muffins, you will need the following ingredients (full measurements in recipe card below):

• milk - this recipe starts by cooking milk and flour together until they form a paste, which makes the dough extra pliable and flexible. You will also need milk for the dough (make sure it is warmed, not hot) and in the glaze (to thin it out).
• flour - this dough uses regular all purpose. Always scoop and level to avoid adding too much flour.
• salt
• instant yeast - this yeast starts working instantly, which speeds up the process.
• egg - for a soft texture and extra flavor.
• butter - melted butter will make the dough supple and tender. We also need softened butter for the cream cheese glaze.
• brown sugar - for the dough and also in the filling. brown sugar is traditional in cinnamon roll filling, as it adds lots of extra flavor. Feel free to use either light brown sugar for a milder flavor or dark brown sugar for a molasses-like flavor. 
• ground cinnamon - a classic staple in cinnamon sugar.
• cream cheese - it must be softened first. Set it out on the counter when you start the dough and it should be soft by the time these cinnamon roll muffins are done baking.
• confectioners' sugar - for just enough sweetness in the glaze.
• vanilla extract 

You will also measuring cups and spoons, need a small saucepan, whisk, stand mixer with a dough hook, mixing bowl, plastic wrap, cupcake liners, small bowl, muffin tin, rolling pin, sharp serrated knife (or string or floss), wire rack, small bowl, and a hand mixer.

How to Make the Best Cinnamon Roll Muffins

First, prepare the tangzhong.

Add the milk and flour to a small saucepan, and whisk until smooth. Heat over medium and continue whisking while it heats. Once the tangzhong (homemade roux) has thickened (it should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.

Now, let's prepare the dough.

1. Combine ingredients. In the bowl of a stand mixer, add the flour, sugar, salt, yeast, milk, egg, butter, and tangzhong to a stand mixer.
2. Knead. Knead with the hook attachment for 5-10 minutes. The dough should be smooth but will also be very soft and slightly sticky. You can also knead by hand by transferring the dough mixture onto a clean and dry surface and kneading for 5-10 minutes until it turns into a soft and smooth dough ball.

3. First rise. Place the dough in an oiled mixing bowl, cover with plastic cling wrap, and place into a warm place to rise for 1 hour or until doubled in size (or overnight in the refrigerator).

Next, make the cinnamon filling.

In a small mixing bowl, whisk together brown sugar, cinnamon until evenly combined. Leave aside.

Assemble the cinnamon roll muffins.

1. Punch dough. After the dough is doubled, use your hand to punch it down.

2. Roll dough. Turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a rectangle approximately 12x16-inches in size, with the long side facing you.
3. Add filling. Gently spread softened butter across the dough, leaving a ½-inch strip bare along the top. Then sprinkle the cinnamon sugar mixture evenly over the butter.

4. Roll and cut. Roll the dough up into a tight log. Use string, floss, or a sharp serrated knife to slice it into 12 even rolls.

5. Second rise. Line a 12-cup muffin tin with cupcake liners and place cinnamon rolls into the liners. Cover with plastic wrap, and place back into a warm place. Allow it to rise for about 20-30 more minutes, or until doubled in size.

Bake the cinnamon roll muffins.

Remove the plastic cling wrap and bake in a 350F preheated oven for 20-25 minutes until golden brown and fully baked through the center. Let the muffins sit in the pan for 5 minutes, then remove and place on a wire cooling rack to cool.

Finally, make the cream cheese glaze.

Add butter, cream cheese, milk, confectioners' sugar and vanilla extract to a small mixing bowl and mix with an electric hand mixer until light and creamy. You can also mix together using a whisk and spatula. Once the muffins have cooled a bit, drizzle the glaze evenly over the  top of the muffins.

How to Serve

These Cinnamon Roll Muffins are delicious served on its own as a sweet breakfast or dessert. We like it at brunch along with some of our other favorites:

• Asparagus Frittata
• Mini Pancakes (Silver Dollar Pancakes)
• Hash Browns
• French Toast
• Breakfast Strata

For more recipes, see our 40+ Best Brunch Ideas.

Storing and Freezing Instructions

How to Store

Once cooled, store leftover cinnamon rolls in an airtight container in the fridge for 2-3 days. 

How to Reheat

Cinnamon rolls always taste best warmed up. You can pop your leftover muffin in the microwave for 10-20 seconds, but be careful not to overheat, as the cream cheese glaze can start to melt. 

How to Freeze

If you want to freeze the leftovers, I recommend storing the glaze separately. Then you can reheat the muffin like normal, and add a dollop of the cream cheese glaze on top right before serving. 

FAQ

More Cinnamon Roll Recipes

• Skillet Cinnamon Rolls
• Gingerbread Cinnamon Rolls
• Blueberry Cinnamon Rolls
• Pumpkin Cinnamon Rolls
• Sourdough Cinnamon Roll Twist Bread
• Lemon Sweet Rolls

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